TY  - JOUR
T1  - Effect of Maize and Soybean Mixtures on Microorganism Dynamic, Fermentation Profile and Quality of Silage Feed
TT  - Mısır ve Soya Fasulyesi Karışımlarının Silaj Mikroorganizma Dinamiği, Fermentasyon Profili ve Kalitesi Üzerindeki Etkileri
AU  - Akbay, Fatma
AU  - Günaydın, Tuğba
AU  - Kızılsımsek, Mustafa
PY  - 2026
DA  - January
Y2  - 2025
DO  - 10.18016/ksutarimdoga.vi.1699600
JF  - Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi
JO  - KSU J. Agric Nat.
PB  - Kahramanmaras Sutcu Imam University
WT  - DergiPark
SN  - 2619-9149
SP  - 118
EP  - 127
VL  - 29
IS  - 1
LA  - en
AB  - This study investigates the effects of different mixture ratios of maize and soybean on the fermentation profile and nutritional quality of silage under Eastern Mediterranean conditions, as well as the relationship between silage parameters. The 5 mixture rates (100M:0S, 75M:25S, 50M:50S, 25M:75S, and 0M:100S) of Maize (M) and Soybean (S) were prepared for ensiling. After 60 days of fermentation, silages were opened and analyzed for fermentation profile and other quality characteristics. The results showed that increasing the maize proportion in silage led to an increase in lactic acid (LA) and a decrease in pH level. Propionic acid and acetic acid content were higher in sole soybean and 25M:75S silage than in sole maize silage and other mixture rations. Maize silage had considerably higher water-soluble carbohydrate (WSC) content than soybean silage, while soybean had significantly higher protein content than that of maize. Maize-soybean mixture increased crude protein content and reduced neutral detergent fibre (NDF), acid detergent fiber (ADF), and acid detergent lignin (ADL) content in silage compared to sole crop maize silage. The silage quality of maize+soybean mixture can be improved with inclusion levels of soybean from 25% to 50%.
KW  - Fermentation
KW  - Maize
KW  - Mixture ratio
KW  - Protein content
KW  - Silage quality
N2  - Bu çalışma, Doğu Akdeniz koşullarında mısır ve soya fasulyesinin farklı karışım oranlarının silajın fermentasyon profili ve besin değeri üzerindeki etkileri ve silaj parametreleri arasındaki ilişkiyi inceleyen bir araştırmadır. Mısır (M) ve Soya (S) bitkileri, %100M:0S, %75M:%25S, %50M:%50S, %25M:%75S ve %0M:%100S oranlarında karıştırılarak silolanmıştır. Fermentasyonun 60. gününün sonunda silajlar açılmış ve fermentasyon özellikleri ile kalite parametreleri analiz edilmiştir. Sonuçlar, silajda artan mısır oranının laktik asit (LA) miktarını artırdığını ve pH seviyesini düşürdüğünü göstermiştir. Propiyonik asit ve asetik asit içerikleri, saf soya fasulyesi (%100S) ve %25M:%75S oranındaki karışım silajlarında daha yüksek bulunmuştur. Mısır silajının, yüksek düzeyde suda çözünebilir karbonhidrat (WSC) içeriğine sahipken; soya fasulyesi silajının belirgin şekilde daha yüksek ham protein (HP) içeriğine sahip olduğu tespit edilmiştir. Mısır–soya karışımı silajlar, saf mısır silajına kıyasla ham protein içeriğini artırırken, nötr deterjan lifi (NDF),  asit deterjan lif (ADF) ve asit deterjan lignin (ADL) içeriklerini azaltmıştır. Soya fasulyesinin %25 ila %50 oranlarında karışıma dahil edilmesiyle silajlarının kalite özelliklerinin iyileştirilebileceği belirlenmiştir.
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UR  - https://doi.org/10.18016/ksutarimdoga.vi.1699600
L1  - https://dergipark.org.tr/en/download/article-file/4871500
ER  -