Mısır Silajına kurutulmuş Biberiye (Rosmarinus officinalis L.) İlavesinin Silaj Kalitesi, Silaj Fermantasyon Özellikleri ve İn Vitro Sindirilebilirlik Üzerine Etkisi

Yazarlar

DOI:

https://doi.org/10.24925/turjaf.v12i2.305-309.6538

Anahtar Kelimeler:

Biberiye- Silaj- Sindirim

Özet

Bu çalışmada mısır silajına eklenen biberiyenin silaj fermantasyonu, kalitesi, ve in vitro organik madde sindirimi üzerine etkilerini incelemek amaçlanmıştır. Çalışmada katkısız silaj grubu kontrol grubunu oluştururken, %0.5 biberiye, %1 biberiye, %2 biberiye ilave edilerek hazırlanan silajlar deneme gruplarını oluşturmuştur. 60 günlük silolama sonucu açılan silajların pH’larının 3.67-3.72 aralığında olduğu belirlenmiştir. Silajların amonyak azotu (NH3-N/TN) değerleri biberiyenin artışıyla birlikte azalma göstermiştir.   Kontrol grubuna kıyasla in vitro organik madde sindirimi (İVOMS) ve metabolize olabilir enerji (ME) değerlerinde deneme gruplarında biberiye ilavesine bağlı olarak artışlar görülmüştür. Silajların metan gazı (CH4) oranı kontrol grubuna göre diğer deneme gruplarında azalma göstermiştir. Kontrol grubuna göre katkılı silaj gruplarındaki laktik asit (LA) ve asetik asit (AA) değerleri artış göstermiş ve en yüksek %2 biberiye ilavesinin olduğu grupta gözlemlenmiştir. Tüm silaj gruplarında propiyonik asit (PA) ve bütirik asit (BA) tespit edilmemiştir. Sonuç olarak mısır silajı yapılırken silaja %1 ve %2 biberiye katılmasının silaj kalitesini arttırabileceği kanaatine varılmıştır.

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Yayınlanmış

2024-02-26

Nasıl Atıf Yapılır

Doğan Daş, B. (2024). Mısır Silajına kurutulmuş Biberiye (Rosmarinus officinalis L.) İlavesinin Silaj Kalitesi, Silaj Fermantasyon Özellikleri ve İn Vitro Sindirilebilirlik Üzerine Etkisi. Türk Tarım - Gıda Bilim Ve Teknoloji Dergisi, 12(2), 305–309. https://doi.org/10.24925/turjaf.v12i2.305-309.6538

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Araştırma Makalesi