THE EFFECTS OF ADDITION MALIC ACID AND WHEY ON THE SOME PARAMETERS OF VETCH-WHEAT SILAGES

In this study, the effects of addition malic acid, whey and the combined of whey-malic acid on the silage quality were investigated. In the study, 0.3%; 0.6% and 0.9% malic acid, whey and combinations were used. There were no significant differences in the odour, colour and structure of silages. The levels of dry matter, organic matter, crude ash, crude fiber, crude protein, neutral detergent fiber and acid detergent fiber did not differ. The pH, flieg score, and water soluble carbohydrate value of silages were significantly different. The lowest pH and highest flieg score were found in 0.9% whey and 0.9% whey+0.9% malic acid groups. Ammonia nitrogen and Listeria spp. were not detected. There was no difference in lactic acid bacteria. Sulfite reducing anaerobes were in one sample, and Enter-obacteriaceae were in 4 samples. In concluation, adding 0.9% whey or 0.9% whey+0.9% malic acid may be beneficial in vetch-wheat silages.