An evaluation of the effectiveness of sumac and molasses as additives for alfalfa silage: Influence on nutrient composition, in vitro degradability and fermentation quality

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dc.contributor.authorSeven, Pınar Tatlı
dc.contributor.authorYıldırım, Esra Nur
dc.contributor.authorSeven, İsmail
dc.contributor.authorKaya, Can Ayhan
dc.contributor.authorMutlu, Seda İflazoglu
dc.date.accessioned2024-04-24T17:11:45Z
dc.date.available2024-04-24T17:11:45Z
dc.date.issued2024
dc.departmentDicle Üniversitesi, Diyarbakır Tarım Meslek Yüksekokulu, Bitkisel ve Hayvansal Üretim Bölümüen_US
dc.description.abstractThis study investigated the effects of sumac and molasses on nutrient composition, in vitro degradability and fermentation quality of alfalfa silage. Alfalfa was ensiled in quadruplicate in vacuum jars untreated group (A) or after the following treatments: sumac group at 10% (AS), molasses group at 5% (AM), and sumac (10%) and molasses (5%) group (ASM). Silos (n = 64) were stored for 0, 21, 45 or 60 days. The results showed that dry matter (DM) contents of the AS, AM and ASM groups were statistically higher than the control group (p < 0.001). Only on the 21st day of fermentation the crude ash content of the AS group was found to be significantly higher than the other groups (p < 0.05). In vitro, DM and organic matter degradation values of the AMS group increased significantly (p < 0.001). A significant decrease in alfalfa silage's pH values was determined with sumac and molasses additives (p < 0.001). The ammonia nitrogen (NH3-N) values of the control, AS, AM and ASM groups at Day 60 were determined as 9.08%, 7.22%, 7.00% and 6.81% respectively (p < 0.05). The water-soluble carbohydrate (WSC) values of all groups on the 60th day were significantly decreased compared to the 0th day (p < 0.001). When the groups were evaluated within themselves, there was a statistically significant difference between the 0th and 60th day lactic acid values. The acetic acid content of the A group on the 60th day was found to be significantly higher than the other groups (p < 0.01). There was a significant decrease in propionic acid levels on Days 21, 45 and 60 compared to Day 0 of fermentation (p < 0.001). The highest butyric acid (BA) level was determined in the A group on the 21st, 45th and 60th days of fermentation (p < 0.05). In conclusion, sumac prevents proteolysis depending on its tannin content. It improves silage fermentation positively thanks to its organic acid content, while the molasses additive is effective in silage fermentation, mainly depending on the WSC level. However, it was determined that neither additive could reduce the silage pH to the appropriate value ranges due to the low doses, and they could not mainly prevent the formation of BA.en_US
dc.description.sponsorshipFirat University Scientific Research Projects Unit (FUBAP-VF-21-11) [FUBAP-VF-21-11]; Firat University Scientific Research Projects Uniten_US
dc.description.sponsorshipThe authors would like to thank Associate Professor Mehtap Guney at Van Yuzuncu Yil University for her contribution to the analyses of in vitro degradability. This study was supported and funded by Firat University Scientific Research Projects Unit (FUBAP-VF-21-11).en_US
dc.identifier.citationSeven, P. T., Yıldırım, E. N., Seven, İ., Kaya, C. A. ve Mutlu, S. İ. (2024). An evaluation of the effectiveness of sumac and molasses as additives for alfalfa silage: Influence on nutrient composition, in vitro degradability and fermentation quality. Journal of Animal Physiology and Animal Nutrition, 1-11.
dc.identifier.doi10.1111/jpn.13955
dc.identifier.issn0931-2439
dc.identifier.issn1439-0396
dc.identifier.pmid38563274
dc.identifier.scopus2-s2.0-85189811515
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1111/jpn.13955
dc.identifier.urihttps://hdl.handle.net/11468/17708
dc.identifier.urihttps://onlinelibrary.wiley.com/doi/epdf/10.1111/jpn.13955
dc.identifier.wosWOS:001194974500001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorKaya, Can Ayhan
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Animal Physiology and Animal Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAlfalfa silageen_US
dc.subjectFermentation quality in vitro degradabilityen_US
dc.subjectMolassesen_US
dc.subjectProteolysisen_US
dc.subjectSumacen_US
dc.titleAn evaluation of the effectiveness of sumac and molasses as additives for alfalfa silage: Influence on nutrient composition, in vitro degradability and fermentation qualityen_US
dc.titleAn evaluation of the effectiveness of sumac and molasses as additives for alfalfa silage: Influence on nutrient composition, in vitro degradability and fermentation quality
dc.typeArticleen_US

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