The effect of silage fermentation end products on feed consumption and milk yield in dairy cow

Year 2024, Volume: 95 Issue: 1, 73 - 82, 15.01.2024

Oğuzhan Kahraman , Zekeriya Safa İnanç , Deniz Şişman , Emel Demirci

https://doi.org/10.33188/vetheder.1284911

Abstract

The ensiling of forages is based on a fermentation process that preserves the nutritional value of the fresh crop and lowers the pH. The main principle is to produce lactic acid by using the water-soluble carbohydrates in the plant by the lactic acid bacteria. Other than lactic acid, the end products considered to evaluate silage fermentation are volatile fatty acids, alcohols, ammonia concentrations and various microbial populations. However, different fermentations may occur in the silo ambience. These differences depend on the substrate, microbial populations, moisture content and the buffering capacity of the feed during ensiling. Fermentation affects the nutritional quality of the silage and animal performance. If undesirable fermentations occur, the palatability of the silage will deteriorate and feed consumption will decrease. In addition, spoiled silages are risky for animal health. Well-fermented silage can be used in rations without posing any risk to dairy cows and affecting yield performance. Silage fermentation end products affect the nutrient profile absorbed from the digestive system, as well as feed consumption. With this effect, milk yield and composition of milk may change. Factors affecting silage quality are effective in shaping the desired fermentation. In this review, the effects of factors affecting silage quality on fermentation end products and the effects of these products on milk yield and feed consumption are discussed and explained.

Keywords

Fermentation, Silage, Water Consumption, Feed consumption

Süt sığırlarında silaj fermantasyon son ürünlerinin yem tüketimi ve süt verimi üzerine etkisi

Abstract

Yem bitkilerinin silolanarak saklanması, taze mahsulün besin değerini koruyan ve pH'yı düşüren bir fermantasyon işlemine dayanır. Ana prensip, bitkideki suda çözünen karbonhidratların laktik asit bakterileri tarafından kullanılarak laktik asit üretilmesidir. Laktik asit dışında silaj fermantasyonunu değerlendirmek için dikkat edilen son ürünler uçucu yağ asitleri, alkoller, amonyak konsantrasyonları ve çeşitli mikrobiyal popülasyonlardır. Bununla birlikte, silo ortamında farklı fermantasyonlar meydana gelebilir. Bu farklılıklar substrata, mikrobiyal popülasyonlara, bitkinin nem içeriğine ve silolama sırasında yemin tamponlama kapasitesine bağlıdır. Fermantasyon, silajın besin kalitesini ve hayvan performansını etkiler. İstenmeyen fermantasyonlar gerçekleşirse silajın tadı bozulur ve yem tüketimi düşer. Ayrıca bozuk silajlar hayvan sağlığı için risklidir. İyi fermente edilmiş silaj, süt ineklerinde herhangi bir risk oluşturmadan ve verim performansını etkilemeden rasyonlarda kullanılabilir. Silaj fermantasyon son ürünleri yem tüketimi dışında sindirim sisteminden emilen besin madde profilini de etkiler. Bu etki ile süt verimi ve sütün kompozisyonu değişiklik gösterebilir. Silaj kalitesine etki eden faktörler istenilen fermantasyonun şekillenmesinde etkilidir. Bu derlemede silaj kalitesine etki eden faktörlerin fermantasyon son ürünlerine etkileri ve bu ürünlerin süt verimi ve yem tüketimi üzerine etkileri tartışılarak açıklanmıştır.

Keywords

Fermentasyon, Silaj, Süt Verimi, Yem Tüketimi

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