PJB-2019-723
THE EFFECT OF BLACK SEED OIL (Nigella sativa) ON CHEMICAL, FERMENTATION AND IN VITRO DIGESTIBILITY OF HUNGARIAN VETCH-WHEAT SILAGE
Duru, Asuman Arslan
Abstract
The aim of this study was to determine the chemical, fermentation, microbiological properties and in vitro organic matter digestibility, ME and NEL contents of alfalfa silages of lavender (Lavandula angustifolia) added at different ratios. Lavender (flower) was added to alfalfa silages at 0 (control), 0.5, 1.0, 1.5 and 2.0 % ratios. At the end of the study, the pH, dry matter, NDF and ADF contents of alfalfa silages decreased (P<0.05) and in vitro organic matter digestibility increased with the addition of lavender (P <0.05). No significant difference was found in terms of crude protein, crude ash ether extract, lactic acid, acetic acid, propionic acid, lactic acid bacteria number, ME and NEL contents (P>0.05). No butyric acid, Enterobacteriaceae, Listeria spp, sulphide reducing anaerobes and yeasts were found in alfalfa silages. Mould content was not detected in groups with 1.5% lavender and decreased with the addition of lavender. At the end of the study, it has been concluded that the addition of lavender (flower) would improve the quality of alfalfa silages.
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