ORIGINAL PAPER
Determination of quality and nutrient content of artichoke
by-products ensilaged with barley and molasses
1
Kırıkkale University, Vocational School, Department of Laboratory and Veterinary Health, 71700, Kirikkale, Türkiye
2
Erciyes University, Faculty of Veterinary Medicine, Department of Animal Nutrition and Nutritional Diseases,
38280, Kayseri, Türkiye
3
Kırıkkale University, Faculty of Veterinary Medicine, Department of Animal Nutrition and Nutritional Diseases,
71450, Kirikkale, Türkiye
Publication date: 2023-04-09
Corresponding author
M. Demirci
Kırıkkale University, Vocational School, Department of Laboratory and Veterinary Health, 71700, Kirikkale, Turkey
Kırıkkale University, Vocational School, Department of Laboratory and Veterinary Health, 71700, Kirikkale, Turkey
J. Anim. Feed Sci. 2023;32(3):324-330
KEYWORDS
TOPICS
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.
CONFLICT OF INTEREST
The Authors declare that there is no conflict of
interest.
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