The Effect of the Addition of Different Rates of Sumac (Rhus coriaria) Powder to Maize on Silage Fermentation and Aerobic Stability

Abstract

The aim of this study is to determine the effects of the addition of different rates of sumac powder to corn green (0%, 0.5%, 1% and 2%) on fermentation properties, silage quality and aerobic stability. In the study, a total of 16 silage samples, 4 repetitions from each group, were placed in 1.5-litre glass jars and compressed. Silages were left to fermentation for 60 days. In addition, the silages were subjected to aerobic stability test for 5 days immediately after opening. The lowest CO2 value was determined in the 0.5% sumac group (P