The effect of cake waste addition to alfalfa silage on silage quality and fermentation properties

Authors : Sadık Serkan AYDIN

Pages : 22-26

Doi:10.47027/duvetfd.1269122

View : 56 | Download : 25

Publication Date : 2023-06-30

Article Type : Research Paper

Abstract :In this study, it was aimed to determine the effects of addition of cake waste, which is a food industry waste, to alfalfa silage as a readily soluble carbohydrate source on silage quality, fermentation properties, in vitro organic matter digestion and in vitro CH4 values. In the study, while silage group without additives constituted the control group, silages with 1%, 2%, 4% and 6% cake waste additions constituted the test groups. Statistically significant differences were found in crude protein insert ignore into journalissuearticles values(CP);, crude ash insert ignore into journalissuearticles values(CA);, dry matter insert ignore into journalissuearticles values(DM);, neutral detergent fiber insert ignore into journalissuearticles values(NDF);, acid detergent fiber insert ignore into journalissuearticles values(ADF);, in vitro organic matter digestion insert ignore into journalissuearticles values(IVOMD);, metabolizable energy insert ignore into journalissuearticles values(ME); and in vitro CH4 values of silages insert ignore into journalissuearticles values(P<0.05);. When IVOMD, ME and in vitro CH4 values of silages were examined, increases were observed in all groups with additive compared to the control group. When the pH, ammonia nitrogen insert ignore into journalissuearticles values(NH3-N/TN);, carbon dioxide insert ignore into journalissuearticles values(CO2);, lactic acid insert ignore into journalissuearticles values(LA); and acetic acid insert ignore into journalissuearticles values(AA); values of the silages were examined, while the highest values were found in the control group, the lowest values were found in the silage group to which 6% cake waste was added insert ignore into journalissuearticles values(P<0.05);. While propionic acid insert ignore into journalissuearticles values(PA); was detected in the control group, it was not detected due to the addition of cake waste. While butyric acid insert ignore into journalissuearticles values(BA); values were controlled and found due to 1% cake waste addition, it was not found in the other test groups. As compared to the control group, the silage\`s yeast values declined as cake waste increased. While mold values of the silages were controlled and found in the control group with 1% cake waste addition, it was not found in the other test groups. As a result, it was determined that the addition of 6% cake waste as a readily soluble carbohydrate source had a positive effect on silage quality and fermentation properties.
Keywords : Atık, fermantasyon, silaj katkıları, yonca

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