Effects of Harvesting Stages and Additives on the Chemical Composition, Fermentation Quality and Relative Feed Value of Soybean Silages Varieties

Yıl 2024, Cilt: 30 Sayı: 2, 325 - 335, 26.03.2024

Ahmet Korhan Şahar Sibel Erdoğan , Şeyda Zorer Çelebi

https://doi.org/10.15832/ankutbd.1353454

Öz

In this study, the chemical composition, silage fermentation quality and relative feed value of soybean silages varieties, namely Adasoy (A), Derry (D) and Yeşilsoy (Y), with Pioneer11C33 (I), molasses (M) and cracked wheat (W) additives at the three harvesting stages, i.e., full flowering (R2), full pod (R4) and full seed (R6) stages, were determined. It was observed that the A and D varieties were the best silage materials for the production of good quality silage in terms of both nutrient contents such as DM and CP and fermentation criteria such as LA and BA concentrations during the R4 and R6 harvest periods. Molasses and cracked wheat additives significantly improved the fermentation qualities of all soybean varieties (P<0.05), but the fermentation effect of the inoculant on silages was less than that of molasses and cracked wheat. The harvesting of soybean varieties in the full seed and applying molasses or cracked wheat as an additive optimally improves silage characteristics and results in well-preserved silage.

Anahtar Kelimeler

Soybean, Lactic acid bacteria, Molasses, fermentation quality, Interactions

Destekleyen Kurum

This study was supported by Van YYU Scientific Research Projects Deparment (2015-FBE-D218), and Republic of Turkey Ministry of Agriculture and Forestry General Directorate of Agricultural Research and Policies (TAGEM/TBAD/15/A03/P01/014).

Proje Numarası

2015-FBE-D218 and TAGEM/TBAD/15/A03/P01/014

Teşekkür

This paper is based a part of Ahmet Korhan Şahar's Ph.D dissertation. The authors gratefully acknowledge Van YYU Scientific Research Projects Deparment (2015-FBE-D218), and Republic of Turkey Ministry of Agriculture and Forestry General Directorate of Agricultural Research and Policies (TAGEM/TBAD/15/A03/P01/014).

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