Effects of whey powder on fermentation quality, nutritive value, and digestibility of alfalfa silage

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dc.authorid0000-0002-6807-8870en_US
dc.contributor.authorÖzüretmen, Sema
dc.contributor.authorÖzelçam, Hülya
dc.contributor.authorİpçak, Hasan Hüseyin
dc.date.accessioned2024-03-01T13:09:55Z
dc.date.available2024-03-01T13:09:55Z
dc.date.issued2022en_US
dc.departmentDicle Üniversitesi, Ziraat Fakültesi, Zootekni Bölümüen_US
dc.description.abstractThe aim of the study was to investigate the effects of whey powder (WP) on the fermentation quality, nutritive value, and digestibility of ensiled alfalfa (Medicago sativa L.). Alfalfa treated with different doses of WP (0, 2, and 4% fresh matter silage) was ensiled in plastic drums for 60 days. The results of the study revealed that the physicochemical composition and fermentation quality of the alfalfa silage improved and that mold growth was inhibited in the groups treated with 2 and 4% WP in comparison to that in the control. Production of CO2 (day 7) was much lower in silages treated with 2 and 4% WP (3.77 and 1.85 g/kg dry matter (DM), respectively) than in the control group (21.36 g/kg DM). In addition, in vivo dry matter digestibility (DMD) was much higher in the group treated with 4% WP (76.45%) than in the control one (55.82%). In this treatment group, all apparent digestibility of coefficients in vivo from crude nutrient contents and cell wall fractions significantly increased and hence raised the net lactation energy value from 1.18 to 1.31 Mcal/kg DM. However, although the in vitro DMD was higher in the silages treated with WP than in the control one and the dose was significant, there was no strong correlation between in vivo and in vitro values. According to our results, WP could provide an advantage for the conservation of alfalfa silage. In addition, WP could be evaluated as a sustainable silage additive.en_US
dc.identifier.citationÖzüretmen, S., Özelçam, H. ve İpçak, H. H. (2022). Effects of whey powder on fermentation quality, nutritive value, and digestibility of alfalfa silage. Journal of Animal and Feed Sciences, 31(1), 65-72.en_US
dc.identifier.doi10.22358/jafs/146345/2022
dc.identifier.endpage72en_US
dc.identifier.issn1230-1388
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85128287261
dc.identifier.scopusqualityQ2
dc.identifier.startpage65en_US
dc.identifier.urihttp://www.jafs.com.pl/Effects-of-whey-powder-on-fermentation-quality-nutritive-value-nand-digestibility,146345,0,2.html
dc.identifier.urihttps://hdl.handle.net/11468/13457
dc.identifier.volume31en_US
dc.identifier.wosWOS:000807699700008
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorİpçak, Hasan Hüseyin
dc.language.isoenen_US
dc.publisherKielanowski Institute of Animal Physiology and Nutrition, Polishen_US
dc.relation.ispartofJournal of Animal and Feed Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.relation.tubitak116 O 110
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAlfalfaen_US
dc.subjectDigestibilityen_US
dc.subjectNet energyen_US
dc.subjectSilageen_US
dc.subjectWhey powderen_US
dc.titleEffects of whey powder on fermentation quality, nutritive value, and digestibility of alfalfa silageen_US
dc.titleEffects of whey powder on fermentation quality, nutritive value, and digestibility of alfalfa silage
dc.typeArticleen_US

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