Effects of Frankenia hirsuta Addition to Corn Silage on Fermentation Quality, Nutrient Content, and Microbial Population
DOI:
https://doi.org/10.24925/turjaf.v14i3.686-691.8400Keywords:
Frankenia hirsuta, fermentation quality, organic acids, maize silage, microbial populationAbstract
This study was conducted to determine the effects of using the halophytic plant hairy sea heath (F. hirsute L) as an additive at different levels (1%, 3%, and 5%) on the fermentation quality, nutrient content, and microbial population of corn silage with low dry matter content. Silage mixtures, prepared at the specified ratios, were allowed to ferment for 60 days in polyethylene vacuum bags. After fermentation, the chemical composition, organic acid contents, pH values, and microorganism count of the silages were determined. According to the research findings, the addition of hairy sea heath increased the dry matter content of the silage (p<0.05). The crude protein content decreased in the 3% and 5% additive groups compared to the control (p<0.01). In all groups treated with the additive, neutral detergent fiber (NDF) significantly decreased compared to the control (p<0.01). Regarding organic acid quantities, the 1% hairy sea heath application was observed to significantly increase the lactic acid proportion compared to the control (p<0.05); however, butyric acid was not detected in any treatment group. The pH value of hairy sea heath -added corn silages increased in the 1% and 3% groups, while it showed a tendency to decrease in the 5% group compared to the control level. According to the microbiological analysis results, it was determined that the addition of hairy sea heath completely inhibited the growth of enterobacteria, mold, and yeast. In conclusion, it was determined that the hairy sea heath plant, particularly at the 1% level, could be a promising natural additive for improving the quality of low-dry-matter corn silages. This is due to its ability to promote lactic acid production, inhibit undesirable microorganisms, and enhance digestibility by reducing NDF content.
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