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ORIGINAL PAPER
Effects of ground almond hulls on alfalfa silage quality
1
Aksaray University, Technical Sciences Vocational School, Department of Food Processing, 68100 Aksaray, Türkiye
2
Erciyes University, Faculty of Agriculture, Department of Animal Science, 38039 Kayseri, Türkiye
These authors had equal contribution to this work
Publication date: 2025-10-31
Corresponding author
S. Sırakaya
Aksaray University, Technical Sciences Vocational School, Department of Food Processing, 68100 Aksaray, Türkiye
Aksaray University, Technical Sciences Vocational School, Department of Food Processing, 68100 Aksaray, Türkiye
KEYWORDS
TOPICS
ABSTRACT
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.
ACKNOWLEDGEMENTS
The authors would like to thank Şahin Azman,
owner of Azmanlar Farm Almond Orchard in Develi
(Kayseri, Türkiye), and the Aksaray University Scientific
Research Projects (BAP) Coordination Unit.
FUNDING
This study was supported by the Aksaray University
Scientific Research Projects (BAP) Coordination
Unit (Project No. 2023-008).
CONFLICT OF INTEREST
The Authors declare that there is no conflict of
interest.
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