Effects of addition molasses and sumac to alfalfa silage on nutrient levels, in vitro nutrient digestion and silage quality

This study was planned to investigate the effects on nutrient matter levels, in vitro nutrient digestion levels and silage quality of molases and sumac additions into alfalfa silage. The research groups were formed from Alfalfa group (Y, control, no supplement), Alfalfa+Sumac group (YS, 10% sumac supplement), Alfalfa+molasses group (YM, 5% Molasses supplement), and Alfalfa+sumac+molasses group (YSM, 10% Sumac and 5% Molasses supplements). Dry matter (DM) contents of the YS, YM and YSM groups were statistically higher than the control group (P<0.001). Only on the 21st day of fermentation, the crude ash content of the YS group was found to be significantly higher than the other groups (P<0.05). On the 45th day of silage fermentation, organic matter (OM) levels of YM and YSM groups were statistically significantly lower than those of Y and YS groups (P<0.001). There was a significant decrease in crude protein values on the 60th day of fermentation in all groups compared to the 0th day values. No significant change was detected in the crude fat values of the groups between the 0-60th days of fermentation. The NDF content of the YSM group decreased significantly on day 60 compared to day 0th (P<0.05), but there was no difference in terms of ADF and ADL both between groups and within groups. In vitro DM and OM digestion values of YMS group increased significantly (P<0.001). Significant decrease in pH values of alfalfa silage was determined with additives of sumac and molasses (P<0.001). The NH3-N values of the control, YS, YM and YSM groups at day 60 were determined as %9.08, 7.22, 7.00 and 6.81, respectively (P<0.05). In the quality classification made according to the Flieg score, it was determined that the control group was in the middle class, and the YS, YM and YSM groups were in the very good-good quality class. The water soluble carbohydrate (WSC) values of all groups on the 60th day were significantly decreased compared to the 0th day (P<0.001). When the groups were evaluated within themselves, there was a statistically significant difference between the 0th and 60th day lactic acid values. The acetic acid content of the control group on the 60th day was found to be significantly higher than the other groups (P<0.01). There was a significant decrease in propionic acid level on days 21, 45 and 60 compared to day 0 of fermentation (P<0.001). The highest butyric acid level was determined in the Y group on the 21st, 45th and 60th days of fermentation (P<0.05). In conclusion; it has been determined that sumac prevents proteolysis depending on its tannin content and improves silage fermentation positively thanks to its organic acid content, while the additive of molasses is effective in silage fermentation, especially depending on the WSC level. However, it was determined that both additives could not reduce the silage pH to the appropriate value ranges (3.8-4.2) due to the low doses, and they could not especially prevent the formation of butyric acid.