Determination of Feed and Silage Values of Some Vegetable Residues Left in the Field

Abstract

This study was conducted between 2013 and 2015 in the Çarşamba and Bafra districts of Samsun province to quantify the amount of post-harvest residues (kg/da), including stems, branches, leaves, and unmarketable fruits, most widely grown plants in the region and considered waste. Additionally, the quality and palatability of silages produced from these residues without additives were evaluated. In the study, tomatoes (T), fresh beans (FB), capia pepper (CP), pointed pepper (PP), white cabbage (WC), and red cabbage (RC) grown in 9 villages in Bafra district and 7 villages in Çarşamba district of Samsun were used. Maize (M) was used as a standard. The research was conducted to according randomized block design with 10 replications. The highest and lowest dry matter values in vegetable residues were obtained from T with 25.73% and WC with 14.68%, respectively. The highest and lowest amounts of residue taken from the unit area were obtained from WC with 2791.9 kg/da and FB with 988.6 kg/da, respectively. The highest and lowest values obtained from the silage analyses were as follows: pH (6.22 in T - 4.73 in WC), crude ash (38.95% in WC - 26.16% in FB), organic matter (73.87% in FB - 54.98% in WC), crude protein (15.86% in FB - 13.32% in FB), crude fat (3.17% in FB - 0.7% in CP), ADF (39.98% in PP - 16.96% in RC), and NDF (51.59% in T - 22.64% in RC), respectively. According to Flieg scores, it has been determined that CP is in the \"good\" quality class, FB, PP, WC, and RC are in the \"moderate\" value, and T is in the \"low\" quality class. According to the Relative Feed Values, it was determined that WC and RC were \"highest\", PP and FB were \"very good\", T and CP were \"good\" and all silages were consumed by animals in palatability tests. In the final scoring, the highest score after M was obtained from CP, followed by PP, FB, WC, RC, and the lowest score was obtained from T silage.