Infrared Thermography Assessment of Aerobic Stability of a Total Mixed Ration: An Innovative Approach to Evaluating Dairy Cow Feed

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dc.authoridPalangi, Valiollah/0000-0001-6470-2608
dc.authoridKOC, Fisun/0000-0002-5978-9232
dc.authoridLackner, Maximilian/0000-0002-2673-7495
dc.contributor.authorTurkgeldi, Burak
dc.contributor.authorKoc, Fisun
dc.contributor.authorLackner, Maximilian
dc.contributor.authorOkuyucu, Berrin
dc.contributor.authorOkur, Ersen
dc.contributor.authorPalangi, Valiollah
dc.contributor.authorEsen, Selim
dc.date.accessioned2024-10-29T17:59:18Z
dc.date.available2024-10-29T17:59:18Z
dc.date.issued2023
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractSimple Summary An investigation of poor aerobic stability in high-moisture total mixed rations (TMRs) for livestock feed was conducted in this study. TMR quality factors were discovered, and prospective approaches to increase its fermentation properties and overall stability were investigated. Using infrared thermography (IRT) measurements, it was suggested that dairy cow feeding methods can be optimized in the field by identifying portions with a higher center temperature and maximum temperature difference values. According to the findings, there is a significant potential for IRT to be used in feed management and preservation processes in the future, resulting in higher levels of productivity for livestock. A major objective of this study is to identify factors influencing the quality of high-moisture total mixed rations (TMRs) for livestock feed and explore possible manipulations that can enhance their fermentation characteristics and stability in order to address the problem of poor aerobic stability. Therefore, the current study utilized infrared thermography (IRT) to assess the aerobic stability of water-added TMRs in the feed bunker. By manipulating the moisture content of freshly prepared TMRs at four different levels through water addition and subjecting it to storage at two consistent temperatures, significant correlations between IRT values (center temperature (CT) and maximum temperature difference (MTD)) and key parameters such as lactic acid bacteria, water-soluble carbohydrates, and TMR pH were established. The first and second principal components together accounted for 44.3% of the variation, with the first component's load influenced by IRT parameters, fermentation characteristics, and air exposure times, while the second component's load was influenced by dry matter content and lactic acid concentration. The results of these studies indicate the possibility that feeding methods can be optimized by identifying portions with higher CT or MTD data using IRT measurements just before feeding dairy cows in the field. As a result, increasing the use of IRT in feed management and preservation processes is projected to have a positive impact on animal productivity in the future.
dc.identifier.doi10.3390/ani13132225
dc.identifier.issn2076-2615
dc.identifier.issue13en_US
dc.identifier.pmid37444023
dc.identifier.scopus2-s2.0-85165096680
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/ani13132225
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14696
dc.identifier.volume13
dc.identifier.wosWOS:001028474400001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofAnimals
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjecttotal mixed ration
dc.subjectmoisture level
dc.subjectinfrared thermography
dc.subjectaerobic stability
dc.subjectchemical composition
dc.titleInfrared Thermography Assessment of Aerobic Stability of a Total Mixed Ration: An Innovative Approach to Evaluating Dairy Cow Feed
dc.typeArticle

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