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    Effect of varieties and growth stages at harvest on forage quality and nutritive values of Italian ryegrass ( Lolium multiflorum Lam. ssp. westervoldicum)
    (Scientific Issues Natl Centre Agrarian Sciences, 2024) Ozkose, Abdullah; Acar, Ramazan; Inal, Fatma; Alatas, Mustafa Selcuk; Kahraman, Oguzhan; Ozbilgin, Abdullah
    The effects of harvesting periods and cultivars on the nutritional values of forage crops are very important. In the present study, the effects of harvesting periods and varieties on the nutritional values of Italian ryegrass were investigated. The trial was conducted in the Randomized Complete Block Design with four replications under the environmental conditions of Central Anatolia in the growing season of 2015. Seven Italian ryegrass varieties were harvested at two different harvest times in the study (earing and dough forming period) and feed values were determined. As a result of the study, the crude protein content of Italian ryegrass was found to be 9.4 - 21.0%, crude ash was 0.22% - 0.48%, crude fat 0.11% - 0.26%, ADF 30.45 - 36.26%, NDF 49.99% - 57.11%, ADL 7.72 - 10.11%, TDN 49.31% - 53.55%, ME 1.68 - 1.86 Mcal/kg, NEL 0.99 - 1.12 Mcal/kg, NEM 0.87 - 1.04 Mcal/kg, and NEG 0.31 - 0.48 Mcal/kg compared to the beginning of earing and dough formation period. According to the statistical analysis results, the differences between variety averages, growth period averages, and cutting averages were found to be significant in terms of the analyzed characteristics (crude protein, crude fat, crude ash, ADF, NDF, ADL, TDN, ME, NEL, NEM, and NEG). According to the results of the present study, it is recommended to cut at the beginning of the heading to obtain quality grass in Italian ryegrass farming. It is also very important to choose the appropriate Italian ryegrass variety for each region.
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    Effect of varieties and growth stages at harvest on forage quality and nutritive values of Italian ryegrass (Lolium multiflorum Lam. ssp. westervoldicum)
    (Agricultural Academy, Bulgaria, 2024) Ozkose, Abdullah; Acar, Ramazan; Inal, Fatma; Alatas, Mustafa Selcuk; Kahraman, Oguzhan; Ozbilgin, Abdullah
    The effects of harvesting periods and cultivars on the nutritional values of forage crops are very important. In the present study, the effects of harvesting periods and varieties on the nutritional values of Italian ryegrass were investigated. The trial was conducted in the Randomized Complete Block Design with four replications under the environmental conditions of Central Anatolia in the growing season of 2015. Seven Italian ryegrass varieties were harvested at two different harvest times in the study (earing and dough forming period) and feed values were determined. As a result of the study, the crude protein content of Italian ryegrass was found to be 9.4 – 21.0%, crude ash was 0.22% – 0.48%, crude fat 0.11% – 0.26%, ADF 30.45 – 36.26%, NDF 49.99% – 57.11%, ADL 7.72 – 10.11%, TDN 49.31% – 53.55%, ME 1.68 – 1.86 Mcal/kg, NEL 0.99 – 1.12 Mcal/kg, NEM 0.87 – 1.04 Mcal/kg, and NEG 0.31 – 0.48 Mcal/kg compared to the beginning of earing and dough formation period. According to the statistical analysis results, the differences between variety averages, growth period averages, and cutting averages were found to be significant in terms of the analyzed characteristics (crude protein, crude fat, crude ash, ADF, NDF, ADL, TDN, ME, NEL, NEM, and NEG). According to the results of the present study, it is recommended to cut at the beginning of the heading to obtain quality grass in Italian ryegrass farming. It is also very important to choose the appropriate Italian ryegrass variety for each region. © 2024, Agricultural Academy, Bulgaria. All rights reserved.
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    EFFECTS OF WHEY AND INOCULANT SUPPLEMENTATION ON NUTRITIVE VALUE AND IN VITRO TRUE DIGESTIBILITIES OF ALFALFA CORN AND LOLIUM SILAGES
    (Parlar Scientific Publications (P S P), 2021) Kahraman, Oguzhan; Inal, Fatma; Alatas, Mustafa Selcuk; Ozbilgin, Abdullah; Uludag, Mustafa; Kurtoglu, Varol; Ozkose, Abdullah
    The objective of this study was to investigate the applicability of whey, whey powder, and homofermentative bacterial inoculant (L. Plantarum, P. acidilactici, P. Acidipropionici) as additives in corn, alfalfa, and lolium silages. It was also aimed to determine the effects of these additives on the nutrient contents, some quality parameters, and in vitro true digestibilities of the silages. Corn and lolium forages were harvested in the dough stage, while alfalfa in the early blooming period. Forages were mixed with whey 30%, whey powder 2%, and inoculant at the recommended level given by the company and ensiled in laboratory type liter jars. Jars were opened after three months. It was revealed that whey and whey powder reduced (2-23%) neutral detergent fiber (NDF), diminished (5-18%) acid detergent fiber (ADF) of corn and alfalfa silages. However, nonsignificant differences in NDF and ADF levels in lolium silage subgroups were observed (P>0.05). Whey added subgroups of all plants portrayed reduced in vitro true digestibilities of whey and whey powder treated lolium (4-5%) and alfalfa (12-13%) silages and reduced pH (6-15%). Dry matter and crude protein levels were higher in whey added alfalfa groups as compared to control and inoculant added alfalfa groups (P<0.05). In conclusion, whey can be applied as a silage additive for better fermentation. It is especially suitable for ensiling of low moisture plants for ensiling.