Goji Berry Yapraklarının Yonca Silajlarının Kimyasal Kompozisyon, Bazı Fermentasyon Özellikleri ve Nispi Yem Değeri Üzerine Etkisi

Year 2023, , 297 - 302, 31.12.2023

Asuman Arslan Duru , Ayşen Çolak , İbrahim Bulduk

https://doi.org/10.29278/azd.1378821

Abstract

Amaç: Bu çalışma, farklı düzeylerde yonca silajlarına ilave edilen goji berry yapraklarının (GBY) ham besin madde içerikleri, bazı fermentasyon özellikleri, kuru madde tüketimi, sindirilebilir kuru madde içeriği ve nispi yem değeri üzerine etkilerini tespit etmek amacıyla yürütülmüştür.
Materyal ve Yöntem: Araştırmada GBY % 0 (kontrol), % 1, % 2 ve % 3 düzeylerinde yonca silajlarına ilave edilmiştir. Silolama dönemi, 75 gün devam etmiştir. Araştırma sonunda elde edilen bulguların değerlendirilmesinde; One-way ANOVA prosedürü ve grupların farklılıklarının karşılaştırılmasında Duncan Çoklu Karşılaştırma Testi kullanılmıştır.
Araştırma Bulguları: Silolama dönemi sonunda, silajların kuru madde, ADF, laktik asit propiyonik asit ve bütirik asit içerikleri bakımından görülen farklılıklar önemli önemsizdir (P>0.05). Çalışmada, silajların pH, kuru madde tüketimi, sindirilebilir kuru madde içeriği ve nispi yem değerleri GBY ilavesiyle düşmüştür (P<0.01). % 1 GBY ilave edilen grupta asetik asit içeriğine rastlanmamış, bununla birlikte ham kül ve NDF içerikleri yükselmiştir (P<0.01).
Sonuç: Çalışma sonucunda, GBY’nın yonca silajlarında değerlendirilebileceği ve % 1 düzeyinde kullanımıyla silajlarda pozitif yönde katkısı olabileceği sonucuna varılmıştır.

Keywords

Goji berry yaprakları, yonca, silaj, kalite, fermentasyon

Ethical Statement

gerekli değil

Supporting Institution

yok

Project Number

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Thanks

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Effect of Goji Berry Leaves on Chemical Composition, Some Fermentation Characteristics and Relative Feed Value of Alfalfa Silages

Abstract

Objective: This study was carried out to determine the effects of goji berry leaves (GBL) added to alfalfa silages at different levels on nutrient contents, some fermentation characteristics, dry matter intake, digestible dry matter content and relative feed value.
Materials and Methods: In the current study, GBL was added to alfalfa silages at 0% (control), 1%, 2% and 3% levels. The ensiling period continued for 75 days. The ensiling period continued for 75 days. One-way ANOVA procedure and Duncan Multiple Comparison Test were used to compare the differences of the groups.
Results: At the end of the ensiling period, the differences in dry matter, ADF, lactic acid, propionic acid and butyric acid contents of the silages were not significant (P>0.05). The pH, dry matter intake, digestible dry matter content and relative feed values of the experiment silages decreased with the addition of GBL (P<0.01). No acetic acid content was found in the group to which 1% GBL were added, however, crude ash and NDF contents increased (P<0.01).
Conclusion: At the end of the study, it was concluded that GBL can be utilized in alfalfa silages and can contribute positively in silages with the use of 1% level.

Keywords

Goji berry leaves, alfalfa, silage, quality, fermentation

Project Number

yok

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