Yarpuz (Mentha pulegium L.) Kuru Otunun Geleneksel Kültür Kaba Yemler ile in vitro Rumen Fermentasyon Değişkenlerinin Karşılaştırılması

Abstract

Bu çalışmanın amacı, aromatik bir yem olan pennyroyal (Mentha pulegium L.), korunga ve geleneksel yem bitkilerinin (yonca ve mısır silajı) in vitro fermantasyon sıvısının toplam gaz üretimi, metan üretimi, in vitro metabolik enerji (ME) ve bireysel kısa zincirli yağ asitlerinin etkilerini değerlendirmektir. Ruminal fermantasyona uygun olarak in vitro gaz üretimi gerçekleştirilmiş ve 24 saatlik inkübasyon sonunda üretilen toplam gaz miktarı kaydedilmiştir. Kızılötesi gaz analiz cihazı ile in vitro toplam gaz metanındaki metan hacmi (ml) tespit edildi. Fermentasyon sıvısı, düz kısa zincirli yağ asitleri (SCFA; asetik, bütirik ve propiyonik asitler) ve dallanmış kısa zincirli yağ asitleri (BSCFA) açısından analiz edildi. Bu çalışmada korunganın in vitro toplam gaz üretimi yarpuzdan daha yüksek bulunmuştur (P>0.05). Yoncanın CH4 (ml/0.2 g KM) üretimi (6.09 ml/0.2 g KM) diğer kaba yemlerden daha yüksekti. Mısır silajının CH4 üretimi (4.02 ml/0.2 g KM) diğer kaba yemlere göre daha düşüktü. Korunga ve yoncanın ME(MJ/kg) değeri benzer olup mısır silajı diğerlerine göre daha düşüktü. Yarpuz kuru otu için in vitro rumen fermantasyon sıvısının asetik asit (AA) konsantrasyonu, yonca otu ve mısır silajına benzer (P>0.05), korunga otundan daha düşük (P<0.05) idi. Yarpuz kuru otu için in vitro rumen fermantasyon sıvısının propiyonik asit (PA) konsantrasyonu diğer kaba yemlerden daha düşüktü (P<0.05). Rumen fermantasyonunda bütirik asit (BA) konsantrasyonu yonca ve korungada yarpuz ve mısır silajına göre daha yüksekti. Bu çalışma, yarpuz otunun in vitro rumen fermentasyonu sırasında benzer asetik asit düzeyleriyle birlikte düşük PA ve metan üretimi sergileyerek, geleneksel yem bitkilerine kıyasla farklı bir fermentasyon profiline sahip olduğunu ortaya koymaktadır.

Keywords

• Aromatic kaba yem
• in vitro gaz üretimi
• metan
• yarpuz
• rumen fermentasyonu

Comparison of in vitro Ruminal Fermentation Variables of Pennyroyal (Mentha pulegium L.) Herbage with Conventional Forages

Abstract

The aim of this study is to evaluate the effects of on total gas production, methane production, in vitro metabolic energy (ME) and the individually short chain fatty acids (SCFA) of the in vitro fermentation fluid of pennyroyal (Mentha pulegium L.), an aromatic forage, and sainfoin, and conventional forages (lucerne and corn silage). In vitro gas production was carried out in accordance with ruminal fermentation, and the total amount of gas produced at the end of 24 hours of incubation was recorded. The methane volume (ml) in the in vitro total gas methane was measured using an infrared gas analyser the fermentation fluid was analysed for straight short-chain fatty acids (SCFA) (acetic, butyric, and propionic acids) and branched short-chain fatty acids (BSCFA). In the present study, the in vitro total gas production of sainfoin was higher than that of pennyroyal (P>0.05). CH4 (ml/0.2g) production (6.09 ml/0.2g) of lucerne was higher than that of other forages. CH4 production (4.02 ml/0.2g) of corn silage was lower than that of other forages. ME (MJ/kg) values of sainfoin and lucerne were similar, and corn silage was lower than the others. The acetic acid (AA) concentration of in vitro rumen fermentation fluid for pennyroyal herbage did not differ from that of lucerne herbage and corn silage (P>0.05), it was lower than that of sainfoin herbage (P<0.05). The propionic acid (PA) concentration of in vitro rumen fermentation fluid for pennyroyal herbage was lower than that of other forages (P<0.05). The butyric acid (BA) concentration in the rumen fermentation was higher in lucerne and sainfoin than pennyroyal and corn silage. This study reveals that pennyroyal exhibits a distinct fermentation profile compared to conventional forages, characterized by similar AA levels but lower PA and methane production during in vitro rumen fermentation.

Keywords

• Aromatic forage
• in vitro gas production
• methane
• pennyroyal
• ruminal fermentation

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