The effects of waste jam mixture on silage fermentation, aerobic stability and in vitro digestibility of alfalfa silages

This study was planned to determine the effects of waste jam mixture addition on fermentation, aerobic stability and in vitro digestibility of alfalfa silage. Alfalfa was harvested at the beginning of flowering in October and withered. The waste jam mixture was first divided into two parts as solid and liquid by means of a sieve. To the control group was added 20 ml / kg alfalfa pure water. Experimental groups: Liquid fraction RI: 50mg / 20ml pure water, RII: 100mg / 20ml pure water / kg alfalfa, solid fraction RPI: 30mg / 30ml pure water and RPII: 60mg / 30ml pure water / kg alfalfa. The silages were allowed to ferment in a closed storage for 60 days. The addition of jam and jam particles reduced the pH and nötral detergent fiber contents of alfalfa silage (P <0.01). In the study, the highest lactic acid content was found to be 100.28 g / kg dry matter (DM) in the RII group and the lowest was 23,07 g / kg DM in the control group. The lowest amount of NH3-N was found in RII group as 1,10% g / kg Total nitrogen (TN). In the control, jam and jam particulate groups, digestible dry matter contents were 67,65%, 69,98%, 68,74%, 68,95% and 69,53%, respectively. The addition of jam and jam particles to the alfalfa resulted in a significant increase in the digestible dry matter content compared to the control group (P <0.01). In addition, dry matter consumption and relative feed value increased. The study showed that high quality alfalfa silages can be made by adding 100 ml / kg of jam to the alfalfa, especially in the spring or autumn, where the precipitation is abundant and there is no possibility of drying. Since the research carried out is among the first studies carried out on the subject, it will shed light on the studies to be carried out thereafter.