Farklı Azot Dozları ile Gübrelenen Meradan Elde Edilen Otların Organik Madde ve Ham Proteinlerinin In situ Rumen Parçalanabilirliği

Year 2016, Volume: 33 Issue: 3, 61 - 68, 30.12.2016

Numan Kılıçalp Mustafa Avcı Hatice Hızlı

https://doi.org/10.13002/jafag953

Cited By: 1

Abstract

Bu çalışma, yaklaşık % 85 baklagil ve % 15 buğdaygil yem bitkilerinden oluşan bir mera farklı dozlarda azotlu gübre (0, 5, 10, 15, 20 ve 25 kg amonyum nitrat da-1) ile gübrelenmiş ve elde edilen otların organik madde (OM) ve ham protein (HP) içeriği ile bu besin maddelerinin in situ rumen parçalanabilirliği ve parçalanabilirlik özelliklerini belirlemek amacıyla yürütülmüştür. Çalışmada rumen kanüllü 3 baş Siyah Alaca ırkı düve kullanılmıştır. Azot dozundaki artışın mera otlarının organik madde ve hemiselüloz oranını (P<0.01), buğdaygil bitkilerinin ise ham protein oranını (P<0.05) artırdığı belirlenmiştir. Mera otların organik maddesinin sindirilebilirliği ile azot dozları arasında doğrusal (P<0.01, R2=0.39) ve quadratik (P<0.01, R2=0.52) bir ilişki olduğu tespit edilmiştir. Ayrıca ham proteinin rumenden geçiş hızı (k=0.02 s-1) ve etkin ham protein parçalanabilirliği ile meraya uygulanan azot dozları arasında da önemli bir ilişki olduğu (P<0.05, R2=0.27) bulunmuştur. Bu çalışmanın sonucu, meraya uygulanan azot seviyesine bağlı olarak mera otlarının organik madde, hemiselüloz içeriği ile buğdaygil bitkilerinin ham protein içeriğini artırdığını göstermiştir.

Keywords

Azotlu gübre, ham protein, in situ, mera, organik madde, rumende parçalanabilirlik

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