Some Fermentation Characteristics of Silages Made with Sweet Sorghum Bagasse
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https://doi.org/10.5281/zenodo.10748591Keywords:
Sweet sorghum, genotype, fermentation, organic acids, silage, bagasseAbstract
There is a significant need for high-quality hay in our livestock industry. The search for providing alternative quality forage needed by livestock farming continues. The research was carried out to reveal the potential of silages made with sweet sorghum bagasse to be used as roughage. In the research, 21 different sweet sorghum (Sorghum bicolor var. saccharatum (L.) Mohlenbr.) varieties and lines were used as plant materials. Field trials were conducted under second crop conditions in Doğankent/Adana in 2016 and 2017 years. In the research, the plants were harvested to obtain ethanol in the period between the milk and dough formation dates of the grains in the panicle. Some important silage fermentation properties were determined by making silage from sap (bagasse) from which sap was taken. As a result of the research, according to two-year averages, the dry matter (DM) rates of the genotypes were 27.33-37.86%, the ash contents (AC) were 37.0-65.6 g kg-1 DM, and the pH values were 3.019-3.341. In addition, it was determined that the contents of organic acids lactic acid (LA), acetic acid (AA), propionic acid (PA) and butyric acid (BA) varied between 21.80-46.44, 4.753-11.565, 0.0-2.596 and 0.155-1.513 g kg-1 DM, respectively. According to the results of the research, it was determined that the silages obtained from the sap-taken stems of the sweet sorghum plant have the potential to be used as roughage in terms of fermentation properties. The use of sweet sorghum bagasse, grown as a second product in the Mediterranean region, as silage can be an alternative forage source.
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