Fresenius Environmental Bulletin, vol.29, no.4 A, pp.2766-2771, 2020 (SCI-Expanded)
In this study, it was aimed to determine the effect of the addition of different additives on the chemical, fermentation, microbiological and sensory properties of forage turnip (Brassica rapa L.) silages. In this content, forage turnip was ensiled without additive (control) or with 6 % corn cracked, 6 % wheat cracked or 3 % molasses. According to the experiment results; dry matter and organic matter content of 3% molasses and control groups were significantly decreased (P<0.01). Crude ash and lactic acid increased (P<0.01), crude protein decreased with addition of 3 % molasses (P<0.01). There were no differences on ADF, pH, acetic acid, propionic acid contents between control silages and silaged treated with additives (P>0.05). None of the experimental groups were found to have butyric acid, ammonia nitrogen, Enterobacteriaceae, Listeria spp. and yeast. The number of lactic acid bacteria increased with the addition of additives to the forage turnip silages. There was no statistically significant difference in sensory analysis values among the groups (P>0.05). Results conducted that the forage turnip could be ensiling without using any additives.