İnokulant ve enzim ilavesinin farklı samanların besleme değeri üzerine etkileri
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Dosyalar
Tarih
2016
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/embargoedAccess
Özet
Bu çalışma inokulant, enzim ve enzim-inokulant karışımı katkı maddelerinin, buğday, yem bezelyesi ve çeltik samanı silajlarında fermantasyon kalitesi, besin değeri ve mikrobiyal değişimin etkisini belirlemek amacıyla yapılmıştır. Her muameleye ait 5'er paket silajın kulla-nıldığı çalışmada silajların paketlenmesinden sonra materyaller laboratuvar koşullarıda (25±2°C 0C) depolanmıştır. Fermantasyonun 3., 7., 11., 15., 30. ve 60. günlerinde silaj örnek-lerinde pH analizler yapılmıştır. Silolamadan 60 gün sonra açılan silajlarda ise kimyasal ve mikrobiyolojik analizler yapılmıştır. Ayrıca, enzimatik yöntemle silajların in vitro organik madde sindirilebilirlikleri saptanmıştır. Silolandıkları ilk günden itibaren bütün silajların pH değerleri hızlı bir şekilde azalmıştır. Enzim (E, İ+E) ile yapılan uygulamalar sonucunda sa-manların nötr deterjanda çözünmeyen lif (NDF), hemiselüloz ve selüloz içeriklerinde düşüş-ler, suda çözünebilir karbonhidrat (SÇK) ve in vitro sindirilebilirlik değerlerini ise artışlar belirlenmiştir. Araştırma sonucunda hücre duvarı bileşenleri ve in vitro sindirilebilirlik para-metrelerinde saptanan gelişmeler dikkate alındığında, enzim (E, İ+E) kullanımının samanların besleme değerini artırdığı yönündedir.
The objectives of this study were to determine the effect of inoculant, enzymes and inoculant-enzymes mixture on fermentation quality, nutritive value, and microbial changes of wheat, rice and pea straw silage. After treatment bag silos were stored at 25±2°C under labo-ratory conditions. Five bag silos for each silage (denoted C, I, E and I+E, respectively) were opened after 3, 7, 11, 15, 30 and 60 days for pH analyses. Silages were sampled for chemical and microbiological analyses on day 60 after ensiling. In additions in vitro organic matters digestibility of the silages were determined with enzymatic methods. For all the silages, there was a rapid decline in pH during the first 3 days of ensiling. As a result of enzyme treatment (E, I+E), neutral detergent fiber (NDF), hemicellulose and cellulose contents of straws were decreased but water soluble carbohydrate (WSC) and in vitro digestibility were increased. These results indicated that the addition of additives can improve the all straw silage fermentation quality at different extent. In conclusion, when the improvements in the nutrient, cell wall component, and in vitro digestibility were considered, it was determined that the use of enzyme increased the nutritive value of all straws.
The objectives of this study were to determine the effect of inoculant, enzymes and inoculant-enzymes mixture on fermentation quality, nutritive value, and microbial changes of wheat, rice and pea straw silage. After treatment bag silos were stored at 25±2°C under labo-ratory conditions. Five bag silos for each silage (denoted C, I, E and I+E, respectively) were opened after 3, 7, 11, 15, 30 and 60 days for pH analyses. Silages were sampled for chemical and microbiological analyses on day 60 after ensiling. In additions in vitro organic matters digestibility of the silages were determined with enzymatic methods. For all the silages, there was a rapid decline in pH during the first 3 days of ensiling. As a result of enzyme treatment (E, I+E), neutral detergent fiber (NDF), hemicellulose and cellulose contents of straws were decreased but water soluble carbohydrate (WSC) and in vitro digestibility were increased. These results indicated that the addition of additives can improve the all straw silage fermentation quality at different extent. In conclusion, when the improvements in the nutrient, cell wall component, and in vitro digestibility were considered, it was determined that the use of enzyme increased the nutritive value of all straws.
Açıklama
Anahtar Kelimeler
Buğday samanı, çeltik samanı, yem bezelyesi samanı, in vitro organik madde sindirilebilirliği, Wheat straw, rice straw, pea straw, in vitro digestibility
