Yonca Silajına Pasta Atığı İlavesinin Silaj Kalitesi ve Fermantasyon Özellikleri Üzerine Etkisi

In this study, it was aimed to determine the effects of addition of cake waste, which is a food industry waste, to alfalfa silage as a readily soluble carbohydrate source on silage quality, fermentation properties, in vitro organic matter digestion and in vitro CH4 values. In the study, while silage group without additives constituted the control group, silages with 1%, 2%, 4% and 6% cake waste additions constituted the test groups. Statistically significant differences were found in crude protein (CP), crude ash (CA), dry matter (DM), neutral detergent fiber (NDF), acid detergent fiber (ADF), in vitro organic matter digestion (IVOMD), metabolizable energy (ME) and in vitro CH4 values of silages (P