Determination of feed values and ensiling capabilities of some vegetable field crop residues

doi:10.21203/rs.3.rs-3933487/v1

This study was conducted with the aim of determining the possibilities of ensiling the field residues (stem, branch, leaves and and inedible fruits) of some vegetables such as tomato (T), fresh bean (FB), cappia pepper (CAP), green pepper (GP), white cabbage (WC) and red cabbage (RC).

In this study, the amounts (kg/da) and dry matter (DM) contents of field wastes and also the pH values and nutrient contents, organic acid contents (AA, BA and LA) and relative feed values (RFV) of ensilaged material were determined. Furthermore, organoleptic characteristics (colour, smell and structure) and presence of mold and ammonia were determined in the ensilaged materials. Corn silage was used as comparing material in the study.

The crude ash, ADF and NDF contents in WC and RD silages were found lower than those in other silages (P < 0,05). The crude protein contents in T and B silages (15,03 and 15,85%, respectively) were found higher compared to WC and RC silages (13,32 and 13,34%, respectively) (P < 0.05).

According to the Flieg scores determined by organic acid contents, the silages were ranked as: RC-Excellent (Class 1), CAP and GP-Good (Class 2), T and WC-Satisfactory (Class 3) and B-Medium (Class 4). The ranking in terms of RFV was as follows: WC and RC- Excellent, GP and B-Very good and T and CAP-Good. All the silage materials were consumed by the cows. These findings showed that the field residues of T, FB, CAP, PP, WC and RC can be used as silage material in ruminant rations.

Vegetable

field residue

silage

organic acid

Forages are the main component of the ruminant rations. The forage sources both meet the nutrient requirements of animals and also play an important role for function and health of digestive system. Forage requirements are met from various sources such as natural meadows and pastures, some perennial and annual forage plants grown at arable areas and tree leaves etc. Unfortunately, during last decades the supply of forages from these sources declined in most of the countries including Türkiye due to the various factors. This fact encouraged the animal husbandry sector to seek alternative forage sources. One of these alternative forage sources is field residues (stems, leaves and inedible fruits) of some vegetable products (cabbage, lettuce, tomato etc). Most of these field residues are wasted at all over the World. For example, nearly half of the World cabbage production is wasted in the field (FAO, 2011). The common characteristic of these residues is their high crude fiber, lignin and hemicellulose contents and low energy, crude protein and digestible organic material contents (Jeroch et al., 1993). But, it is also known that the volatile fatty acids (VFA) are produced upon the degradation of these such forage sources by rumen microorganisms and these VFA are used for meeting the energy requirements of the ruminant animal (Ensminger et al., 1990). The limitations related to use of these residues as feed material are their coarsenesses (tomato (T), bean (B), capia pepper (CAP), green pepper (GP)) and high water contents (white cabbage (WC) and red cabbage (RC)). These limitations can be overcame by ensiling these field residues. Agneessens et al. (2014), reported a high digestibility and NH₄-N content for WC and RC silages. Ventura et al. (2009), reported that tomato field residues can be used in goat and sheep nutrition. The stem and leaves portions of the whole plant were reported as 56 and 44%. In the same study, the crude ash (CA), ether extract (EE), crude protein (CP), neutral detergent fiber (NDF), acid detergent fiber (ADF) and lignin contents of whole tomato plant were found as (per kg dry matter (DM)) 181, 12, 74, 457, 356 and 128 g/kg DM, respectively.

Rezende et al (2015), reported that cabbage field residues can not be ensilaged efficiently due to extremely high water content. These researchers also reported that cabbage field residues could be ensilaged efficiently with addition of ground corn. The ground corn both increases the dry matter content of the silage and also provides extra easily solubilized carbohydrates. Similarly, in other previous studies, lower contents of dry matter (120 g/kg DM; Freyman et al., 1991 and 90 g/kg DM; Davis et al., 2015)) and water solubilized carbohydrate (Freyman et al., 1991) for cabbage silages were reported. Yang et al. (2010), reported CP content as 20.2–28.4% in cabbage silages. In the same study, the lower pH was reported due to higher lactic acid content. The silage prepared from cabbage leaves was approved as adeauqate to be used in ruminant nutrition in terms of content of CP, soluble sugar, macro and micro elements, dry matter digestibility, and energy level (Wadhwa and Bakshi, 2013).

This study was conducted with the aim of determining the possibilities of ensiling the field residues (stem, branch, leaves and and inedible fruits) of tomato (T), fresh bean (FB), cappia pepper (CAP), green pepper (GP), white cabbage (WC) and red cabbage (RC).

Material

In the study, the field residues (leaves, branches, stems and inedible fruits) of tomato (Solanum lycopersicum), bean (Phaseolus vulgaris), cappia pepper (Capsicum annuum var.conoides), green pepper (Capsicum annuum var. Longum), white cabbage (Brassica oleracea var. capitata sub. var. Alba) and red cabbage (Brassica oleracea var. capitata sub. var. Rubra) were used as plant material.

Method

The study was conducted according to the randomised block design with 10 replicates. The results were analyzed by using jump statistical programme and the data were compared with LSD multiple comparison test.

The field residues were collected from ten fields (3 samples for each field) for each vegetable species (No samples could be taken from 2 B fields as the harvesting was made prior to normal harvesting time). The samples taken from each field were mixed thoroughly and then approximately 500 g sub-samples were dried at 60 ⁰C for 72 hours for determining DM contents.

The collected field residues were chopped at 2–5 cm sizes after 24 hour wilting period and then were put in 5 and 50 kg plastic bags with addition of 3% salt and the bags were vacuumed and sealed. The prepared silages were opened after 60 days of storage. While 5 kg bags were used for physical and chemical analyses, the 50 kg bags were used for palatability tests. Nearly 500 g samples taken from each bag were dried at for 72 hours for determining the DM contents of the silages. The DM, CP, EE, and CA (AOAC, 1990) and cell wall content (ADF, NDF and ADL) analyses (ANKOM 2000 Fiber Analyzer; Van Soest et al.,1991) were made on the silage samples. The pH measurement and organoleptic and physical tests were conducted as reported by Karabulut and Canbolat (2005). The relative feed values (RFV) of silages were calculated using the formulas given below:

Digestible dry matter (DDM)= (88.9 - (.779 * % ADF))

Dry matter intake (DMI) = (120/% NDF) (% of DM)

RFV= (DDM x DMI)/1.29 (% of DM)

A feeding experiment was conducted at Research Unit of Agricultural Faculty of Ondokuz May University for determining consumability of silages produced from field residues. Six Holstein cows (3rd and 4th lactations) were used in the feeding experiment. In the study two weeks of adaptation period was used and each of silage was fed to 2 cows. The silages were fed to cows at increasing rates (1, 2, 4, 6, 8, 10 and 12 kg) after morning and evening milkings and the feed consumptions of the cows were monitored. The 20, 40, 60 and 80% values accepted as prefer index values (the consumption ratios of feed dry matter) were defined as rejection threshold, low difference threshold, high difference threshold and preference threshold, respectively.

The forage yields and silage quality parameters related to corn plant used in present study as comparing material were determined by using findings of 10 previous studies (İptaş, 1993; Alçiçek et al.,1999; Filya and Sucu, 2004; Konca et al., 2005;; Özdüven et al., 2009; Timuçin, 2010; Özata et al., 2012; Çakmak et al.,2013; Kavut and Geren, 2015; Alagöz and Türk,2020)

The wet residue yields of corn plant and the data related to pH, organoleptic tests, DM, CP, CA, NFV, OA and palatability of silages were presented as one table and scoring was achieved by using weighted grading method (Serdar,1994; Demirsoy, 1999). Each of data was evaluated separetely at the base of 10 points. The Könisberg method was used for scoring pH and organoleptic tests (Table 1).

Table 1

Basic comparing parameters owing to corn silage
	DM%	pH	CP, % of DM	CA, % of DM	RFV	Yield (kg/da)	Palatability score	Organoleptic tests point	OA Score point
Corn silage	28.38	4.06	7.16	7.28	150<	6139.50	100.00	19	63

Dry matter contents (DMC) and wet residue amounts (WRA) of field residues

The DMCs and WRAs (Table 2) and total field residue amounts (Table 3) of vegetable crops used in present study were given below.

Table 2

The dry matter contents (DMC) and wet residue amounts (WRA) of field residues.
	DMC, (%)	WRA,(kg/da)
Tomato	25.72	1.083
Bean	18.84	988.6
Capia pepper	21.94	1.867
Green pepper	23.52	2.514
White cabbage	14.82	2.660
Red cabbage	20.12	2.188

The highest and lowest DMCs were determined for B and WC residues, respectively (Table 2). The WRAs were changed between 2.660 kg/da (WC) and 988.6 kg/da (B) (Table 3).

Table 3. Field residue amounts of vegetables used in this study in Samsun in 2014.

		Acreage (Da)	Residue yield (Tonnes/Da)	Total residue amounts (Tonnes)
Tomato		51.034	1,082	55.218
Bean		82.093	0,988	81.107
Capia pepper		27.480	1,867	51.305
Green pepper		55.344	2,514	139.134
White cabbage		28.936	2,791	80.760
Red cabbage		22.440	2,188	49.098
	Total	267.327		456.622

*TUİK 2011

Totally 456.622 tonnes field residues were obtained from all the vegetable species used in present study (the lowest (49.098 tonnes) and highest (456.622 tonnes) amount for RC and GP, respectively).

4.2. Findings related to silages prepared from field residues

The data related to pH, Flieg score and organoleptic tests (Table 4), NH₃ existence (Table 5), mould existence (Table 6), nutrient contents (Table 7), RFV (Table 8) and palatability tests (Table 9 ) were given in following tables.

Table 4

The data related to pH, organoleptic tests and Flieg scores of field residue silages
	pH	Flieg Score	Score	Organoleptic tests	Score
Tomato	6.22	22.0	Poor (21–40)	13.0	Middle (10–13)
Bean	4.93	59.0	Middle (41–60)	13.0	Middle (10–13)
Capia pepper	4.88	61.0	Good (61–80)	13.5	Middle (10–13)
Green pepper	5.47	47.0	Middle (41–60)	10.5	Middle (10–13)
White cabbage	4,73	52.43	Middle (41–60)	15.84	Good (14–17)
Red cabbage	5,19	49.75	Middle (41–60)	14.73	Good (14–17)

While mould development and NH₃ odor were not detected in WC and RC silages, the highest mould development and NH₃ odor were detected in GP silages (Tables 5 and 6).

In the study, T and WC had highest and lowest pH values, respectively (6.22 and 4.73). All of the silages apart from T (poor) and CP (good) were in middle category according to the Flieg score evaluation (Table 4).

Table 5

NH₃ existence in silages of field residues
			TOTAL
	ABSENT n (%)	PRESENT n (%)	TOTAL
Tomato	7 (70,0)	3 (30,0)	10 (100,0)
Bean	8 (80,0)	2 (20,0)	10 (100,0)
Capia pepper	8 (80,0)	2 (20,0)	10 (100,0)
Green pepper	4 (40,0)	6 (60,0)	10 (100,0)
White cabbage	10 (100,0)	0 (0,0)	10 (100,0)
Red cabbage	10 (100,0)	0 (0,0)	10 (100,0)
TOTAL	47 (78,3)	13 (21,7)	60 (100,0)
\({\times }^{2}:\)14,632 P = 0,01 Dependance ratio:44,3

Table 6

**Mould existence in silages of field residues**.
			TOTAL
	Absent n (%)	Present n (%)	TOTAL
Tomato	7 (70,0)	3 (30,0)	10 (100,0)
Bean	9 (90,0)	1 (10,0)	10 (100,0)
Capia pepper	8 (80,0)	2 (20,0)	10 (100,0)
Green pepper	4 (40,0)	6 (60,0)	10 (100,0)
White cabbage	10 (100,0)	0 (0,0)	10 (100,0)
Red cabbage	10 (100,0)	0 (0,0)	10 (100,0)
TOTAL	48 (78,3)	12 (21,7)	60 (100,0)
\({\times }^{2}:\)16,250 P = 0,01 Dependance ratio:46,2

Table 7

Nutrient contents of residue silages (% of DM)
	DM	CA	OM	CP	EE	ADF	NDF
Tomato	29.34^a	31.40^b	68.59^b	15.03^ab	2.64^ab	38.48^ab	51.58^a
Bean	25.70^b	26.15^c	73.87^a	15.85^a	3.16^a	34.60^b	46.48^a
Capia pepper	25.68^b	27.91^bc	72.08^ab	14.51^abc	0.76^e	38.70^ab	48.29^a
Green pepper	28.01^a	27.03^c	72.96^a	14.05^bc	1.72^cd	39.97^a	49.64^a
White cabbage	18.31^d	35.95^a	57.68^c	13.32^c	2.15^bc	18.12^c	24.17^b
Red cabbage	20.63^c	38.49^a	54.97^c	13.34^c	1.38^de	16.95^c	22.63^b
Sign.	**	**	**	*	**	**	**
LSD	2.24	3.73	3.53	1.68	0.65	4.39	5.12
*DM: Dry Matter, CA: Crude Ash, OM: Organic Matter, CP: Crude Protein, EE: Ether Extract, ADF: Acid detergent Fiber, NDF: Neutral Detergent Fiber, Sign.: Significance,

While T and GP had higher DM contents compared to other silages, the lowest DM content was found for WC (P < 0.05). The CP contents ranged between 13.32 and 15.85%. The T and B silages had higher CP contents than cabbage silages (P < 0.05). The cell wall components (ADF and NDF) in cabbage silages were found lower compared to other silages(P < 0.05).

Table 8

Relative feed values (RFV) of field residue silages
Türler	RFV	Score
Tomato	116.74	Good (124 − 103)
Bean	134.55	Very good (151 − 125)
Capia pepper	122.82	Good (124 − 103)
Green pepper	125.98	Very good (151 − 125)
White cabbage	291.38	Very good (> 150)
Red cabbage	317.26	Very good (> 150)

All of the silages were included in “good” and “very good” categories according the RFV evaluation system. (Table 8).

Table 9

Data related to the palatability tests
Türler	Residue yield (kg/da)	pH	Organoleptic test	DM	CP	CA	RFV	OA	Palatability test	Total
Tomato	1,5	0	6,5	8	9	5	7	6	9	52.01
Bean	1,4	2.5	6,5	8	9	6	8	4	10	55.38
Capia pepper	2,6	2.5	6,75	8	8	6	7	8	10	58.85
Green pepper	3,5	0	5,25	8	8	6	8	8	10	56.75
White cabbage	3,9	2.5	7,92	4	7	4	10	6	10	55.32
Red cabbage	3,1	0	7,36	6	7	4	10	9	10	53.36
Corn	10,0	7.5	9.5	8	1	10	9	9	10	74

Palatability test indicated that CS and T had highest and lowest scores (74 and 52.01).

The DM contents of field residues was ranged between 18.68 and 25.73%. As known,the desired DM content for ensilaging green materials is nearly 25–35% (Kutlu, 2010). In present study, only the DM content of T (25.73%) was found between these ranges

The DM contents of field residues used in the present study were found to be below the desired values required for preparing high-quality silage. For this reason, various methods (wilting, mixing with materials with high dry matter contents, and removing the water from material mechanically) might be used for increasing the DM contents of field residues.

Table 10

Data related organic acid contents of field residue silages (% DM)
	Acetic acid	Lactic acid	Butyric acid
Tomato	0.706586	0.866313	-0.51673
Bean	0.721	0.892807	0.46628
Capia pepper	0.322693	0.632758	-0.01123
Green pepper	0.540248	0.941982	-0.06218
White cabbage	0.117123	1.357074	0.138757
Red cabbage	0.276708	1.156317	-0.01275

Generally, the acceptable pH values for silages are ranged between 3.5–4.9 (Kutlu, 2010). While the pHs of WC, CP and B were found between acceptable pH values, the T, GP and RC had higher pHs above acceptable values. The pH values found in present study were a little higher compared to those reported by Ozkul et al. (2011) for various field vegetable residues. Iptas (1993), reported a higher pH value for B (6.15) than that found in this study (4.93). Kafle et al. (2014), reported a pH value of 5.8 for Chinese cabbage, which is a little higher than that found for WC (4,73) and RC (5.19) in the present study. Generally, the pH values determined for field residues used in the present study can be considered within the acceptable ranges.

The data related to Flieg scores showed that all of the silages except T (poor) and CAP (good) were in “middle” quality score class. (Table 4). According to the organoleptic tests, T B, CAP and GP were in “middle” and WC and RC in “good” quality score class. The low Flieg score for T can be attributed to this silage’s higher pH value (6.22). The CAP with high DM content (61.0%) and low pH value (4.88) included in the “ Good” class group.

As known, mold occurrence is not observed in well-preserved silages which are characterized by low pH and nonexistence of oxygen (Schmidt and Charley, 2015).Thus, in present study, the WC silage with lowest pH (4.73; Table 4) had no mold existence. The TS (6.22) and GP (5.47) silages with high pH values had relatively higher occurrence of mold compared to other silages (Table 4 and Table 6). The NH₃ content in silage is associated with protein (especially degradable protein) content of the ensilaged green fodder. The higher degradable protein content in green fodder, the higher NH₃ content in silage prepared from this green fodder. High silage NH₃ contents indicate a poor silage fermentation, causing a decrease in feed value and palatability of silage.

The DM contents of the field residues were ranged between 18.31 and 29.34% (Table 7). The DM contents of residues except for WC (18.31%) and RC (20.63%) were above the recommended DM content for an ideal silage (> 25%). Vilela de rezende et al. (2015), reported the DM contents of cabbage residue silages ensiled with ground corn (20%) as nearly 25.23. As ideal silage DM content is considered as 35–40%, the DM contents found in the present study are low (Table 7). The DM contents of the silages can be increased 1) by introducing various materials with high DM contents, 2) by wilting. However, the heavy rains during harvest times (from September to February) of the field residues used in the present study make difficult the drying procedure via wilting. For this reason, it is more eligible to make use of alternative procedures (use of materials rich in DM content etc.) with the aim of increasing the DM contents of field residue materials to be ensilaged.

The CP contents of the field residues (ranging between 13.32 and 15.86%) were found nearly two-fold higher compared to the protein content (7.16%) of corn silage which was used as comparative material in our study (Table 4). Arab et al. (2019), reported CP contents ranging between 17.84 and 24.47% for field residues of 8 tomato varieties. In other studies, CP contents of tomato field residues were reported as 7.4% (Ventura et al. 2009 and Aydoğan and Gultepe, 2022), 7.6% (El-Sayed et al. 2012), 12,7% (Gunal et al. 2017) and 12.31% (Tekin and Kara, 2020). The CP content of tomato field residues determined in our study (15.03%; Table 7) is within the range of previous reports. Gunal et al. (2017; 18.1%) and Kara et al. (2013; 19.2%) reported higher CP content for cabbage compared to our findings. Seoudi et al. (2013), reported that the fungal fermentation (Trichoderma viridi, T. harzianum and T. Reesei) increased the protein content of tomato leaves from 14.5 to 15.1% after 10 days fermentation period.

The highest and lowest CA contents were determined for red cabbage (38.49%) and fresh bean (26.15%) silages. The CA value for red cabbage found in our study is higher than that (10.69%) reported by Günal et al. (2017). The high CA contents of the residue silages in present study might be attributed to soil adherence to field residues during the collection from field. The ADF and NDF contents of field residues differed markedly in present study (16.95 and 39.97 for ADF and 22.63 and 49.64% for NDF). The ADF and NDF contents of RC (16.95 and 22.63%) and WC (18.12 and 24.17%) slightly resembled the values (15.8 and 20%) reported by Binversie and Miller (2013). In the same study, the CP content of cabbage waste silage (16%) was reported to be higher compared to CP content of corn silage (8.6%). These nutrient values are comparable to most feed ingredients used in ruminant rations. Due to this effect, cabbage wastes can be recommended to be used in ruminant feeding. But, the feeding level should be limited ( 2–3 kgs/head/day) for dairy cows. Otherwise, the high sulfur content of cabbage wastes (0.7%) can lead to off-flavors in milk. The differences in chemical composition of field residues in different studies might be related to differences in growth stage, season, species, variety and soil conditions.

The WC and RC silages with low ADF and NDF values had higher RFVs compared to other silages. But, RFV data ranged from 116.74 to 317.26 indicates that all of the residues silages were in GOOD and VERY GOOD category (Table 8). The extremely high RFV data for WC and RC silages might be attributed to the lower ADF and NDF contents of these silages.

The LA values in the residual silages of the species are low when compared with the literature data (Table 10). The low LA values determined in present study can be explained by the low DM contents obtained in our study (Table 7). Thus, Kung et al. (2017), reported that the clostridial microorganisms, which can thrive in these wet (low DM) silages, convert lactic acid to butyric acid. The low LA values obtained in our study necessitate the use of additives aimed to increase the LA content. The other explanation for the low LA content might be the high CP and low easily degraded carbohydrate contents in field residues used in our study. field residues can not be If the cabbage residues are ensiled without additives, the lactic acid level decreases and it is not possible to obtain a quality silage (Cao et al., 2011).

Compared to other bacteria, lactic acid bacteria can develop best in an oxygen-free environment (15–25 C0), at a pH of 4–5, in 35–40% dry matter and if the silo feed contains 2–3% sugar (Alçiçek, 1994). The required LA level in silage feeds is 2% (Kılıç, 2006). The low LA values can be explained by the high CP values of the species and the low carbohydrate content.

All of the silage materials except tomato were consumed completely throughout the feeding experiment. Nearly 20% of the TS was unconsumed during the 1st and 2nd days of the feeding experiment, but the other silages were consumed completely throughout the palatability test period. Furthermore, KP and GP silages were consumed more willingly compared to other silages.

This study showed that plant field residues can be used in ruminant rations. Use of silages prepared from vegetable field residues economises the dairy production and also achieves the disposal of field residues from the fields.

The financial support was provided by the General Directorate of Agricultural Research and Policies (TAGEM) (Project No. TBAD/14/A03/P02/002).

Author’s Contribution

All authors contributed to the study conception and design. Material preparation, data collection and analysis were performed by [Kadir İSPİRLİ] and [Fatih ALAY]. The first draft of the manuscript was written by [Ali Vaiz GARİPOĞLU] and all authors commented on previous versions of the manuscript. All authors read and approved the final manuscript.”

Data availability

The datasets generated during and/or analyzed during the current study are available from the corresponding author upon reasonable request.

Conflict of interest

The authors declare no competing interests.

Acknowledgments

The authors are grateful to the Black Sea Agricultural Research Institute, Ondokuz Mayis University, Samsun, Türkiye, for carrying out this study

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Determination of feed values and ensiling capabilities of some vegetable field crop residues

Status:

Version 1

Abstract

Introduction

Materials and Methods

Material

Method

Findings

Dry matter contents (DMC) and wet residue amounts (WRA) of field residues

4.2. Findings related to silages prepared from field residues

Discussion

Declarations

References

Status:

Version 1