Farklı Üretim Sistemlerinden Elde Edilen Zeytinyağı Sanayi Yan Ürünlerin Besleme Değerinin Belirlenmesi

Year 2021, Volume: 9 Issue: 2, 202 - 210, 21.12.2021

Hande Işıl Akbağ , Ömer Çetinkestane

https://doi.org/10.33202/comuagri.942120

Cited By: 1

Abstract

Bu çalışmada iki ve üç fazlı üretim sistemlerinden elde edilen pirinanın kimyasal bileşimi ve in vitro gaz üretimi ile rumen içi fermentasyon özelliklerinin belirlenmesi amaçlanmıştır. Bu amaç doğrultusunda üç ve iki fazlı zeytinyağı üretim yapan tesislerinden yaş çekirdekli, kuru çekirdekli ve kuru çekirdeksiz pirina örnekleri temin edilmiştir. Çalışmadan elde edilen bulgulara göre pirina örneklerinin kuru madde (KM) içeriklerinin faza ve pirina tipine göre önemli düzeyde değiştiği belirlenmiştir (P≤0.05). Kuru çekirdeksiz pirina örneklerinin, ham protein (HP) içeriği bakımından diğer pirina (KM’de % 5,63) örneklerinden önemli düzeyde daha düşük ortalamaya sahip olduğu bulgulanmıştır (P≤0.05). Kuru çekirdeksiz pirina örneklerinin diğer pirina örneklerinden daha düşük asit çözücülerde çözünmeyen lignin (ADL), kondanse tanen (KT) ve toplam fenolik bileşen (TFB) içeriğine sahip olduğu belirlenmiştir (P≤0.05). Buna karşın kuru çekirdeksiz pirina örneklerinin, diğer pirina örnekleriyle kıyaslandığında 96 saatlik kümülatif gaz üretimleri, organik madde sindirilebilirlikleri (OMS) ve metabolize olabilir enerji (ME) içerikleri bakımından daha yüksek ortalamaya sahip olduğu belirlenmiştir (P≤0.05).
Sonuç olarak kuru çekirdeksiz pirinanın ruminant beslemede kullanılması önerilebilir ancak HP içeriği düşük olduğundan rasyonun proteince desteklenmesi gerekmektedir.

Keywords

çekirdeksiz prina, fenolik bileşen, in vitro gaz üretimi, kurutulmuş pirina, kondanse tanen

References

• Referans1 Abarghoei, M., Rouzbhan, Y., Alipour, D., 2011. Nutritive value and silage characteristics of whole and partly stoned olive pomaces treated with molasses. Journal of Agricultural Science and Technology, 13:709-716.
• Referans2 Alburquerque, J.A., Gonzalvez, J., Garcia, D., Cegarra, J., 2004. Agrochemical caharacterisation of “Alperujo”, a solid by-product of the two-phase centrifugation method for olive oil extraction. Bioresource Technology, 91(2):195-200. doi: 10.1016/S0960-8524(03)00177-9
• Referans3 Al-Masri, MR., 2003. An in vitro evaluation of some unconventional ruminant feeds in terms of the organic matter digestibility, energy and microbial biomass. Tropical Animal Health and Production, 35:155-167. doi:10.1023/a:1022877603010
• Referans4 AOAC, 1990. Official Methods of Analysis. 15th. ed. Association of Official Analytical Chemists. Washington, DC. USA.
• Referans5 Ben Salem, H., Makkar, H.P.S., Nefzaoui, A. 2004. Towards beter utilization of nonconventional feed sources by sheep and goats in some African and Asian Countries In: nutrition and feeding strategies of sheep and goats under harsh climates Ben Salem.(Eds.): H., Nefzaoui, A., Morand-Fe, P., 59 (Series A). INO Reproducciones, S. A., Zaragoza, pp. 177–190.
• Referans6 Bianchi, G., 2003. Lipids and phenols in table olives. European Journal of Lipid Science and Technology 105:229-242. doi:10.1002/ejlt.200390046
• Referans7 Brlek, T., Voća, N., Krička, T., Lević, J., Vukmirović, Đ., Čolović, R., 2012. Quality of pelleted olive pomace for energy generation. Agriciculturae Conspectus Scientificus 77(1):31–35.
• Referans8 Castellani, F., Vitali, A., Bernardi, N., Marone, E., Palazzo, F., Grotta, L., Martino, G., 2017. Dietary supplementation with dried olive pomace in dairy cows modifies the composition of fatty acids and the aromatic profile in milk and related cheese. Journal of Dairy Science, 100:8658-8669. doi:10.3168/jds.2017-12899
• Referans9 Cıbık, M., Keles, G., 2016. Effect of stoned oliva cake on milk yield and composition of dairy cows. Revue Med. Vet. 167:154-158.
• Referans10 FAO, 2018. The State of Food and Agriculture, http://www.fao.org/faostat/en/#data Erişim tarihi:16.04.2021.
• Referans11 Filya, İ., Hanoğlu, H., Canbolat, Ö., Sucu, E. 2006. Kurutulmuş prinanın yem değeri ve kuzu besisinde kullanılma olanakları üzerinde araştırmalar. 1. Yem değerinin in situ yöntemle belirlenmesi. Uludağ Üniversitesi Ziraat Fakültesi Dergisi. 20(1):1-12.
• Referans12 Garcia, M.A.I., Moumen, A., Yanez-Ruiz, D.R., Alcaide, E.M., 2003. Chemical composition and nutrients availability for goats and sheep of two-stage olive pomace and olive leaves. Animal Feed Science and Technology, 107:61-74. doi:10.1016/S0377-8401(03)00066-X
• Referans13 Gürü, M., 2001. Uçucu kül ve pirinadan plastik kompozit malzeme üretimi. Politeknik Dergisi, 4(1):35-38. Haddin, M.S.Y., Haddadin, J., Arabiyat, O.I., Hattar, B., 2009. Biological conversion of olive pomace into compost by using trichoderma harzianum and Phanerochaete chrysosporium. Bioresource Technology 100:4779-4782. doi:10.1016/j.biortech.2009.04.047
• Referans14 Heredia-Moreno, A., Guillen-Bejarano, R., Fernandez-Bolanos, J., Rivas-Moreno, M., 1987. Olive stones as a source of fermentable sugars. Biomass 14:143-148. doi.org/10.1016/0144-4565(87)90016-3
• Referans15 Hernandez, D., Astudillo, L., Gutierrez, M., Tenreiro, C., Retamal, C., Rojas, C., 2014. Biodiesel production from an industrial residue: Alperujo. Industrial Crops and Products, 52:495-498. doi:10.1016/j.indcrop.2013.10.051
• Referans16 Keleş, G., 2015. Zeytin posasının ruminantlar için besin ve besleme değeri. Türk-Tarım Gıda Bilim ve Teknoloji Dergisi, 3(10):780-789. Referans17 Klen, T.J., Vodopivec, B.M., 2012. The fate of olive fruit phenols during commercial olive oil processing: Traditional press versus continuous two-and three-phase centrifuge.LWT Food Science and Technology 49(2): 267–274. doi:10.1016/j.lwt.2012.03.029
• Referans18 Lammi, S., Barakat, A., Mayer-Laigle, C.M., Djenane, D., Gontard, N., Angellier-Coussy, H., 2018. Dry fractionat,on of olive pomace as a sustainable process produce fillers for biocomposites. Powder Technology, 326:44-53. doi: 10.1016/j.powtec.2017.11.060
• Referans19 Luciano, G., Pausellii M., Servili, M., Mourvaki, E., Serra, A., Monahan, F.J., Lanza, M., Pariolo, A., Zinnai, A., Mele, M., 2013. Dietary olive pomace reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids. Meat Science, 93:703-714. doi: 10.1016/j.meatsci.2012.11.033
• Referans20 Makkar, H.P.S., 2003. Quantification of tannins in tree and shrub foliage a loboratory manual. Kluwer Academic Publishers, Dordrecht/Boston/London/Netherlands.
• Referans21 Menke, K., Raab, L., Salewski, A., Steingass, H., Fritz, D., Schneider, W., 1979. The estimation of the digestibility and metabolizable energy content of ruminant feeding stuffs from the gas production when they are incubated with rumen liquor in vitro. Journal of Agricultural Science 93:217-222. doi: 10.1017/S0021859600086305
• Referans22 Menke, K.H., Steingass, H., 1988. Estimation of the energetic feed value obtain from the chemical analysis and in-vitro gas production using rumen fluid. Animal Research and Development 28:7–55.
• Referans23 Menke, K.H., Stingass, Y.H., 1988. Estimation of energetic feed value obtained from chemical analysis and in vitro gas production using rumen fluid. Anim. Res. Develop. 28: 7-55.
• Referans24 Molina-Alcaide, E., Yanez-Ruiz, P.R., 2008. Ptential use of olive by products in ruminant feding: A review. Animal Feed Science and Technology, 147(1-3):247-264. doi: 10.1016/j.anifeedsci.2007.09.021
• Referans25 Montedoro, G., Servili, M., Baldioli, M., Selvaggini, R., Miniati, E., Macchioni, A., 1993. Simple and hydrolyzable compounds in virgin olive oil. III. Spectroscopic characterizations of the secoiridoid derivatives. Journal of Agricultural and Food Chemistry 41(11): 2228–2234. doi: 10.1021/jf00035a076
• Referans26 Moral, P.S., Mendez, M.V.R., 2006. Production of pomace olive oil. Grasas Y Aceites, 57(1): 47-55. Nunes, M.A., Pimentel, F.B., Costa, A.S.G., Alves, R.C., Oliveira, M.B.P.P., 2016. Olive byproductsfor functional and food applications: challenging opportunities to face environmental constraints. Innovative Food Science and Emerging Technologies, 35:139-148. doi: 10.1016/j.ifset.2016.04.016
• Referans27 Ørskov, E., McDonald, I., 1979. The estimation of protein degradability in the rumen from incubation measurements weighted according to rate of passage. The Journal of Agricultural Sciences, 92(2):499-503.
• Referans28 Robards, K., Prenzler, P.D., Tucke, G., Swatsitang, P. Glover, W., 1999. Phenolic compounds and their role in oxidative processes in fruits. Food Chemistry 66(4):401–436. doi: 10.1016/S0308-8146(99)00093-X
• Referans29 Rodis, P.S., KArathanos, V.T., Mantzavinou, A., 2002. Partitioning of olive oil antioxidants between oil and water phases. Journal of Agricultural and Food Chemistry, 50(3):596-601. doi:10.1021/jf010864j
• Referans30 Rowghani, E., Zamiri, M.J., Seradj, A.R., 2008. The chemical composition, rumen degredability, in vitro gas production, energy content and digestibility of olive pomace ensilled with additives. Iranian Journal of Veterinary Research, 3(3):213-221.
• Referans31 Sadeghi, H., Yansari, A.T., Ansari-Pirsarai, Z., 2009. Effects of different olive pomace by products on dry matter intake, nutrient digestibility and performance of Zel sheep. Int. J. Agric. Biol. 11:39-43. Sansoucy, R., 1985. Olive by-product for animal feed. Review. FAO Anim. Prod. Health, No: 43, Rome.
• Referans32 SAS, 1999. Cary NC, USA: SAS Inst. Inc.
• Referans33 Sucu, E., Akbay, K.C., Şengül, Ö., Yavuz, M.T., Ak, İ., 2018. Effects of stoned olive pomace on carcass characteristics and meat quality of lambs. Turkish Journal of Veterinary and Animal Science, 42:533-542. doi:10.3906/vet-1702-52
• Referans34 Terramochia, S., Bartocci, S., Taticchi, A., Di Giovanni, S., Pauselli, M., Maurvaki, E., Urbani, S., Servili, M., 2013. Use of dried stoned olive pomace in the feding of lactating buffaloes: effect on the quantity and quality of the milk produced. Asian Australian Journal of Animal Science, 26(7):971-980. doi: 10.5713/ajas.2012.12627
• Referans35 Uribe, E., Lemus-Mondaca, R., Vega-Gálvez, A., Zamorano, M., Quispe-Fuentes, I., Pasten, A., Di Scala, K., 2014. Influence of process temperature on drying kinetic, physicochemical properties and antioxidant capacity of the olive-waste cake. Food Chemistry, 147:170-176. doi: 10.1016/j.foodchem.2013.09.121
• Referans36 Van Soest, P.J., Robertson, J.B., Lewis, B.A., 1991. Methods for dietary fiber, neutral detergent fiber, and nonstarch polysaccharides in relation to animal nutrition. Journal Dairy Science, 74(10): 3583–3597. doi:10.3168/jds.S0022-0302(91)78551-2
• Referans37 Vasta, V., Luciano, G., 2011. The effects of dietary consumption of plants secondary compounds on small ruminants2 product quality. Small Ruminant Research 101:150-159.
• Referans38 Visnjevec, A.M., Baker, P., Charlton, A., Preskett, D., Peeters, K., Tavzes, C., 2021. Developing an olive biorefinery in Slovenia: analysis of phenolic compounds found inolive mill pomace and wastewater. Molecules, 26(7):2-14. doi:10.3390/molecules26010007