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- Title
Goji Berry Yapraklarının Yonca Silajlarının Kimyasal Kompozisyon, Bazı Fermentasyon Özellikleri ve Nispi Yem Değeri Üzerine Etkisi.
- Authors
ARSLAN DURU, Asuman; BULDUK, İbrahim; ÇOLAK, Ayşen Melda
- Abstract
Objective: This study was carried out to determine the effects of goji berry leaves (GBL) added to alfalfa silages at different levels on nutrient contents, some fermentation characteristics, dry matter intake, digestible dry matter content and relative feed value. Materials and Methods: In the current study, GBL was added to alfalfa silages at 0% (control), 1%, 2% and 3% levels. The ensiling period continued for 75 days. The ensiling period continued for 75 days. Oneway ANOVA procedure and Duncan Multiple Comparison Test were used to compare the differences of the groups. Results: At the end of the ensiling period, the differences in dry matter, ADF, lactic acid, propionic acid and butyric acid contents of the silages were not significant (P>0.05). The pH, dry matter intake, digestible dry matter content and relative feed values of the experiment silages decreased with the addition of GBL (P<0.01). No acetic acid content was found in the group to which 1% GBL were added, however, crude ash and NDF contents increased (P<0.01). Conclusion: At the end of the study, it was concluded that GBL can be utilized in alfalfa silages and can contribute positively in silages with the use of 1% level.
- Publication
Academic Journal of Agriculture / Akademik Ziraat Dergisi, 2023, Vol 12, Issue 2, p297
- ISSN
2147-6403
- Publication type
Article
- DOI
10.29278/azd.1378821