Effect of Ensiling Time on Microbial Composition and Aerobic Stability of Total Mixture Ration
Öz
Objective: In this study, the effects of ensiling total mixed ration (TMR) on aerobic stability properties were investigated.
Material and Methods: In the study, half of the TMR with 55% DM content was fresh and the other half was subjected to aerobic stability test after being siled for 30, 60, 90 days. The analyses of chemical and microbiological parameters in feed samples were carried out at 0, 12, 24, 48, 72 and 96 hours of aerobic stability. At the same time, making the T200 IR imaging brand evaluation results in each treatment group at 1 m from the silage samples were recorded with a thermal imaging camera.
Results: In the study, crude protein (CP), crude ash (CA), ether extract (EE), starch, neutral detergent fiber (NDF) and acid detergent (ADF) values of TMR decreased as the ensiling time increased (P<0.001). The pH, dry matter (DM), lactic acid (LA) values decreased but NH3-N and NH3-N/TN values increased with the duration of aerobic stability. Ensiling had positive effects on microbial composition and yeast and mould values decreased (P<0.000).
Conclusion: As a result of this research, although 55% KM TRK is best consumed fresh, ensiling is better in terms of aerobic stability.
Key Words: Aerobic stability, ensiling time, temperature sensor, thermal camera, total mixed ration
Anahtar Kelimeler
Aerobic stability, ensiling time, temperature sensor, termal camera
Kaynakça
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