Asit Bazlı Bir Koruyucunun Başaklanma Döneminde Hasat Edilen Buğday Silajlarinin Mikrobiyal Özellikleri ve Besleme Değeri Üzerine Etkisi

Bu çalışma, asit bazlı bir koruyucunun (AP) düşük kuru maddeli buğday silajlarında fermantasyon, mikrobiyal yapı ve depolama sonrası kalite özellikleri ile besleme değeri üzerine olan etkilerini belirlemek amacı ile düzenlenmiştir. Buğday, başak bağlama döneminde hasat edilmiştir. Parçalanmış olan taze materyale asit bazlı koruyucu 2 mL kg-1 (AP2), 3 mL kg-1 (AP3) ve 4 mL kg-1 (AP4) düzeylerinde katılmıştır. Katkı maddesi içermeyen silajlar kontrol grubu olarak ele alınmıştır. Çalışmada 1.5 L anaerobik kavanozlar kullanılmıştır. Silolamadan 90 gün sonra açılan silajlarda kimyasal ve mikrobiyolojik analizler yapılmıştır. Genel olarak, AP katkısı silajların laktik ve asetik asit konsantrasyonlarını etkilememiştir. Diğer yandan, katkılı silajların formik ve propiyonik asit konsantrasyonlarının daha yüksek (P

Hygienic Profile and Nutritive Value of Boot Stage Wheat Silage Treated with Acid-Based Preservative

The current study was undertaken to investigate the effects of acid-based preservative (AP) on fermentation, hygienic and post-storage quality as well as digestibility of low dry matter (DM) direct cut wheat silages. Wheat was harvested at boot stage of maturity (265 g DM kg-1). Silages with no additive served as control (AP0). The AP was applied at 2 mL kg (AP2), 3 mL kg-1 (AP3) and 4 mL kg-1 (AP4) of fresh forage weight. After AP treatment, the chopped forages were ensiled in 1.5 L anaerobic jars. Four jars per treatment were sampled on d 90 after ensiling, for chemical and microbiological analysis. Overall, AP treatment did not affect (P>0.05) the concentrations of lactic and acetic acid of the wheat silages. In contrast, inclusion of AP increased the concentrations of formic and propionic acid whereas decreased the concentrations of butyric acid, ethanol, ammonia-N and fermantation losses when compared to the control silage (P

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