NİHAT DENEK, ABDULLAH CAN, MEHMET AVCI, TAYLAN AKSU

The effect of fresh and frozen pre-fermented juice on the fermentation quality of alfalfa silage

Bu çalışma, fermente edilmiş laktik asit sıvısının (PFJ) yonca silajının fermentasyon kalitesi, besinsel kompozisyonu ve in vitro gaz üretim değerleri üzerine etkisini araştırmak amacıyla yapılmıştır. PFJ’ler arpa (B), buğday (W) ve çayır otu (G) kullanılarak hazırlanmış ve hem taze olarak (PFJ-B, PFJ-W ve PFJ-G) hemde dondurulmuş olarak $(PFJ-B_{F},PFJ-W_{F},vePFJ-G_{F})$ silaj materyaline ilave edilerek inkube edilmişlerdir. Muameleler (1) kontrol (katkısız yonca silajı); (2) PFJ-B katkılı; (3) PFJ-W katkılı; (4) PFJ-G katkılı; (5) $PFJ-B_{F}$ katkılı; (6) $PFJ-W_{F}$ katkılı ve (7) PFJ-GF katkılı gruplardan oluşmuştur. Silajlar kontrol ve her bir muamele grubu için 5 tekerrür olacak şekilde 1 litrelik cam kavanozlarda hazırlanmışlardır. Dondurulmuş PFJ’ler -$22^{o}C$’de %20 gliserol (v/v) ilave edilerek hazırlanmıştır. Genel olarak tüm taze ve dondurulmuş PFJ katkıları ile hazırlanan silajların fermantasyon kaliteleri kontrol silajından daha iyi bulunmuştur. PFJ katkıları ile hazırlanan silajların pH, bütirik asit (BA) ve silaj amonyak azotu $NH_{3}-N$ konsantrasyonları kontrol silajından düşük (P

Anahtar Kelimeler:

Hordeum vulgare, Medicago sativa, Poaceae, Triticum, amonyum azot, arpa, butirik asit, sindirilebilirlik, fermentasyon, yem ürünleri, gaz üretimi, otlar, laktik asit, yonca, yonca silajı, buğday, silaj, pH, organik madde, besin değeri, metabolize olabilir enerji

Taze ve dondurulmuş fermente edilmiş sıvının (pfj) yonca silajının fermentasyon kalitesi üzerine etkisi

This study was carried out to examine the possible effect of fresh and frozen pre-fermented juice (PFJ) on the fermentation quality, nutritive value and in vitro gas production parameters of alfalfa (Medicago sativa L.) silage. Barley (B), wheat (W) and grass herbage (G) were used to prepare the PFJs. Both fresh (PFJ-B, PFJ-W and PFJ-G) and frozen $(PFJ-B_{F},PFJ-W_{F},and PFJ-G_{F})$ PFJs were investigated. Frozen PFJs were prepared by freezing fresh PFJs at -$22^{o}C$with 20% glycerol (v/v). Treatments of alfalfa silage consist of (1) control (untreated alfalfa silage); (2) silage treated with PFJ-B; (3) silage treated with PFJ-W; (4) silage treated with PFJ-G; (5) silage treated with $PFJ-B_{F}$ (6) silage treated with $PFJ-W_{F}$ and (7) silage treated with $PFJ-G_{F}$. Each treatment had five replicate glass jars and replicates were ensiled in 1.0 L jars. Silages treated with fresh and frozen PFJs, regardless of plant material, had better fermentation quality than the control silage in terms of lower pH, butyric acid (BA) and ammonia nitrogen $NH_{3}-N$ concentrations. Additionally, treated silages with fresh PFJs had higher lactic acid (LA) concentration (P<0.05) and in vitro organic matter digestibility (IVOMD), metabolizable energy (ME) content and gas production values (P<0.05) than control silage. According to results of this study, PFJ treatments increased the nutritive value, fermentation quality, IVOMD, ME content and gas production values of alfalfa silage.

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