Effect os sour boza addition to corn silage on fermentation quality, aerobic stability and in vitro digestibility

This research was conducted in order to determine the effect of the addition of sour boza on the fermentation, aerobics tability and in vitro digestibility of corn silage. The research material was the second product corn (Pioneer 32K61) which harvested in October and sour boza. Trial groups; the groups 10 g boza boza /kg of fresh corn (B10), 20 g boza /kg of fresh corn (B20), 30 boza /kg of fresh corn (B30), 40 boza /kg of fresh corn (B40), and 50 boza /kg of fresh corn (B50) and no boza was added to control group. A total of 24 packages, 4 for each group, were left to ferment for 120 days under laboratory conditions (10-20 °C). In the study, it was found that the amount of crude protein (CP) increased with the addition of sour boza (P<0.05). This situation is due to the high CP content of the boza. Neutral detergent cellulose (NDF), acid detergent cellulose (ADF) and acid detergent lignin (ADL) contents of corn silages were found to be the highest in the control group, while the lowest NDF was found in Y40 and ADF and ADL in Y50 group (P<0.05). Enzyme soluble organic matter (ELOS), in vitro organic matter digestibility (DOM) and metabolic energy (ME) contents of corn silages increased with the addition of sour boza (P<0.05). As a result, the addition of 30 and 40 g/kg of sour boza to maize positively affected the chemical and microbiological properties of silages.