Nutrutional value and fermentation properties of total mixed ration silages prepared by adding different levels of olive land water

Objective: The possibilities of using olive black water in ensiling of the total mixed ration (TMR) were investigated. Material and methods: Wheat straw was mixed with concentrate, and diluted with tap water, olive black water and tap water + olive black water for ensiling. Molasses at the rate of 4 % or 8 % were also added when ensiling. A total of 6 groups were formed in the study. Total mixed rations were ensiled into 1 L anaerobic jars with three replications. A total of 54 jars of silage were made (2 molasses level x 3 water type x 3 opening times x 3 replications). Three jars from each group were opened on the 7 th, 60 th and 180 th days after ensilage, and the fermentation characteristics and nutritional values of the silages were determined. The pH values of the silages were determined in all open times, while fermentation properties and nutritional values of the silages were determined at the last 2 open time. Results: The lowest pH value was reached with the addition of 8 % molasses, especially in silages with tag water added. The addition of olive black water delayed the fermentation times of silages. It was observed that addition of olive black water increased the ADF content of silages. Conclusion: It has been determined that olive black water can be used when ensiling TMR silages. In this way, the nutrients contain of olive black water could be evaluated by ensiling. However, it evaluated that ensiling at 4 % molasses level may be more appropriate than 8 % molasses. Keywords: Wheat straw, Olive black water, Nutritional value, Fermentation, Silage, Total mixed ration