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

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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 Introduction 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 NH 4 -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). Materials and Methods 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 0 C 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 Findings 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 ), NH 3 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 NH 3 odor were not detected in WC and RC silages, the highest mould development and NH 3 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 NH 3 existence in silages of field residues TOTAL ABSENT n (%) PRESENT n (%) 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 (%) 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). Discussion 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 NH 3 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 NH 3 content in silage prepared from this green fodder. High silage NH 3 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. Declarations 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 References Agneessens, L., Waele, J.D., Neve, D.S., 2014. Review of Alternative Management Options of Vegetable Crop Residues to Reduce Nitrate Leaching in Intensive Vegetable Rotations. Agronomy, 4 (4): pp.529-555. Alagöz, M. Türk, M.,2020. Determination of Yield and Quality Characteristics of Some Silage Maize Varieties. Journal of the Faculty of Agriculture 15 (2), pp.186-191. Alçiçek, A., Tarhan, F. 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Journal of Agricultural Faculty of Mustafa Kemal University, 22(1), pp.54-64. İpçak. H, Selek. B, Kurtuluş. D, Koç F, Özdüven. M., 2011. Pazar Atığı Sebze ve Meyvelerden Yapılan Silajlarda Fermantasyon Özellikleri ve Aerobik Stabilite Üzerine Etkileri. VII. ulusal zootekni öğrenci kongresi. 20-22 Mayıs 2011. AYDIN. Jeroch. H, Flachowsky. G, Weissbach. F., 1993. Futtermittelkunde. Gustav Fischer Verlag, Stuttgart. Kafle, G. K., Bhattarai, S., Kim, S. H., Chen, L., 2014. Anaerobic digestion of Chinese cabbage waste silage with swine manure for biogas production: batch and continuous study. Environmental Technology 35, pp. 2708-2717. Karabulut, A. Canbolat, Ö., 2005. Yem Değerlendirme ve Analiz Yöntemleri. Uludağ Üniversitesi Yayınları, Yay.No: 2.05.048.0424. Kara, B. Yıldız, F. Özkul, J., 2013. The availability of Harvest Residue of some Vegetable Plants at Silage Making. Suleyman Demirel University Journal of Natural and Applied Science 17(1),pp. 76-80 Kavut, Y.T., Geren, H., 2015 Farklı Ön Bitki Ve Ekim Zamanı Uygulamalarının Silajlık Mısırın ( Zea Mays L.) Verim Ve Bazı Kalite Özelliklerine Etkileri. Türk Tarım Ve Doğa Bilimleri Dergisi 2(2), pp.163–170. Kılıç, A., 2006. Determining forage quality. Hasat Publication, İstanbul. Konca, Y., Alçiçek, A., Yaylak, E., 2005. Determination of Quality of the Silage Made in Dairy Cattle Farms. Journal of Animal Production, 46(2), pp. 6-13. Kung, L., Shaver, R.D., Grant, R.J., Schmidt, R.J., 2017. Silage review. Interpretation of chemical, microbial, and organoleptic components of silages. J.Dairy Sci. 101, pp. 4020-4033. Kutlu, H. Gül, A. Görgülü, M., 2003. Animal Husbandry in Türkiye; Target 2023 – Problems, solutions and policy pursuits. http://www.zootekni.org.tr/upload/file/hayvanclk%20rapor-sonhali.pdf. Accessed 01 Feb 2024 Kutlu, H., 2010. Silage making and nutrition. http://www.zootekni.org.tr/upload/file/silaj%20el%20ktabi.pdf. Accessed 01 Feb 2024 Özata, E., Öz, A., Kapar H., 2012. Determination of yield and quality traits of candidate silage hybrid maize. Research Journal of Agricultural Sciences, 5 (1), pp.37-41. Özdüven,M. L.,Koç,F., Polat, C., Coşkuntuna, L., Başkavak, S.,Şamlı, H. E., 2009. Effects of Fermentation Characteristics and Feed Value of Some Maize Cultivars Ensiled at Different Stages of Maturity, Journal of Tekirdag Agricultural Faculty 6.(2), pp. 121-127. Rezende, A.V, Rabelo, C.H.S., Silva, M.R.M., harter, C.J., Veiga, R.M., 2015. Wasted cabbage (Brassica oleracea) silages treated with different levels of ground corn and silage inoculant. Revista Brasileira de Zootecnia, 44(8),pp. 296-302 Seoudi, O. A., Atalla, K. M., Helmy, A. M., 2013. Bioconversion of some agricultural wastes into animal feed by Trichoderma spp.. J. Am. Sci., 9 (6), pp. 203-212 Serdar, Ü., 1994.Sinop Erfelek ilçesinde kestanenin (Castanea sativaMill.) seleksiyon yoluyla ıslahı. OMÜ, Bahçe Bitkileri AnabilimDalı Yüksek lisans tezi, Samsun. Schmidt, R., Charley, B., 2015. Managing and preventing moldy silages. https://www.progressiveforage.com/forage-production/harvest-and-storage/managing-and-preventing-moldy-silages Tekin, M., Kara, K., 2020. The forage quality and the in vitro ruminal digestibility, gas production, organic acids, and some estimated digestion parameters of tomato herbage silage with molasses and barley. Turk J Vet Anim Sci.,44, pp. 201-213 Timuçin T., 2010. Harran Ovası Koşullarında Farklı Ekim Sıklıklarında Yetiştirilen Mısırda (Zea Mays L. İndentata) Değişik BüyümeDönemlerinde Yapılan Hasadın Silaj Ve Tane Verimine Etkisi. Yüksek Lisans Tezi Çukurova Üniversitesi Fen Bilimleri Enstitüsü Adana, Van Soest, P. J., Robertson, J. B., Levis, B. A., 1991. Method for Dietary Fiber, Neutral Detergent Fiber, and Nonstarch Polysaccharides in Relation to Animal Nutrition. J. Dairy Sci. 74, pp. 3583-3597 Ventura, M.R., Pieltain, M.C., Castanon, J.I.R., 2009. Evaluation of tomato crop by-products as feed for goats. Animal Feed Science and Technology, 154 , pp. 271–275. Wadhwa, M., Bakshi,M.P.S.,2013. Utilization of fruit and vegetable wastes as livestock feed and as substrates for generation of other value-added products. RAP Publication 2013/04. Yang C.Yimin C.,Toshiyoshi, T., 2013. Ruminal Digestibility and Quality of Silage Conserved via Fermentation by Lactobacilli. https://www.intechopen.com/chapters/42334 Accessed 01 Feb 2024. Yang, J., Cao ,Y., Cai ,Y., Terada , F., 2010 . Natural populations of lactic acid bacteria isolated from vegetable residues and silage fermentation. J. Dairy Sci. 93 :3136–3145 doi: 10.3168/jds.2009-2898. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-3933487","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":276538070,"identity":"227dc1ef-dc00-43fb-848e-ca43177712e7","order_by":0,"name":"Fatih ALAY","email":"","orcid":"","institution":": Agricultural Research Institute","correspondingAuthor":false,"prefix":"","firstName":"Fatih","middleName":"","lastName":"ALAY","suffix":""},{"id":276538071,"identity":"a2305113-40f1-4196-98dd-da1c7e3a35be","order_by":1,"name":"ALİ VAİZ GARİPOĞLU","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAA20lEQVRIiWNgGAWjYDACdsYGBgYDBgZ+CJeZCC3MUC2SDTAtbAS1QGmDA8Rq4W9mbpP4UVBnt/l4d5oEQ4V1YoN87wO8WiQOM7ZJ9hiwJW87c3abBMOZ9MQGNnYD/NYcZmw24DHgSTa7kbtNgrHtMFALAZfJA7UY/jGQSDaeAdLyjwgtBocZGx/zGBjYGUiAtDQQocUQpEXGICFB4szZzRYJx9KN29jS8GuRO97+4OCbP3X2/O29G298qLGW7Wc+hl8LDCQ2gMgEBiJiEgbsiVU4CkbBKBgFIxAAACB/PyMNSfHXAAAAAElFTkSuQmCC","orcid":"https://orcid.org/0000-0001-6681-3336","institution":"Ondokuz Mayis Universitesi Ziraat Fakultesi","correspondingAuthor":true,"prefix":"","firstName":"ALİ","middleName":"VAİZ","lastName":"GARİPOĞLU","suffix":""},{"id":276538072,"identity":"00268646-17f7-4716-b7dd-14f26cfe20ec","order_by":2,"name":"Kadir İspirli","email":"","orcid":"","institution":"Agricultural Research Institute","correspondingAuthor":false,"prefix":"","firstName":"Kadir","middleName":"","lastName":"İspirli","suffix":""},{"id":276538073,"identity":"2d605473-8718-4e50-9cb1-d49fb758b905","order_by":3,"name":"Ergin ÖZTÜRK","email":"","orcid":"","institution":"Ondokuz May?s Üniversitesi: Ondokuz Mayis Universitesi","correspondingAuthor":false,"prefix":"","firstName":"Ergin","middleName":"","lastName":"ÖZTÜRK","suffix":""},{"id":276538074,"identity":"aa1adfc8-909f-43fb-9f33-4f98d0a77317","order_by":4,"name":"Necda ÇANKAYA","email":"","orcid":"","institution":"Agricultural Research Institute","correspondingAuthor":false,"prefix":"","firstName":"Necda","middleName":"","lastName":"ÇANKAYA","suffix":""}],"badges":[],"createdAt":"2024-02-06 09:59:38","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-3933487/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-3933487/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":52289428,"identity":"b52456f8-edc4-4500-a897-51ecbd1bc318","added_by":"auto","created_at":"2024-03-08 16:38:41","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":370266,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-3933487/v1/eb0df744-831d-4238-86a6-b46f4c89293f.pdf"}],"financialInterests":"","formattedTitle":"Determination of feed values and ensiling capabilities of some vegetable field crop residues","fulltext":[{"header":"Introduction","content":"\u003cp\u003eForages 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. \u003cspan type=\"Underline\" class=\"Underline\" name=\"Emphasis\"\u003eForage\u003c/span\u003e 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 T\u0026uuml;rkiye 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., \u003cspan citationid=\"CR22\" class=\"CitationRef\"\u003e1993\u003c/span\u003e). 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. (\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e2014\u003c/span\u003e), reported a high digestibility and NH\u003csub\u003e4\u003c/sub\u003e-N content for WC and RC silages. Ventura et al. (\u003cspan citationid=\"CR41\" class=\"CitationRef\"\u003e2009\u003c/span\u003e), 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.\u003c/p\u003e \u003cp\u003eRezende et al (\u003cspan citationid=\"CR34\" class=\"CitationRef\"\u003e2015\u003c/span\u003e), 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., \u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e1991\u003c/span\u003e and 90 g/kg DM; Davis et al., \u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e2015\u003c/span\u003e)) and water solubilized carbohydrate (Freyman et al., \u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e1991\u003c/span\u003e) for cabbage silages were reported. Yang et al. (\u003cspan citationid=\"CR44\" class=\"CitationRef\"\u003e2010\u003c/span\u003e), reported CP content as 20.2\u0026ndash;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, \u003cspan citationid=\"CR42\" class=\"CitationRef\"\u003e2013\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eThis 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).\u003c/p\u003e"},{"header":"Materials and Methods","content":"\u003cdiv id=\"Sec3\" class=\"Section2\"\u003e \u003ch2\u003eMaterial\u003c/h2\u003e \u003cp\u003eIn the study, the field residues (leaves, branches, stems and inedible fruits) of tomato (\u003cem\u003eSolanum lycopersicum\u003c/em\u003e), bean \u003cb\u003e(\u003c/b\u003e\u003cem\u003ePhaseolus vulgaris)\u003c/em\u003e, cappia pepper \u003cb\u003e(\u003c/b\u003e\u003cem\u003eCapsicum annuum var.conoides)\u003c/em\u003e, green pepper (\u003cem\u003eCapsicum annuum var. Longum)\u003c/em\u003e, white cabbage \u003cb\u003e(\u003c/b\u003e\u003cem\u003eBrassica oleracea var. capitata sub. var. Alba)\u003c/em\u003e and red cabbage \u003cb\u003e(\u003c/b\u003e\u003cem\u003eBrassica oleracea var. capitata sub. var. Rubra)\u003c/em\u003e were used as plant material.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec4\" class=\"Section2\"\u003e \u003ch2\u003eMethod\u003c/h2\u003e \u003cp\u003e 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.\u003c/p\u003e \u003cp\u003eThe 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 \u003csup\u003e0\u003c/sup\u003eC for 72 hours for determining DM contents.\u003c/p\u003e \u003cp\u003eThe collected field residues were chopped at 2\u0026ndash;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 (\u003cspan citationid=\"CR24\" class=\"CitationRef\"\u003e2005\u003c/span\u003e). The relative feed values (RFV) of silages were calculated using the formulas given below:\u003c/p\u003e \u003cp\u003eDigestible dry matter (DDM)= (88.9 - (.779 * % ADF))\u003c/p\u003e \u003cp\u003eDry matter intake (DMI) = (120/% NDF) (% of DM)\u003c/p\u003e \u003cp\u003eRFV= (DDM x DMI)/1.29 (% of DM)\u003c/p\u003e \u003cp\u003eA 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.\u003c/p\u003e \u003cp\u003eThe 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; Al\u0026ccedil;i\u0026ccedil;ek et al.,1999; Filya and Sucu, \u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e2004\u003c/span\u003e; Konca et al., \u003cspan citationid=\"CR28\" class=\"CitationRef\"\u003e2005\u003c/span\u003e;; \u0026Ouml;zd\u0026uuml;ven et al., \u003cspan citationid=\"CR33\" class=\"CitationRef\"\u003e2009\u003c/span\u003e; Timu\u0026ccedil;in, \u003cspan citationid=\"CR39\" class=\"CitationRef\"\u003e2010\u003c/span\u003e; \u0026Ouml;zata et al., \u003cspan citationid=\"CR32\" class=\"CitationRef\"\u003e2012\u003c/span\u003e; \u0026Ccedil;akmak et al.,2013; Kavut and Geren, \u003cspan citationid=\"CR26\" class=\"CitationRef\"\u003e2015\u003c/span\u003e; Alag\u0026ouml;z and T\u0026uuml;rk,2020)\u003c/p\u003e \u003cp\u003eThe 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 \u003cem\u003eweighted grading method\u003c/em\u003e (Serdar,1994; Demirsoy, \u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e1999\u003c/span\u003e). Each of data was evaluated separetely at the base of 10 points. The K\u0026ouml;nisberg method was used for scoring pH and organoleptic tests (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e).\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eBasic comparing parameters owing to corn silage\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"10\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c9\" colnum=\"9\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c10\" colnum=\"10\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eDM%\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003epH\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eCP, % of DM\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eCA, % of DM\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eRFV\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eYield\u003c/p\u003e \u003cp\u003e(kg/da)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c8\"\u003e \u003cp\u003ePalatability score\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c9\"\u003e \u003cp\u003eOrganoleptic tests point\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c10\"\u003e \u003cp\u003eOA\u003c/p\u003e \u003cp\u003eScore point\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCorn silage\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e28.38\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e4.06\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e7.28\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e150\u0026lt;\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e6139.50\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e100.00\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e19\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e63\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003c/div\u003e"},{"header":"Findings","content":"\u003cdiv id=\"Sec6\" class=\"Section2\"\u003e \u003ch2\u003eDry matter contents (DMC) and wet residue amounts (WRA) of field residues\u003c/h2\u003e \u003cp\u003eThe DMCs and WRAs (Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e) and total field residue amounts (Table\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e3\u003c/span\u003e) of vegetable crops used in present study were given below.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab2\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eThe dry matter contents (DMC) and wet residue amounts (WRA) of field residues.\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"3\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eDMC, (%)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eWRA,(kg/da)\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eTomato\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e25.72\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e1.083\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eBean\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e18.84\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e988.6\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eCapia pepper\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e21.94\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e1.867\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eGreen pepper\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e23.52\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e2.514\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eWhite cabbage\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e14.82\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e2.660\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eRed cabbage\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e20.12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e2.188\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eThe highest and lowest DMCs were determined for B and WC residues, respectively (Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e). The WRAs were changed between 2.660 kg/da (WC) and 988.6 kg/da (B) (Table\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e3\u003c/span\u003e).\u003c/p\u003e \u003cp\u003e\u003cstrong\u003eTable 3. Field residue amounts of vegetables used in this study in Samsun in 2014.\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003ctable border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"617\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd width=\"20.421393841166935%\" style=\"width: 17.2159%;\"\u003e\u003cbr\u003e\u003c/td\u003e\n \u003ctd width=\"22.042139384116695%\" colspan=\"2\" style=\"width: 18.2919%;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"16.85575364667747%\" style=\"width: 14.2569%;\"\u003e\n \u003cp\u003eAcreage\u003c/p\u003e\n \u003cp\u003e(Da)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"16.85575364667747%\" style=\"width: 14.2569%;\"\u003e\n \u003cp\u003eResidue yield (Tonnes/Da)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.88006482982172%\" style=\"width: 17.3504%;\"\u003e\n \u003cp\u003eTotal residue amounts (Tonnes)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"20.421393841166935%\" valign=\"top\" style=\"width: 17.2159%;\"\u003e\n \u003cp\u003eTomato\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"22.042139384116695%\" colspan=\"2\" style=\"width: 18.2919%;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"16.85575364667747%\" style=\"width: 14.2569%;\"\u003e\n \u003cp\u003e51.034\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"16.85575364667747%\" style=\"width: 14.2569%;\"\u003e\n \u003cp\u003e1,082\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.88006482982172%\" style=\"width: 17.3504%;\"\u003e\n \u003cp\u003e55.218\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"20.826446280991735%\" valign=\"top\" style=\"width: 17.2159%;\"\u003e\n \u003cp\u003eBean\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"22.479338842975206%\" colspan=\"2\" style=\"width: 18.2919%;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.1900826446281%\" style=\"width: 14.2569%;\"\u003e\n \u003cp\u003e82.093\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.1900826446281%\" style=\"width: 14.2569%;\"\u003e\n \u003cp\u003e0,988\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"22.31404958677686%\" style=\"width: 17.3504%;\"\u003e\n \u003cp\u003e81.107\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"20.826446280991735%\" valign=\"top\" style=\"width: 17.2159%;\"\u003e\n \u003cp\u003eCapia pepper\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"22.479338842975206%\" colspan=\"2\" style=\"width: 18.2919%;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.1900826446281%\" style=\"width: 14.2569%;\"\u003e\n \u003cp\u003e27.480\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.1900826446281%\" style=\"width: 14.2569%;\"\u003e\n \u003cp\u003e1,867\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"22.31404958677686%\" style=\"width: 17.3504%;\"\u003e\n \u003cp\u003e51.305\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"20.826446280991735%\" valign=\"top\" style=\"width: 17.2159%;\"\u003e\n \u003cp\u003eGreen pepper\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"22.479338842975206%\" colspan=\"2\" style=\"width: 18.2919%;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.1900826446281%\" style=\"width: 14.2569%;\"\u003e\n \u003cp\u003e55.344\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.1900826446281%\" style=\"width: 14.2569%;\"\u003e\n \u003cp\u003e2,514\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"22.31404958677686%\" style=\"width: 17.3504%;\"\u003e\n \u003cp\u003e139.134\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"20.826446280991735%\" valign=\"top\" style=\"width: 17.2159%;\"\u003e\n \u003cp\u003eWhite cabbage\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"22.479338842975206%\" colspan=\"2\" style=\"width: 18.2919%;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.1900826446281%\" style=\"width: 14.2569%;\"\u003e\n \u003cp\u003e28.936\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.1900826446281%\" style=\"width: 14.2569%;\"\u003e\n \u003cp\u003e2,791\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"22.31404958677686%\" style=\"width: 17.3504%;\"\u003e\n \u003cp\u003e80.760\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"20.826446280991735%\" valign=\"top\" style=\"width: 17.2159%;\"\u003e\n \u003cp\u003eRed cabbage\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"22.479338842975206%\" colspan=\"2\" style=\"width: 18.2919%;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.1900826446281%\" style=\"width: 14.2569%;\"\u003e\n \u003cp\u003e22.440\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.1900826446281%\" style=\"width: 14.2569%;\"\u003e\n \u003cp\u003e2,188\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"22.31404958677686%\" style=\"width: 17.3504%;\"\u003e\n \u003cp\u003e49.098\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"23.014586709886547%\" colspan=\"2\" style=\"width: 19.3679%;\"\u003e\u003cbr\u003e\u003c/td\u003e\n \u003ctd width=\"21.39384116693679%\" style=\"width: 17.7539%;\"\u003e\n \u003cp\u003eTotal\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"16.85575364667747%\" style=\"width: 14.2569%;\"\u003e\n \u003cp\u003e267.327\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"16.85575364667747%\" style=\"width: 14.2569%;\"\u003e\u003cbr\u003e\u003c/td\u003e\n \u003ctd width=\"21.88006482982172%\" style=\"width: 17.3504%;\"\u003e\n \u003cp\u003e\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;456.622\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e*TUİK 2011\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eTotally 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).\u003c/p\u003e \u003cdiv id=\"Sec8\" class=\"Section2\"\u003e \u003ch2\u003e4.2. Findings related to silages prepared from field residues\u003c/h2\u003e \u003cp\u003eThe data related to pH, Flieg score and organoleptic tests (Table\u0026nbsp;\u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e4\u003c/span\u003e), NH\u003csub\u003e3\u003c/sub\u003e existence (Table\u0026nbsp;\u003cspan refid=\"Tab5\" class=\"InternalRef\"\u003e5\u003c/span\u003e), mould existence (Table\u0026nbsp;\u003cspan refid=\"Tab6\" class=\"InternalRef\"\u003e6\u003c/span\u003e), nutrient contents (Table\u0026nbsp;\u003cspan refid=\"Tab7\" class=\"InternalRef\"\u003e7\u003c/span\u003e), RFV (Table\u0026nbsp;\u003cspan refid=\"Tab8\" class=\"InternalRef\"\u003e8\u003c/span\u003e) and palatability tests (Table\u0026nbsp;\u003cspan refid=\"Tab9\" class=\"InternalRef\"\u003e9\u003c/span\u003e ) were given in following tables.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab4\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 4\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eThe data related to pH, organoleptic tests and Flieg scores of field residue silages\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"6\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003epH\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eFlieg Score\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eScore\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eOrganoleptic tests\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eScore\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTomato\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e6.22\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e22.0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003ePoor \u003cem\u003e(21\u0026ndash;40)\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e13.0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003eMiddle (10\u0026ndash;13)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBean\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e4.93\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e59.0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003eMiddle (41\u0026ndash;60)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e13.0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003eMiddle (10\u0026ndash;13)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCapia pepper\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e4.88\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e61.0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003eGood (61\u0026ndash;80)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e13.5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003eMiddle (10\u0026ndash;13)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eGreen pepper\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e5.47\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e47.0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003eMiddle (41\u0026ndash;60)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e10.5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003eMiddle (10\u0026ndash;13)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eWhite cabbage\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e4,73\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e52.43\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003eMiddle (41\u0026ndash;60)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e15.84\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003eGood (14\u0026ndash;17)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eRed cabbage\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e5,19\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e49.75\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003eMiddle (41\u0026ndash;60)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e14.73\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003eGood (14\u0026ndash;17)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eWhile mould development and NH\u003csub\u003e3\u003c/sub\u003e odor were not detected in WC and RC silages, the highest mould development and NH\u003csub\u003e3\u003c/sub\u003e odor were detected in GP silages (Tables\u0026nbsp;\u003cspan refid=\"Tab5\" class=\"InternalRef\"\u003e5\u003c/span\u003e and \u003cspan refid=\"Tab6\" class=\"InternalRef\"\u003e6\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eIn 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\u0026nbsp;\u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e4\u003c/span\u003e).\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab5\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 5\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eNH\u003csub\u003e3\u003c/sub\u003e existence in silages of field residues\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"4\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colspan=\"2\" nameend=\"c3\" namest=\"c2\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c4\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eTOTAL\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eABSENT\u003c/p\u003e \u003cp\u003en (%)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003ePRESENT\u003c/p\u003e \u003cp\u003en (%)\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTomato\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e7 (70,0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3 (30,0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e10 (100,0)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBean\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e8 (80,0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2 (20,0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e10 (100,0)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCapia pepper\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e8 (80,0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2 (20,0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e10 (100,0)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eGreen pepper\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e4 (40,0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e6 (60,0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e10 (100,0)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eWhite cabbage\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e10 (100,0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0 (0,0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e10 (100,0)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eRed cabbage\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e10 (100,0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0 (0,0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e10 (100,0)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTOTAL\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e47 (78,3)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e13 (21,7)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e60 (100,0)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c4\" namest=\"c1\"\u003e \u003cp\u003e\u003cspan class=\"InlineEquation\"\u003e\u003cspan class=\"mathinline\"\u003e\\({\\times }^{2}:\\)\u003c/span\u003e\u003c/span\u003e14,632 P\u0026thinsp;=\u0026thinsp;0,01 Dependance ratio:44,3\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab6\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 6\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003e\u003cb\u003eMould existence in silages of field residues\u003c/b\u003e.\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"4\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colspan=\"2\" nameend=\"c3\" namest=\"c2\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c4\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eTOTAL\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eAbsent\u003c/p\u003e \u003cp\u003en (%)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003ePresent\u003c/p\u003e \u003cp\u003en (%)\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTomato\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e7 (70,0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3 (30,0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e10 (100,0)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBean\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9 (90,0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1 (10,0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e10 (100,0)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCapia pepper\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e8 (80,0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2 (20,0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e10 (100,0)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eGreen pepper\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e4 (40,0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e6 (60,0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e10 (100,0)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eWhite cabbage\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e10 (100,0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0 (0,0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e10 (100,0)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eRed cabbage\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e10 (100,0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0 (0,0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e10 (100,0)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTOTAL\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e48 (78,3)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e12 (21,7)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e60 (100,0)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c4\" namest=\"c1\"\u003e \u003cp\u003e\u003cspan class=\"InlineEquation\"\u003e\u003cspan class=\"mathinline\"\u003e\\({\\times }^{2}:\\)\u003c/span\u003e\u003c/span\u003e16,250 P\u0026thinsp;=\u0026thinsp;0,01 Dependance ratio:46,2\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab7\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 7\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eNutrient contents of residue silages (% of DM)\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"8\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eDM\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eCA\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eOM\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eCP\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eEE\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eADF\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c8\"\u003e \u003cp\u003eNDF\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTomato\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e29.34\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e31.40\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e68.59\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e15.03\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e2.64\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e38.48\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e51.58\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBean\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e25.70\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e26.15\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e73.87\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e15.85\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e3.16\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e34.60\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e46.48\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCapia pepper\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e25.68\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e27.91\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e72.08\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e14.51\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.76\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e38.70\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e48.29\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eGreen pepper\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e28.01\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e27.03\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e72.96\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e14.05\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.72\u003csup\u003ecd\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e39.97\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e49.64\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eWhite cabbage\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e18.31\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e35.95\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e57.68\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e13.32\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e2.15\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e18.12\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e24.17\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eRed cabbage\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e20.63\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e38.49\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e54.97\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e13.34\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.38\u003csup\u003ede\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e16.95\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e22.63\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSign.\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e**\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e**\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e**\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e*\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e**\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e**\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e**\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLSD\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2.24\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3.73\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.53\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.68\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.65\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e4.39\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e5.12\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003ctfoot\u003e \u003ctr\u003e\u003ctd colspan=\"8\"\u003e*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,\u003c/td\u003e\u003c/tr\u003e \u003c/tfoot\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eWhile T and GP had higher DM contents compared to other silages, the lowest DM content was found for WC (P\u0026thinsp;\u0026lt;\u0026thinsp;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\u0026thinsp;\u0026lt;\u0026thinsp;0.05). The cell wall components (ADF and NDF) in cabbage silages were found lower compared to other silages(P\u0026thinsp;\u0026lt;\u0026thinsp;0.05).\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab8\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 8\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eRelative feed values (RFV) of field residue silages\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"3\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eT\u0026uuml;rler\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eRFV\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eScore\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTomato\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e116.74\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eGood (124\u0026thinsp;\u0026minus;\u0026thinsp;103)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBean\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e134.55\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eVery good (151\u0026thinsp;\u0026minus;\u0026thinsp;125)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCapia pepper\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e122.82\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eGood (124\u0026thinsp;\u0026minus;\u0026thinsp;103)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eGreen pepper\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e125.98\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eVery good (151\u0026thinsp;\u0026minus;\u0026thinsp;125)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eWhite cabbage\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e291.38\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eVery good (\u0026gt;\u0026thinsp;150)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eRed cabbage\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e317.26\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eVery good (\u0026gt;\u0026thinsp;150)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eAll of the silages were included in \u0026ldquo;good\u0026rdquo; and \u0026ldquo;very good\u0026rdquo; categories according the RFV evaluation system. \u003cb\u003e(\u003c/b\u003eTable\u0026nbsp;\u003cspan refid=\"Tab8\" class=\"InternalRef\"\u003e8\u003c/span\u003e\u003cb\u003e).\u003c/b\u003e\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab9\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 9\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eData related to the palatability tests\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"11\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c9\" colnum=\"9\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c10\" colnum=\"10\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c11\" colnum=\"11\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eT\u0026uuml;rler\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eResidue yield\u003c/p\u003e \u003cp\u003e(kg/da)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003epH\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eOrganoleptic test\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eDM\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eCP\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eCA\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c8\"\u003e \u003cp\u003eRFV\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c9\"\u003e \u003cp\u003eOA\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c10\"\u003e \u003cp\u003ePalatability test\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c11\"\u003e \u003cp\u003eTotal\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTomato\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1,5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e6,5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e\u003cb\u003e6\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c11\"\u003e \u003cp\u003e\u003cb\u003e52.01\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBean\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1,4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e6,5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e\u003cb\u003e4\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c11\"\u003e \u003cp\u003e\u003cb\u003e55.38\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCapia pepper\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2,6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e6,75\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e\u003cb\u003e8\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c11\"\u003e \u003cp\u003e\u003cb\u003e58.85\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eGreen pepper\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3,5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e5,25\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e\u003cb\u003e8\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c11\"\u003e \u003cp\u003e\u003cb\u003e56.75\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eWhite cabbage\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3,9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7,92\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e\u003cb\u003e6\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c11\"\u003e \u003cp\u003e\u003cb\u003e55.32\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eRed cabbage\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3,1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7,36\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e\u003cb\u003e9\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c11\"\u003e \u003cp\u003e\u003cb\u003e53.36\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCorn\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e10,0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e7.5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e9.5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e\u003cb\u003e9\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c11\"\u003e \u003cp\u003e\u003cb\u003e74\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003ePalatability test indicated that CS and T had highest and lowest scores (74 and 52.01).\u003c/p\u003e \u003c/div\u003e"},{"header":"Discussion","content":"\u003cp\u003eThe 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\u0026ndash;35% (Kutlu, \u003cspan citationid=\"CR31\" class=\"CitationRef\"\u003e2010\u003c/span\u003e). In present study, only the DM content of T (25.73%) was found between these ranges\u003c/p\u003e \u003cp\u003eThe 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.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab10\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 10\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eData related organic acid contents of field residue silages (% DM)\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"4\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eAcetic acid\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eLactic acid\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eButyric acid\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTomato\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.706586\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.866313\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e-0.51673\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBean\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.721\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.892807\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.46628\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCapia pepper\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.322693\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.632758\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e-0.01123\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eGreen pepper\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.540248\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.941982\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e-0.06218\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eWhite cabbage\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.117123\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.357074\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.138757\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eRed cabbage\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.276708\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.156317\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e-0.01275\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eGenerally, the acceptable pH values for silages are ranged between 3.5\u0026ndash;4.9 (Kutlu, \u003cspan citationid=\"CR31\" class=\"CitationRef\"\u003e2010\u003c/span\u003e). 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. (\u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e2014\u003c/span\u003e), 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.\u003c/p\u003e \u003cp\u003eThe data related to Flieg scores showed that all of the silages except T (poor) and CAP (good) were in \u0026ldquo;middle\u0026rdquo; quality score class. (Table\u0026nbsp;\u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e4\u003c/span\u003e). According to the organoleptic tests, T B, CAP and GP were in \u0026ldquo;middle\u0026rdquo; and WC and RC in \u0026ldquo;good\u0026rdquo; quality score class. The low Flieg score for T can be attributed to this silage\u0026rsquo;s higher pH value (6.22). The CAP with high DM content (61.0%) and low pH value (4.88) included in the \u0026ldquo; Good\u0026rdquo; class group.\u003c/p\u003e \u003cp\u003eAs known, mold occurrence is not observed in well-preserved silages which are characterized by low pH and nonexistence of oxygen (Schmidt and Charley, \u003cspan citationid=\"CR37\" class=\"CitationRef\"\u003e2015\u003c/span\u003e).Thus, in present study, the WC silage with lowest pH (4.73; Table\u0026nbsp;\u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e4\u003c/span\u003e) 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\u0026nbsp;\u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e4\u003c/span\u003e and Table\u0026nbsp;\u003cspan refid=\"Tab6\" class=\"InternalRef\"\u003e6\u003c/span\u003e). The NH\u003csub\u003e3\u003c/sub\u003e 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 NH\u003csub\u003e3\u003c/sub\u003e content in silage prepared from this green fodder. High silage NH\u003csub\u003e3\u003c/sub\u003e contents indicate a poor silage fermentation, causing a decrease in feed value and palatability of silage.\u003c/p\u003e \u003cp\u003eThe DM contents of the field residues were ranged between 18.31 and 29.34% (Table\u0026nbsp;\u003cspan refid=\"Tab7\" class=\"InternalRef\"\u003e7\u003c/span\u003e). The DM contents of residues except for WC (18.31%) and RC (20.63%) were above the recommended DM content for an ideal silage (\u0026gt;\u0026thinsp;25%). \u003cb\u003eVilela de\u003c/b\u003e rezende et al. (\u003cspan citationid=\"CR34\" class=\"CitationRef\"\u003e2015\u003c/span\u003e), 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\u0026ndash;40%, the DM contents found in the present study are low (Table\u0026nbsp;\u003cspan refid=\"Tab7\" class=\"InternalRef\"\u003e7\u003c/span\u003e). 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.\u003c/p\u003e \u003cp\u003eThe 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\u0026nbsp;\u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e4\u003c/span\u003e). Arab et al. (\u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e2019\u003c/span\u003e), 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. \u003cspan citationid=\"CR41\" class=\"CitationRef\"\u003e2009\u003c/span\u003e and Aydoğan and Gultepe, 2022), 7.6% (El-Sayed et al. \u003cspan citationid=\"CR15\" class=\"CitationRef\"\u003e2012\u003c/span\u003e), 12,7% (Gunal et al. \u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e2017\u003c/span\u003e) and 12.31% (Tekin and Kara, \u003cspan citationid=\"CR38\" class=\"CitationRef\"\u003e2020\u003c/span\u003e). The CP content of tomato field residues determined in our study (15.03%; Table\u0026nbsp;\u003cspan refid=\"Tab7\" class=\"InternalRef\"\u003e7\u003c/span\u003e) is within the range of previous reports. Gunal et al. (\u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e2017\u003c/span\u003e; 18.1%) and Kara et al. (\u003cspan citationid=\"CR25\" class=\"CitationRef\"\u003e2013\u003c/span\u003e; 19.2%) reported higher CP content for cabbage compared to our findings. Seoudi et al. (\u003cspan citationid=\"CR35\" class=\"CitationRef\"\u003e2013\u003c/span\u003e), 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.\u003c/p\u003e \u003cp\u003eThe 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 G\u0026uuml;nal 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 (\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e2013\u003c/span\u003e). 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\u0026ndash;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.\u003c/p\u003e \u003cp\u003eThe 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\u0026nbsp;\u003cspan refid=\"Tab8\" class=\"InternalRef\"\u003e8\u003c/span\u003e). The extremely high RFV data for WC and RC silages might be attributed to the lower ADF and NDF contents of these silages.\u003c/p\u003e \u003cp\u003eThe LA values in the residual silages of the species are low when compared with the literature data (Table\u0026nbsp;\u003cspan refid=\"Tab10\" class=\"InternalRef\"\u003e10\u003c/span\u003e). The low LA values determined in present study can be explained by the low DM contents obtained in our study (Table\u0026nbsp;\u003cspan refid=\"Tab7\" class=\"InternalRef\"\u003e7\u003c/span\u003e). Thus, Kung et al. (\u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e2017\u003c/span\u003e), 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., \u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e2011\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eCompared to other bacteria, lactic acid bacteria can develop best in an oxygen-free environment (15\u0026ndash;25 C0), at a pH of 4\u0026ndash;5, in 35\u0026ndash;40% dry matter and if the silo feed contains 2\u0026ndash;3% sugar (Al\u0026ccedil;i\u0026ccedil;ek, 1994). The required LA level in silage feeds is 2% (Kılı\u0026ccedil;, \u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e2006\u003c/span\u003e). The low LA values can be explained by the high CP values of the species and the low carbohydrate content.\u003c/p\u003e \u003cp\u003eAll 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.\u003c/p\u003e \u003cp\u003eThis 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.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003eThe financial support was provided by the General Directorate of Agricultural Research and Policies \u003cstrong\u003e(TAGEM)\u003c/strong\u003e (Project No. TBAD/14/A03/P02/002).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAuthor\u0026rsquo;s Contribution\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eAll 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.\u0026rdquo;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eData availability\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe datasets generated during and/or analyzed during the current study are available from the corresponding author upon reasonable request.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eConflict of interest\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe authors declare no competing interests.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAcknowledgments\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe authors are grateful to the Black Sea Agricultural Research Institute, Ondokuz Mayis University, Samsun, T\u0026uuml;rkiye, for carrying out this study\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n\u003cli\u003eAgneessens, L., Waele, J.D., Neve, D.S., 2014. Review of Alternative Management Options of Vegetable Crop Residues to Reduce Nitrate Leaching in Intensive Vegetable Rotations. Agronomy, 4 (4): pp.529-555. \u003c/li\u003e\n\u003cli\u003eAlag\u0026ouml;z, M. T\u0026uuml;rk, M.,2020. Determination of Yield and Quality Characteristics of Some Silage Maize Varieties. Journal of the Faculty of Agriculture 15 (2), pp.186-191.\u003c/li\u003e\n\u003cli\u003eAl\u0026ccedil;i\u0026ccedil;ek, A., Tarhan, F. \u0026Ouml;zkan, K., Adışen, F., 1999. An investigation on determining the nutrient contents and silage qualities of silo feeds used in some dairy farms in İzmir and its surroundings, Journal of Animal Production, 39-40: pp.54-63.\u003c/li\u003e\n\u003cli\u003eAOAC., 1990.: Official Methods of Analysis. 15th ed. , Association of Official Analytical Chemists. Arlington, VA. Ashbell, G., Z. G. Weinberg, A. Azrieli, Y. Hen and B. Horev,.1991. A Simple System To Study The Aerobic Deterioration of Silages. Canadian Agric. Eng. 33: pp.391-393. \u003c/li\u003e\n\u003cli\u003eArab, M., Bahramian, B., Schindeler, A., Valtchev, P., Dehghani, F., McConchie, R., 2019. Extraction of phytochemicals from tomato leaf waste using subcritical carbon dioxide. Innovative Food Science Emerging Technologies 2019; 57: 102204. doi: 10.1016/j.ifset.2019.102204\u003c/li\u003e\n\u003cli\u003eAydoğan, B., G\u0026uuml;ltepe,E.E., 2022. Properties of tomato greenhouse crop wastes and usage in ruminant nutrition. Turkish Feed Manufacturers\u0026rsquo; Association Journal, (93), pp.57-63. \u003c/li\u003e\n\u003cli\u003eBinversie, L. Miller, Z., 2013. Feeding Cabbage Waste May 2013. https://outagamie.extension.wisc.edu/files/2010/08/Cabbage-waste-fact-sheet2.pdf . Accessed 01 Feb 2024\u003c/li\u003e\n\u003cli\u003eCao, Y., Cai, Y.; Takahashi, T., Yoshida, N.; Tohno, M., Uegaki, R., Nonaka, K., Terada, F., 2011. Effect of lactic acid bacteria inoculant and beet pulp addition on fermentation characteristics and in vitro ruminal digestion of vegetable residue silage. Journal of Dairy Science (94), pp. 3902-3912.\u003c/li\u003e\n\u003cli\u003e\u0026Ccedil;akmak, B., Yal\u0026ccedil;ın, H., Bilgen H., 2013. The Effect of Packing Pressure and Storage Duration on the Crude Nutrient Content and the Quality of Silages Made from Green and Fermented Corn. Journal of Agricultural Sciences,(19), pp.22-32\u003c/li\u003e\n\u003cli\u003e\u0026Ccedil;iğdem, İ., Uzun, F.,2006. A study on some silage sorghum cultivars which can be cultivated as second crop at plains in Samsun.\u003cem\u003e \u003c/em\u003eJ. of Fac. of Agric., OMU, 2006,21(1),pp.14-19\u003c/li\u003e\n\u003cli\u003eDavis, C., Wiggins, L., Hersom, M., 2015. Utilization of Cull Vegetables as Feedstuffs for Cattle. https://edis.ifas.ufl.edu/pdf%5CAN%5CAN280%5CAN280-975242.pdf. Accessed 01 Feb 2024\u003c/li\u003e\n\u003cli\u003eDemirsoy,H., 1999. 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Dairy Sci. 93 :3136\u0026ndash;3145 doi: 10.3168/jds.2009-2898.\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Vegetable, field residue, silage, organic acid","lastPublishedDoi":"10.21203/rs.3.rs-3933487/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-3933487/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eThis 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).\u003c/p\u003e \u003cp\u003eIn 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.\u003c/p\u003e \u003cp\u003eThe crude ash, ADF and NDF contents in WC and RD silages were found lower than those in other silages (P\u0026thinsp;\u0026lt;\u0026thinsp;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\u0026thinsp;\u0026lt;\u0026thinsp;0.05).\u003c/p\u003e \u003cp\u003eAccording 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.\u003c/p\u003e","manuscriptTitle":"Determination of feed values and ensiling capabilities of some vegetable field crop residues","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2024-03-08 16:22:33","doi":"10.21203/rs.3.rs-3933487/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"1cfe9c00-a8f6-4c14-9161-ffe5e459cc91","owner":[],"postedDate":"March 8th, 2024","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2024-03-08T16:22:35+00:00","versionOfRecord":[],"versionCreatedAt":"2024-03-08 16:22:33","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-3933487","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-3933487","identity":"rs-3933487","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}