Essential oil and apple pomace affect fermentation and aerobic stability of alfalfa silage

This study assessed the effects of additions an essential oil (EO), composed ricinoleic acid, cardol, cardanol, and apple pomace, on fermentation quality aerobic stability alfalfa silages. The experimental treatments consisted T1) (control), T2) with EO, T3) (75%) pomace (25%), T4) (25%) T5) (50%) (50%), T6) T7) (75%), T8) EO. addition decreased silage pH compared control (P <0.01). Apple at 25% level increased total volatile fatty acid (iVFA) content <0.05). Essential (EO) tVFA dry matter (DM) 90 days after ensiling ammonia (N-NH3), crude protein (CP), ash (CA) amounts neutral detergent fibre (NDF) (ADF) (level 75%) effective digestibility EO Thus, use as a source fermentable carbohydrate and/or in preparation high-quality is recommended to offset its high buffering capacity low content.