Ensiling possibilities of some plant residues

Abstract

The present study was carried out to examine ensiling possibilities of some plant residues in laboratory type silo boxes. The plant residues used were cabbage, pumpkin and red pepper which were abundantly produced in the Black Sea Region. Four different silages were prepared in this experiment (white cabbage; alfalfa+pepper+white cabbage; urea+pumpkin+white cabbage; red cabbage). The results of the present experiment indicated that, when the nutritive values in the intact and ensiled plant residues were compared, the ensiling process has improved the nutritive values of all plant residues under test, and the organic acid contents were in an acceptable limit The pH values, digestibility of organic matters and metabolizable energy values were found to be 4.25-5.07: 64.46-85.22%, and 1305-1830 kcal/kg, respectively. The results from physical analysis showed that the silages can be classified as good to very good. In conclusion, it is suggested that all of the plant residues studied in this experiment can be ensilaged at laboratory conditions.