Author/Authors :
KARA, Burhan Süleyman Demirel Üniversitesi - Ziraat Fakültesi - Tarla Bitkileri Bölümü, Turkey , YILDIZ, Fatma Süleyman Demirel Üniversitesi - Ziraat Fakültesi - Tarla Bitkileri Bölümü, Turkey , ÖZKUL, Jülide Süleyman Demirel Üniversitesi - Ziraat Fakültesi - Tarla Bitkileri Bölümü, Turkey
Abstract :
The study was carried out with the aim to investigate at evaluation possibility as silage of harvest residue of some plants consumed as vegetable at Field Crops Laboratory of Agriculture Faculty Suleyman Demirel University in 2011 year. The experiment was planned as randomized complete parcel design with three replications. In the research, silage was made from harvest residue of celery, broccoli, parsley, lettuce, leek, cauliflower, cabbage and spinach consumed as vegetable. In the silage samples, physical quality (color, smell and flavor), dry matter, crude protein, silage pH and flieg point were evaluated after 70 daily fermentation periods. As the physical characteristics of silage examined, celery, broccoli and parsley were good quality, lettuce, leek, cauliflower and cabbage were satisfaction quality and spinach was infavourable to silage. Crude protein content, dry matter, pH and fleig point in silage varied according to plants, and the highest crude protein content were determined from broccoli (3.83 %) and the lowest from lettuce (1.36), the highest dry matter ratio from cauliflower (15.00 %) andthe lowest from lettuce (6.13 %), the highest pH from broccoli (5.29) and the lowest from cabbage (3.69), the highest fleig point from leek (83.94) and the lowest from broccoli (15.66). Vegetable residues silage in point of crude protein, dry matter and fleig point of were determined as low quality a silage.
