Mısır silajına ekşi yoğurt ilavesinin silaj fermantasyonu, aerobik stabilite ve In Vitro sindirilebilirlik üzerine etkisi
Yükleniyor...
Dosyalar
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Tekirdağ Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırma, ekşi yoğurt ilavesinin mısır silajının fermantasyonu, aerobik stabilitesi ve in vitro sindirilebilirlik üzerine etkisini belirlemek amacıyla düzenlenmiştir. Araştırma materyalini ekim ayında biçilmiş 2. ürün mısır (Pioneer 32K61) ve ekşi yoğurt oluşturmuştur. Deneme grupları; yoğurt ilave edilmeyen kontrol, 10 g/kg taze mısır (Y10), 20 g/kg taze mısır (Y20), 30 g/kg taze mısır (Y30), 40 g/kg taze mısır (Y40) ve 50 g/kg taze mısır (Y50) olacak şekilde oluşturulmuştur. Her grup için 4'er tane olmak üzere toplam 24 paket, laboratuvar koşullarında (10-20 °C) 60 gün fermantasyona bırakılmıştır. Yapılan çalışmada, ekşi yoğurt ilavesiyle ham protein (HP) ve ham yağ (HY) miktarında artma olduğu bulunmuştur (P<0.01). Bu durum yoğurdun HP ve HY içeriğinin yüksek olmasından kaynaklanmıştır. Mısır silajlarının nötr deterjan selüloz (NDF), asit deterjan selüloz (ADF) ve asit deterjan lignin (ADL) içerikleri kontrol grubunda en yüksek olduğu bulunurken, en düşük Y40 ve Y50 gruplarında bulunmuştur (P<0.01). Suda çözülebilir karbonhidrat (SÇK) içerikleri ise yoğurdun yüksek düzeyde ilave edildiği gruplarda artmıştır (P<0.01). Araştırmada, en yüksek laktik asit (LA) içeriği Y40 veY50 gruplarında, 69,44 ve 69,48 g/kg KM olarak belirlenirken en düşük ise kontrol grubunda 64,64 g/kg KM olarak belirlenmiştir (P<0.01). Mısıra ilave edilen yoğurt oranı arttıkça amonyak azotu miktarı düşmüş, ancak ilave düzeyin artışı Y50 grubunun protein miktarının artmasıyla doğru orantılı olarak NH3-N şeklindeki kayıplarda da artışa neden olmuştur (P<0.01). Mısır silajlarının enzimde çözünebilen organik madde (EÇOM) miktarı, in vitro organik madde sindirilebilirliği ve metabolik enerji içerikleri yoğurt ilavesiyle artmıştır (P<0.01). Sonuç olarak, ekşi yoğurdun 20 ve 30 g/kg düzeyinde mısıra ilavesi, silajların kimyasal ve mikrobiyolojik özelliklerini olumlu yönde etkilemiştir.
This study was designed to determine the effect of sour yogurt addition on fermentation, aerobic stability and in vitro digestibility of corn silage. The research material consisted of 2nd crop corn (Pioneer 32K61) and sour yoghurt harvested in October. Trial groups; control without yogurt added, 10 g/kg fresh corn (Y10), 20 g/kg fresh corn (Y20), 30 g/kg fresh corn (Y30), 40 g/kg fresh corn (Y40), and 50 g/kg fresh corn maize (Y50). A total of 24 packages, 4 for each group, were left to ferment under laboratory conditions (10-20 °C) for 60 days.In the study, it was found that the amount of crude protein (CP) and crude fat (EE) increased with the addition of sour yogurt (P<0.01). This was due to the high CP and EE content of yogurt. Neutral detergent cellulose (NDF), acid detergent cellulose (ADF) and acid detergent lignin (ADL) contents of corn silages were highest in the control group and lowest in Y40 and Y50 groups (P<0.01). Water-soluble carbohydrate (WSC) contents were increased in the groups to which yoghurt was added at high level (P<0.01). In the study, the highest lactic acid (LA) content was determined as 69.44 and 69.48 g/kg DM in the Y40 and Y50 groups, while the lowest was determined as 64.64 g/kg DM in the control group (P<0.01).As the amount of yogurt added to corn increased, the amount of ammonia nitrogen decreased, but the increase in the added level also caused an increase in NH3-N losses in direct proportion to the increase in the protein content of the Y50 group (P<0.01). Soluble organic matter in enzyme (ELOS), in vitro organic matter digestibility and metabolic energy contents of corn silages increased with the addition of yogurt (P<0.01). As a result, the addition of sour yogurt to corn at the level of 20 and 30 g/kg positively affected the chemical and microbiological properties of silages.
This study was designed to determine the effect of sour yogurt addition on fermentation, aerobic stability and in vitro digestibility of corn silage. The research material consisted of 2nd crop corn (Pioneer 32K61) and sour yoghurt harvested in October. Trial groups; control without yogurt added, 10 g/kg fresh corn (Y10), 20 g/kg fresh corn (Y20), 30 g/kg fresh corn (Y30), 40 g/kg fresh corn (Y40), and 50 g/kg fresh corn maize (Y50). A total of 24 packages, 4 for each group, were left to ferment under laboratory conditions (10-20 °C) for 60 days.In the study, it was found that the amount of crude protein (CP) and crude fat (EE) increased with the addition of sour yogurt (P<0.01). This was due to the high CP and EE content of yogurt. Neutral detergent cellulose (NDF), acid detergent cellulose (ADF) and acid detergent lignin (ADL) contents of corn silages were highest in the control group and lowest in Y40 and Y50 groups (P<0.01). Water-soluble carbohydrate (WSC) contents were increased in the groups to which yoghurt was added at high level (P<0.01). In the study, the highest lactic acid (LA) content was determined as 69.44 and 69.48 g/kg DM in the Y40 and Y50 groups, while the lowest was determined as 64.64 g/kg DM in the control group (P<0.01).As the amount of yogurt added to corn increased, the amount of ammonia nitrogen decreased, but the increase in the added level also caused an increase in NH3-N losses in direct proportion to the increase in the protein content of the Y50 group (P<0.01). Soluble organic matter in enzyme (ELOS), in vitro organic matter digestibility and metabolic energy contents of corn silages increased with the addition of yogurt (P<0.01). As a result, the addition of sour yogurt to corn at the level of 20 and 30 g/kg positively affected the chemical and microbiological properties of silages.
Açıklama
Anahtar Kelimeler
Mısır, Ekşi yoğurt, Fermantasyon kalitesi, Silaj., Corn, Sour yoghurt, Fermentation quality, Silage., Ziraat, Agriculture
