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Effect of Maize and Soybean Mixtures on Microorganism Dynamic, Fermentation Profile and Quality of Silage Feed
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DOI：10.18016/ksutarimdoga.vi.1699600.png)
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Abstract
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This study investigates the effects of different mixture ratios of maize and soybean on the fermentation profile and nutritional quality of silage under Eastern Mediterranean conditions, as well as the relationship between silage parameters. The 5 mixture rates (100M:0S, 75M:25S, 50M:50S, 25M:75S, and 0M:100S) of Maize (M) and Soybean (S) were prepared for ensiling. After 60 days of fermentation, silages were opened and analyzed for fermentation profile and other quality characteristics. The results showed that increasing the maize proportion in silage led to an increase in lactic acid (LA) and a decrease in pH level. Propionic acid and acetic acid content were higher in sole soybean and 25M:75S silage than in sole maize silage and other mixture rations. Maize silage had considerably higher water-soluble carbohydrate (WSC) content than soybean silage, while soybean had significantly higher protein content than that of maize. Maize-soybean mixture increased crude protein content and reduced neutral detergent fibre (NDF), acid detergent fiber (ADF), and acid detergent lignin (ADL) content in silage compared to sole crop maize silage. The silage quality of maize+soybean mixture can be improved with inclusion levels of soybean from 25% to 50%.
Keywords:
Maize
Fermentation
Mixture ratio
Protein content
Silage quality
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