The investıgation of possibility of propolıs as additives in alfaalfa silages

Authors : Asuman ARSLAN DURU, Mehmet Barıt, Mehmet Uygar TÜRK, Nuray ŞAHİNLER

Pages : 207-212

View : 24 | Download : 9

Publication Date : 2019-12-23

Article Type : Research Paper

Abstract :This study was carried out to determine chemical, fermentation, microbiological and sensory properties of alfalfa silages of propolis added at different levels as additive. In the study, propolis was added to alfalfa silages at 0 % insert ignore into journalissuearticles values(control);, 0.5, 1.0 and 2.5 levels. Ensiling period continued for 75 days. There was no statistically significant difference between dry matter, crude ash, crude protein, NDF ADF contents and lactic acid bacteria count insert ignore into journalissuearticles values(P>0.05);. pH and propionic acid content decreased with the addition of propolis to the silages insert ignore into journalissuearticles values(P<0.01);. The content of acetic acid decreased with the 1.0% and 2.5% propolis insert ignore into journalissuearticles values(P<0.01);. Listeria spp., ammonia nitrogen and butyric acid were not found in silages. The Fleig Score of the groups containing 0.5% and 1.0% propolis was higher than the other groups insert ignore into journalissuearticles values(P<0.05);. Sulphite reducing anaerobes, mold and Enterobacteriacaea were found to be below the detection limit and yeast was observed in the propolis group 0.5% and in only one sample. At the end of the study, it was concluded that the addition of 1.0 % propolis could increase the quality of silages.
Keywords : Propolis, alfalafa, silage, additive, quality