The effect of cake waste addition to alfalfa silage on silage quality and fermentation properties

Sadık Serkan Aydın

Article Details

The effect of cake waste addition to alfalfa silage on silage quality and fermentation properties

Authors:

Sadık Serkan Aydın

Publisher:

Dicle University

Main Topics:

Veteriner Cerrahi

Journal:

Dicle Üniversitesi Veteriner Fakültesi Dergisi Vol.16 Issue 1, pp.22-26

Document Type:

Article

Publication Date:

6/2023

Document Language:

English

Document ID (Org No.):

2001291952

pISSN:

1307-9972

Keywords:

Abstract:

 In this study, it was aimed to determine the effects of addition of cake waste, which is a food industry waste, to alfalfa silage as a readily soluble carbohydrate source on silage quality, fermentation properties, in vitro organic matter digestion and in vitro CH4 values. In the study, while silage group without additives constituted the control group, silages with 1, 2, 4 and 6 cake waste additions constituted the test groups. Statistically significant differences were found in crude protein CP, crude ash CA, dry matter DM, neutral detergent fiber NDF, acid detergent fiber ADF, in vitro organic matter digestion IVOMD, metabolizable energy ME and in vitro CH4 values of silages P0.05. When IVOMD, ME and in vitro CH4 values of silages were examined, increases were observed in all groups with additive compared to the control group. When the pH, ammonia nitrogen NH3-NTN, carbon dioxide CO2, lactic acid LA and acetic acid AA values of the silages were examined, while the highest values were found in the control group, the lowest values were found in the silage group to which 6 cake waste was added P0.05. While propionic acid PA was detected in the control group, it was not detected due to the addition of cake waste. While butyric acid BA values were controlled and found due to 1 cake waste addition, it was not found in the other test groups. As compared to the control group, the silages yeast values declined as cake waste increased. While mold values of the silages were controlled and found in the control group with 1 cake waste addition, it was not found in the other test groups. As a result, it was determined that the addition of 6 cake waste as a readily soluble carbohydrate source had a positive effect on silage quality and fermentation properties.

 In this study, it was aimed to determine the effects of addition of cake waste, which is a food industry waste, to alfalfa silage as a readily soluble carbohydrate source on silage quality, fermentation properties, in vitro organic matter digestion and in vitro CH4 values. In the study, while silage group without additives constituted the control group, silages with 1, 2, 4 and 6 cake waste additions constituted the test groups. Statistically significant differences were found in crude protein CP, crude ash CA, dry matter DM, neutral detergent fiber NDF, acid detergent fiber ADF, in vitro organic matter digestion IVOMD, metabolizable energy ME and in vitro CH4 values of silages P0.05. When IVOMD, ME and in vitro CH4 values of silages were examined, increases were observed in all groups with additive compared to the control group. When the pH, ammonia nitrogen NH3-NTN, carbon dioxide CO2, lactic acid LA and acetic acid AA values of the silages were examined, while the highest values were found in the control group, the lowest values were found in the silage group to which 6 cake waste was added P0.05. While propionic acid PA was detected in the control group, it was not detected due to the addition of cake waste. While butyric acid BA values were controlled and found due to 1 cake waste addition, it was not found in the other test groups. As compared to the control group, the silages yeast values declined as cake waste increased. While mold values of the silages were controlled and found in the control group with 1 cake waste addition, it was not found in the other test groups. As a result, it was determined that the addition of 6 cake waste as a readily soluble carbohydrate source had a positive effect on silage quality and fermentation properties.

 In this study, it was aimed to determine the effects of addition of cake waste, which is a food industry waste, to alfalfa silage as a readily soluble carbohydrate source on silage quality, fermentation properties, in vitro organic matter digestion and in vitro CH4 values. In the study, while silage group without additives constituted the control group, silages with 1, 2, 4 and 6 cake waste additions constituted the test groups. Statistically significant differences were found in crude protein CP, crude ash CA, dry matter DM, neutral detergent fiber NDF, acid detergent fiber ADF, in vitro organic matter digestion IVOMD, metabolizable energy ME and in vitro CH4 values of silages P0.05. When IVOMD, ME and in vitro CH4 values of silages were examined, increases were observed in all groups with additive compared to the control group. When the pH, ammonia nitrogen NH3-NTN, carbon dioxide CO2, lactic acid LA and acetic acid AA values of the silages were examined, while the highest values were found in the control group, the lowest values were found in the silage group to which 6 cake waste was added P0.05. While propionic acid PA was detected in the control group, it was not detected due to the addition of cake waste. While butyric acid BA values were controlled and found due to 1 cake waste addition, it was not found in the other test groups. As compared to the control group, the silages yeast values declined as cake waste increased. While mold values of the silages were controlled and found in the control group with 1 cake waste addition, it was not found in the other test groups. As a result, it was determined that the addition of 6 cake waste as a readily soluble carbohydrate source had a positive effect on silage quality and fermentation properties.

 Bu çalışmada gıda sanayi atığı olan pasta atığının kolay eriyebilir karbonhidrat kaynağı olarak yonca silajına ilavesinin silaj kalitesi, fermantasyon özellikleri, in vitro organik madde sindirimi ve in vitro CH4 değerleri üzerine etkilerinin belirlenmesi amaçlanmıştır. Çalışmada katkısız silaj grubu kontrol grubunu oluştururken, 1, 2, 4 ve 6 pasta atığı ilaveli silajlar deneme gruplarını oluşturmuştur. Silajların kuru madde DM, ham kül CA, ham protein CP, asit deterjan fiber ADF, nötral deterjan fiber NDF, in vitro organik madde sindirimi IVOMS, metabolize olabilir enerji ME ve in vitro CH4 değerlerinde gruplar arasında istatistiki olarak önemli farklılıklar bulunmuştur P0.05. Silajların IVOMD, ME ve in vitro CH4 değerleri incelendiğinde kontrol grubuna kıyasla tüm katkılı gruplarda artışlar gözlemlenmiştir P0.05. Silajların pH, amonyak azotu NH3-NTN, karbondioksit CO2, lactic asit LA ve asetik asit AA değerleri incelendiğinde, en yüksek değerler kontrol grubunda tespit edilirken, en düşük 6 pasta atığı ilave edilen silaj grubunda tespit edilmiştirP0.05. Silajların propiyonik asit PA kontrol grubunda tespit edilirken pasta atığı ilavesine bağlı olarak tespit edilmemiştir. Bütirik asit BA değerleri kontrol ve  1 pasta atığı ilavesine bağlı olarak tespit edilirken diğer deneme gruplarında tespit edilmemiştir. Silajların maya değerleri kontrol grubuna kıyasla pasta atığı artışına bağlı olarak düşüş gözlemlenmiştir. Silajların küf değerleri ise kontrol ve 1 pasta atığı ilaveli grupta tespit edilirken diğer deneme gruplarında tespit edilmemiştir. Sonuç olarak kolay eriyebilir karbonhidrat kaynağı olarak  6 oranında pasta atığı ilavesinin yonca silaj kalitesi ve fermantasyon özellikleri üzerine olumlu etkisinin olduğu belirlenmiştir.

Article Details

The effect of cake waste addition to alfalfa silage on silage quality and fermentation properties

Authors:

Sadık Serkan Aydın

Publisher:

Dicle University

Main Topics:

Veteriner Cerrahi

Journal:

Dicle Üniversitesi Veteriner Fakültesi Dergisi Vol.16 Issue 1, pp.22-26

Document Type:

Article

Publication Date:

6/2023

Document Language:

English

Document ID (Org No.):

2001291952

pISSN:

1307-9972

Alfalfa

fermentation

silage additives

wasteAtık

fermantasyon

silaj katkıları

yonca

Issues

Article Details

Authors: Sadık Serkan Aydın

Publisher: Dicle University

Main Topics: Veteriner Cerrahi

Journal: Dicle Üniversitesi Veteriner Fakültesi Dergisi Vol.16 Issue 1, pp.22-26

Document Type: Article

Publication Date: 6/2023

Document Language: English

Document ID (Org No.): 2001291952

pISSN: 1307-9972

Issues

Authors:

Sadık Serkan Aydın

Publisher:

Dicle University

Main Topics:

Veteriner Cerrahi

Journal:

Dicle Üniversitesi Veteriner Fakültesi Dergisi Vol.16 Issue 1, pp.22-26

Document Type:

Article

Publication Date:

6/2023

Document Language:

English

Document ID (Org No.):

2001291952

pISSN:

1307-9972