Determination of quality and nutrient content of artichoke by-products ensilaged with barley and molasses


Demirci M., KARA K., Karsli M. A.

JOURNAL OF ANIMAL AND FEED SCIENCES, vol.32, no.3, pp.324-330, 2023 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 32 Issue: 3
  • Publication Date: 2023
  • Doi Number: 10.22358/jafs/159346/2023
  • Journal Name: JOURNAL OF ANIMAL AND FEED SCIENCES
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Page Numbers: pp.324-330
  • Erciyes University Affiliated: Yes

Abstract

The aim of this study was to determine the nutrient composition and quality of artichoke by-products ensiled with barley and molasses. Artichoke by-products included leaf, bracts and stalks of plants. Materials for ensiling were prepared from artichoke by-products without any additives (control silage), or with barley and molasses in the amounts of 2.5% and 5%, respectively. The prepared materials were ensiled in jars, incubated, and then the nutrient contents, selected fermentation parameters, and in vitro dry matter digestibility (IVDMD) of these silage samples were determined. Barley and molasses supplementation increased dry matter, organic matter, IVDMD, pH, lactic and acetic acid values of the silage from artichoke by-products (P < 0.05). However, the content of crude protein, ash, neutral detergent fibre and acid detergent fibre decreased in artichoke by-product silage due to barley and molasses supplementation (P < 0.05). In addition, it was determined that propionic acid and ammonia-N levels were similar between the groups (P > 0.05), but butyric acid did not occur at all. In vitro ruminal energy (metabolisable energy and net energy lactation) and IVDMD values of artichoke by-product silages with additives were higher than those of the control silage. As a result, it has been concluded that it is possible to produce similar silages to maize silage from green/fresh artichoke by-products in terms of both organoleptic properties and nutrient content. Moreover, it was also observed that supplementing the silage material with barley and molasses additives significantly improved silage quality.