DETERMINING NUTRITIVE VALUE OF MIXED SILAGE OF FORAGE RAPE, FORAGE PEA AND OAT SUPPLEMENTEDWITH MOLASSES AND TEA WASTES

摘要

This study was conducted with the aim of determining the nutritive values of silages made from forage rape (FR), forage pea (FP) and oat (O) by using some additives (molasses (M; 5 and 10) and tea wastes (TW; 10 and 20)). While the FR was harvested at pre-flowering stage, the FP and O were harvested at flowering stage. The forages were wilted for one day, chopped and ensilaged for 62 days in laboratory type silos. The nutrient contents, some fermentation parameters, digestibility, relative feed value and some organoleptic traits were determined in silages. The highest crude protein and NDF contents were determined in silages containing FP and O, respectively (P<0,05). The NH3-N content, which is one of the important fermentation quality parameters, was found higher in silages containing FP compared to other silages (P<0,05). While TW decreased DMD in groups in which FR was used alone, M increased this parameter in all groups (P<0,05). In conclusion, the data related to DMD, DMI, RFV and IVDMD determined in present study show that FR can be ensilaged alone successfully, but the additives increase silage quality. FR+FP mixtures can be advised to be ensilaged with additives. While TW decreased DMD in groups in which FR was used alone, M increased this parameter in all groups (P<0,05). Overall, results of the present study showed that the additives of TW and M affect fermentation quality and the other parameters at various directions and levels, but especially M is more effective.