The effect of molasses-based pre-fermented juice on the fermentation quality of first-cut lucerne silage

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dc.authoridDURMAZ, HISAMETTIN/0000-0002-7761-9843
dc.authoridAVCI, MEHMET/0000-0002-2523-2137
dc.authoridDENEK, Nihat/0000-0003-0904-8943
dc.contributor.authorDenek, N.
dc.contributor.authorCan, A.
dc.contributor.authorAvci, M.
dc.contributor.authorAksu, T.
dc.contributor.authorDurmaz, H.
dc.date.accessioned2024-09-18T20:29:39Z
dc.date.available2024-09-18T20:29:39Z
dc.date.issued2011
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe aim of this study was to evaluate the possible effect of pre-fermented juice (PFJ) on the fermentation quality and nutritive value of first-cut lucerne (Medicago sativa L.) silage. The PFJs were prepared using barley (B), wheat (W) and grass herbages (G). Both fresh (PFJ-B, PFJ-W and PFJ-G) and frozen (PFJ-B(F), PFJ-W(F) and PFJ-G(F)) PFJs were examined. Frozen PFJs were prepared by freezing fresh PFJs at -22 degrees C with 20% glycerol (v/v). Treatments of lucerne silage included (1) control; (2) silage treated with PFJ-B; (3) silage treated with PFJ-W; (4) silage treated with PFJ-G; (5) silage treated with PFJ-B(F); (6) silage treated with PFJ-W(F); and (7) silage treated with PFJ-G(F). All the treatments consisted of five replicate silos, and they were prepared in 1 center dot 0-L glass jar silos. Results showed that silages treated with fresh and frozen PFJs, regardless of plant material, had better fermentation quality than the control silage in terms of lower pH, butyric acid (BA) and ammonia nitrogen (NH(3)-N) concentrations, as well as higher lactic acid (LA) concentration (P < 0 center dot 05) and in vitro organic matter digestibility (IVOMD), metabolizable energy (ME) content, and gas production values (P < 0 center dot 05). Results indicated that PFJ treatments enhanced the nutritive value, fermentation quality and IVOMD, ME content and gas production values of first-cut lucerne silages.en_US
dc.description.sponsorshipHarran Universityen_US
dc.description.sponsorshipThe authors thank Professor Yasuhiro Kawamoto and Associate Professor Masaaki Hanada for their ideas and comments on this experiment. Research was funded by the Harran University.en_US
dc.identifier.doi10.1111/j.1365-2494.2011.00783.x
dc.identifier.endpage250en_US
dc.identifier.issn0142-5242
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-79955492260en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage243en_US
dc.identifier.urihttps://doi.org/10.1111/j.1365-2494.2011.00783.x
dc.identifier.urihttps://hdl.handle.net/20.500.12483/10989
dc.identifier.volume66en_US
dc.identifier.wosWOS:000290172200009en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWiley-Blackwellen_US
dc.relation.ispartofGrass and Forage Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectlucerne silageen_US
dc.subjectpre-fermented juiceen_US
dc.subjectmolassesen_US
dc.subjectfermentation qualityen_US
dc.subjectdigestibilityen_US
dc.titleThe effect of molasses-based pre-fermented juice on the fermentation quality of first-cut lucerne silageen_US
dc.typeArticleen_US

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