Effects of Adding Ethanol Extract of Propolis on the Fermentation Quality, Aerobic Stability, Fatty Acid Profile, and In Vitro Digestibility of Alfalfa Silages
Sibel Soycan Önenç | Banu Yücel | Aslı Turan Uçman
This study was planned to determine the effects of ethanol extract of propolis on the fermentation quality, fatty acid profile, aerobic stability, and in vitro digestibility of alfalfa silages. The ethanol extract of propolis was added to alfalfa at levels of 1000 mg/kg (PROP1), 2000 mg/kg (PROP2), and 3000 mg/kg (PROP3); propolis was not added to the control (CON) group. After the propolis was added, the pH value of the alfalfa silage declined, and the crude protein content was effectively preserved (<i>p</i> < 0.05). Adding propolis to alfalfa silages caused crude fiber, neutral detergent fiber, and acid detergent fiber (<i>p</i> < 0.05) to decrease. The ethanol extract of propolis significantly improved the lactic acid content and reduced the NH<sub>3</sub>-N content (<i>p</i> < 0.05). Propolis significantly improved the unsaturated fatty acid content (<i>p</i> < 0.05) and reduced the saturated fatty acid content (<i>p</i> < 0.05). In addition, propolis significantly improved the relative feed value, the digestibility of the organic matter, and the in vitro metabolic energy content (<i>p</i> < 0.05). These results show that the ethanol extract of propolis improves the silage quality of last cutting alfalfa silages, and has potential as an antimicrobial silage additive.
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