This study investigated the effects of sumac and molasses on nutrient composition, in vitro degradability and fermentation quality of alfalfa silage. Alfalfa was ensiled in quadruplicate in vacuum jars untreated group (A) or after the following treatments: sumac group at 10% (AS), molasses group at 5% (AM), and sumac (10%) and molasses (5%) group (ASM). Silos (n = 64) were stored for 0, 21, 45 or 60 days. The results showed that dry matter (DM) contents of the AS, AM and ASM groups were statistically higher than the control group (p < 0.001). Only on the 21st day of fermentation the crude ash content of the AS group was found to be significantly higher than the other groups (p < 0.05). In vitro, DM and organic matter degradation values of the AMS group increased significantly (p < 0.001). A significant decrease in alfalfa silage's pH values was determined with sumac and molasses additives (p < 0.001). The ammonia nitrogen (NH3‐N) values of the control, AS, AM and ASM groups at Day 60 were determined as 9.08%, 7.22%, 7.00% and 6.81% respectively (p < 0.05). The water‐soluble carbohydrate (WSC) values of all groups on the 60th day were significantly decreased compared to the 0th day (p < 0.001). When the groups were evaluated within themselves, there was a statistically significant difference between the 0th and 60th day lactic acid values. The acetic acid content of the A group on the 60th day was found to be significantly higher than the other groups (p < 0.01). There was a significant decrease in propionic acid levels on Days 21, 45 and 60 compared to Day 0 of fermentation (p < 0.001). The highest butyric acid (BA) level was determined in the A group on the 21st, 45th and 60th days of fermentation (p < 0.05). In conclusion, sumac prevents proteolysis depending on its tannin content. It improves silage fermentation positively thanks to its organic acid content, while the molasses additive is effective in silage fermentation, mainly depending on the WSC level. However, it was determined that neither additive could reduce the silage pH to the appropriate value ranges due to the low doses, and they could not mainly prevent the formation of BA.

中文翻译：

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漆树和糖蜜作为苜蓿青贮饲料添加剂的有效性评价：对营养成分、体外降解性和发酵品质的影响

本研究探讨了漆树和糖蜜对苜蓿青贮饲料营养成分、体外降解性和发酵品质的影响。将紫花苜蓿一式四份青贮在真空罐中，未处理组（A）或经过以下处理：漆树组10％（AS），糖蜜组5％（AM），漆树（10％）和糖蜜（5％）组（ASM）。筒仓（n= 64) 保存 0、21、45 或 60 天。结果显示，AS、AM和ASM组的干物质（DM）含量显着高于对照组（p< 0.001）。仅在发酵第21天，发现AS组的粗灰分含量明显高于其他组（p< 0.05）。体外，AMS组的DM和有机物降解值显着增加（p< 0.001）。使用漆树和糖蜜添加剂可以显着降低苜蓿青贮饲料的 pH 值（p< 0.001）。氨氮（NH3‐N) 对照组、AS、AM 和 ASM 组在第 60 天的值分别确定为 9.08%、7.22%、7.00% 和 6.81%（p< 0.05）。第60天各组水溶性碳水化合物（WSC）值较第0天显着下降（p< 0.001）。当对各组进行内部评估时，第 0 天和第 60 天的乳酸值之间存在统计学上的显着差异。发现第60天时A组的乙酸含量显着高于其他组（p< 0.01）。与发酵第 0 天相比，第 21、45 和 60 天的丙酸水平显着下降（p< 0.001）。 A组在发酵第21天、第45天和第60天测定了最高的丁酸（BA）水平（p< 0.05）。总之，漆树根据其单宁含量来防止蛋白质水解。由于其有机酸含量，它可以积极改善青贮饲料发酵，而糖蜜添加剂对青贮饲料发酵是否有效，主要取决于WSC水平。但经测定，由于剂量较低，这两种添加剂均不能将青贮饲料的pH值降低至合适的值范围，并且不能主要阻止BA的形成。