PJB-2018-204
DETERMINATION OF SOME QUALITY PROPERTIES OF ENSILING TURNIP (Brassica rapa L.) WITH DIFFERENT ADDITIVES
İlkay ÇETİN
Abstract
In this study, it was aimed to determine the effect of the addition of different additives on the chemical, fermentation, microbiological and sensory properties of silages to forage turnip (Brassica rapa L.). In this content, 0 % (control), 6 % corn cracked, 6 % wheat cracked and 3 % molasses were added to the forage turnip. The ensilage period lasted 75 days. According to the experiment results; dry matter and organic matter content of 3% molasses and control groups were significantly lower (P<0,01) than other groups. Crude ash and lactic acid contents of silages increased with addition of 3 % molasses (P <0,01); crude protein content decreased (P<0,01). In the same way, Fleig score of silages increased by adding 6 % corn crumbs (P<0,01). It was determined that the differences between the groups in terms of acid detergent fiber, pH, acetic acid, propionic acid contents were not significant (P<0,05). None of the experimental groups were found to have butyric acid, ammonia nitrogen, Enterobacteriaceae, Listeria spp. and yeast. The number of lactic acid bacteria increased with the addition of additives to the forage turnip silages. There was no statistically significant difference in sensorial analysis values among the groups (P>0,05). At the end of the research, it was concluded that the forage turnip could be ensiling without using any additives.
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