The Effect of the Addition of Different Rates of Sumac (Rhus coriaria) Powder to Maize on Silage Fermentation and Aerobic Stability

Authors : Besime DOĞAN DAŞ

Pages : 53-57

Doi:10.31196/huvfd.1270861

View : 33 | Download : 53

Publication Date : 2023-06-22

Article Type : Research Paper

Abstract :This study aims to determine the effects of adding different rates of sumac powder to maize insert ignore into journalissuearticles values(0%, 0.5%, 1%, and 2%); on fermentation properties, silage quality, and aerobic stability. In the study, 16 silage samples, four repetitions from each group, were placed in 1.5-liter glass jars and compressed. Silages were left to ferment for 60 days. In addition, the silages were subjected to an aerobic stability test for five days immediately after opening. The lowest CO2 value was determined in the 0.5% sumac group insert ignore into journalissuearticles values(P<0.05);. The pH values of the silages were determined between 3.65 and 3.74 insert ignore into journalissuearticles values(P<0.05);. Silages were evaluated as high quality according to the Flieg scoring system. The addition of sumac powder to maize increased the number of lactic acid bacteria by reducing the total yeast mold with the formation of carbon dioxide insert ignore into journalissuearticles values(P<0.05);. As a result, it was determined that adding sumac powder to maize positively affects silage fermentation, improves aerobic stability, and increases lactic acid bacteria by preventing total yeast mold formation. As a result of the research, it was determined that using 1% and 2% sumac powder while making maize silage can increase silage quality characteristics. It was concluded that this study should be supported by in vitro and in vivo trials.
Keywords : Mısır silajı, sumak, silaj fermantasyonu, aerobik stabilite