The Use of Whey Powder Additions for Grass Silage: Effects on Nutrient Content, Fermentation Properties and Aerobic Stability

Year 2022, , 1843 - 1848, 01.09.2022

Şevin Gültekin , Emrah Kaya

https://doi.org/10.21597/jist.1113858

Abstract

The aim of this study was to determine the nutrient content, fermentation properties, and aerobic stability of grass ensiled with the addition of different doses of whey powder. Freshly cut grasses (Festuca arundinacea, Festuca rubra, Poa pratensis, and Lolium perenne) were ensiled with the addition of whey powder at a rate of 0, 2, 4, and 6% in the laboratory in 1.5-liter plastic jars with 4 replications. At the end of the 60-day ensiling period, the nutrient content, fermentation properties, and aerobic stability values of silages were investigated. The pH measurements revealed that the silages were of high quality. Although dry matter (DM), crude protein (CP), and ether extract (EE) values increased depending on the increase in whey powder rate in the silages, crude ash (CA), ADF, and NDF values decreased. The lowest pH and the highest Fleig Score (FS) were obtained in silage with a 6% whey powder addition. Except in the control group, no mold formation was detected in silage groups after the seven-day aerobic stability test. As a result, different mixing ratios of grass and whey powder did not cause negative results in silages and increased the quality. According to Fleig scores and aerobic stability results, the best quality silages were obtained from silages with 4 and 6% whey powder additions. It was concluded that the ensiling of grass with whey powder was effective in improving the nutritional and fermentation quality of silages and provided a partial solution to environmental pollution.

Keywords

Grass, silage, whey powder, fermentation, aerobic stability

Supporting Institution

Iğdır University Scientific Research Projects Coordination Unit

Project Number

ZIF0621Y19

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