Effect of Maize and Soybean Mixtures on Microorganism Dynamic, Fermentation Profile and Quality of Silage Feed

Fatma Akbay; Tuğba Günaydın; Mustafa Kızılsımsek

doi:10.18016/ksutarimdoga.vi.1699600

TR EN

Mısır ve Soya Fasulyesi Karışımlarının Silaj Mikroorganizma Dinamiği, Fermentasyon Profili ve Kalitesi Üzerindeki Etkileri

Öz

Bu çalışma, Doğu Akdeniz koşullarında mısır ve soya fasulyesinin farklı karışım oranlarının silajın fermentasyon profili ve besin değeri üzerindeki etkileri ve silaj parametreleri arasındaki ilişkiyi inceleyen bir araştırmadır. Mısır (M) ve Soya (S) bitkileri, %100M:0S, %75M:%25S, %50M:%50S, %25M:%75S ve %0M:%100S oranlarında karıştırılarak silolanmıştır. Fermentasyonun 60. gününün sonunda silajlar açılmış ve fermentasyon özellikleri ile kalite parametreleri analiz edilmiştir. Sonuçlar, silajda artan mısır oranının laktik asit (LA) miktarını artırdığını ve pH seviyesini düşürdüğünü göstermiştir. Propiyonik asit ve asetik asit içerikleri, saf soya fasulyesi (%100S) ve %25M:%75S oranındaki karışım silajlarında daha yüksek bulunmuştur. Mısır silajının, yüksek düzeyde suda çözünebilir karbonhidrat (WSC) içeriğine sahipken; soya fasulyesi silajının belirgin şekilde daha yüksek ham protein (HP) içeriğine sahip olduğu tespit edilmiştir. Mısır–soya karışımı silajlar, saf mısır silajına kıyasla ham protein içeriğini artırırken, nötr deterjan lifi (NDF), asit deterjan lif (ADF) ve asit deterjan lignin (ADL) içeriklerini azaltmıştır. Soya fasulyesinin %25 ila %50 oranlarında karışıma dahil edilmesiyle silajlarının kalite özelliklerinin iyileştirilebileceği belirlenmiştir.

Anahtar Kelimeler

Effect of Maize and Soybean Mixtures on Microorganism Dynamic, Fermentation Profile and Quality of Silage Feed

Abstract

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

References

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Details

Primary Language

English

Subjects

Pasture-Meadow Forage Plants

Journal Section

Research Article

Authors

Fatma Akbay ^*
0000-0002-0156-9974
Türkiye

Tuğba Günaydın
0000-0002-4458-1287
Türkiye

Mustafa Kızılsımsek
0000-0002-0295-0603
Türkiye

Early Pub Date

October 18, 2025

Publication Date

January 1, 2026

Submission Date

May 15, 2025

Acceptance Date

August 15, 2025

Published in Issue

Year 2026 Volume: 29 Number: 1

DOI

https://doi.org/10.18016/ksutarimdoga.vi.1699600

IZ

https://izlik.org/JA56PF69WC

Cite

RIS / Bibtex

APA

Akbay, F., Günaydın, T., & Kızılsımsek, M. (2026). Effect of Maize and Soybean Mixtures on Microorganism Dynamic, Fermentation Profile and Quality of Silage Feed. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 29(1), 118-127. https://doi.org/10.18016/ksutarimdoga.vi.1699600