THE EFFECTS OF ADDITION MALIC ACID AND WHEY ON THE SOME PARAMETERS OF VETCH-WHEAT SILAGES

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dc.authoridARSLAN DURU, ASUMAN/0000-0002-7290-1719
dc.contributor.authorDuru, Asuman Arslan
dc.contributor.authorElmali, Dilek Aksu
dc.contributor.authorYuksel, Osman
dc.contributor.authorKutay, Harun
dc.date.accessioned2024-09-18T20:29:40Z
dc.date.available2024-09-18T20:29:40Z
dc.date.issued2021
dc.departmentHatay Mustafa Kemal Ãœniversitesien_US
dc.description.abstractIn this study, the effects of addition matte acid, whey and the combined of whey-malic acid on the silage quality were investigated. In the study, 0.3%; 0.6% and 0.9(Yo malic acid, whey and combinations were used. There were no significant differences in the odour, colour and structure of silages. The levels of dry matter, organic matter, crude ash, crude fiber, crude protein, neutral detergent fiber and acid detergent fiber did not differ. The pH, flieg score, and water soluble carbohydrate value of silages were significantly different. The lowest pH and highest flieg score were found in 0.9% whey and 0.9% whey+0.9% malic acid groups. Ammonia nitrogen and Listeria spp. were not detected. There was no difference in lactic acid bacteria. Sulfite reducing anaerobes were in one sample, and Enterobacteriaceae were in 4 samples. In concluation, adding 0.9% whey or 0.9% whey+0.9% malic acid may be beneficial in vetch-wheat silages.en_US
dc.description.sponsorshipUsak University Scientific Projects Unit [2013/MF016]en_US
dc.description.sponsorshipThis work is supported by Usak University Scientific Projects Unit (Project No: 2013/MF016)en_US
dc.identifier.endpage10440en_US
dc.identifier.issn1018-4619
dc.identifier.issn1610-2304
dc.identifier.issue9en_US
dc.identifier.startpage10435en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/11005
dc.identifier.volume30en_US
dc.identifier.wosWOS:000691849600003en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherParlar Scientific Publications (P S P)en_US
dc.relation.ispartofFresenius Environmental Bulletinen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMahe aciden_US
dc.subjectSilage qualityen_US
dc.subjectWheyen_US
dc.subjectVetchen_US
dc.titleTHE EFFECTS OF ADDITION MALIC ACID AND WHEY ON THE SOME PARAMETERS OF VETCH-WHEAT SILAGESen_US
dc.typeArticleen_US

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