Yonca Silajına Pasta Atığı İlavesinin Silaj Kalitesi ve Fermantasyon Özellikleri Üzerine Etkisi

In this study, it was aimed to determine the effects of addition of cake waste, which is a food industry waste, to alfalfa silage as a readily soluble carbohydrate source on silage quality, fermentation properties, in vitro organic matter digestion and in vitro CH4 values. In the study, while silage group without additives constituted the control group, silages with 1%, 2%, 4% and 6% cake waste additions constituted the test groups. Statistically significant differences were found in crude protein (CP), crude ash (CA), dry matter (DM), neutral detergent fiber (NDF), acid detergent fiber (ADF), in vitro organic matter digestion (IVOMD), metabolizable energy (ME) and in vitro CH4 values of silages. When IVOMD, ME and in vitro CH4 values of silages were examined, increases were observed in all groups with additive compared to the control group. When the pH, ammonia nitrogen (NH3-N/TN), carbon dioxide (CO2), LA and AA values of the silages were examined, while the highest values were found in the control group, the lowest values were found in the silage group to which 6% cake waste was added. While propionic acid (PA) was detected in the control group, it was not detected due to the addition of cake waste. While Butyric acid (BA) values were controlled and found due to 1% cake waste addition, it was not found in the other test groups. As compared to the control group, the silage's yeast values declined as cake waste increased. While mold values of the silages were controlled and found in the control group with 1% cake waste addition, it was not found in the other test groups. As a result, it was determined that the addition of 6% cake waste as a readily soluble carbohydrate source had a positive effect on silage quality and fermentation properties.