THE EFFECTS OF ADDITION MALIC ACID AND WHEY ONTHE SOME PARAMETERS OF VETCH-WHEAT SILAGES

摘要

In this study, the effects of addition malic ac- id, whey and the combined of whey-malic acid on the silage quality were investigated. In the study, 0.3%, 0.6% and 0.9% malic acid, whey and combi- nations were used. There were no significant differ-ences in the odour, colour and structure of silages. The levels of dry matter, organic matter, crude ash. crude fiber, crude protein, neutral detergent fiber and acid detergent fiber did not differ. The pH, flieg score, and water soluble carbohydrate value of silages were significantly different. The lowest pH and highest flieg score were found in 0.9% whey and 0.9% whey+0.9% malic acid groups. Ammonia nitrogen and Listeria spp. were not detected. There was no difference in lactic acid bacteria. Sulfite reducing anaerobes were in one sample, and Enter- obacteriaceae were in 4 samples. In concluation, adding 0.9% whey or 0.9% whey+0.9% malic acid may be beneficial in vetch-wheat silages.