Agriculture, Vol. 16 No. 2, 2010.
Original scientific paper
THE EFFECTS OF WET BREWER’S GRAIN WHOLE PLANT MAIZE MIXTURE SILAGES ON FERMENTATION CHARACTERISTICS AND NUTRIENT DIGESTIBILITY IN LAMBS
Fisun Koc
; Namik Kemal University, Agricultural Faculty, Department of Animal Science, Tekirdag, Turkey
Cemal Polat
; Namik Kemal University, Agricultural Faculty, Department of Animal Science, Tekirdag, Turkey
Mehmet Levent
; Namik Kemal University, Agricultural Faculty, Department of Animal Science, Tekirdag, Turkey
Abstract
This study was carried out to examine some quality characteristics and nutrient digestibility of wet brewers grain with whole plant maize mixture silages. Treatments were wet brewers grain, 25% + 75% whole plant maize (mixture 1) and %50 wet brewers grain + %50 whole plant maize (mixture 2). Relating to silage fermentation analysis of pH, ammonia nitrogen, water soluble carbohydrate, organic acids (lactic, acetic and butyric acid) and microbiological analyses were carried out. Digestion rate of crude nutritive matters of silages was determined by classical digestive experiments. Dry matter, crude protein, NH3-N, lactic acid content and pH value of the silages were found respectively as 23.3, 26.4, 25.4, 24.7%; 22.3, 7.4, 10.6, 14.3%; 1.9, 0.5, 0.9, 1.0 g/kg DM; %1.0, 2.5, 2.1, 1.8; 4.1, 3.8, 3.9, 3.8 for the group of wet brewers grain, whole plant maize, mixture 1 and mixture 2, (P<0.01). Dry matter, crude protein digestibility were determined as 65.0, 70,5, 70,0, 67,10%; 71.5, 55.8, 58,7, 62.3%, respectively. The results indicated that WBG is a suitable by-product for ensiling and, when ensiled with WPM as a mixture, it improved fermentation quality and stability against aerobic deterioration.
Keywords
wet brewer’s grains; whole plant maize; fermentation; aerobic stability; digestibility
Hrčak ID:
62009
URI
Publication date:
9.12.2010.
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