Effect of Yogurt Acid Whey on the Quality of Maize Silage
Irida Palamidi,
Vasileios V. Paraskeuas,
Basiliki Kotsampasi
et al.
Abstract:The increasing popularity of Greek yogurt generates large amounts of acid whey worldwide. The use of yogurt acid whey in animal nutrition is limited. The aim of this study was to determine the effect of a yogurt acid whey powder (YAWP) addition to maize forage prior to ensiling on the nutritional, microbial and fermentation quality of maize silage. Depending on the addition level of the YAWP to maize forage, there were the following four experimental treatments: YAWP 0, 2.5, 5 and 10% w/w. An increasing YAWP i… Show more
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