Organik asitlerin hayvansal ve bitkisel protein kaynaklarına ilavesinin yem mikrobiyolojisi üzerine etkileri
Yükleniyor...
Dosyalar
Tarih
2007
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalısma organik asitlerin hayvansal ve bitkisel protein kaynaklarına ilavesinin yem mikrobiyolojisi üzerine etkilerini arastırmak amacıyla yürütülmüstür. Deneme grupları 2 farklı depolama ortamı (22°C sıcaklık, %57 Nem ve 41oCsıcaklık, %65 Nem), 2 farklı depolama süresi (1 veya 2 ay), organik asit karısımı ilavesi ile 5 adet hammadde (soya fasulyesi küspesi, tam yaglı soya, ayçiçegi küspesi, balık unu, tavuk unu) kullanılarak olusturulmustur. Arastırma sonucunda hayvansal ve bitkisel kökenli hammaddelerin sahip oldukları besin madde bilesimleri ile mikroorganizma sayılarının, kökenlerine ve elde edilme yöntemlerinin farklılıgından ötürü büyük degiskenlik gösterdigi saptanmıstır. Balık ununa organik asit ilavesi küf gelisimini önlemistir. Ancak, tavuk ununda benzer etki gözlenmemistir. Organik asit ilavesi ele alınan bitkisel protein kaynaklarının (tam yaglı soya, soya küspesi ve ayçiçegi küspesi) tümünde küf gelisimini azaltmıstır. Arastırmada farklı hammaddelerin besin madde kayıplarının depolama sartları, süresi ve organik asit karısımı ilavesinden etkilenmistir. Özellikle yüksek protein ve yag içerigine sahip ürünler olan balık unu ve tavuk unu artan depolama süresine baglı olarak ham yag düzeylerinde düsme oldugu, bitkisel kökenli hammaddelerde ise, özellikle ham yag degerlerinin organik asit ilave edilen gruplarda daha yüksek bulundugu saptanmıstır. Sonuç olarak organik asit karısımlarının ilave edildigi yemlere koruyucu etki yaparken, bu etkinin her tür depolama sartlarında istenen düzeyde olmadıgı, sürenin ve hammaddenin nitelikleriyle de ilgili oldugu belirlenmistir.
This experiment was conducted to determine the effects of organic acid addition to animal and vegetable protein sources on feed microbiology. Experiment groups were formed using 5 main feed ingredients (soybean meal, fullfat meal, sunflower meal, fish meal, poultry by-product meal), two different storage time (1 or 2 months) At the end of the study, microorganism content increased because of different processing methods and nutrition content of animal and vegetable protein sources. Organic acid addition to fish meal has preserved mould growth. However , same effect wasn’t observed for poultry by-product meal. Organic acid addition to the vegetable sources inhibited mould growth. In this research different feed ingredients affected by storage conditions, storage time and organic acid addition. Especially fish meal and poultry by-product meal containing high protein and fat content were observed increase in ether extract content depending on storage time. It was determined that ether extract valves were higher in the organic acid added vegetable sources comparing to the ones not organic acid added. In conclusion, feed ingredients with organic acid addition demonstrated preservative effect; however this protective effect may change depending on to the storage time and storage conditions and nutrition contents of feed ingredients.
This experiment was conducted to determine the effects of organic acid addition to animal and vegetable protein sources on feed microbiology. Experiment groups were formed using 5 main feed ingredients (soybean meal, fullfat meal, sunflower meal, fish meal, poultry by-product meal), two different storage time (1 or 2 months) At the end of the study, microorganism content increased because of different processing methods and nutrition content of animal and vegetable protein sources. Organic acid addition to fish meal has preserved mould growth. However , same effect wasn’t observed for poultry by-product meal. Organic acid addition to the vegetable sources inhibited mould growth. In this research different feed ingredients affected by storage conditions, storage time and organic acid addition. Especially fish meal and poultry by-product meal containing high protein and fat content were observed increase in ether extract content depending on storage time. It was determined that ether extract valves were higher in the organic acid added vegetable sources comparing to the ones not organic acid added. In conclusion, feed ingredients with organic acid addition demonstrated preservative effect; however this protective effect may change depending on to the storage time and storage conditions and nutrition contents of feed ingredients.
Açıklama
Anahtar Kelimeler
Organik asit, yemler, depolama sartları, Organic acid, feeds, storage conditions
