TY - JOUR ID - TI - EFFECT OF ADDITION OF DIFFERENT LEVELS OF BAKER'S YEAST SACCHAROMYCES CEREVISAE ON FERMENTATION QUALITY AND NUTRITIVE VALUE OF ENSILED CORN CROP RESIDUALS تاثير اضافة مستويات مختلفه من خميرة الخبز في نوعيه تخمرات سايلج مخلفات الذره الصفراء و قيمته الغذائيه AU - Ali A. Saeed Haitham M. H. Al-Sultani Ameer S. Mottaleb علي امين سعيد هيثم محمد حسين امير سالم مطلب PY - 2017 VL - 9 IS - 1 SP - 8 EP - 18 JO - Euphrates Journal of Agricultural Science مجلة الفرات للعلوم الزراعية SN - 20723857 AB - An in vitro experiment was carried out at Animal Production Department to study effect of addition of baker's yeast (BY) on fermentation quality of ensiled corn crop residuals (CCR) and its nutritive value. Silage samples were prepared in laboratory with addition of 6 levels of BY, 0, 2.5, 5, 7.5, 10 and 12.5 g/sample. 10% of dates honey (DH) was added as soluble sugars to stimulate silage fermentation. In accordance with CCR levels, silages were labeled CCR0, CCR2.5, CCR5, CCR7.5, CCR10 and CCR12.5 respectively. Additives were dissolved in quantity of water enough to reduce dry matter content of CCR to about 30-35%. All samples were ensiled for 60 days. Results showed that ensiling had beneficial effect on chemical composition as evidenced by reducing crude fiber (CF) content. Better quality was associated with CCR7.5 and CCR12.5. Both silages were characterized with greenish yellow color and odor of fermented fruits and lower pH (4.26 vs. 4.21). However, the former attained lower (P˂0.05) DM loss (9.26 vs. 11.32%) and higher (P˂0.05) Fleig point (89.22 vs. 85.03). In vitro dry matter digestibility (IVDMD) was improved by ensiling and addition of yeast especially in CCR7.5.

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