Effect of Different Levels of Cinnamon Essential oil on characteristics and composition and Aerobic Stability of Alfalfa Silage

نیازی فر, معصومه and بشارتی, مقصود and نعمتی, ذبیح اله and کریمی, امیر Effect of Different Levels of Cinnamon Essential oil on characteristics and composition and Aerobic Stability of Alfalfa Silage. In: 2nd International and 6th National Iranian Congress on Organic vs. Conventional Agriculture, August 2019, Ardabil, Iran.

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Abstract

This experiment was conducted to investigate the effects of cinnamon essential oil on chemical properties and aerobic stability of alfalfa silage. The experimental treatments included 1. Alfalfa treatment with no additive (control), 2. Alfalfa with cinnamon essential oil at a level of 60 mg / kg 3. Alfalfa and cinnamon essential oil with a level of 120 mg / kg, which was heated at room temperature for 60 days and the obtained data was analyzed in a completely randomized design. The pH of all treatments was lower than 4.55, the control treatment had a higher pH than the other treatments (P <0.0001). Adding essential oil to alfalfa silage significantly decreased total volatile fatty acids and significantly increased water soluble carbohydrate compared to control (P <0.0001). Aerobic stability was affected by the experimental treatments and the lowest aerobic stability was in the control treatment (77 h after exposure to air) (P <0.0001). The results showed that the addition of essential oil improved the chemical properties and aerobic stability of alfalfa silage.

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