Determination of The Effects of Apple Pomace Addition on Alfalfa Silage Quality
DOI:
https://doi.org/10.24925/turjaf.v12i7.1190-1196.6758Keywords:
Nutrient content, apple pulp, silage quality, alfalfa silage , AlfalfaAbstract
This study was carried out to examine the chemical composition, fermentation profile, microbiological properties, digestibility, and energy values of alfalfa silages with the addition of different doses of apple pomace. Within the scope of the study, the alfalfa silages, which were chopped in 1-3 cm length, were ensiled in anaerobic plastic jars without any additive in the control group and with 5% (EP5) and 10% (EP10) apple pomace in the treatment groups. At the end of the study, addition of apple pomace decreased the dry matter, ethanol, acetic acid, propionic acid, butyric acid content and pH values of alfalfa silages, while it increased Neutral Detergent Insoluble Crude Protein (NDICP), lactic acid and yeast count. It was determined that there was no significant difference in digestibility, energy values, crude protein, ether extract, crude ash, starch, NDF, ADF, ADL, Acid Detergent Insoluble Crude Protein (ADICP) and lactic acid bacteria contents of alfalfa silages with apple pomace treatment. No mold content was detected in the apple pomace supplemented groups, while Clostridia was observed only in the EP10 group. As a result, it was concluded that apple pomace, which is a by-product of the food industry, can be used to reduce the negative environmental effects, to reduce feed costs and to positively affect the quality of alfalfa silages.
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