The Effect of Addition of Whey Powder at Different Doses to Alfalfa Haylage on The Silage Fermentation, In Vivo Digestibility and Metabolizable Energy Values
Project no. 874 · Status: Kapanmış · 2017
Summary
The aim of this project is to determine the effects of the ensiling of alfalfa with different doses (0, 2, 4%) of whey powder (WP) on haylage fermentation, in vivo digestibility and metabolizable energy value. In the first stage of the study, the increasing dose of WP added to clover with 55% DM increased the DM, CF, NFE, ADL and CEL contents of the haylage by 8, 6, 7, 10 and 9%, respectively, but the contents of CA, CP and EE decreased 15, 17 and 19% at rates (p<0.05). Compared to the control group, with the addition of WP, the physical properties of the haylage (except for color) have improved, the pH value has decreased, LA (7.68 to 9.40%) and AA (1.07 to 1.60%) ratios have increased and BA (0.00%) has not been detected. The best values in terms of silo acids were determined in the group with 4% WP addition. However, compared to the control, the amount of NH3-N in haylage was higher in the treatment groups (p<0.05). Moreover, the addition of WP improved the aerobic stability of the haylage and the lowest CO2 amount (0.60 g/kg DM) was found in the group with 4% WP addition compared to the control. In the second stage of the study, the addition of increasing doses of WP to clover with 55% DM increased only in vivo OM digestibility (55.24% to 62.78%) and there was no difference between treatment groups (p<0.05). In the study, although all of the haylage groups had high in vivo NDF and ADF digestibility, the addition of WP to this had no effect. Likewise, although the highest in vivo ME value (2.35 Mcal/ kg DM) was in the group with 2% WP addition but the differences between the groups were not significant (p>0.05). As a result, it was concluded that in order to obtain quality haylage in the ensiling of high DM and long chopped alfalfa, WP generally can be used as an alternative source of carbohydrates and a 4% WP dose can be recommended in the production of haylage especially in terms of improving silage fermentation. Key Words: Alfalfa, haylage, whey powder, silage fermentation, digestibility, metabolizable energy