Effect of cumin essential oil addition on fermentation quality, aerobic stability and in vitro digestibility of spur clover (Trifolium echinatum L.) silages

This study was conducted to determine the effects of cumin essential oil on the fermentation quality, aerobic stability, in vitro metabolic energy content and relative feed value of Spur clover (Trifolium echinatum L.) silage. The Spur clover (Trifolium echinatum L.)was harvested in June during flowering and wilted for about 24 hours. Cumin essential oil was added to the silages at 100 mg/kg, 200 mg/kg and 300 mg/kg. Approximately 500-700 g samples were placed in polyethylene bags with an oxygen barrier and vacuumed with a vacuum machine for 25 seconds at 0.1 mPa. The bags were stored under laboratory conditions at 26±2 °C for 120 days. Crude protein content increased in the groups treated with cumin essential oil compared to the control group (P<0.05). Cell wall components decreased (P<0.05). Lactobacilli counts increased in the treatment groups compared to the control group (P<0.05). In the aerobic phase, CO2 production and yeast count development decreased. As a result, cumin essential oil improved the fermentation quality of Spur clover (Trifolium echinatum L.)silages and increased the digestibility of organic matter. There was also an increase in relative feed value. However, the low dry matter content of the silages limited the effect on aerobic stability.