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

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