Ruminantlar için Alternatif Kaba Yem Olarak Aspir Yeşil Otu ve Aspir Samanının Doymuş ve Doymamış Yağ Asiti Kompozisyonunun Karşılaştırılması

Year 2020, Volume: 17 Issue: 3, 248 - 254, 01.12.2020

Kanber Kara

https://doi.org/10.32707/ercivet.828777

Abstract

Bu çalışmada, ruminantlar için alternatif kaba yem olarak aspir (Carthamus tinctorius L. Dinçer; dikensiz) bitkisi-nin yeşil ot ve samanındaki doymuş ve doymamış yağ asidi bileşenlerinin araştırılmasını amaçlanmıştır. Aspir yeşil otu ve samanındaki en yüksek oranda bulunan yağ asitleri linoleik, palmitik, oleik ve stearik asit olarak belirlendi. Aspir yeşil otunun toplam yağ asitleri içindeki miristik, pentadekanoik, cis-10-pentadekanoik, palmitik, palmitoleik, cis-10-pentadekanoik, a-linolenik, cis-eikosatrienoik, erüsik, cis-dokosaheksaenoik, tricosanoik ve lignoserik asitlerin oranları aspir samanındakinden yüksekti (P<0.01). Aspir yeşil otunun toplam yağ asitleri içinde margarik, stearik, elaidik, oleik, linoleik, cis-11-eikoenyonik, araşidonik, cis-eikosapentaenoik ve nervonik asitlerin oranları aspir samanınınkinden daha düşüktü (P<0.001). Aspir yeşil otunun toplam asitlerinde doymuş yağ asidi (SFA), orta zincirli yağ asitleri (MCFA), çok uzun zincirli yağ asitleri (VLCFA) ve w-3 oranları ile w-3/w-6 oranı aspir samanından daha yüksekti (P<0.001). Aspir samanının toplam yağ asitlerindeki doymamış yağ asidi (UFA), tekli doymamış yağ asidi (MUFA), çoklu doymamış yağ asidi (PUFA), w-6, w-9 ve uzun zincirli yağ asitleri (LCFA) oranları aspir yeşil otununkinden daha yüksekti (P<0.001). Aspir otunun kuru maddesinde (KM) mg/g olarak palmitik, stearik, oleik ve linoleik asit içerikleri, aspir samanından da-ha düşüktü. Sonuç olarak, aspir yeşil otu ve aspir samanı (mg/g KM) zengin bir yağ asidi içeriğine sahipti. Aspir sama-nının önemli biyolojik aktiviteye sahip olan esansiyel yağ asitlerin oranı ve miktarı aspir yeşil otundan daha yüksekti. Genel olarak, bu yemler w-3 ve w-6 yağ asitleri bakımından zengin alternatif kaba yemler olarak öne çıkmaktadır.

Keywords

Aspir, kaba yem, omega 3, omega 6, yağ asiti

The Comparison of Saturated and Unsaturated Fatty Acid Compositions in Safflower Herbage and Safflower Straw as Alternative Forage for Ruminant

Abstract

In this study, it was aimed to investigate the saturated and unsaturated fatty acid compositions in herbage and straw of safflower (Carthamus tinctorius L. Dinçer; thornless) plant as alternative forage for ruminant. Major fatty acids in safflower herbage and safflower straw were determined as linoleic, palmitic, oleic and stearic acids. The pro-portions of myristic, pentadecanoic, cis-10-pentadecenoic, palmitic, palmitoleic, cis-10-pentadecenoic, α-linolenic, cis-eicosatrienoic, erucic, cis-docosahexaenoic, tricosanoic and lignoceric acids in total fat acids of safflower herbage were higher than those of safflower straw (P<0.01). The proportions of margaric, stearic, elaidic, oleic, linoleic, cis-11-eicoenioic, arachidonic, cis-eicosapentaenoic and nervonic acids in total fatty acids of safflower herbage were lower than those of safflower straw (P<0.001). The proportions of saturated fatty acid (SFA), medium-chain fatty acids (MCFA), very-long-chain fatty acids (VLCFA) and w-3, and w-3/w-6 ratio for fatty acids of safflower herbage were high-er than those of safflower straw (P<0.001). The proportions of unsaturated fatty acid (UFA), monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA), w-6, w-9 and long-chain fatty acids (LCFA) in total fatty acids of safflower straw were higher than those of safflower herbage (P<0.001). Palmitic, stearic, oleic and linoleic acids contents as mg/g in dry matter (DM) of safflower herbage were lower than those of safflower straw. As a result, safflower herbage and safflower straw had a rich fatty acid content in mg/g DM. The proportions and amounts of essential fatty acids in saf-flower straw, which have important biological activity, were higher than safflower herbage. In general, these feedstuffs stand out as rich alternative forages in w-3 and w-6 fatty acids.

Keywords

Safflower, forage, fatty acids, omega 3, omega 6

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