The effects of kefir addition on the fermentation characteristics and aerobic stability of alfalfa silages

In this study, the effects of different doses of kefir on the fermentation characteristics and aerobic stability of alfalfa silages were investigated. Alfalfa was harvested at early bloom stage in June and wilted for about 24hours. In the study, commercial (MY starter CF) and home made kefir culture were used as additives. The study was carried out in 7 groups formed by adding control, 1x105, 5x105 and 1x106 kob/g kefir. control and additives applied alfalfa ensiled in 500 g capasity plastic bag as 10 replicates for each treatment. All silages were sampled for chemical and microbiological analyses on day 45 after ensiling. All silages were opened at the end of the ensiling period (45 days) and subjectd to an aerobic stability test for 7 days. As a result, improved fermentation characteristics and aerobic stability of alfalfa silages.