Effect of Supplementation of Urea on the Nutritive Value and Fermentation Characteristics of Apple Pulp Silages
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Date
2022
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Publisher
Ankara Üniversitesi
Abstract
The aim of current experiment was to determine the effect of
supplementation of urea on the nutritive value and fermentation
characteristics of apple pulp silage. Apple pulp obtained from apple with
Granny Smith (Malus domestica) varieties was used in the research.
Apple pulp were ensiled in special glass jars with 1.5 L capacity. Urea (0,
0.5, 1.0, 1.5, 2.0 and 2.5% on DM basis) was added homogeneously to
apple pulp in triplicate. The experimental silos were placed in a room until
opening after 45 day of preservation to determine chemical composition
and silage fermentation parameters. The addition of urea to apple pulp
reduced the water soluble carbohydrate (WSC), content of neutral
detergent fiber (NDF), acid detergent fiber (ADF) and acid detergent
lignin (ADL) whereas the supplementation of urea significantly (P<0.01)
increased crude protein (CP) contents of resultant silages. The addition of
urea to apple pulp significantly (P<0.01) increased pH, lactic acid (LA),
propionic acid (PA), butyric acid (BA) and ammonia nitrogen (NH3-N)
contents of the resultant silages whereas the supplementation of urea
significantly (P<0.01) reduced the acetic acid (AA) contents. Addition of
urea to apple pulp increased in vitro gas production, digestible organic
matter (DOM), metabolic energy (ME) and lactic acid bacteria (LAB),
and significantly reduced yeast and mold count (P<0.01). The urea
supplementation also increased the aerobic stability of the resultant
silages. It can be concluded that supplementation of urea to apple pulp at
2.0 and 2.5% can be recommended to improve the n
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Keywords
Apple Pomace, Silage, Urea, in Vitro Gas Production