Sodyum diasetat ilavesinin yonca silajlarının fermantasyon özellikleri ve aerobik stabilitesi üzerine etkileri
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Tarih
2019
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info:eu-repo/semantics/openAccess
Özet
Bu araştırma, sodyum diasetat kullanımının yonca silajlarında fermantasyon gelişimi ve aerobik stabiliteleri üzerindeki etkilerini belirlemek amacıyla yürütülmüştür. Çalışmada katkı maddesi olarak bileşiminde (asetat ve asetik asit içeren) sodyum diasetat (E262) kulla-nılmıştır. Araştırma, katkı maddesi ilave edilmeyen kontrol, 3, 5 ve 7 g/kg sodyum diasetat ilave edilerek oluşturulan 4 grupta yürütülmüştür. Kontrol grubuna diğer muamele gruplarına eşdeğer 20 ml çeşme suyu ilave edilmiştir. Katkı maddelerinin ilavesinden sonra, yaklaşık 500g örnek plastik torbalara konularak sıkıştırılmış ve vakumla içindeki hava alınmıştır. Her grup için 10’ar tane olmak üzere toplam 40 paket silaj laboratuvar şartlarında (25-30 °C) 45 gün fermantasyona bırakılmıştır. Silolamadan 45 gün sonra açılan tüm silajlarda kimyasal ve mikrobiyolojik analizler yapılmıştır. Silolama döneminin sonunda (45. gün) tüm silajlara 7 gün süre ile aerobik stabilite testi uygulanmıştır. Ayrıca silajlarda fermantasyonun 45. gün ve aerobik stabilite dönemi sonrası laktik asit bakterilerinin tanımlaması yapılmıştır. Sonuç ola-rak, yonca silajına ilave edilen sodyum diasetat silajlardaki laktik ve asetik asit içeriklerini artırırken, proteolizi de önlemiştir. Ayrıca sodyum diasetat yüksek anti bakteriyel aktivite göstererek silajların 7 günlük aerobik dönem boyunca maya ve küf populasyonları ile CO2 üretimlerini düşürmüş ve aerobik stabilitelerini geliştirmiştir
This study was carried out to determine the effects of sodium diacetate on the fermen-tation characteristics and aerobic stability in alfalfa silages. In the study, sodium diacetate (E262) was used as an additive in its composition (containing acetate and acetic acid) was used. The study was carried out in 4 groups formed by the addition of 3, 5 and 7 g / kg so-dium diacetate. To the control group, 20 ml of tap water equivalent to the other treatment gro-ups was added. After the addition of the additives, approximately 500 g of sample was placed in plastic bags and compressed. A total of 40 packages, 10 for each group, were allowed to ferment for 45 days in laboratory conditions (25-30 °C). All silages were sampled for chemi-cal and microbiological analyses on day 45 after ensiling. All silages were opened at the end of the ensiling period (45 days) and subjectd to an aerobic stability test for 7 days. In addition, after silage fermentation and aerobic stability period, lactic acid bacteria were identified. As a result, sodium diasetate that applied to alfalfa increased lactic and acetic acid concentrations and prevented proteolysis in the silages. However, sodium diasetate showed a high antibacte-rial activity in alfalfa. During the 7 days aerobic period, sodium diasetate decreased yeast and moulds populations and production of CO2 and improved aerobic stability of alfalfa silage
This study was carried out to determine the effects of sodium diacetate on the fermen-tation characteristics and aerobic stability in alfalfa silages. In the study, sodium diacetate (E262) was used as an additive in its composition (containing acetate and acetic acid) was used. The study was carried out in 4 groups formed by the addition of 3, 5 and 7 g / kg so-dium diacetate. To the control group, 20 ml of tap water equivalent to the other treatment gro-ups was added. After the addition of the additives, approximately 500 g of sample was placed in plastic bags and compressed. A total of 40 packages, 10 for each group, were allowed to ferment for 45 days in laboratory conditions (25-30 °C). All silages were sampled for chemi-cal and microbiological analyses on day 45 after ensiling. All silages were opened at the end of the ensiling period (45 days) and subjectd to an aerobic stability test for 7 days. In addition, after silage fermentation and aerobic stability period, lactic acid bacteria were identified. As a result, sodium diasetate that applied to alfalfa increased lactic and acetic acid concentrations and prevented proteolysis in the silages. However, sodium diasetate showed a high antibacte-rial activity in alfalfa. During the 7 days aerobic period, sodium diasetate decreased yeast and moulds populations and production of CO2 and improved aerobic stability of alfalfa silage
Açıklama
Anahtar Kelimeler
Aerobik stabilite, laktik asit bakterileri, sodyum diasetat, tanımlama, Aerobic stability, lactic acid bacteria, identification, sodium diacetate
