As an alternative fermented feed for animal nutrition: Chia (Salvia hispanica L.) plant silage

Abstract

The main objective of the study was to determine the usability of Chia (Salvia hispanica L.) plant in silage production and to reveal its feed value. Chia plant was harvested during the milk production period and 4 treatments were converted into silage with 3 replications (control, 2.5% molasses, 1% salt, 2.5% molasses + 1% salt). Analyzes were made to determine the physical (temperature, color, pH, water soluble carbonhydrates value), chemical (dry matter, crude protein, organic matter, ash, total carbonhydrates, ether extract, acid detergent lignin, acid detergent fiber, neutral detergent fiber, crude fiber, digestible crude protein, total digestible nutrients, digestible dry matter, dry matter intake, non fiber carbonhydrates, metabolizable energy, relative feed value, relative forage quality, hemicellulose, cellulose, nitrogen free extracts, energy value) and microbial (total aerobic mesophilic bacteria, lactobacilli and enterobacter count) properties of chia plant silage. According to present RFVs, 2.5% molasses + 1% salt added chia plant silage was considered high quality silage with a value of 164.58±4.73. In addition, silages with 2.5% molasses + 1% salt were found to be of higher quality than the control samples.

Keywords

• Fermentation
• silage quality
• silage microbiology

Hayvan beslemede alternatif fermente yem olarak: Chia (Salvia hispanica L.) bitkisi silajı

Abstract

Çalışmanın temel amacı Chia (Salvia hispanica L.) bitkisinin silaj üretiminde kullanılabilirliğini belirlemek ve yem değerini ortaya koymaktır. Chia bitkisi süt olum döneminde hasat edilmiş ve 4 muamele 3 tekerrür (kontrol, %2.5 melas, %1 tuz, %2.5 melas + %1 tuz) olacak şekilde silaja dönüştürülmüştür. Chia bitkisi silajının fiziksel (sıcaklık, renk, pH, suda çözünür karbonhidrat miktarı), kimyasal (kuru madde, ham protein, organik madde, kül, toplam karbonhidrat, eter miktarı, asit deterjan lignin, asit deterjan lif, nötr deterjan lif, ham lif, sindirilebilir ham protein, toplam sindirilebilir besin maddeleri, sindirilebilir kuru madde, kuru madde alımı, lifsiz karbonhidratlar, metabolize edilebilir enerji, bağıl besleme değeri, bağıl yem kalitesi, hemiselüloz, selüloz, azot içermeyen öz, enerji değeri) ve mikrobiyel (toplam aerob mezofilik bakteri, laktobasil ve enterobakter sayısı) özelliklerini belirlemek için analizler yapılmıştır. Mevcut RFV değerlerine göre %2.5 melas + %1 tuz katkılı chia bitkisi silajı 164.58±4.73 değer ile yüksek kaliteli silaj olarak kabul edilmiştir. Ayrıca %2.5 melas + %1 tuz katkılı silajın kontrol grubuna göre daha iyi olduğu tespit edilmiştir.

Keywords

• Fermentasyon
• silaj kalitesi
• silaj mikrobiyolojisi

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