Abstract
Objective: The objective of this study was to determine the effects of sour yogurt addition on fermentation, aerobic stability, and in vitro digestibility of corn silages.
 Materials and Methods: The research material consisted of harvested corn in October and sour yogurt. The experimental groups included the control without yogurt added, 10 g sour yogurt (Y10), 20 g sour yogurt (Y20), 30 g sour yogurt (Y30), 40 g sour yogurt (Y40), and 50 g sour yogurt. The sour yogurt was added to 1 kg of fresh corn.
 Results: It was found that the amount of crude protein (CP) increased with the addition of yogurt (p
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