The Flieg point was gradually increased after d 28 of ensiling (P
📌 3 Key Takeaways
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Objective & Hypothesis:The present study was carried out to investigate the effects of lactic acid bacteria inoculant on quality, fermentation profile and nutritive value of alfalfa silage at different fermentation periods.
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Key Findings & Data:Totally of 21 silage packages were opened by weekly for the analysis.
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Conclusion & Impact:The Flieg point was gradually increased after d 28 of ensiling (P
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters
Abstract
The present study was carried out to investigate the effects of lactic acid bacteria inoculant on quality, fermentation profile and nutritive value of alfalfa silage at different fermentation periods. After harvesting, fresh alfalfa samples werepacked into polyethylene film and the commercial lactic acid bacteria inoculant was used as silage additive. Totally of 21 silage packages were opened by weekly for the analysis. Smell, color, structure, and total scores of alflalfa silage were significantly increased from the first week. Silage quality was determined medium at 7thday; good between 14thand 42thdays; excellent at 49thday. The Flieg point was gradually increased after d 28 of ensiling (P
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Cite This Article
GÜMÜŞ, H., AKTÜRK, B. (2022). Effects of lactic acid bacteria inoculanton quality, fermentationprofile and nutritive value of alfalfa silage at different ensiling period. Ankara Üniversitesi Veteriner Fakültesi Dergisi, Volume: 55 Issue: 2, 281–287. https://ajindex.com/articles/444478
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