DETERMINATION OF ENSILING POSSIBILITIES OF PLANTAGO LANCEOLATA L.

Year 2018, Volume: 2 Issue: 1, 36 - 43, 15.06.2018

Asuman Arslan Duru Ercüment Osman Sarıhan İbrahim Bulduk

Abstract

This study was
carried out in order to identify the ensiling ability of plantago and the
effect of molasses additives to plantago on some silage quality criteria. In
this context 0 % of (control) and 3% of molasses were added to plantago and
ensiling period lasted for 60 days. According to the obtained results, with 3 %
of molasses additives to plantago, dry matter contents of the silages increased
compared to the control group (P<0.05). However, no significant difference
was identified between the groups in terms of other parameters (OM, HP, NDF,
ADF, pH, LA, AA, PA) (P>0.05). Butyric acid and ammonia nitrogen contents
were not determined in the silages obtained from the plantago. According to
sensual analysis results, although odour and total quality properties of the
group with 3 % of molasses additives were significantly higher compared to the
control group, both groups were identified to be in “Very Good” quality class.
According to these data, it was concluded that plantago could be ensilaged
without using additives. 

Keywords

Plantago, silage, fermantation, quality

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