Effects of sour yogurt addition to corn silage on silage fermentation, aerobic stability, and in vitro digestibility

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dc.contributor.authorTelli, Ka?an
dc.contributor.authorÖnenç, Sibel Soycan
dc.date.accessioned2024-10-29T17:43:32Z
dc.date.available2024-10-29T17:43:32Z
dc.date.issued2022
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractObjective: The objective of this study was to determine the effects of sour yogurt addition on fermentation, aerobic stability, and in vitro digestibility of corn silages. Materials and Methods: The research material consisted of harvested corn in October and sour yogurt. The experimental groups included the control without yogurt added, 10 g sour yogurt (Y10), 20 g sour yogurt (Y20), 30 g sour yogurt (Y30), 40 g sour yogurt (Y40), and 50 g sour yogurt. The sour yogurt was added to 1 kg of fresh corn. Results: It was found that the amount of crude protein (CP) increased with the addition of yogurt (p<0.01). Water soluble carbohydrate (WSC) contents increased in the groups to which yogurt was added at a high level (p>0.01). In the study, the highest lactic acid (LA) content was determined as 69.44 and 69.48 g/kg dry matter (DM) in the Y40 and Y50 groups, while the lowest was determined as 64.64 g/kg DM in the control group (p<0.01). As the amount of yogurt added to corn increased (except Y50), the amount of ammonia nitrogen decreased (p<0.01). The addition of sour yogurt increased the amount of enzyme-soluble organic matter, in vitro organic matter digestibility, and metabolic energy (ME) contents of corn silages (p<0.01). Conclusion: From the study conducted, it was concluded that the addition of sour yogurt to corn at the level of 20 and 30 g/kg had a positive effect on the chemical and microbiological properties of silages. © 2022 Authors. All rights reserved.
dc.description.sponsorshipCoordination of Scientific Research Projects Namık Kemal University; Tekirdağ Namık Kemal Üniversitesi, TNKU
dc.identifier.doi10.20289/zfdergi.1195901
dc.identifier.endpage609
dc.identifier.issn1018-8851
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85148007251
dc.identifier.scopusqualityN/A
dc.identifier.startpage601
dc.identifier.trdizinid1200512
dc.identifier.urihttps://doi.org/10.20289/zfdergi.1195901
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1200512
dc.identifier.urihttps://hdl.handle.net/20.500.11776/12457
dc.identifier.volume59
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherEge Universitesi
dc.relation.ispartofJournal of Agriculture Faculty of Ege University
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectCorn
dc.subjectfermentation
dc.subjectsilage
dc.subjectsour yogurt
dc.titleEffects of sour yogurt addition to corn silage on silage fermentation, aerobic stability, and in vitro digestibility
dc.title.alternativeEffects of sour yogurt addition to corn silage on silage fermentation, aerobic stability, and in vitro digestibility
dc.typeArticle

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