Özet:

This study I. and II. The fermentation characteristics of the five different varieties of melez eggs (Cargill-955, Pioneer-3167, Island-9510, Island-9516, Island-523) cultivated as a product have been carried out in order to determine the fermentation characteristics, raw nutrients, cell wall content, in vitro dry and organic substances digestibility. The Egyptian crops were harvested in the olive period. All treatment groups were silenced in laboratory type silos containers for a period of 75 days. In relation to silage fermentation, pH, ammonia nitrogen, water-soluble carbohydrates, organic acids (lactic, acetic and butric) and microbiological analyses have been performed. The raw nutrients of the silages and the cell wall content have been identified. At the end of the silolation period, a aerobic resistance test was applied for 5 days in the silages. In addition, the enzymatic method has determined the digestibility of the in vitro organic substance of silages. At the end of the study, the fermentation properties, raw nutrients, cell wall coverings and in vitro organic substance digestibility have been found to be significantly affected by a variety of differences.

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