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

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dc.authoridKara, Kanber/0000-0001-9867-1344
dc.authoridDemirci, Mehmet/0000-0002-0199-4559
dc.contributor.authorDemirci, M.
dc.contributor.authorKara, K.
dc.contributor.authorKarsli, M. A.
dc.date.accessioned2025-01-21T16:37:28Z
dc.date.available2025-01-21T16:37:28Z
dc.date.issued2023
dc.departmentKırıkkale Üniversitesi
dc.description.abstractThe 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.
dc.identifier.doi10.22358/jafs/159346/2023
dc.identifier.endpage330
dc.identifier.issn1230-1388
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85166153937
dc.identifier.scopusqualityQ2
dc.identifier.startpage324
dc.identifier.urihttps://doi.org/10.22358/jafs/159346/2023
dc.identifier.urihttps://hdl.handle.net/20.500.12587/24486
dc.identifier.volume32
dc.identifier.wosWOS:001012624400009
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherKielanowski Inst Animal Physiology Nutrition
dc.relation.ispartofJournal of Animal and Feed Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241229
dc.subjectdigestibility; in vitro; lactic acid; silage; volatile fatty acids
dc.titleDetermination of quality and nutrient content of artichoke by-products ensilaged with barley and molasses
dc.typeArticle

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