Effects of wafer addition on fermentation properties, aerobic stability and feed value of alfalfa silages

This study was planned to determine the effects of waste wafer addition on fermentation of alfalfa silage, aerobic stability and in vitro digestibility. Alfalfa was harvested at the beginning of flowering in October and was wilted for approximately 18 hours. No additives were added to the control group. Trial groups: G20: 20 g / kg wafer, G30: 30 g / kg wafer, G40: 40 g / kg wafer and G50: 50 g / kg wafer. Silages were stored to fermentation for 60 days in a closed storehouse.Except for the G20 group, the amount of HP was determined to be high in wafer supplemented groups (P <0.01). The addition of wafers lowered the NDF content of alfalfa silage except the G30 group (P <0.01). The addition of wafers increased LAB numbers compared to the control group (P <0.01). However, as the amount of wafers added to alfalfa increased, the number of yeast also increased. It was found that the relative feed value (NYD) increased compared to the control group (189.91), and it was 194.12, 209.03, 206.09 in the G20, G30 and G40 groups, respectively (P <0.01).In the study, the addition of crumb wafers to 40 and 50 g / kg KM at alfalfa positively affected the chemical and microbiological properties of silage. In addition, it increased the amount of organic matter dissolved in the enzyme, in parallel with this, it also increased the content of MEEÇOM. Similarly, the relative feed value (RFV) and dry matter consumption intake (DMI) increased. The study revealed that high-quality alfalfa silage can be made by adding wafers, especially in the spring or late spring, when the food industry is intensive region, where rains are abundant and drying is not possible.