Conservation characteristics and protein fractions of cereal silages ensiled with additives at the booting and dough stages of maturity

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dc.contributor.authorKeleş, Gürhan
dc.contributor.authorCoşkun, Behiç
dc.contributor.authorİnal, Fatma
dc.contributor.authorAlataş, Mustafa Selçuk
dc.contributor.authorAteş, Serkan
dc.date.accessioned2020-03-26T18:49:52Z
dc.date.available2020-03-26T18:49:52Z
dc.date.issued2014
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe experiment was conducted to investigate the effects of organic acid and bacterial inoculant on conservation characteristics and protein fractions as defined by the Cornell Net Carbohydrate and Protein System of barley, wheat, rye, triticale, and oat silages ensiled at their booting or dough stage of maturity. The cereal crops were not treated or were treated with bacteria (L. buchneri, L. plantarum, E. faecium) or organic acid (formic acid, propionic acid, sodium formate) and ensiled in 1.0-L anaerobic jars for 45 days. Bacterial inoculant improved the fermentation profile for all cereal silages and increased the dry matter (DM) recovery at both maturity stages. The benefit of bacteria inclusion in the silage was more pronounced when applied at dough stages. Organic acid also improved the fermentation profile for all cereal silages, but it was less effective than the bacteria at both booting and dough stages of maturity. The reduction (P < 0.001) in in vitro DM digestibility was not as sharp as the decrease in crude protein (CP). Protein A fraction and digestible CP were higher (P < 0.001) at the booting stage, while all B fractions and C fraction were higher (P < 0.001) in cereal silages ensiled at the dough stage. It was concluded that additives, in particular bacterial inoculant, can improve fermentation and protein quality at both stages examined.en_US
dc.description.sponsorshipSelcuk UniversitySelcuk University [BAP 11401094]en_US
dc.description.sponsorshipWe would like to acknowledge the financial support of Selcuk University (project: BAP 11401094).en_US
dc.identifier.doi10.3906/vet-1311-91en_US
dc.identifier.endpage294en_US
dc.identifier.issn1300-0128en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage285en_US
dc.identifier.urihttps://dx.doi.org/10.3906/vet-1311-91
dc.identifier.urihttps://hdl.handle.net/20.500.12395/30701
dc.identifier.volume38en_US
dc.identifier.wosWOS:000336891000010en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.publisherSCIENTIFIC TECHNICAL RESEARCH COUNCIL TURKEY-TUBITAKen_US
dc.relation.ispartofTURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCESen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectAdditivesen_US
dc.subjectcereal silagesen_US
dc.subjectfermentationen_US
dc.subjectprotein fractionsen_US
dc.subjectstage of maturityen_US
dc.titleConservation characteristics and protein fractions of cereal silages ensiled with additives at the booting and dough stages of maturityen_US
dc.typeArticleen_US

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