Bazı aromatik bitkilerin in vitro rumen fermantasyonu üzerine etkileri
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Dosyalar
Tarih
2007
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırmanın amacı, uzun yıllardır insan beslenmesinde ve tıpta kullanılan aromatik
bitkilerin rumen fermantasyonu üzerine etkilerinin belirlenmesidir. Aromatik bitkilerden
kekik (Origanum onites L), biberiye (Rosmarinus officinalis L.), yalancı karabiber (Schinus
molle L.), hayıt (Vitex agnus castus L.), karabiber (Piper nigrum), kimyon (Cuminum
cyminum L.), Anadolu adaçayı (Salvia triloba,syn:Salvia fructicosa L.) ve acı kırmızı biber
(Capsicum annum L.) ile yem materyali olarak pamuk tohumu küspesi (PTK), çayır kuru otu
(ÇKO) ve arpa kullanılmıştır. Her bir yem ham maddesine %0, 1, 2, 3, 4, 5 düzeyinde
aromatik bitki karıştırılarak örnek oluşturulmuştur. Çalışmada, iki tane rumen fistüllü koçtan
alınan rumen sıvılarının Hohenheim Futterwertwer Test (HFT) yöntemine göre in vitro
koşullarda 24 saatlik inkübasyonuyla 2., 4., 8., 12. ve 24. saatlerde net gaz oluşum (GO)
miktarları, organik maddelerin sindirim derecesi (OMSD) ve metabolik enerji (ME) içerikleri
belirlenmiştir. Her bitki ve yem hammaddesi için en iyi ve en kötü GO miktarı belirlenen
karışımlar ikinci bir 24 saatlik inkübasyona alınmıştır. İkinci inkübasyon sonunda rumen
sıvısının pH’sı, UYA ve amonyak konsantrasyonları belirlenmiştir.
Aromatik bitkiler PTK ve ÇKO’nun GO miktarını, OMSD ve ME içeriklerini farklı
şekilde etkilerken arpanın GO miktarını, OMSD ve ME içeriklerini düşürmüştür. Karışımların
pH düzeyleri artmış, %3 hayıt ÇKO ve %1 karabiber ÇKO dışında izo-bütürat, %5 ada çayı
ÇKO dışında diğer tüm karışımların izo-valerat konsantrasyonları düşmüştür. Rumende
oluşan amonyak miktarını aromatik bitkiler düşürmüş bu etki aromatik bitki düzeyi arttıkça
daha da belirginleşmiştir.
Sonuçlar hakkında kesin bir karara varabilmek için fermantasyon sürecini daha
ayrıntılı ele alarak inceleyen çalışmalara gereksinim duyulmaktadır.
The aim of this study was to obtain the effects of aromatic plants which is used in human nutrition and medicine for a long time. From aromatic plants thyme (Origanum onites L), rosemary (Rosmarinus officinalis L.), pepper molle (Schinus molle L.), vitex (Vitex agnus castus L.), black pepper (Piper nigrum), cummin (Cuminum cyminum L.), sage (Salvia triloba,syn:Salvia fructicosa L.), red pepper (Capsicum annum L.) and cotton meal, dry timothy grass and barley as feed materials were used. Samples were prepared adding % 0, 1, 2, 3, 5 levels of aromatic plants to feed material. In the study, net gas production, organic substance digestibility and metabolic energy contents were deterimined from rumen fluids taken from two cannulated rams as in vitro at 24 h incubations at 2, 4, 8, 12 and 24 h according to Hohenheim Futterwertwer Test (HFT). Determined the best and worst gas production quantities of each plant and feed material were taken to second 24 h incubations. After second incubation, pH, volatile fatty acids and ammonium concentrations of rumen fluids were obtained. While gas production quantities, organic substance digestibility and metabolic energy contents of cotton meal and dry timothy grass were differed by aromatic plants, these were decreased in barley. pH of mixtures was increased, iso-buturate was decreased in all concentrations except %3 vitex dry timothy grass and %1 pepper molle dry timothy grass, iso-valerate was decreased in all concentrations except %5 sage dry timothy grass. Aromatic plants decreased ammonium quantity, this effect became clear as plant level increased. To take certain decision on results, detailed studies are required to examine the fermantation process.
The aim of this study was to obtain the effects of aromatic plants which is used in human nutrition and medicine for a long time. From aromatic plants thyme (Origanum onites L), rosemary (Rosmarinus officinalis L.), pepper molle (Schinus molle L.), vitex (Vitex agnus castus L.), black pepper (Piper nigrum), cummin (Cuminum cyminum L.), sage (Salvia triloba,syn:Salvia fructicosa L.), red pepper (Capsicum annum L.) and cotton meal, dry timothy grass and barley as feed materials were used. Samples were prepared adding % 0, 1, 2, 3, 5 levels of aromatic plants to feed material. In the study, net gas production, organic substance digestibility and metabolic energy contents were deterimined from rumen fluids taken from two cannulated rams as in vitro at 24 h incubations at 2, 4, 8, 12 and 24 h according to Hohenheim Futterwertwer Test (HFT). Determined the best and worst gas production quantities of each plant and feed material were taken to second 24 h incubations. After second incubation, pH, volatile fatty acids and ammonium concentrations of rumen fluids were obtained. While gas production quantities, organic substance digestibility and metabolic energy contents of cotton meal and dry timothy grass were differed by aromatic plants, these were decreased in barley. pH of mixtures was increased, iso-buturate was decreased in all concentrations except %3 vitex dry timothy grass and %1 pepper molle dry timothy grass, iso-valerate was decreased in all concentrations except %5 sage dry timothy grass. Aromatic plants decreased ammonium quantity, this effect became clear as plant level increased. To take certain decision on results, detailed studies are required to examine the fermantation process.
Açıklama
Anahtar Kelimeler
Aromatik Bitkiler, Rumen Fermantasyonu, Gaz Oluşumu, Ruminant, Aromatic Plants, Rumen Fermantation, Gas Production, Ruminants
