Effects of Oregano and Cumin Essential Oils on Fermentation Quality, Aerobic Stability and In Vitro Metabolic Energy Contents of Alfalfa Silages

Year 2019, Volume: 60 Issue: 2, 117 - 123, 30.12.2019

Sibel Soycan Önenç , Firdevs Korkmaz Turgud , Aslı Turan Uçman

https://doi.org/10.29185/hayuretim.555562

Cited By: 1

Abstract

Objective:The aim of this study was to determine the effects of the addition of
oregano and cumin essential oil to alfalfa on the fermentation quality, aerobic
stability and in vitro metabolic energy content.

Material and Methods:The alfalfa was harvested at the beginning of flowering (5th
cutting), and was wilted for 8-10 hours. The study was carried out as 4 replicates in 3
groups formed by without essential oil control, the addition of oregano and cumin
essential oils at 650 mg / kg.
The study was carried out under farmland conditions in a closed place (8±2 °C);
chemical and microbiological analysis were conducted on the silages uncovered on
the 120th day. Furthermore, aerobic stability test was carried out for 5 days.

Results: The addition of oregano and cumin essential oil decreased significantly
(P˂0.01) in the pH, water soluble carbohydrate and ammonia nitrogen amounts.
However, dry matter and lactic acid contents was increased (P˂0.01). In the study, the
addition of oregano and cumin essential oils was decreased in total mesophilic
aerobic bacteria, enterobacter, yeast and mould counts, while lactic acid bacteria
numbers was increased (P˂0.01).

Conclusion:The addition of oregano and cumin essential oils at 650 mg/kg,
promoted silage fermentation. In the aerobic period, there was decreased in the pH,
production of CO2, total mesophilic aerobic bacteria, yeast and mould counts, and
thus improved aerobic stability. Oregano essential oil is most effective in preventing
mould gro

Keywords

Alfalfa, silage, oregano, cumin

Kekik ve Kimyon Uçucu Yağlarının Yonca Silajlarının Fermantasyon Kalitesi, Aerobik Stabilitesi ile Yem Değeri Üzerine Etkileri

Abstract

Amaç: Bu araştırmanın amacı, yoncaya kekik ve kimyon uçucu yağı ilavesinin
fermantasyon kalitesi, aerobik stabilitesi ile in vitro metabolik enerji içerikleri üzerine
etkilerini belirlemektir.

Materyal ve Metot: Yonca, çiçeklenme başlangıcında (5. biçim) hasad edilip, 8-10
saat soldurulmuştur. Araştırma, katkı maddesi ilave edilmeyen kontrol, 650 mg/kg
düzeyinde kekik ve kimyon uçucu yağları ilave edilerek oluşturulan 3 grupta, 4
tekerrrür olarak yürütülmüştür. Çalışma, çiftlik koşullarında bir depoda (8±2 °C)
gerçekleştirilmiş, silolamanın 120. gününde açılan silajlara kimyasal ve mikrobiyolojik
analizler yapılmıştır. Ayrıca, 5 gün süre ile aerobik stabilite testi uygulanmıştır.

Bulgular: Kekik ve kimyon uçucu yağı ilavesi pH, suda çözülebilir karbonhidrat ve
amonyak azotu miktarlarını önemli düzeyde (P˂0.01) düşürmüştür. Oysa kuru madde
ve laktik asit içerikleri artmıştır (P˂0.01). Enzimde çözünen organik madde miktarları
ise başlangıç materyaline göre düşmüş, kontrole göre önemli düzeyde yükselmiştir
(P˂0.01). Araştırmada, toplam mezofilik aerobik bakteri, enterobakter, maya ve küf
sayıları, kekik ve kimyon uçucu yağı ilavesiyle düşmüş (P˂0.01), laktik asit bakteri
sayıları ise artmıştır (P˂0.01).

Sonuç: Yoncaya kekik ve kimyon uçucu yağlarının 650 mg/kg düzeyinde katılması,
silaj fermantasyonunu teşvik etmiş, aerobik stabiliteyi geliştirmiştir. Ancak, kekik
uçucu yağı küf gelişimini kimyon ise maya gelişimini önlemede daha ön plana
çıkmıştır.

Keywords

Yonca, silaj, kekik

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