The effect of cumin essential oil on the fermentation quality, aerobic stability, and in vitro digestibility of vetch-oat silages

Objective: This study has been conducted in order to determine the effect of cumin essential oil on fermentation quality, aerobic stability, vitro metabolic energy contents and relative feed value vetch-oat silages. Material Methods: Vetch oat were harvested May wilted for approximately 3 hours. Cumin was added silages at CMN2:200 mg/kg, CMN3:300 mg/kg CMN5:500 levels, while no addition made control (CON) group. Vetch-oat mixture placed plastic bags, these bags vacuumed stored 8±2 °C, laboratory conditions. In following 70 days after ensilage, three packages from each group opened, analysed terms physical, chemical microbiological analysis. Aerobic stability test five silages, which opened end ensilage period. Moreover, enzyme soluble organic matter (ESOM) amount, (ME) contents, (RFV) determined. Results: The prevented crude protein (CP) degradation, found out be higher experimental groups comparison (CMN2: %10.04, CMN3: %10.25, CMN5: % 10.25) (P<0.05). ammonia nitrogen levels (NH3-N) have also decreased depending upon increase amount It that neutral detergent fiber (NDF), acid (ADF) cellulose low CMN3 CMN5 determined with oil, lactic bacteria (LAB) increased (P<0.05), yeast mould both anaerobic periods. Conclusion: qualities it affected positively.