Effects of Adding Frankenia salsuginea Leaves on the Fermentation Quality, Nutrient Composition, and Microbiological Characteristics of Maize Silage
DOI:
https://doi.org/10.24925/turjaf.v13i8.2238-2243.7949Keywords:
Frankenia salsuginea, Corn silage, Quality of fermentation, Organic acids, MicrobiologyAbstract
The aim of this study was to evaluate the effects of adding Frankenia salsuginea leaves to corn silage on fermentation quality as well as its chemical and microbiological characteristics. Frankenia salsuginea leaves were added to corn silage at levels of 3% and 5%, and the silages were ensiled for 60 days. The addition of Frankenia salsuginea leaves caused significant changes in the nutritional composition of the silage. Notably, at the 3% supplementation level, a significant increase was observed in dry matter content (28.39%; P<0.05), while a significant reduction was detected in neutral detergent fiber (NDF) content (44.43%; P=0.002). Lactic acid production increased across all groups, with the highest level observed in the 5% supplementation group (2.45 g/kg; P=0.018), although the lactic acid bacteria (LAB) population in this group declined to 6.09 log10 kob/g. In addition, a weak negative correlation was observed between acetic acid and dry matter content (r=-0.38, P>0.05), and no significant relationship was found between propionic acid and starch content. In the microbiological analyses, although the control group had the highest LAB population (6.53 log10 kob/g), lactic acid production remained at a low level (0.45 g/kg). It has been determined that the addition of Frankenia salsuginea leaf at 3% to early harvested corn silage with low dry matter content has the potential to reduce nutrient losses by improving fermentation quality. However, in vivo studies are necessary to determine the effects of this additive on animal performance and feed intake
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