EFFECTS OF COMMERCIAL BACTERIAL INOCULANTS ON FERMENTATION AND NUTRITIVE QUALITY OF WHEAT AND ANNUAL LEGUME MIXED SILAGES

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dc.contributor.authorErtekin, Ibrahim
dc.date.accessioned2024-09-18T21:00:42Z
dc.date.available2024-09-18T21:00:42Z
dc.date.issued2023
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractIn the present study fermentation quality, microbial populations and nutritive value of wheat and some cool season annual legume (forage pea, grass pea and vetch) mixed silages (25:75, 50:50 and 75:25) using various commercial bacterial inoculants (Pioneer 1188, Pioneer 11A44 and Pioneer 11CFT) were determined. Wheat and legume species were sown in separate plots and these plants were harvested when wheat reached the dough stage about 180 days after plant emergence. The present study was conducted in a factorial (3 legume speciesx3 inoculantsx5 mixtures) arrangement design. Results showed that effects of legume species on ADF, crude ash, pH, lactic acid bacteria, enterobacteria, yeast and mold, lactic acid, acetic acid, propionic acid, butyric acid and ammonia nitrogen were significant (P < 0.05). Crude protein, silage fermentation features and microbial populations were affected (P < 0.05) by inoculants. Effects of mixture ratios on dry matter, chemical compositions, relative feed value, fermentation parameters of silages were significant (P < 0.05). It was determined that ensiling the 50 % wheat with 50% grass pea with the use of inoculant 1188 as an additive could give a good result both in terms of nutritive value and fermentation quality.en_US
dc.description.sponsorshipHatay Mustafa Kemal University, Department of Scientific Research Projects; [21.GAP.056]en_US
dc.description.sponsorshipThis study was supported by Hatay Mustafa Kemal University, Department of Scientific Research Projects with the project number: 21.GAP.056. The author is thankful to the authorities of Hatay Mustafa Kemal University.en_US
dc.identifier.doi10.3329/bjb.v52i3.68896
dc.identifier.endpage782en_US
dc.identifier.issn0253-5416
dc.identifier.issn2079-9926
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85178234835en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage775en_US
dc.identifier.urihttps://doi.org/10.3329/bjb.v52i3.68896
dc.identifier.urihttps://hdl.handle.net/20.500.12483/12826
dc.identifier.volume52en_US
dc.identifier.wosWOS:001157307100005en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherBangladesh Botanical Socen_US
dc.relation.ispartofBangladesh Journal of Botanyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectWheaten_US
dc.subjectAnnual legume speciesen_US
dc.subjectInoculationen_US
dc.subjectMixture ratioen_US
dc.subjectFermentation and nutritional qualityen_US
dc.titleEFFECTS OF COMMERCIAL BACTERIAL INOCULANTS ON FERMENTATION AND NUTRITIVE QUALITY OF WHEAT AND ANNUAL LEGUME MIXED SILAGESen_US
dc.typeArticleen_US

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