Determination of Silage Quality of Olive Cake and Corn Mixtures in Different Ratios
In this study, corn silage with different ratios of by adding olive pomace olive industry by-product under laboratory conditions was aimed to determine the effects on nutrient contents, fermentation characteristics and in vitro digestibility. Olive pomace used in the research, was added in 0% (contr...
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| Format: | Article |
| Language: | English |
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Hasan Eleroğlu
2016-12-01
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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/1016 |
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| author | Asuman Arslan Duru Şerafettin Kaya |
| author_facet | Asuman Arslan Duru Şerafettin Kaya |
| author_sort | Asuman Arslan Duru |
| collection | DOAJ |
| description | In this study, corn silage with different ratios of by adding olive pomace olive industry by-product under laboratory conditions was aimed to determine the effects on nutrient contents, fermentation characteristics and in vitro digestibility. Olive pomace used in the research, was added in 0% (control), 20 and 40 levels in corn silage and ensiling period continued during 56 days. At the end of the ensiling period, differences seen in terms of dry matter content, organic matter, crude fat, acit detergent fiber, acid detergent lignin, in each level consisting of corn silage is added to olive pomace were found significant but the crude protein content of the olive pomace-added silages decreased. The highest crude fiber value was determined in the silages added with 40% olive pomace. Crude ash, lactic acid, acetic acid, pH and CO2 differences seen in terms of rates were not found significant. Propoionic acid wasn’t found in the groups to which olive pomace was added, while butyric acid and ammonia nitrogen weren’t observed in all silage groups in the study. At the same time, in vitro organic matter, dry matter and neutral detergent fiber digestibility of silages increased in each level consisting of corn silage is added to olive pomace. As a result, it was considered result that olive pomace the oil industry by product can be a silo feed quality. In particular, the corns by adding 40% of the olive pomace made silage were obtained satisfactory results in terms of both physical and chemical properties. |
| format | Article |
| id | doaj-art-fb6eb11eb11245a3b95be8fcb4a522a2 |
| institution | Kabale University |
| issn | 2148-127X |
| language | English |
| publishDate | 2016-12-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-fb6eb11eb11245a3b95be8fcb4a522a22025-08-20T03:25:57ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2016-12-014121201120610.24925/turjaf.v4i12.1201-1206.1016446Determination of Silage Quality of Olive Cake and Corn Mixtures in Different RatiosAsuman Arslan Duru0Şerafettin Kaya1Uşak Üniversitesi, Ziraat ve Doğa Bilimleri Fakültesi, Zootekni Bölümü, 64200 UşakMustafa Kemal Üniversitesi, Ziraat Fakültesi, Zootekni Bölümü, 31034 HatayIn this study, corn silage with different ratios of by adding olive pomace olive industry by-product under laboratory conditions was aimed to determine the effects on nutrient contents, fermentation characteristics and in vitro digestibility. Olive pomace used in the research, was added in 0% (control), 20 and 40 levels in corn silage and ensiling period continued during 56 days. At the end of the ensiling period, differences seen in terms of dry matter content, organic matter, crude fat, acit detergent fiber, acid detergent lignin, in each level consisting of corn silage is added to olive pomace were found significant but the crude protein content of the olive pomace-added silages decreased. The highest crude fiber value was determined in the silages added with 40% olive pomace. Crude ash, lactic acid, acetic acid, pH and CO2 differences seen in terms of rates were not found significant. Propoionic acid wasn’t found in the groups to which olive pomace was added, while butyric acid and ammonia nitrogen weren’t observed in all silage groups in the study. At the same time, in vitro organic matter, dry matter and neutral detergent fiber digestibility of silages increased in each level consisting of corn silage is added to olive pomace. As a result, it was considered result that olive pomace the oil industry by product can be a silo feed quality. In particular, the corns by adding 40% of the olive pomace made silage were obtained satisfactory results in terms of both physical and chemical properties.http://www.agrifoodscience.com/index.php/TURJAF/article/view/1016Zeytin posasısilajmısır hasılıin vitro sindirilebilirlikaerobik stabilite |
| spellingShingle | Asuman Arslan Duru Şerafettin Kaya Determination of Silage Quality of Olive Cake and Corn Mixtures in Different Ratios Turkish Journal of Agriculture: Food Science and Technology Zeytin posası silaj mısır hasılı in vitro sindirilebilirlik aerobik stabilite |
| title | Determination of Silage Quality of Olive Cake and Corn Mixtures in Different Ratios |
| title_full | Determination of Silage Quality of Olive Cake and Corn Mixtures in Different Ratios |
| title_fullStr | Determination of Silage Quality of Olive Cake and Corn Mixtures in Different Ratios |
| title_full_unstemmed | Determination of Silage Quality of Olive Cake and Corn Mixtures in Different Ratios |
| title_short | Determination of Silage Quality of Olive Cake and Corn Mixtures in Different Ratios |
| title_sort | determination of silage quality of olive cake and corn mixtures in different ratios |
| topic | Zeytin posası silaj mısır hasılı in vitro sindirilebilirlik aerobik stabilite |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/1016 |
| work_keys_str_mv | AT asumanarslanduru determinationofsilagequalityofolivecakeandcornmixturesindifferentratios AT serafettinkaya determinationofsilagequalityofolivecakeandcornmixturesindifferentratios |