Akademik Veri Yönetim Sistemi
Journal of Animal and Feed Sciences, cilt.35, sa.1, 2026 (SCI-Expanded, Scopus)
The efficient utilisation of agricultural by-products has lately gained importance in sustainable animal feeding practices. This study sought to improve the quality of alfalfa silage and the value of almond hulls by incorporating them to alfalfa herbage, which has poor ensiling characteristics without additives. Ground almond hulls from three cultivars (Nonpareil, Ferragnes, and Texas) were added to chopped alfalfa (2–3 cm pieces) at a rate of 100 g/kg and allowed to ferment in polyethylene bags to produce silage. The results showed an increase in dry matter content in the treatment groups, a pH reduction, no detectable growth of enterobacteria, and a partial improvement in fermentation parameters. The use of almond hulls, a cost-effective and natural by-product, in alfalfa silage positively affects silage quality and increases its added value.