Yogurt and molasses can alter microbial-digestive and nutritional characteristics of pomegranate leaves silage

AMB Express

Table 6 The pH of the extract and buffering capacity (mEq × 10^–3) parameters of fresh pomegranate leaves or ensiled with different additives

Treatment	pH	Titratable acidity	Acid-buffering capacity	Titratable alkalinity	Base-buffering capacity	Acid–base buffering capacity
PL before ensiling	4.18^b	14.0^b	77.4^b	368^c	77.5^c	155^b
PL after ensiling	4.27^a	21.7^a	80.2^b	245^d	51.5^d	132^c
PL ensiled 2% yogurt	3.92^d	0.00^d	0.00^c	436^a	86.1^a	86.1^d
PL ensiled 4% yogurt	3.89^d	0.00^d	0.00^c	410^b	81.4^b	81.4^d
PL ensiled 2% molasses	3.95^d	0.00^d	0.00^c	422^ab	83.4^ab	83.4^d
PL ensiled 4% molasses	4.10^c	11.0^c	110^a	413^b	84.3^ab	194^a
SEM	0.02	0.43	4.21	5.86	1.04	4.05
P-value	< 0.0001	< 0.0001	< 0.0001	< 0.0001	< 0.0001	< 0.0001