Black Sea Journal of Agriculture

Yazarlar: Ahmet AKDAĞ, Ali Vaiz GARİPOĞLU

Konular:Mühendislik, Ziraat

Anahtar Kelimeler:Hay,Drying,Forage,Microbial preservatives

Özet: Different losses (washing losses, mechanical losses etc) occurred during field drying process of forages lead to losses in nutrient contents, especially protein and soluble carbohydrates. The extent of these losses increases due to the field drying time of forages. This fact encouraged the researchers to find methods which enable the rapid movement of forages from field to barn. One of these methods is to use microbial preservatives which enable the storage of forages with high moisture levels (27-28%) without any quality losses. In this study, it was discussed the possibilities of using microbial preservatives for conservation of forages.

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