Determination of Alfalfa Silage Quality with Different Levels of Corn Flake Addition

Present research has been carried out to determine the effects of corn flakes on the chemical composition, digestibility and energy values, and fermentation properties of alfalfa silages ensiled with different levels of corn flake addition. Within the scope of the study, alfalfa shredded to 1-3 cm sizes have been ensiled in anaerobic plastic containers by adding 5% and 10% flaked corn to the treatment groups. As a result of the research, it has been determined that the parameters of dry matter, crude protein, crude ash, acid detergent fiber, neutral detergent fiber, acid detergent lignin and acid detergent insoluble crude protein decreased significantly in the treatment groups compared to the control group. Ether extract has been found to be similar in the 5% corn flake added group and the control group but increased significantly at the 10% corn flake level. Starch also increased in the treatment groups compared to the control, and the highest mean has been determined in the group to which 10% corn flakes have been added. Neutral detergent insoluble crude protein decreased considerably with 5% corn flakes and is similar in the 10% corn flakes added group and the control group. Metabolizable energy has not been affected by the treatments but non-fiber carbohydrate, total digestible nutrients and lactation net energy values have been significantly increased by the addition of corn flake to alfalfa silage. An increase in lactic, acetic, propionic and butyric acids has been determined with the addition of corn flakes, and pH decreased significantly in the 10% corn flake added group compared to the control and other treatment group. As a result, considering the positive effects of corn flake addition on important parameters for silage, especially lactic acid and pH, and examining the net effects on other parameters, it can be said that the use of corn flakes in alfalfa silage production would have positive effects. However, levels of 10% and further levels need to be evaluated in future studies.