The investıgation of possibility of propolıs as additives in alfaalfa silages

Abstract

This study was carried out to determine chemical, fermentation, microbiological and sensory properties of alfalfa silages of propolis added at different levels as additive. In the study, propolis was added to alfalfa silages at 0 % (control), 0.5, 1.0 and 2.5 levels. Ensiling period continued for 75 days. There was no statistically significant difference between dry matter, crude ash, crude protein, NDF ADF contents and lactic acid bacteria count (P>0.05). pH and propionic acid content decreased with the addition of propolis to the silages (P<0.01). The content of acetic acid decreased with the 1.0% and 2.5% propolis (P<0.01). Listeria spp., ammonia nitrogen and butyric acid were not found in silages. The Fleig Score of the groups containing 0.5% and 1.0% propolis was higher than the other groups (P<0.05). Sulphite reducing anaerobes, mold and Enterobacteriacaea were found to be below the detection limit and yeast was observed in the propolis group 0.5% and in only one sample. At the end of the study, it was concluded that the addition of 1.0 % propolis could increase the quality of silages.

Keywords

• Propolis,alfalafa,silage,additive,quality

References

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