Yıl 2014, Cilt 38, Sayı 3, Sayfalar 285 - 294 2014-05-18

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

Gürhan KELEŞ [1] , Behiç COŞKUN [2] , Fatma İNAL [3] , Mustafa Selçuk ALATAŞ [4] , Serkan ATEŞ [5]

139 404

The 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.
The 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.
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Birincil Dil tr
Konular
Dergi Bölümü Makaleler
Yazarlar

Yazar: Gürhan KELEŞ

Yazar: Behiç COŞKUN

Yazar: Fatma İNAL

Yazar: Mustafa Selçuk ALATAŞ

Yazar: Serkan ATEŞ

Bibtex @ { tbtkveterinary150458, journal = {Turkish Journal of Veterinary and Animal Sciences}, issn = {1300-0128}, eissn = {1303-6181}, address = {TÜBİTAK}, year = {2014}, volume = {38}, pages = {285 - 294}, doi = {10.3906/vet-1311-91}, title = {Conservation characteristics and protein fractions of cereal silages ensiled with additives at the booting and dough stages of maturity}, key = {cite}, author = {ATEŞ, Serkan and ALATAŞ, Mustafa Selçuk and KELEŞ, Gürhan and İNAL, Fatma and COŞKUN, Behiç} }
APA KELEŞ, G , COŞKUN, B , İNAL, F , ALATAŞ, M , ATEŞ, S . (2014). Conservation characteristics and protein fractions of cereal silages ensiled with additives at the booting and dough stages of maturity. Turkish Journal of Veterinary and Animal Sciences, 38 (3), 285-294. DOI: 10.3906/vet-1311-91
MLA KELEŞ, G , COŞKUN, B , İNAL, F , ALATAŞ, M , ATEŞ, S . "Conservation characteristics and protein fractions of cereal silages ensiled with additives at the booting and dough stages of maturity". Turkish Journal of Veterinary and Animal Sciences 38 (2014): 285-294 <http://dergipark.gov.tr/tbtkveterinary/issue/12490/150458>
Chicago KELEŞ, G , COŞKUN, B , İNAL, F , ALATAŞ, M , ATEŞ, S . "Conservation characteristics and protein fractions of cereal silages ensiled with additives at the booting and dough stages of maturity". Turkish Journal of Veterinary and Animal Sciences 38 (2014): 285-294
RIS TY - JOUR T1 - Conservation characteristics and protein fractions of cereal silages ensiled with additives at the booting and dough stages of maturity AU - Gürhan KELEŞ , Behiç COŞKUN , Fatma İNAL , Mustafa Selçuk ALATAŞ , Serkan ATEŞ Y1 - 2014 PY - 2014 N1 - doi: 10.3906/vet-1311-91 DO - 10.3906/vet-1311-91 T2 - Turkish Journal of Veterinary and Animal Sciences JF - Journal JO - JOR SP - 285 EP - 294 VL - 38 IS - 3 SN - 1300-0128-1303-6181 M3 - doi: 10.3906/vet-1311-91 UR - http://dx.doi.org/10.3906/vet-1311-91 Y2 - 2018 ER -
EndNote %0 Turkish Journal of Veterinary and Animal Sciences Conservation characteristics and protein fractions of cereal silages ensiled with additives at the booting and dough stages of maturity %A Gürhan KELEŞ , Behiç COŞKUN , Fatma İNAL , Mustafa Selçuk ALATAŞ , Serkan ATEŞ %T Conservation characteristics and protein fractions of cereal silages ensiled with additives at the booting and dough stages of maturity %D 2014 %J Turkish Journal of Veterinary and Animal Sciences %P 1300-0128-1303-6181 %V 38 %N 3 %R doi: 10.3906/vet-1311-91 %U 10.3906/vet-1311-91
ISNAD KELEŞ, Gürhan , COŞKUN, Behiç , İNAL, Fatma , ALATAŞ, Mustafa Selçuk , ATEŞ, Serkan . "Conservation characteristics and protein fractions of cereal silages ensiled with additives at the booting and dough stages of maturity". Turkish Journal of Veterinary and Animal Sciences 38 / 3 (Mayıs 2014): 285-294. http://dx.doi.org/10.3906/vet-1311-91