Mısır Silajına Ticari (Bonsilage-Mais) ve Doğal Laktik Asit Bakteri İnokulantı Katkısının Silaj Kalitesi Üzerine Etkisi

Year 2022, Volume: 19 Issue: 1, 24 - 29, 01.04.2022

Besime Doğan Daş Nihat Denek Gülçin Baytur

https://doi.org/10.32707/ercivet.1085234

Abstract

Bu çalışma mısır silajına ticari laktik asit bakteri (LAB) inokulantı ve doğal fermente edilmiş laktik asit bakteri sıvısı (Pre-FermentedJuice-PFJ) katkılarının silaj kalitesi üzerine etkilerini belirlemek amacıyla yapılmıştır. Silaj grupları, katkısız grubun yanı sıra ticari LAB inokulantı (Bonsilage-Mais, 2.5x105cfu/g taze materyal), %0.1 (3x105cfu/g taze materyal), %0.3 (9x105 cfu/g taze materyal) ve %0.5 (1.5x106cfu/g taze materyal) PFJ ilave edilerek oluşturulmuştur. Her bir silaj muamele grubu dörder tekerrür olacak şekilde hazırlanmıştır. Kontrol grubu ile kıyaslandığında; ticari LAB inokulantı ile %0.3 ve %0.5 PFJ katkılarının silajların kuru madde içeriklerini azalttıkları, ticari LAB inokulantı katkısının ham protein içeriğini arttırdığı (P<0.05) tespit edilmiştir. Kontrol silajı ile kıyaslandığında; ticari LAB inokulantı ile PFJ katkılarının (%0.1, %0.3 ve %0.5) silaj amonyak azotu (NH3-N/TN), laktik asit (LA) ve asetik asit (AA) değerlerini arttırdıkları görülmüştür (P<0.05). Bu çalışma kapsamında hazırlanan silajların hiçbirinde bütirik asit (BA) tespit edilmemiştir. Sonuç olarak, silaj fermantasyonunu güçlendirmesi adına mısır bitkisinden hazırlanacak silajlara laktik asit ve asetik asit değerlerini arttırmalarından dolayı ticari LAB inokulantı yerine %0.3 veya %0.5 PFJ katkılarının kullanılabileceği kanaatine varılmıştır.

Keywords

Mısır silajı, pre-fermentedjuice, ticari laktik asit bakteri inokulantı

Effect of Supplementing Corn Silage with Commercial (Bonsilage-Mais) and Pre-Fermented Lactic Acid Bacteria Inoculant on Silage Quality

Abstract

This study was aimed to determine the effects of supplementing corn silage with commercial lactic acid bacteria (LAB) inoculant and pre-fermented LAB juice (PFJ) on silage quality. Silage groups other than the control group were designed by adding commercial LAB inoculant (Bonsilage-Mais, 2.5 × 105cfu/g of fresh material), and 0.1% (3× 05cfu/g of fresh material), 0.3% (9×105cfu/g of fresh material), and 0.5% (1.5×106cfu/g of fresh material) PFJ. Each silage treatment group was prepared in four replicates. When compared to the control group, the addition of 0.3%, 0.5% PFJ and commercial LAB inoculant decreased the dry matter content of the silages, while the commercial LAB inoculant increased the crude protein content (P<0.05). When compared to the control silage, commercial LAB inoculant and PFJ additives (0.1%, 0.3%, and 0.5%) increased the ammonia nitrogen, lactic acid (LA), and acetic acid (AA) values of the silages (P<0.05). Butyric acid (BA) was not detected in the silages. As a result, it was concluded that 0.3% or 0.5% PFJ additives can be used as silage additives instead of commercial LAB inoculant.

Keywords

Commercial lactic acid bacteria inoculant, corn silage, pre-fermented juice

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