The effect of anise seed (Pimpinella anisum l.) on some quality parameters of alfalfa silages

Abstract

In current study, the effects of different doses of anise seed (Pimpinella anisum L.) on the chemical composition, fermentation quality and physical characteristics of alfalfa silages were investigated. Chemical composition, fermentation quality and physical characteristics of experiment silages were performed on the samples opened on the 75th day of ensiling. As a result, the differences in alfalfa silage in terms of dry matter, crude ash and ADF contents were not found statistically significant (P>0.05). Silages treated with anise seed had higher NDF contents than control group and 0.5 % anise seed (P<0.05). Crude protein, digestible dry matter, dry matter intake and relative feed value in control and 0.5 % anise seed treated silages had lower than other groups (P<0.05). When alfalfa silage was evaluated in terms of its physical properties, no significant difference was observed in terms of smell and colour (P>0.05), but its structures increased significantly in the 0.5%, 1.0 and 1.5 anise seeds compared to the control group (P<0.05). At the end of the study, it was concluded that the quality of silage improved with the treatment of alfalfa silage with 0.5% anise seed.

Keywords

• Anise seed,alfalfa,fermentation,silage,volatile fatty acids

References

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