Investigation of the alternative roughage potential of the mung bean

In research, the effects of Adıyaman and Karaman mung bean cultivars on flowering and poding periods of adding different additives firstly forage potantial and their effects on silage quality and microbial properties were first investigated. For this purpose, silage was prepared by adding barley and molasses additives separately and together (barley + molasses) in mung bean silage. Physical, chemical and microbiological analyzes (replicates consist of mixed) of mung bean silages in glass jars prepared with 7 replicates from each group were performed. Accordingly, in the molasses added groups, DLG scores were increased and they joined the 'very good' class. Again with molasses application; ADF, NDF and ammonia nitrogen contents decreased with the addition of additives, protein content was increased. It was found that the ratio of dry matter increased with the addition of barley and molasses both separately and together, and the ADF and NDF were decreased. The pH value of Adıyaman cultivar was higher with addition of additive and KM ratio and flieg score were higher in Karaman cultivar. Addition of additives had negative effects on volatile fatty acids. However, lactic acid, Karaman variety and cutting during flowering period come to the fore. As a result, to make successful silage from mung beans, it may be suggested to silage the Karaman variety using molasses + barley application and to make cutting in the pod period.