The determination of effect of anise seed (Pimpinella anisum L.) on some quality parameters of alfalfa silages

In current study, the effects of different doses of anise seed (Pimpinella Anisum L.) on the chemical composition, fermentation quality, dry matter intake, digestible dry matter, relative feed value and physical characteristics of alfalfa (Medicago sativa) silages were investigated. Anise seed were added to the alfalfa at levels of 0% (control), 0.5, 1.0, 1.5 and 2.0. Ensiling was carried out in the laboratory for 75 days and samples were kept at room temperature. As a result, the differences in alfalfa silages in terms of dry matter, crude ash and ADF contents were not found statistically significant (P>0.05). Silages treated with 1.5 % and 2.0 % anise seed had higher NDF contents than control group and 0.5 % anise seed (P<0.05). Crude protein, digestible dry matter, dry matter intake and relative feed value in control and 0.5% anise seed treated silages had lower than other groups (P<0.05). When alfalfa silage was evaluated in terms of its physical properties, no significant difference was observed in terms of smell and colour (P>0.05), but its structures increased significantly in the 0.5 %, 1.0 % and 1.5 % anise seeds compared to the control group (P<0.05). At the end of the study, it was concluded that the quality of silages improved with the treatment of alfalfa silege with 0.5 % anise seed.