Determination of Nutritional Quality and Aerobic Stability of Sorghum, Maize, and Sorghum-Maize Mixture Silages

Year 2022, Volume: 19 Issue: 1, 61 - 69, 26.01.2022

Selim Esen , Berrin Okuyucu , Fisun Koc , Levent Özdüven

https://doi.org/10.33462/jotaf.889657

Cited By: 2

Abstract

The current study aimed to determine the nutritional quality and aerobic stability of sorghum, maize, and their mixture silages without any additives. Sorghum and maize were harvested at dough stage from a local farm in Tekirdağ. Fresh plant materials were chopped to a length of 2-3 cm and packed into polythene bags, and vacuumed. A total of 12 vacuum-packed silos (4 replications in each treatment) were prepared with sorghum (S), maize (M), and a mixture of sorghum-maize (SM) forage (w:w, 50:50 according to dry matter) and stored at room temperature for 60 days. The chemical and microbiological composition of silages with the rate of aerobic deterioration upon aerobic exposure were evaluated. Based on the pH and ammonia nitrogen concentration, all silages could be classified as good quality. The water-soluble carbohydrate level of the SM group increased due to mixing S and M forages, leading to improved lactic acid content. The NDF and ADF values of silages varied between 520.52-588.32 and 234.98-309.01 g kg-1, and the differences between silages were significant (P<0.01). The Hemicellulose/Cellulose ratio of S, M, and SM silages were found 0.94, 1.49, and 1.18, respectively. The lactobacilli and yeast content of silages were significant and varied between 5.18-7.41 and 5.18-7.29 log cfu g-1, and the highest and lowest values were observed in SM and S silages, respectively (P<0.01). No visible mold was detected in all silages after 5 days of aerobic exposure (P>0.05). The pH, CO2, and yeast numbers were varied in groups between 4.88-6.74, 55.71-119.33 g kg-1, and 8.40-9.01 log cfu g-1. It was concluded that it is possible to improve the nutritional and fermentation characteristics of sorghum and maize silage by ensiling their mixture. However, it is highly recommended that silage additives should be used to guarantee and strengthen the fermentation and aerobic stability of silage mostly made by a mixture of these two energetic forage crops.

Keywords

Sorghum, Maize, Silage, Aerobic stability, Silage quality

Determination of Nutritional Quality and Aerobic Stability of Sorghum, Maize, and Sorghum-Maize Mixture Silages

Abstract

Bu çalışmada, katkı maddesi içermeyen sorgum, mısır ve bunların karışımından oluşan silajların silaj kaliteleri ve aerobik stabilite özelliklerinin belirlenmesi amaçlanmıştır. Sorgum ve mısır hamur olum döneminde Tekirdağ’daki lokal bir işletmeden temin edilmiştir. Taze bitki materyalleri 2-3 cm uzunlunda doğranarak ve polietilen torbalara konulmuş ve vakumlanmıştır. Sorgum (S), mısır (M) ve sorgum-mısır karışımından (kuru madde düzeyine göre 50:50) her bir muamele grubu için 4 tekerrür olmak üzere toplamda 12 adet vakumlanmış paket silo hazırlanmış ve oda sıcaklığında 60 gün silolanmıştır. Silajların kimyasal ve mikrobiyolojik kompozisyonları ile oksijene maruz kalması sonrası aerobik bozulma oranları birlikte değerlendirilmiştir. Elde edilen pH ve amonyak nitrojen konsantrasyonuna göre tüm silajlar iyi kaliteli sınıfında yer almıştır. S ve M’nin karışımından oluşan SM grubunda, suda çözünebilir karbonhidrat oranının artması laktik asit içeriğinin artmasını sağlamıştır. Silajların NDF ve ADF içeriğindeki farklar önemli olmakla birlikte sırasıyla 520.52-588.32 ve 234.98-309.01 g kg-1 arasında değişim göstemiştir (P<0.01). Hemiselüloz/selüloz oranı S, M ve SM gruplarında sırasıyla 0.94, 1.49 ve 1.18 olarak bulunmuştur. Silajların laktobasil ve maya içerikleri arasındaki farklar önemli olup 5.17-7.41 ve 5.18-7.29 log kob g-1 arasında değişiklik göstermiş ve en yüksek ile en düşük değerler sırasıyla SM ve S silajlarında gözlemlenmiştir (P<0.01). Beş günlük aerobik maruziyet sonrasında tüm silaj gruplarında küf tespit edilmemiştir (P>0.05). Silaj gruplarında pH, CO2 ve maya sayısı sırasıyla 4.88-6.74, 55.71-119.33 g kg-1 ve 8.40-.01 log kob g-1 arasında değişmiştir. Sorgum ve mısırın birlikte silolanması ile besin ve fermantasyon kalitesini iyileştirmenin mümkün olduğu sonucuna varılmıştır. Bununla birlikte enerji bakımından zengin bu iki bitkinin birlikte silolanmasını garanti altına almak ve fermentasyon ve aerobic stabilitesini güçlendirmek amacıyla katkı maddelerinin kullanılması önerilmektedir.

Keywords

Sorgum, Mısır, Silaj, Aerobik stabilite, Silaj kalitesi

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