Determination of effect of nigella sativa oil on feed value and quality of vetch - wheat silage

In this study, it is aimed to determine some chemical, fermentation, sensory properties and in vitro organic matter digestibility, metabolic energy and net energy lactation contents of silages obtained by adding Nigella sativa oil to vetch-wheat mixtures at different levels. For this purpose, 0,00% (control), 0,02; 0,04; 0,08 and 1,60 levels of Nigella sativa oil were added to the vetch-wheat mixtures in laboratory conditions and the silage period was 75 days. According to the findings obtained from the study, dry matter and organic matter contents of silages were significantly increased by adding the Nigella sativa oil compared to the control group (P<0,01). It has been determined that the differences in crude protein, ether extract, crude ash, NDF, ADF, Fleig Score, pH and propionic acid, in vitro organic digestibility, metabolic energy and net energy lactation contents of research silages are not significant (P>0,05). However, the lactic acid content of the silages was increased by the addition of Nigella sativa oil at the level of 1.60% (P<0,05). Ammoniac nitrogen and butyric acid contents were not detected completely in the experimental silages. The differences in the smell, color and structure properties of vetch-wheat silages by adding Nigella sativa oil were not found to be significant (P>0,05). However, it has been determined that all groups are included in the "Excellent" quality class. At the end of the research, it was concluded that silage can be obtained at good quality by adding 1.60% of Nigella sativa oil to vetch-wheat silages.