Determination of Chemical, Nutritional and Fermentation Properties of Citrus Pulp Silages
This study was carried out to investigate the possibilities of making silage from fruit juice industry waste.For this purpose, orange, lemon and tangerine pulp silage quality have been determined by comparing silage with maize and beet pulp silage.Treatment groups; 1) orange, 2) tangerine, 3) lemon,...
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| Format: | Article |
| Language: | English |
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Hasan Eleroğlu
2018-12-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2229 |
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| author | Selma Büyükkılıç Beyzi İsmail Ülger Mahmut Kaliber Yusuf Konca |
| author_facet | Selma Büyükkılıç Beyzi İsmail Ülger Mahmut Kaliber Yusuf Konca |
| author_sort | Selma Büyükkılıç Beyzi |
| collection | DOAJ |
| description | This study was carried out to investigate the possibilities of making silage from fruit juice industry waste.For this purpose, orange, lemon and tangerine pulp silage quality have been determined by comparing silage with maize and beet pulp silage.Treatment groups; 1) orange, 2) tangerine, 3) lemon, 4) maize and 5) sugar beet pulp. The silages were evaluated after 2 months from ensiling in the following areas: subjective evaluation, pH, dry matter, organic matter, crude protein, acid detergent fiber, neutral detergent fiber, ether extract and energy values (metabolizable energy) and net energy for lactation were calculated. As a result, it was determined that fruit juice industry residues were lower in terms of dry matter, but they contained higher energy due to their high organic matter content, digestibility and low cellulose content. In addition, it was determined that citrus pulp was evaluated as silage without any contribution. |
| format | Article |
| id | doaj-art-b92ebc68613f42f6b4f0b5ca042f8b6e |
| institution | DOAJ |
| issn | 2148-127X |
| language | English |
| publishDate | 2018-12-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-b92ebc68613f42f6b4f0b5ca042f8b6e2025-08-20T03:04:48ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2018-12-016121833183710.24925/turjaf.v6i12.1833-1837.22291031Determination of Chemical, Nutritional and Fermentation Properties of Citrus Pulp SilagesSelma Büyükkılıç Beyzi0İsmail Ülger1Mahmut Kaliber2Yusuf Konca3Department of Animal Science, Erciyes University, 38039 KayseriDepartment of Animal Science, Erciyes University, 38039 KayseriDepartment of Animal Science, Erciyes University, 38039 KayseriDepartment of Animal Science, Erciyes University, 38039 KayseriThis study was carried out to investigate the possibilities of making silage from fruit juice industry waste.For this purpose, orange, lemon and tangerine pulp silage quality have been determined by comparing silage with maize and beet pulp silage.Treatment groups; 1) orange, 2) tangerine, 3) lemon, 4) maize and 5) sugar beet pulp. The silages were evaluated after 2 months from ensiling in the following areas: subjective evaluation, pH, dry matter, organic matter, crude protein, acid detergent fiber, neutral detergent fiber, ether extract and energy values (metabolizable energy) and net energy for lactation were calculated. As a result, it was determined that fruit juice industry residues were lower in terms of dry matter, but they contained higher energy due to their high organic matter content, digestibility and low cellulose content. In addition, it was determined that citrus pulp was evaluated as silage without any contribution.http://www.agrifoodscience.com/index.php/TURJAF/article/view/2229OrangeTangerineLemonSilageFermentation |
| spellingShingle | Selma Büyükkılıç Beyzi İsmail Ülger Mahmut Kaliber Yusuf Konca Determination of Chemical, Nutritional and Fermentation Properties of Citrus Pulp Silages Turkish Journal of Agriculture: Food Science and Technology Orange Tangerine Lemon Silage Fermentation |
| title | Determination of Chemical, Nutritional and Fermentation Properties of Citrus Pulp Silages |
| title_full | Determination of Chemical, Nutritional and Fermentation Properties of Citrus Pulp Silages |
| title_fullStr | Determination of Chemical, Nutritional and Fermentation Properties of Citrus Pulp Silages |
| title_full_unstemmed | Determination of Chemical, Nutritional and Fermentation Properties of Citrus Pulp Silages |
| title_short | Determination of Chemical, Nutritional and Fermentation Properties of Citrus Pulp Silages |
| title_sort | determination of chemical nutritional and fermentation properties of citrus pulp silages |
| topic | Orange Tangerine Lemon Silage Fermentation |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2229 |
| work_keys_str_mv | AT selmabuyukkılıcbeyzi determinationofchemicalnutritionalandfermentationpropertiesofcitruspulpsilages AT ismailulger determinationofchemicalnutritionalandfermentationpropertiesofcitruspulpsilages AT mahmutkaliber determinationofchemicalnutritionalandfermentationpropertiesofcitruspulpsilages AT yusufkonca determinationofchemicalnutritionalandfermentationpropertiesofcitruspulpsilages |