Effects of Wafer Addition on Fermentation Properties, Aerobic Stability and Feed Value of Alfalfa Silages

Authors: İrez Şerbetçi M and Soycan Önenç S*

DOI: 10.23880/fsnt-16000288

Volume 7, Issue 2

Abstract

This study was planned to determine the effects of waste wafer addition on fermentation, aerobic stability, and in vitro digestibility of alfalfa silages. Experimental groups consisted of the G20:20 g kg-1 wafer, G30:30 g kg-1 wafer, G40:40 g kg-1 wafer, G50:50 g kg-1 wafer, and the control (CONT) group without any additives. The wafer was added to 1 kg of wilting alfalfa. Except for the G20 group, the addition of wafers increased the amount of crude protein (CP) and decreased the neutral detergent fiber (NDF) (P<0.01). While lactic acid bacteria (LAB) counts increased in the wafer groups compared to the control group (P<0.01), yeast counts also increased. Adding wafers increased the relative feed value (RFV) of alfalfa silages, the amount of organic matter dissolved in the enzyme, and the MEESOM content. The study concluded that high-quality alfalfa silages could be made by adding wafers to alfalfa with low water-soluble carbohydrate content in regions where the food industry is dense.

Keywords: Alfalfa; Wafer; Waste; Silage

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