Table 6.

Effects of the addition of citrus pulp to garlic stalk on the silage quality, sensory, and physical parameters after 14 d of ensiling

Items	Treatment1)				SE	p-value
	GS 70%+CP 30%	GS 60%+CP 40%	GS 50%+CP 50%	GS 40%+CP 60%
d 0 (before ensiling)
WSC (of DM)	1.7	1.8	1.9	1.7	0.12	0.233
NH3-N (ppm)	291b	395a	279b	248b	29.1	<0.001
Ensiled for 14 d
WSC (% of DM)	1.7	1.9	1.9	1.8	0.14	0.418
NH3-N (ppm)	444ab	533a	325bc	279c	36.7	<0.001
Lactic acid bacteria, log10 cfu/g2)	7.3	7.2	7.7	7.1	0.20	0.101
Sensory and physical parameters
Fermentation odor3)	3.0b	3.1b	3.4a	3.4a	0.10	<0.001
Putrid odor4)	0	0	0	0	-	-
Garlic odor5)	1.0a	0.6b	0.4c	0.3c	0.11	<0.001
Moldy appearance6)	0	0	0	0	-	-
Absorption degree7)	3.6b	4.0a	4.2a	3.4b	0.12	<0.001

Means of five observations.

SE, standard error; WSC, water-soluble carbohydrates; DM, dry matter.

¹⁾GS, garlic stalk; CP, citrus pulp.

²⁾Colony-forming units per gram of fresh biomass or silage mass.

³⁾Based on a 5-point scale as follows: 1 = very bad, 2 = bad, 3 = moderate, 4 = good, 5 = very good.

⁴⁾Based on a 2-point scale as follows: 0 = no putrid odor, 1 = putrid odor.

⁵⁾Based on a 2-point scale as follows: 0 = no garlic odor, 1 = garlic odor.

⁶⁾Based on a 2-point scale as follows: 0 = no moldy appearance, 1 = moldy appearance.

⁷⁾Based on a 5-point scale as follows: 1 = negligible, 5 = very much.

^a–cMeans with different superscripts within the same row differ.