The Effect on Silage Quality of Hops at Different Rates Added to Silage Maize
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https://doi.org/10.5281/zenodo.10844403Keywords:
Silage maize, hops, silage, mixture, qualityAbstract
In this study, it was aimed to determine on silage quality of silage maize (Zea mays L.) and "SM" hops (Humulus lupulus L.) “H” mixtures (100+0%, 90+10%, 80+20%, 70+30%, 60+40%, 50+50%, 40+60%, 30+70%, 20+80%, 10+90% and 0%+100) on silage quality. Silage maize was harvested at the dough stage. Hops were obtained from farmers' land and post-harvest residues were used. Harvested plants were chopped to size 2 cm, and as three replications ensiled in 2 kg vacuum bags as sole and mixture. Then, the samples were left to fermentation at 25±2 °C for 45 days. In silage samples; pH crude protein ratio (CP), dry matter ratio (DM), acid detergent insoluble fiber (ADF), neutral detergent insoluble fiber (NDF), potassium (K), phosphorus (P), calcium (Ca), magnesium (Mg) lactic acid (LA), acetic acid (AA), condensed tannin (KT), total flavonoid (TF), total phenolic (TP) and radical scavenging activity (DPPH) contents were determined. The CP of treatments was between 9.76-18.77%. The highest LA was in pure silage maize (3.71%) and 90SM+10%H (3.44%), and the lowest was in pure hops (1.95%) silages. pH and DM values of the silages varied between 3.84-4.81 and 26.22-34.74%, respectively. Nutrient and secondary metabolite contents of the silages were sufficient. In results; it has been determined that adding 10% hops to silage corn silage will be sufficient in terms of silage quality.
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