Evaluation of Fermentation Quality and Nutritional Properties of Teff and Guar Mixed Silage
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https://doi.org/10.5281/zenodo.15070238Keywords:
ADF, teff, guar, silage, fermentationAbstract
Mixed silage production using protein-rich legumes and water-soluble carbohydrate-rich cereals is widely practiced to enhance silage fermentation and nutritional quality. This study aimed to investigate the effects of teff (T) and guar (G) silage, mixed in varying proportions, on fermentation and nutritional characteristics. For this purpose, teff and guar plants were combined in five different ratios (100%T, 75%T+25%G, 50%T+50%G, 25%T+75%G, and 100%G) based on their dry matter content. The prepared silages were opened after 60 days. pH measurements were taken, and samples were dried at 70 °C to determine dry matter content. Dried samples were analyzed for crude protein, crude fat, crude ash, ADF, NDF, and gas-methane production. Silage juice samples were extracted to determine organic acid content (lactic, acetic, butyric, and propionic acids) and elucidate fermentation characteristics. According to the study results, when ADF and NDF contents were examined, the best results were obtained from 100% teff silage as 29.85% and 43.66%, respectively. The 100% Guar treatment exhibited the highest crude fat ratio (2.74%), dry matter ratio (27.18%), and crude ash ratio (10.73%). The 75% guar + 25% teff mixture produced the highest crude protein ratio at 17.34%. The best result in pH value was determined as 4.23 in 25%G+75%T mixture silage. The highest lactic acid concentration (7.53%) was found in the 100% teff silage. Acetic acid ratio was determined with 1.67% in 100% teff silage, butyric acid ratio was determined with 0% and 25%G+75%T and 100% teff silage, propionic acid ratio was determined with 0.36% in 100% teff silage. While ETOH value decreased in mixed silages with increasing teff ratio, in vitro gas, ME value, OMD value and fleig score increased. At the end of the study, G50 + T50 and G25 + T75 mixture ratios are recommended in terms of both nutritional and fermentation properties of the mixture silage. The data obtained from this research presents high-quality alternative silage materials for animal nutrition.
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