Effect of Supplementation of Urea on the Nutritive Value and Fermentation Characteristics of Apple Pulp Silages

Authors : Önder CANBOLAT

Pages : 430-437

Doi:10.15832/ankutbd.917540

View : 48 | Download : 13

Publication Date : 2022-09-05

Article Type : Research Paper

Abstract :The aim of current experiment was to determine the effect of supplementation of urea on the nutritive value and fermentation characteristics of apple pulp silage. Apple pulp obtained from apple with Granny Smith insert ignore into journalissuearticles values(Malus domestica); varieties was used in the research. Apple pulp were ensiled in special glass jars with 1.5 L capacity. Urea insert ignore into journalissuearticles values(0, 0.5, 1.0, 1.5, 2.0 and 2.5% on DM basis); was added homogeneously to apple pulp in triplicate. The experimental silos were placed in a room until opening after 45 day of preservation to determine chemical composition and silage fermentation parameters. The addition of urea to apple pulp reduced the water soluble carbohydrate insert ignore into journalissuearticles values(WSC);, content of neutral detergent fiber insert ignore into journalissuearticles values(NDF);, acid detergent fiber insert ignore into journalissuearticles values(ADF); and acid detergent lignin insert ignore into journalissuearticles values(ADL); whereas the supplementation of urea significantly insert ignore into journalissuearticles values(P<0.01); increased crude protein insert ignore into journalissuearticles values(CP); contents of resultant silages. The addition of urea to apple pulp significantly insert ignore into journalissuearticles values(P<0.01); increased pH, lactic acid insert ignore into journalissuearticles values(LA);, propionic acid insert ignore into journalissuearticles values(PA);, butyric acid insert ignore into journalissuearticles values(BA); and ammonia nitrogen insert ignore into journalissuearticles values(NH3-N); contents of the resultant silages whereas the supplementation of urea significantly insert ignore into journalissuearticles values(P<0.01); reduced the acetic acid insert ignore into journalissuearticles values(AA); contents. Addition of urea to apple pulp increased in vitro gas production, digestible organic matter insert ignore into journalissuearticles values(DOM);, metabolic energy insert ignore into journalissuearticles values(ME); and lactic acid bacteria insert ignore into journalissuearticles values(LAB);, and significantly reduced yeast and mold count insert ignore into journalissuearticles values(P<0.01);. The urea supplementation also increased the aerobic stability of the resultant silages. It can be concluded that supplementation of urea to apple pulp at 2.0 and 2.5% can be recommended to improve the nutritive value and fermentation parameters of the resultant silages.
Keywords : Apple Pomace, Silage, Urea, In Vitro Gas Production, Silage Feröemtation

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