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

This study was carried out to determine the effects of sodium diacetate on the fermentation characteristics and aerobic stability in alfalfa silages. In the study, sodium diacetate (E262) was used as an additive in its composition (containing acetate and acetic acid) was used. The study was carried out in 4 groups formed by the addition of 3, 5 and 7 g / kg sodium diacetate. To the control group, 20 ml of tap water equivalent to the other treatment groups was added. After the addition of the additives, approximately 500 g of sample was placed in plastic bags and compressed. A total of 40 packages, 10 for each group, were allowed to ferment for 45 days in laboratory conditions (25-30 °C). 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. In addition, after silage fermentation and aerobic stability period, lactic acid bacteria were identified. As a result, sodium diasetate that applied to alfalfa increased lactic and acetic acid concentrations and prevented proteolysis in the silages. However, sodium diasetate showed a high antibacterial activity in alfalfa. During the 7 days aerobic period, sodium diasetate decreased yeast and moulds populations and production of CO2 and improved aerobic stability of alfalfa silage.