Telli, Ka?anÖnenç, Sibel Soycan2024-10-292024-10-2920221018-8851https://doi.org/10.20289/zfdergi.1195901https://search.trdizin.gov.tr/tr/yayin/detay/1200512https://hdl.handle.net/20.500.11776/12457Objective: 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.en10.20289/zfdergi.1195901info:eu-repo/semantics/openAccessCornfermentationsilagesour yogurtArticle5946016092-s2.0-851480072511200512N/A