Farklı dozlarda peynir altı suyu tozunun yonca silajına ilavesinin silaj fermantasyonu, In vivo sindirilebilirliği ve metabolik enerji değeri üzerine etkisi
Küçük Resim Yok
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmanın amacı, yoncanın suda çözünebilir karbonhidrat kaynağı olarak farklı dozlarda (% 0, 2 ve 4) peynir altı suyu tozu (PAST) ilavesiyle silolanmasının, silaj kalitesi, in vivo sindirilebilirliği ve metabolik enerji değerine etkisini araştırmaktır. Çalışmanın ilk aşamasında, yoncaya PAST ilavesinin, silajın fiziksel, kimyasal (ham besin maddeleri, hücre çeperi içerikleri, fermentasyon özellikleri) ve mikrobiyolojik özelliklerine etkisi ortaya konmuştur. Bu bölümde elde edilen bulgulara göre, kontrol grubuna kıyasla %4 PAST ilavesi, yonca silajında KM (% 34.27) ve NÖM (% 36.87) içeriklerini arttırmış, HS (% 22.62), NDF (% 37.27) ve ADF (%28.33) içeriklerini düşürmüştür (P<0.05). Yoncaya artan dozlarda PAST ilavesi, silajın fiziksel özelliklerini iyileştirmiş, pH değerini düşürmüş (5.09), LA (% 8.11) ve AA (% 3.47) oranlarını arttırırken, BA (% 0.51) ve NH3-N u (2.75 g/kg) oranlarını azaltmış ve en iyi değerler %4 PAST ilaveli grupta saptanmıştır (P<0.05). Yoncaya artan dozlarda PAST ilavesi, silajın küf gelişimini engellemiş, fakat lactobacilli sayısına etkili olmamıştır. Ayrıca kontrol grubuna kıyasla % 4 PAST ilavesi, yonca silajında CO2 üretim miktarını (1.85 g/kg) düşürerek aerobik stabiliteyi iyileştirmiştir (P<0.05). Çalışmanın ikinci aşamasında, yoncaya PAST ilavesinin, silajın in vivo sindirimi ve ME değerine etkisi ortaya konmuştur. Bu bölümde elde edilen bulgulara göre, kontrol grubuna kıyasla % 4 PAST ilavesi, yonca silajında KM (% 76.45), OM (% 77.32), HP (% 75.32), HY (% 81.1), HS (% 77.87), NÖM (% 79.46), NDF (% 77.12) ve ADF (% 72.78) içeriklerine ait sindirilebilirlikleri arttırmıştır (P<0.05). Ayrıca yoncaya artan dozlarda PAST ilavesi, silajın enerji değerini de iyileştirmiş ve en yüksek in vivo ME değeri (3.39 Mcal/kg KM) yine % 4 PAST ilaveli grupta bulunmuştur (P<0.05). Sonuç olarak, yoncada silaj kalitesinin iyileştirilmesi ve sindirilebilirliğinin arttırılması için özellikle ilk ve son biçimlerde % 4 PAST ilavesiyle silolanması tavsiye edilmiştir. Ayrıca, bir endüstri atığı olan PAST ın silaj katkı maddesi olarak değerlendirilmesinin, çevre kirliliğinin azaltılmasında da önemli rol oynayacağı kanaatine varılmıştır
The aim of this study was to investigate the effects of addition of with different doses (0, 2 and 4%) of whey powder (WP) as carbohydrate source to the ensiling alfalfa on silage quality, in vivo digestibility and metabolizable energy value. In the first phase of the study, the effect of addition of WP to alfalfa on the physical, chemical (crude nutrients, cell wall contents, fermentation properties) and microbiological properties of silage was proved. According to the findings obtained in this section, the addition of 4% WP compared to the control group increased the content of DM (34.27%) and NFE (36.87%), decreased the content of CF (22.62%), NDF (37.27%) and ADF (28.33%) in alfalfa silage (P<0.05). Increasing doses of WP to alfalfa improved physical properties of silage, reduced pH value (5.09), increased LA (8.11%) and AA (3.47%) ratios, while decreasing BA (0.51%) and NH3-N (2.75 g/kg) ratios and best values were determined in 4% PAST supplemented group (P<0.05). Addition of WP to alfalfa in increasing doses prevented mould growth of silage, but was not effective in LAB amount. Besides, the addition of 4% WP compared to the control group decreased the amount of CO2 production (1.85 g/kg) in alfalfa silage and improved aerobic stability (P<0.05). In the second phase of the study, the effect of the addition of alfalfa to the alfalfa on in vivo digestion and ME value of silage was detected. According to the results obtained in this section, 4% WP addition compared to the control group, increased the digestibility of DM (76.45%), OM (77.32%), CP (75.32%), EE (81.1%), CF (77.87%), NFE (79.46%), NDF (77.12%) and ADF (72.78%) contents in the alfalfa silage (P<0.05). Also, addition of increasing doses of WP to alfalfa improved the energy value of the silage and the highest in vivo ME value (3.39 Mcal/kg DM) was also found in the 4% WP supplemented group (P<0.05). In conclusion, it is recommended to ensilage with 4% added whey powder in order to produce quality silage and to increase digestibility of feed from particularly the first and the last sown alfalfa. Also, the evaluation of whey powder, an industrial waste, as a silage additive would play an important role in reducing the environmental pollution.
The aim of this study was to investigate the effects of addition of with different doses (0, 2 and 4%) of whey powder (WP) as carbohydrate source to the ensiling alfalfa on silage quality, in vivo digestibility and metabolizable energy value. In the first phase of the study, the effect of addition of WP to alfalfa on the physical, chemical (crude nutrients, cell wall contents, fermentation properties) and microbiological properties of silage was proved. According to the findings obtained in this section, the addition of 4% WP compared to the control group increased the content of DM (34.27%) and NFE (36.87%), decreased the content of CF (22.62%), NDF (37.27%) and ADF (28.33%) in alfalfa silage (P<0.05). Increasing doses of WP to alfalfa improved physical properties of silage, reduced pH value (5.09), increased LA (8.11%) and AA (3.47%) ratios, while decreasing BA (0.51%) and NH3-N (2.75 g/kg) ratios and best values were determined in 4% PAST supplemented group (P<0.05). Addition of WP to alfalfa in increasing doses prevented mould growth of silage, but was not effective in LAB amount. Besides, the addition of 4% WP compared to the control group decreased the amount of CO2 production (1.85 g/kg) in alfalfa silage and improved aerobic stability (P<0.05). In the second phase of the study, the effect of the addition of alfalfa to the alfalfa on in vivo digestion and ME value of silage was detected. According to the results obtained in this section, 4% WP addition compared to the control group, increased the digestibility of DM (76.45%), OM (77.32%), CP (75.32%), EE (81.1%), CF (77.87%), NFE (79.46%), NDF (77.12%) and ADF (72.78%) contents in the alfalfa silage (P<0.05). Also, addition of increasing doses of WP to alfalfa improved the energy value of the silage and the highest in vivo ME value (3.39 Mcal/kg DM) was also found in the 4% WP supplemented group (P<0.05). In conclusion, it is recommended to ensilage with 4% added whey powder in order to produce quality silage and to increase digestibility of feed from particularly the first and the last sown alfalfa. Also, the evaluation of whey powder, an industrial waste, as a silage additive would play an important role in reducing the environmental pollution.
Açıklama
Anahtar Kelimeler
Ziraat, Agriculture
