Determination of feed values and ensiling capabilities of some vegetable field crop residues

Abstract

Abstract This study was conducted with the aim of determining the possibilities of ensiling the field residues (stem, branch, leaves and and inedible fruits) of some vegetables such as tomato (T), fresh bean (FB), cappia pepper (CAP), green pepper (GP), white cabbage (WC) and red cabbage (RC). In this study, the amounts (kg/da) and dry matter (DM) contents of field wastes and also the pH values and nutrient contents, organic acid contents (AA, BA and LA) and relative feed values (RFV) of ensilaged material were determined. Furthermore, organoleptic characteristics (colour, smell and structure) and presence of mold and ammonia were determined in the ensilaged materials. Corn silage was used as comparing material in the study. The crude ash, ADF and NDF contents in WC and RD silages were found lower than those in other silages (P < 0,05). The crude protein contents in T and B silages (15,03 and 15,85%, respectively) were found higher compared to WC and RC silages (13,32 and 13,34%, respectively) (P < 0.05). According to the Flieg scores determined by organic acid contents, the silages were ranked as: RC-Excellent (Class 1), CAP and GP-Good (Class 2), T and WC-Satisfactory (Class 3) and B-Medium (Class 4). The ranking in terms of RFV was as follows: WC and RC- Excellent, GP and B-Very good and T and CAP-Good. All the silage materials were consumed by the cows. These findings showed that the field residues of T, FB, CAP, PP, WC and RC can be used as silage material in ruminant rations.