Fermentation Quality and Nutritional Traits of Cluster Bean-Maize Mixture Silages

Year 2021, Volume: 8 Issue: 4, 1103 - 1109, 24.10.2021

Mahmut Kaplan , Mevlüt Akçura

https://doi.org/10.30910/turkjans.995146

Abstract

In present study, effects of different mixture ratios of cluster bean (CB) and maize (M) on silage fermentation and nutritional traits were investigated. Based on dry matter (DM) ratios, maize and cluster bean plants were mixed in five different ratios (100% M, 75% M+25% CB, 50% M+50% CB, 25% M+75% CB and 100% CB). Pure maize, cluster bean and mixture were ensiled for 60 days. Effects of mixture ratios on investigated traits were found to be highly significant (p≤0.01). Increasing silage DM, ADF (acid detergent fiber), NDF (neutral detergent fiber), lactic acid, gas-methane production, metabolizable energy (ME) and organic matter digestibility (OMD) values and decreasing pH levels were observed with increasing maize ratio of the mixtures. Increasing silage crude oil (CO), crude ash (CA) and crude protein (CP) content and volatile fatty acids (acetic, butyric and propionic) were observed with increasing cluster bean ratio of the mixtures. Present findings revealed that improvements were achieved in DM, pH, nutritional traits and ME of the silages with mixtures of maize and cluster bean. It was concluded that 25, 50 and 75% maize ratios in mixtures provided significant contributions to silage quality.

Keywords

Cluster bean, Maize, Silage, Fermentation, Nutritive value

Supporting Institution

Çanakkale Onsekiz Mart University The Scientific Research Coordination Unit

Project Number

FHD-2021-3595.

Thanks

This work was supported by Çanakkale Onsekiz Mart University The Scientific Research Coordination Unit, Project number: FHD-2021-3595.

Sakız Fasulyesi Ve Mısır Karışım Silajının Fermantasyon Kalitesi Ve Besleme Özelliklerinin Değerlendirilmesi

Abstract

Çalışmanın amacı farklı oranlarda karıştırılan sakız fasulyesi (CB) ve mısır (M) silajının fermentasyonu, besinsel özellikleri üzerine etkisini incelemektir. Bu amaçla mısır ve guar bitkileri kuru madde oranları esas alınarak beş farklı oranda 100%M, 75%M+25% CB, 50%M+50%CB, 25%M+75%CB and 100%CB) karıştırılmıştır. Karışım oranının incelenen tüm özellikler üzerine etkisi çok önemli çıkmıştır (p≤0.01). Araştırmadan elde edilen verilere göre karışımdaki mısır oranının artmasıyla kuru madde, ADF (asit deterjanda çözünmeyen lif), NDF (nötr deterjanda çözünmeyen lif), laktik asit ve etanol değerlerinde artış, pH değerinde azalma olmuştur. Karşımda sakız fasulyesi oranındaki artış ile silajın ham yağ, ham kül, ham protein oranları ile uçucu yağ oranlarında (asetik, bütirik ve propiyonik) artış gözlemlenmiştir. Araştırma sonucunda sakız fasulyesi ve mısır karışımı ile kuru madde, pH, besinsel özellikler ve metabolize edilebilir enerji gibi birçok konuda avantaj sağlandığı görülmüştür. Karışımda mısır oranının %25, %50 ve %75 oranlarda bulunması silaj kalitesi açısından önemli katkılar sağlamıştır.

Keywords

Sakız fasulyesi, Mısır, Silaj, Fermantasyon, Besleme değeri

Project Number

FHD-2021-3595.

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