Conservation characteristics and protein fractions of cereal silages ensiled with additives at the booting and dough stages of maturity

Gürhan KELEŞ; Behiç COŞKUN; Fatma İNAL; Mustafa Selçuk ALATAŞ; Serkan ATEŞ

Makale detayları

Conservation characteristics and protein fractions of cereal silages ensiled with additives at the booting and dough stages of maturity

Yazarlar:

Gürhan KELEŞ | Behiç COŞKUN | Fatma İNAL | Mustafa Selçuk ALATAŞ | Serkan ATEŞ

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2014 Vol.38 Issue 3, pp.285-294

Belge Tipi:

Makale

Yayın Tarihi:

5/2014

Belge Dili:

Türkçe

Document ID (Org No.):

2000766003

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128

Anahtar kelimeler:

Özet:

 

The experiment was conducted to investigate the effects of organic acid and bacterial inoculant on conservation characteristics and protein fractions as defined by the Cornell Net Carbohydrate and Protein System of barley, wheat, rye, triticale, and oat silages ensiled at their booting or dough stage of maturity. The cereal crops were not treated or were treated with bacteria (L. buchneri, L. plantarum, E. faecium) or organic acid (formic acid, propionic acid, sodium formate) and ensiled in 1.0-L anaerobic jars for 45 days. Bacterial inoculant improved the fermentation profile for all cereal silages and increased the dry matter (DM) recovery at both maturity stages. The benefit of bacteria inclusion in the silage was more pronounced when applied at dough stages. Organic acid also improved the fermentation profile for all cereal silages, but it was less effective than the bacteria at both booting and dough stages of maturity. The reduction (P < 0.001) in in vitro DM digestibility was not as sharp as the decrease in crude protein (CP). Protein A fraction and digestible CP were higher (P < 0.001) at the booting stage, while all B fractions and C fraction were higher (P < 0.001) in cereal silages ensiled at the dough stage. It was concluded that additives, in particular bacterial inoculant, can improve fermentation and protein quality at both stages examined.

 

The experiment was conducted to investigate the effects of organic acid and bacterial inoculant on conservation characteristics and protein fractions as defined by the Cornell Net Carbohydrate and Protein System of barley, wheat, rye, triticale, and oat silages ensiled at their booting or dough stage of maturity. The cereal crops were not treated or were treated with bacteria (L. buchneri, L. plantarum, E. faecium) or organic acid (formic acid, propionic acid, sodium formate) and ensiled in 1.0-L anaerobic jars for 45 days. Bacterial inoculant improved the fermentation profile for all cereal silages and increased the dry matter (DM) recovery at both maturity stages. The benefit of bacteria inclusion in the silage was more pronounced when applied at dough stages. Organic acid also improved the fermentation profile for all cereal silages, but it was less effective than the bacteria at both booting and dough stages of maturity. The reduction (P < 0.001) in in vitro DM digestibility was not as sharp as the decrease in crude protein (CP). Protein A fraction and digestible CP were higher (P < 0.001) at the booting stage, while all B fractions and C fraction were higher (P < 0.001) in cereal silages ensiled at the dough stage. It was concluded that additives, in particular bacterial inoculant, can improve fermentation and protein quality at both stages examined.

Makale detayları

Conservation characteristics and protein fractions of cereal silages ensiled with additives at the booting and dough stages of maturity

Yazarlar:

Gürhan KELEŞ | Behiç COŞKUN | Fatma İNAL | Mustafa Selçuk ALATAŞ | Serkan ATEŞ

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2014 Vol.38 Issue 3, pp.285-294

Belge Tipi:

Makale

Yayın Tarihi:

5/2014

Belge Dili:

Türkçe

Document ID (Org No.):

2000766003

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128

Key words: Additives

cereal silages

fermentation

protein fractions

stage of maturity

Sayı

Makale detayları

Conservation characteristics and protein fractions of cereal silages ensiled with additives at the booting and dough stages of maturity

Yazarlar: Gürhan KELEŞ | Behiç COŞKUN | Fatma İNAL | Mustafa Selçuk ALATAŞ | Serkan ATEŞ

Yayıncı: TUBITAK

Dergi: Turkish Journal of Veterinary and Animal Sciences 2014 Vol.38 Issue 3, pp.285-294

Belge Tipi: Makale

Yayın Tarihi: 5/2014

Belge Dili: Türkçe

Document ID (Org No.): 2000766003

Sıklık: İki Aylık

eISSN: 1303-6181

pISSN: 1300-0128

Key words: Additives

cereal silages

fermentation

protein fractions

stage of maturity

Sayı

Yazarlar:

Gürhan KELEŞ | Behiç COŞKUN | Fatma İNAL | Mustafa Selçuk ALATAŞ | Serkan ATEŞ

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2014 Vol.38 Issue 3, pp.285-294

Belge Tipi:

Makale

Yayın Tarihi:

5/2014

Belge Dili:

Türkçe

Document ID (Org No.):

2000766003

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128