Effect of Almond (Prunus dulcis) Hull Addition to Alfalfa Silage on Silage Quality and In Vitro Digestibility

Abstract

In this study, it was aimed to determine the effects of the addition of almond hull, which has no economic value and causes environmental pollution, to alfalfa silage as an easily soluble carbohydrate source on silage quality, fermentation characteristics and in vitro organic matter digestion (IVOMD). The groups were designed to contain 0% (control), 1%, 2%, 4% and 6% almond hull, respectively. When the IVOMD and metabolizable energy (ME) values of the silages were examined, increases were observed in all additive groups compared to the control group. When the pH, NH3-N/TN and carbon dioxide (CO2) values of the silages were examined, the highest values were determined in the control group, while the lowest pH, NH3-N/TN and CO2 values were determined in the silage group with 6% almond hull added. Although an increase was determined in all trial groups in terms of lactic acid (LA) and acetic acid (AA) values of silages compared to the control group, the highest values were determined in the group with 6% almond hull addition, and a decrease was determined due to the increase in almond hull in terms of butyric acid (BA) values. Yeast and mold values of the silages decreased due to the increase in almond hull compared to the control group. As a re- sult, it was determined that the addition of 6% almond hull as an easily soluble carbohydrate source had a positive effect on alfalfa silage quality and fermentation characteristics.