Effects of Ensiling Duration on Chemical Composition of Maize Silages

Yıl 2017, Cilt: 2 Sayı: 1, 63 - 65, 25.02.2017

İsmail Ulger

Öz

The present study was conducted to
investigate the effects of ensiling durations on nutritional composition of
maize silage. For this purpose, chopped maize samples were ensiled in 3-liter
glass jars for 7, 14, 21, 28, 35, 42, 49 and 56 days. Ensiling duration
significantly increased crude protein (CP) and crude oil (CO) CP contents of
maize silage (P<0.05). The initial pH value of 4.43 decreased to 3.87 at the
end of 56 day ensiling period. On the other hand, there were not any significant
changes in dry matter (DM), crude ash (CA), ADF and NDF content of maize silage
throughout 56-day ensiling period (P>0.05). Current findings revealed that
increasing ensiling durations created significant decreases in pH contents and
increases in CP and CO contents. It was concluded that minimum ensiling
duration for maize silage should not be less than 40 days.

Anahtar Kelimeler

Maize, Silage quality, Ensiling duration, Conservation, Nutritional composition

Kaynakça

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