The determination of maturation and quality properties of alfalfa silage in Afyon province

The Determination of Maturation And Quality Properties of Alfalfa Silage in Afyon Province In this study was to investigate the determination of maturation and quality properties of alfalfa silage in Afyon province. For this purpose, after packing silage of alfalfa silage was opened during the 7 weeks. Weekly, the sample was taken from three different silage package and analyzed. Physicially (DLG, Flieg point), nutritional value (Dry matter, crude ash, organic matter, crude protein, crude fiber, ether extract, acid detergant fiber, nötral detergant fiber) ammonia, pH and volatile fatty acids of silage sample was analyzed weekly. Smell, color, structure and total point was significantly increased linearly beginning from the first week. Silage quality was determined medium at 7th day; good between 14th and 42th days; excellent at 49th day. Dry matter (65 ℃), NH3-N content and Flieg point was increased and pH was decreased. Organic matter was increased beginning from the first week and crude fiber, crude protein and crude ash was decreased. The increment acetic acid and the decreasing propionic acid and butyric acid was observed in the silage. Lactic acid was significantly increased at fermentation 35th day. Keywords: Fermentation properties, lactic acid bacteria, alfalfa silage