Effects of Sour Yogurt as an Alternative Additive in Second Crop Corn Silage

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Onenc S. S., Erten K., CANBOLAT Ö.

FERMENTATION-BASEL, cilt.8, sa.10, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 8 Sayı: 10
  • Basım Tarihi: 2022
  • Doi Numarası: 10.3390/fermentation8100494
  • Dergi Adı: FERMENTATION-BASEL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, CAB Abstracts, Food Science & Technology Abstracts, INSPEC, Directory of Open Access Journals
  • Anahtar Kelimeler: sour yogurt, corn, silage, fermentation quality, in vitro digestibility, animal nutrition, LACTIC-ACID BACTERIA, IN-VITRO DIGESTIBILITY, AEROBIC STABILITY, STREPTOCOCCUS-THERMOPHILUS, LACTOBACILLUS-PLANTARUM, NUTRIENT DIGESTIBILITY, MILK-PRODUCTION, DRY-MATTER, FERMENTATION, INOCULANTS
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

In this study, we evaluated the influence of sour yogurt as a natural microbial inoculant in second-crop corn silages. For this purpose, two trials with different dilution rates were conducted. In Trial I, the groups 10 g sour yogurt + 5 g distilled water (SY10-2), 20 g sour yogurt + 10 g distilled water (SY20-2), 30 g sour yogurt + 15 g distilled water (SY30-2), 40 g sour yogurt + 20 g distilled water (SY40-2), 50 g sour yogurt + 25 g distilled water (SY50-2) and no additives were added to the control (CON) group. The groups in Trial II, 10 g sour yogurt + 10 g distilled water (SY10-1), 20 g sour yogurt + 20 g distilled water (SY20-1), 30 g sour yogurt + 30 g distilled water (SY30-1), 40 g sour yogurt + 40 g distilled water (SY40-1), 50 g sour yogurt + 50 g distilled water (SY50-1) and 10 g of distilled water were added to the control (WCON) group. For the silages opened on the 90th day of ensiling, the highest lactic acid content was determined in the SY20-2 and SY20-1 groups (p < 0.05). The lowest amount of ammonia nitrogen was in the SY30-2 group (p < 0.05). In the aerobic period, the SY10-2 and SY20-2 groups remained more stable than the others. As a result, the SY20-2, SY30-2, SY20-1, and SY30-1 groups improved the fermentation quality of corn silages, but the effect on aerobic stability was not significant and was similarly found with the homofermentative bacterial inoculants.