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Şeftali Posasının Bazı Meyve Posaları ile Silolanmasının Besin Madde Kompozisyonu, Enerji Değeri ve Organik Madde Sindirilebilirliği Üzerine Etkisi

Year 2022, , 77 - 83, 30.10.2022
https://doi.org/10.55257/ethabd.1175569

Abstract

Bu çalışma, şeftali posasının (ŞP) tek başına ve nar posası (NP), şeker pancarı posası (ŞPP) ve mandalina posasının (MP) yarı yarıya karıştırılarak yapılan silajın kimyasal kompozisyonu, hücre duvarı bileşenleri, selüloz olmayan karbonhidrat, toplam sindirilebilir besin, toplam karbonhidrat içerikleri, gaz üretimi, metabolik enerji ve organik madde sindirilebilirlik derecesini belirlemek amacıyla yapılmıştır. KM, HK ve HS oranı en yüksek ŞP+ŞPP grubunda ortaya çıkmıştır fakat HS oranında gruplar arasında istatistiksel olarak bir farklılığa rastlanmamıştır. HP oranı en yüksek ŞP+MP grubunda bulunurken ortaya çıkan farkılılığın istatistiksel olarak önemli olmadığı ortaya çıkmıştır. HY oranı en yüksek ŞP grubunda bulunmuştur. ADF, NDF ve ADL oranı en yüksek ŞP, HES oranı ise ŞP+ŞPP grubunda bulunmuştur. TSB ve NFC oranı ŞP+MP grubunda daha yüksek bulunmuştur. TK oranı en yüksek grup ŞP+ŞPP grubu olduğu görülmüştür. pH en yüksek ŞP grubunda ortaya çıkmış olsa bile gruplar arasında istatistiksel anlamda bir farklılık olmadığı belirlenmiştir. GÜ, ME ve OMS oranı en yüksek ŞP+ŞPP grubunda bulunmuştur. Sonuç olarak şeftali posası silajı tek başına ve diğer meyve posaları ile karıştırılarak iyi kalitede silaj elde edilebilir. Gıda sanayinde üretim sonucu ortaya çıkan posanın değerlendirilmesi, atık olarak oluşturacağı çevre kirliliğinin önüne geçilmesi, ekonomik anlamda katkı sağlaması ve kaba yem kaynağı olarak kullanılması mümkün olacaktır.

References

  • Abarghuei, M. J., Rouzbehan, Y. ve Alipour, D. (2010). The influence of the grape pomace on the ruminal parameters of sheep. Livestock Science, 132(1–3), 73–79. doi:10.1016/j.livsci.2010.05.002
  • Adil, I. H., Çetin, H. I., Yener, M. E. ve Bayindirli, A. (2007). Subcritical (carbon dioxide + ethanol) extraction of polyphenols from apple and peach pomaces, and determination of the antioxidant activities of the extracts. Journal of Supercritical Fluids, 43(1), 55–63. doi:10.1016/j.supflu.2007.04.012
  • Association of Official Analytical Chemist [AOAC]. (2000). Official Methods of Analysis (18th ed.). Gaitherburg, MD: AOAC International.
  • Aschemann-Witzel, J. ve Peschel, A. O. (2019). How circular will you eat? The sustainability challenge in food and consumer reaction to either waste-to-value or yet underused novel ingredients in food. Food Quality and Preference, 77, 15–20. doi:10.1016/j.foodqual.2019.04.012
  • Bağuç, Y. ve Aksu, T. (2021). Elma (Malus pumila) Katkısının Yaş Şeker Pancarı Posası Silajı Kalitesine Etkisi. Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 16(1), 49–56. doi:10.17094/ataunivbd.796288
  • Başar, Y. ve Atalay, A. İ. (2020). The Use of Citrus Pulps As an Alternative Feed Sources in Rumınant Feeding and Its Methane Production Capacities. Journal of the Institute of Science and Technology, 1449–1455. doi:10.21597/jist.725292
  • Beres, C., Costa, G. N. S., Cabezudo, I., da Silva-James, N. K., Teles, A. S. C., Cruz, A. P. G., … Freitas, S. P. (2017). Towards integral utilization of grape pomace from winemaking process: A review. Waste Management, 68, 581–594. doi:10.1016/j.wasman.2017.07.017
  • Bulgurlu, Ş. ve Ergül, M.,1978.Yemlerin Fiziksel, Kimyasal ve Biyolojik Analiz Metodları. E.Ü.Z.F.Yayınları. No:127. Uygulama Kitabı Bornova/İzmir.
  • Büyükkılıç Beyzi, S., Konca, Y., Özdüven, M. L. ve Okuyucu, B. (2016). Çeşitli Ticari Karışımların Ayçiçeği Silajlarında Kullanılabilme Olanağı, Silaj Kalitesi, İn-Vitro Sindirilebilirlik ve Mikroorganizma Profili Üzerine Etkileri. Alinteri, 31(B), 53–58.
  • Büyükkılıç Beyzi, S., Ülger, İ., Kaliber, M. ve Konca, Y. (2018). Determination of Chemical, Nutritional and Fermentation Properties of Citrus Pulp Silages. Turkish Journal of Agriculture - Food Science and Technology, 6(12), 1833. doi:10.24925/turjaf.v6i12.1833-1837.2229
  • Canbolat, Ö., Kamalak, A. ve Kara, H. (2014). Nar posası silajına (Punica granatum L.) katılan ürenin silaj fermantasyonu, aerobik stabilite ve in vitro gaz üretimi üzerine etkisi. Ankara Universitesi Veteriner Fakultesi Dergisi, 61(3), 217–223. doi:10.1501/Vetfak_0000002632
  • Chandler, P. (1990). Energy prediction of feeds by forage testing explorer. Feedstuffs, 62(36), 12. De Bellis, P., Maggiolino, A., Albano, C., De Palo, P. ve Blando, F. (2022). Ensiling Grape Pomace With and Without Addition of a Lactiplantibacillus plantarum Strain: Effect on Polyphenols and Microbiological Characteristics, in vitro Nutrient Apparent Digestibility, and Gas Emission. Frontiers in Veterinary Science, 9. doi:10.3389/fvets.2022.808293
  • Faravash, R. S. ve Ashtiani, F. Z. (2008). The influence of acid volume, ethanol-to-extract ratio and acid-washing time on the yield of pectic substances extraction from peach pomace. Food Hydrocolloids, 22(1), 196–202. doi:10.1016/j.foodhyd.2007.04.003
  • Fitri, A., Obitsu, T. ve Sugino, T. (2021). Effect of ensiling persimmon peel and grape pomace as tannin‐rich byproduct feeds on their chemical composition and in vitro rumen fermentation. Animal Science Journal, 92(1). doi:10.1111/asj.13524
  • Goering, H.K., Van Soest, P.J. 1970. Forage fiber analysis. Agriculture Handbook No.379, Washington D.C., pp. 829-835.
  • Gowda, N. K. S., Vallesha, N. C., Awachat, V. B., Anandan, S., Pal, D. T. ve Prasad, C. S. (2015). Study on evaluation of silage from pineapple (Ananas comosus) fruit residue as livestock feed. Tropical Animal Health and Production, 47(3), 557–561. doi:10.1007/s11250-015-0762-2
  • Gowman, A. C., Picard, M. C., Rodriguez-Uribe, A., Misra, M., Khalil, H., Thimmanagari, M. ve Mohanty, A. K. (2019). Physicochemical analysis of apple and grape pomaces. BioResources, 14(2), 3210–3230. doi:10.15376/biores.14.2.3210-3230
  • Hu, X., Hao, W., Wang, H., Ning, T., Zheng, M. ve Xu, C. (2015). Fermentation characteristics and lactic acid bacteria succession of total mixed ration silages formulated with peach pomace. Asian-Australasian Journal of Animal Sciences, 28(4), 502–510. doi:10.5713/ajas.14.0508
  • Kung, L., Shaver, R. D., Grant, R. J. ve Schmidt, R. J. (2018). Silage review: Interpretation of chemical, microbial, and organoleptic components of silages. Journal of Dairy Science, 101(5), 4020–4033. doi:10.3168/jds.2017-13909
  • Manzoor, M., Anwar, F., Mahmood, Z., Rashid, U. ve Ashraf, M. (2012). Variation in Minerals, Phenolics and Antioxidant Activity of Peel and Pulp of Different Varieties of Peach (Prunus persica L.) Fruit from Pakistan. Molecules, 17(6), 6491–6506. doi:10.3390/molecules17066491
  • Martins Flores, D. R., Patrícia da Fonseca, A. F., Schmitt, J., José Tonetto, C., Rosado Junior, A. G., Hammerschmitt, R. K., … Nörnberg, J. L. (2021). Lambs fed with increasing levels of grape pomace silage: Effects on meat quality. Small Ruminant Research, 195, 106234. doi:10.1016/j.smallrumres.2020.106234
  • Massaro Junior, F. L., Bumbieris Junior, V. H., Pereira, E. S., Zanin, E., Horst, E. H., Calixto, O. P. P., … Mizubuti, I. Y. (2022). Grape pomace silage on growth performance, carcass, and meat quality attributes of lambs. Scientia Agricola, 79(5). doi:10.1590/1678-992x-2020-0343
  • Massaro Junior, F. L., Bumbieris Junior, V. H., Zanin, E., Silva, L. das D. F., Galbeiro, S., Pereira, E. S., … Mizubuti, I. Y. (2020). Effect of storage time and use of additives on the quality of grape pomace silages. Journal of Food Processing and Preservation, 44(4). doi:10.1111/jfpp.14373
  • Menke K.H., Raab L., Salewski A., Steingass H., Fritz D., Schneider W. (1979): The estimation of the digestibility and metabolisable energy content of ruminant feeding stuffs from the gas production when they are incubated with rumen liquor. J. Agric. Sci., 93, 217–222.
  • Nawirska, A. ve Kwaśniewska, M. (2005). Dietary fibre fractions from fruit and vegetable processing waste. Food Chemistry, 91(2), 221–225. doi:10.1016/j.foodchem.2003.10.005
  • O’Shea, N., Arendt, E. K. ve Gallagher, E. (2012). Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products. Innovative Food Science & Emerging Technologies, 16, 1–10. doi:10.1016/j.ifset.2012.06.002
  • Özdüven, M. L., Coşkuntuna, L. ve Koç, F. (2005). Üzüm Posası Silajının Fermantasyon ve Yem Değer Özelli̇kleri̇ni̇n Saptanması. Trakya Univ J Sci, 6(1), 45–50. http://www.trakya.edu.tr/Enstituler/FenBilimleri/fenbilder/index.php adresinden erişildi.
  • Savrunlu, M. ve Denek, N. (2016). Farklı Seviyelerde Yaş Domates Posası İlavesi ile Hazırlanan Mısır Silajının Kalitesinin Araştırılması. Harran Üniversitesi Veteriner Fakültesi Dergisi, 5(1), 5–11.
  • Sniffen, C. J., O’Connor, J. D., Van Soest, P. J., Fox, D. G. ve Russell, J. B. (1992). A net carbohydrate and protein system for evaluating cattle diets: II. Carbohydrate and protein availability. Journal of Animal Science, 70(11), 3562–3577. doi:10.2527/1992.70113562x
  • TÜİK. (2022). Meyve ürünleri içecek ve baharat bitkileri üretim miktarları. https://data.tuik.gov.tr/Bulten/Index?p=Bitkisel-Uretim-1.Tahmini-2021-37247 adresinden erişildi.
  • Ülger, İ., Beyzi, S. B., Kaliber, M. ve Konca, Y. (2020). Chemical, nutritive, fermentation profile and gas production of citrus pulp silages, alone or combined with maize silage. South African Journal of Animal Science, 50(1), 161–169. doi:10.4314/sajas.v50i1.17
  • Ülger, I., Kaliber, M., Ayaşan, T. ve Küçük, O. (2018). Chemical composition, organic matter digestibility and energy content of apple pomace silage and its combination with corn plant, sugar beet pulp and pumpkin pulp. South African Journal of Animal Sciences, 48(3), 497–503. doi:10.4314/sajas.v48i3.10
  • Ülger, İ., Kali̇ber, M., Büyükkiliç Beyzi̇, S. ve Konca, Y. (2015). Yaş Şeker Pancarı Posasının Bazı Meyve Posaları ile Silolanmasının Silaj Kalite Özellikleri, Enerji Değerleri ve Organik Madde Sindirilebilirlikleri Üzerine Etkisi. Alınteri Journal of Agriculture Science, 29(2), 19–25.
  • Vorobyova, V. ve Skiba, M. (2021). Peach Pomace Extract as Novel Cost-Effective and High-Performance Green Inhibitor for Mild Steel Corrosion in NaCl Solution: Experimental and Theoretical Research. Waste and Biomass Valorization, 12(8), 4623–4641. doi:10.1007/s12649-020-01333-6
  • Vulić, J., Bibovski, K., Šeregelj, V., Kovačević, S., Karadžić Banjac, M., Čanadanović-Brunet, J., … Podunavac-Kuzmanović, S. (2022). Chemical and Biological Properties of Peach Pomace Encapsulates: Chemometric Modeling. Processes, 10(4), 642. doi:10.3390/pr10040642
  • Weiss, W. P., Conrad, H. R. ve St. Pierre, N. R. (1992). A theoretically-based model for predicting total digestible nutrient values of forages and concentrates. Animal Feed Science and Technology, 39(1–2), 95–110. doi:10.1016/0377-8401(92)90034-4
  • Yalçınkaya, M. Y., Baytok, E. ve Yörük, M. A. (2012). Değişik Meyve Posası Silajlarının Bazı Fiziksel ve Kimyasal Özellikleri. J Fac Vet Med Univ Erciyes, 9(2), 95–106.
  • Zhao, X., Zhang, W., Yin, X., Su, M., Sun, C., Li, X. ve Chen, K. (2015). Phenolic Composition and Antioxidant Properties of Different Peach [Prunus persica (L.) Batsch] Cultivars in China. International Journal of Molecular Sciences, 16(12), 5762–5778. doi:10.3390/ijms16035762

The Effect of Ensiling Peach Pulp with Some Fruit Pulp on Nutrient Composition, Energy Value, and Organic Matter Digestibility

Year 2022, , 77 - 83, 30.10.2022
https://doi.org/10.55257/ethabd.1175569

Abstract

In this study, peach pulp and pomegranate pulp, sugar beet pulp, and tangerine pulp were turned into silage alone. This study was carried out to determine the chemical composition, cell wall components, non-cellulose carbohydrates, total digestible nutrients, total carbohydrate contents, gas production, metabolic energy, and organic matter digestibility of silage. Dry matter, raw ash, and crude cellulose ratio were highest in the PP+SPP group, but no statistical difference was found between the groups in the raw cellulose ratio. While the crude protein ratio was highest in the CP+MP group, the difference was not statistically significant. The highest crude oil rate was found in the CP group. The highest rate of ADF, NDF, and ADL was found in the CP group, while the hemicellulose rate was found in the CP+SPP group. The ratio of total digestible food and non-cellulose carbohydrates was higher in the CP+MP group. It was observed that the group with the highest total carbohydrate content was the PP+SPP group. Even though pH occurred in the highest CP group, it was determined that there was no statistically significant difference between the groups. Gas production, metabolic energy, and organic digestible matter ratio were found to be highest in the PP+SPP group. As a result, good quality silage can be obtained by mixing peach pulp silage alone or with other fruit pulps. It will be possible to evaluate the pulp produced as a result of production in the food industry, to prevent environmental pollution that it will create as waste, to contribute economically, and to be used as a source of roughage.

References

  • Abarghuei, M. J., Rouzbehan, Y. ve Alipour, D. (2010). The influence of the grape pomace on the ruminal parameters of sheep. Livestock Science, 132(1–3), 73–79. doi:10.1016/j.livsci.2010.05.002
  • Adil, I. H., Çetin, H. I., Yener, M. E. ve Bayindirli, A. (2007). Subcritical (carbon dioxide + ethanol) extraction of polyphenols from apple and peach pomaces, and determination of the antioxidant activities of the extracts. Journal of Supercritical Fluids, 43(1), 55–63. doi:10.1016/j.supflu.2007.04.012
  • Association of Official Analytical Chemist [AOAC]. (2000). Official Methods of Analysis (18th ed.). Gaitherburg, MD: AOAC International.
  • Aschemann-Witzel, J. ve Peschel, A. O. (2019). How circular will you eat? The sustainability challenge in food and consumer reaction to either waste-to-value or yet underused novel ingredients in food. Food Quality and Preference, 77, 15–20. doi:10.1016/j.foodqual.2019.04.012
  • Bağuç, Y. ve Aksu, T. (2021). Elma (Malus pumila) Katkısının Yaş Şeker Pancarı Posası Silajı Kalitesine Etkisi. Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 16(1), 49–56. doi:10.17094/ataunivbd.796288
  • Başar, Y. ve Atalay, A. İ. (2020). The Use of Citrus Pulps As an Alternative Feed Sources in Rumınant Feeding and Its Methane Production Capacities. Journal of the Institute of Science and Technology, 1449–1455. doi:10.21597/jist.725292
  • Beres, C., Costa, G. N. S., Cabezudo, I., da Silva-James, N. K., Teles, A. S. C., Cruz, A. P. G., … Freitas, S. P. (2017). Towards integral utilization of grape pomace from winemaking process: A review. Waste Management, 68, 581–594. doi:10.1016/j.wasman.2017.07.017
  • Bulgurlu, Ş. ve Ergül, M.,1978.Yemlerin Fiziksel, Kimyasal ve Biyolojik Analiz Metodları. E.Ü.Z.F.Yayınları. No:127. Uygulama Kitabı Bornova/İzmir.
  • Büyükkılıç Beyzi, S., Konca, Y., Özdüven, M. L. ve Okuyucu, B. (2016). Çeşitli Ticari Karışımların Ayçiçeği Silajlarında Kullanılabilme Olanağı, Silaj Kalitesi, İn-Vitro Sindirilebilirlik ve Mikroorganizma Profili Üzerine Etkileri. Alinteri, 31(B), 53–58.
  • Büyükkılıç Beyzi, S., Ülger, İ., Kaliber, M. ve Konca, Y. (2018). Determination of Chemical, Nutritional and Fermentation Properties of Citrus Pulp Silages. Turkish Journal of Agriculture - Food Science and Technology, 6(12), 1833. doi:10.24925/turjaf.v6i12.1833-1837.2229
  • Canbolat, Ö., Kamalak, A. ve Kara, H. (2014). Nar posası silajına (Punica granatum L.) katılan ürenin silaj fermantasyonu, aerobik stabilite ve in vitro gaz üretimi üzerine etkisi. Ankara Universitesi Veteriner Fakultesi Dergisi, 61(3), 217–223. doi:10.1501/Vetfak_0000002632
  • Chandler, P. (1990). Energy prediction of feeds by forage testing explorer. Feedstuffs, 62(36), 12. De Bellis, P., Maggiolino, A., Albano, C., De Palo, P. ve Blando, F. (2022). Ensiling Grape Pomace With and Without Addition of a Lactiplantibacillus plantarum Strain: Effect on Polyphenols and Microbiological Characteristics, in vitro Nutrient Apparent Digestibility, and Gas Emission. Frontiers in Veterinary Science, 9. doi:10.3389/fvets.2022.808293
  • Faravash, R. S. ve Ashtiani, F. Z. (2008). The influence of acid volume, ethanol-to-extract ratio and acid-washing time on the yield of pectic substances extraction from peach pomace. Food Hydrocolloids, 22(1), 196–202. doi:10.1016/j.foodhyd.2007.04.003
  • Fitri, A., Obitsu, T. ve Sugino, T. (2021). Effect of ensiling persimmon peel and grape pomace as tannin‐rich byproduct feeds on their chemical composition and in vitro rumen fermentation. Animal Science Journal, 92(1). doi:10.1111/asj.13524
  • Goering, H.K., Van Soest, P.J. 1970. Forage fiber analysis. Agriculture Handbook No.379, Washington D.C., pp. 829-835.
  • Gowda, N. K. S., Vallesha, N. C., Awachat, V. B., Anandan, S., Pal, D. T. ve Prasad, C. S. (2015). Study on evaluation of silage from pineapple (Ananas comosus) fruit residue as livestock feed. Tropical Animal Health and Production, 47(3), 557–561. doi:10.1007/s11250-015-0762-2
  • Gowman, A. C., Picard, M. C., Rodriguez-Uribe, A., Misra, M., Khalil, H., Thimmanagari, M. ve Mohanty, A. K. (2019). Physicochemical analysis of apple and grape pomaces. BioResources, 14(2), 3210–3230. doi:10.15376/biores.14.2.3210-3230
  • Hu, X., Hao, W., Wang, H., Ning, T., Zheng, M. ve Xu, C. (2015). Fermentation characteristics and lactic acid bacteria succession of total mixed ration silages formulated with peach pomace. Asian-Australasian Journal of Animal Sciences, 28(4), 502–510. doi:10.5713/ajas.14.0508
  • Kung, L., Shaver, R. D., Grant, R. J. ve Schmidt, R. J. (2018). Silage review: Interpretation of chemical, microbial, and organoleptic components of silages. Journal of Dairy Science, 101(5), 4020–4033. doi:10.3168/jds.2017-13909
  • Manzoor, M., Anwar, F., Mahmood, Z., Rashid, U. ve Ashraf, M. (2012). Variation in Minerals, Phenolics and Antioxidant Activity of Peel and Pulp of Different Varieties of Peach (Prunus persica L.) Fruit from Pakistan. Molecules, 17(6), 6491–6506. doi:10.3390/molecules17066491
  • Martins Flores, D. R., Patrícia da Fonseca, A. F., Schmitt, J., José Tonetto, C., Rosado Junior, A. G., Hammerschmitt, R. K., … Nörnberg, J. L. (2021). Lambs fed with increasing levels of grape pomace silage: Effects on meat quality. Small Ruminant Research, 195, 106234. doi:10.1016/j.smallrumres.2020.106234
  • Massaro Junior, F. L., Bumbieris Junior, V. H., Pereira, E. S., Zanin, E., Horst, E. H., Calixto, O. P. P., … Mizubuti, I. Y. (2022). Grape pomace silage on growth performance, carcass, and meat quality attributes of lambs. Scientia Agricola, 79(5). doi:10.1590/1678-992x-2020-0343
  • Massaro Junior, F. L., Bumbieris Junior, V. H., Zanin, E., Silva, L. das D. F., Galbeiro, S., Pereira, E. S., … Mizubuti, I. Y. (2020). Effect of storage time and use of additives on the quality of grape pomace silages. Journal of Food Processing and Preservation, 44(4). doi:10.1111/jfpp.14373
  • Menke K.H., Raab L., Salewski A., Steingass H., Fritz D., Schneider W. (1979): The estimation of the digestibility and metabolisable energy content of ruminant feeding stuffs from the gas production when they are incubated with rumen liquor. J. Agric. Sci., 93, 217–222.
  • Nawirska, A. ve Kwaśniewska, M. (2005). Dietary fibre fractions from fruit and vegetable processing waste. Food Chemistry, 91(2), 221–225. doi:10.1016/j.foodchem.2003.10.005
  • O’Shea, N., Arendt, E. K. ve Gallagher, E. (2012). Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products. Innovative Food Science & Emerging Technologies, 16, 1–10. doi:10.1016/j.ifset.2012.06.002
  • Özdüven, M. L., Coşkuntuna, L. ve Koç, F. (2005). Üzüm Posası Silajının Fermantasyon ve Yem Değer Özelli̇kleri̇ni̇n Saptanması. Trakya Univ J Sci, 6(1), 45–50. http://www.trakya.edu.tr/Enstituler/FenBilimleri/fenbilder/index.php adresinden erişildi.
  • Savrunlu, M. ve Denek, N. (2016). Farklı Seviyelerde Yaş Domates Posası İlavesi ile Hazırlanan Mısır Silajının Kalitesinin Araştırılması. Harran Üniversitesi Veteriner Fakültesi Dergisi, 5(1), 5–11.
  • Sniffen, C. J., O’Connor, J. D., Van Soest, P. J., Fox, D. G. ve Russell, J. B. (1992). A net carbohydrate and protein system for evaluating cattle diets: II. Carbohydrate and protein availability. Journal of Animal Science, 70(11), 3562–3577. doi:10.2527/1992.70113562x
  • TÜİK. (2022). Meyve ürünleri içecek ve baharat bitkileri üretim miktarları. https://data.tuik.gov.tr/Bulten/Index?p=Bitkisel-Uretim-1.Tahmini-2021-37247 adresinden erişildi.
  • Ülger, İ., Beyzi, S. B., Kaliber, M. ve Konca, Y. (2020). Chemical, nutritive, fermentation profile and gas production of citrus pulp silages, alone or combined with maize silage. South African Journal of Animal Science, 50(1), 161–169. doi:10.4314/sajas.v50i1.17
  • Ülger, I., Kaliber, M., Ayaşan, T. ve Küçük, O. (2018). Chemical composition, organic matter digestibility and energy content of apple pomace silage and its combination with corn plant, sugar beet pulp and pumpkin pulp. South African Journal of Animal Sciences, 48(3), 497–503. doi:10.4314/sajas.v48i3.10
  • Ülger, İ., Kali̇ber, M., Büyükkiliç Beyzi̇, S. ve Konca, Y. (2015). Yaş Şeker Pancarı Posasının Bazı Meyve Posaları ile Silolanmasının Silaj Kalite Özellikleri, Enerji Değerleri ve Organik Madde Sindirilebilirlikleri Üzerine Etkisi. Alınteri Journal of Agriculture Science, 29(2), 19–25.
  • Vorobyova, V. ve Skiba, M. (2021). Peach Pomace Extract as Novel Cost-Effective and High-Performance Green Inhibitor for Mild Steel Corrosion in NaCl Solution: Experimental and Theoretical Research. Waste and Biomass Valorization, 12(8), 4623–4641. doi:10.1007/s12649-020-01333-6
  • Vulić, J., Bibovski, K., Šeregelj, V., Kovačević, S., Karadžić Banjac, M., Čanadanović-Brunet, J., … Podunavac-Kuzmanović, S. (2022). Chemical and Biological Properties of Peach Pomace Encapsulates: Chemometric Modeling. Processes, 10(4), 642. doi:10.3390/pr10040642
  • Weiss, W. P., Conrad, H. R. ve St. Pierre, N. R. (1992). A theoretically-based model for predicting total digestible nutrient values of forages and concentrates. Animal Feed Science and Technology, 39(1–2), 95–110. doi:10.1016/0377-8401(92)90034-4
  • Yalçınkaya, M. Y., Baytok, E. ve Yörük, M. A. (2012). Değişik Meyve Posası Silajlarının Bazı Fiziksel ve Kimyasal Özellikleri. J Fac Vet Med Univ Erciyes, 9(2), 95–106.
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There are 38 citations in total.

Details

Primary Language Turkish
Subjects Zootechny (Other)
Journal Section Articles
Authors

Mustafa Özdemir 0000-0001-6160-2484

İsmail Ülger 0000-0003-3606-0737

Publication Date October 30, 2022
Acceptance Date October 21, 2022
Published in Issue Year 2022

Cite

APA Özdemir, M., & Ülger, İ. (2022). Şeftali Posasının Bazı Meyve Posaları ile Silolanmasının Besin Madde Kompozisyonu, Enerji Değeri ve Organik Madde Sindirilebilirliği Üzerine Etkisi. Erciyes Tarım Ve Hayvan Bilimleri Dergisi, 5(2), 77-83. https://doi.org/10.55257/ethabd.1175569