Abstract
This study was performed to determine the effect of field pea silages which were the organic acid (OA) alternative of oregano and cinnamon essential oils on fermentation quality and aerobic stability. Whole crop pea was harvested at full pod stage and wilted in the laboratory at the 48 h. The chopped pea was mixed and divided into equal portions allocated to five groups: CON (non-treated), distilled water, denoted as control group; OA group, a mixture of 60% formic acid, 20% sodium formate and 20% water applied at a rate of 5 g/kg fresh forage (Silofarm Liquid, Farmavet); origanum (ORE) group, Origanum onites essential oil at 400 mg/kg fresh forage; cinnamon (CIN) group, cinnamon essential oil at 400 mg/kg fresh forage; origanum+cinnamon (ORECIN) group, a mixture of ORE and CIN applied at an equal rate of 400 mg/kg fresh forage. Cinnamon decreased acetic acid (AA), ammonia nitrogen (NH3-N) and weight loss (WL) at the end of 60 days silage. Crude protein (CP) and dry matter (DM) increased by cinnamon essential oil. Yeasts were not detected in any treatments, including the control, after 7 days of air exposure. The CO2 amount decreased and the formation mold was inhibited in the aerobic period by the addition of cinnamon oil. Oregano did not show a similar effect, but when it was used with cinnamon, it showed synergic effect on AA and during aerobic period, it showed antagonistic effect on mold formation and DM losses. It was found in this study that cinnamon can be an alternative to organic acids.
Highlights
Legumes are used for forage, silage, food, ornament, soil improvement, polen, nectar resources, and grasslands
The chopped pea was mixed and divided into equal portions allocated to five groups: CON, distilled water, denoted as control group; organic acid (OA) group, a mixture of 60% formic acid, 20% sodium formate and 20% water applied at a rate of 5 g/kg fresh forage (Silofarm Liquid, Farmavet, Istanbul, Turkey); origanum (ORE) group, origanum onites essential oil at 400 mg/kg fresh forage; cinnamon (CIN) group, cinnamon essential oil at 400 mg/kg fresh forage; origanum+cinnamon (ORECIN) group, a mixture of ORE and CIN applied at an equal rate of 400 mg/kg fresh forage
Metabolisable energy (ME) content of the experimental feed was calculated based on the chemical composition (Anonymous, 1991), Neutral detergent fibre (NDF) (Kirchgessner et al, 1977), acid detergent fibre (ADF) (Kirchgessner and Kellner, 1981), acid detergent lignin (ADL) (Kirchgessner et al, 1977) and Enzyme soluble organic matter (ESOM) (Jeroch et al, 1999) by following equations: ME, kcal/kg organic matter (OM) = 3,260+(0.455×crude protein [CP]*+3.51×ether extract [EE]*)–4.037×crude fiber (CF)* * in OM g/kg
Summary
Legumes are used for forage, silage, food, ornament, soil improvement, polen, nectar resources, and grasslands. Annual forage legumes are considered as the major source of nutritients for livestock and are grown worldwide (Ateş et al, 2010) They are a very important feed source for ruminants and can be used as hay, silage or grazing (Fernandes et al, 2013). The countries having coasts adjacent to the Mediterranean Sea are rich in essential oil plants (Ceylan, 1996) Because of the their antimicrobial effects, essential oils obtained from aromatic plants were shown to be useful in animal nutrition (Soycan-Önenç, 2008). This study was performed to determine the effects of oregano and cinnamon essential oils on fermentation quality and aerobic stability of field pea silages as an organic acid alternative
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