Effect of almond (Prunus dulcis) hull addition to corn silage on silage quality, silage fermentation properties and in vitro digestibility

Abstract

This study aimed to determine the effects of the addition of almond hull to corn silage on silage quality, fermentation properties and in vitro organic matter digestion (IVOMD). While corn silage without additives constituted the control group in the study, silages with almond hull added at the levels of 0.5%, 1%, 1.5%, 2% and 2.5% formed the experimental groups.The addition of almond hull caused an increase in the IVOMD and metabolizable energy (ME) values of the silages compared to the control group. For all the experimental groups, the methane (CH4) values of the silages were lower than the values of the control group. The silage pH range of all silage groups was in the range of 3.62-3.70. The lactic acid (LA) and acetic acid (AA) values of the silages, on the other hand, were higher in all experimental groups compared with the values of the control group, and the highest values were observed in the group with the 1% almond hull addition. No propionic acid (PA), butyric acid (BA), or mold was detected in any of the silage groups. The yeast values, on the other hand, were lower in all silages that contained added almond hulls than the in the control group. The amount of CO2 produced in the silage groups decreased in parallel with the increase in almond hull. This study will enable more use and evaluation of almond hulls in animal nutrition due to its positive effect on fermentation.