The investıgation of possibility of propolıs as additives in alfaalfa silages

Yıl 2019, Cilt: 3 Sayı: 2, 207 - 212, 23.12.2019

Asuman Arslan Duru Mehmet Barıt Mehmet Uygar Türk Nuray Şahinler

Öz

This study was
carried out to determine chemical, fermentation, microbiological and sensory
properties of alfalfa silages of propolis added at different levels as
additive. In the study, propolis was added to
alfalfa silages at 0 % (control), 0.5, 1.0 and 2.5 levels. Ensiling period
continued for 75 days. There was no statistically significant difference
between dry matter, crude ash, crude protein, NDF ADF contents and lactic acid
bacteria count (P>0.05). pH and propionic
acid content decreased with the addition of propolis to the silages
(P<0.01). The content of
acetic acid decreased with the 1.0% and 2.5% propolis (P<0.01). Listeria spp., ammonia nitrogen and
butyric acid were not found in silages. The Fleig Score of the groups
containing 0.5% and 1.0% propolis was higher than the other groups (P<0.05).
Sulphite reducing anaerobes, mold and Enterobacteriacaea were found to be below the
detection limit and yeast was observed in the propolis group 0.5% and in only
one sample. At the end of the study, it was concluded that the addition of 1.0 %
propolis could increase the quality of silages.

Anahtar Kelimeler

Propolis, alfalafa, silage, additive, quality

Kaynakça

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