Fermentation and Digestibility Characteristics of Soybean, Sunflower and Their Mixture Silages

Abstract

This experiment was conducted to determine the fermentation characteristics and in vivo digestibilities of silages prepared from soybean, sunflower and soybean-sunflower mixtures at different levels (15% soybean + 85% sunflower, 30% soybean + 70% sunflower, 45% soybean + 55% sunflower). For this purpose, a total of 25 silages, 5 for each mixture, were prepared in 120-liter drums. After 90 days of incubation, the content of crude materials, volatile fatty acids and fermentation characteristics of the silages were determined. To determine the digestive characteristics of the silages, 5 two-year-old Akkaraman rams with an average weight of 30-35 kg were used. The classical digestion method was used in the study. Dry matter (DM), organic matter (OM) and crude protein (CP) contents increased and ether extract (EE), acid and neutral detergent fiber (ADF and NDF) contents decreased with increasing soybean content in the mixtures. While the lowest pH, acetate, propionate and the highest Flieg values were determined in silages containing 30% soybean and 70% sunflower, the lowest butyrate value was determined in silages containing 15% soybean and 85% sunflower. The highest butyrate, lactate, EE, NDF and the lowest dry matter, CP contents were determined in sunflower silages. Digestibilities of DM, OM and CP were higher in soybean silages than others. While the highest EE digestibility was found in 30% soybean + 70% sunflower silage, the highest ADF content was found in 15% soybean + 85% sunflower silage and the lowest NDF content was found in sunflower silages. Consequently, sunflower and soybean silages and different mixture ratios did not lead to negative results and quality silages were obtained. According to fly evaluation, the best quality silages were obtained from a mixture of 30% soybean + 70% sunflower. Regarding digestibility, 100% soybean silage and 15% soybean silage + 85% sunflower silage had higher digestibility values than the others. It was concluded that these two silages can be recommended due to their higher digestibility.

Keywords

• Soybean
• Sunflower
• Silage
• Fermentation
• Digestibility

Soya, Ayçiçeği ve Bunların Karışım Silajlarının Fermantasyon ve Sindirilebilirlik Özellikleri

Abstract

Bu çalışma soya, ayçiçeği ve %15 soya + %85 ayçiçeği, %30 soya + %70 ayçiçeği, %45 soya + 55% ayçiçeği karışımı silajlarının fermentasyon ve sindirim özelliklerini belirlemek amacıyla gerçekleştirilmiştir. Bu amaçla her bir karışım için 120 litrelik plastik varillerde 5’er adet olmak üzere toplam 25 adet silaj hazırlanmıştır. 90 günlük inkübasyon sonunda açılan silajların ham besin madde içerikleri ve fermentasyon özellikleri incelenmiştir. Silajların sindirim özelliklerini belirlemek için 5 adet 2 yaşlı, ortalama 30-35 kg ağırlığında Akkaraman erkek toklu kullanılmıştır. Bu hayvanların bakım, besleme, yem tüketimi, gübre toplama, örnekleme ve analiz işlemleri klasik sindirim metodu ile gerçekleştirilmiştir. Karışımlardaki soya miktarı artışına bağlı olarak kuru madde (KM), organik madde (OM) ve ham protein (HP) değerleri artmasına rağmen, ham yağ (HY), ADF ve NDF değerleri düşmüştür. En düşük pH, asetik asit, propiyonik asit ve en yüksek flieg puanı %30 soya + %70 ayçiçeği silajlarında elde edilmiştir. En düşük bütirik asit değeri ise %15 soya + %85 ayçiçeği karışımında tespit edilmiştir. En yüksek bütirik asit, laktik asit, HY, NDF ve en düşük KM, HP değerleri ayçiçeği silajlarında belirlenmiştir. Soya silajının KM, OM ve HP sindirilebilirlikleri diğer silajlardan daha yüksek bulunmuştur. %30 soya + %70 ayçiçeği karışım silajında HY sindirimi en yüksek olurken, en yüksek ADF sindirimi %15 soya + %85 ayçiçeği karışımında ve en düşük NDF sindirimi ayçiçeği silajında gerçekleşmiştir. Sonuç olarak ayçiçeği ve soya silajı ve farklı karışım oranları olumsuz sonuçlara yol açmamış ve kaliteli silajlar elde edilmiştir. Flieg skorlamasına göre en kaliteli silajlar %30 soya + %70 ayçiçeği karışımından elde edilmiştir. Sindirilebilirlik açısından %100 soya silajı ve %15 soya + %85 ayçiçeği silajının diğerlerine göre daha yüksek sindirilebilirlik değerlerine sahip olduğu, bu nedenle bu iki silajın tavsiye edilebileceği sonucuna varılmıştır.

Keywords

• soya
• ayçiçeği
• silaj
• fermentasyon
• sindirilebilirlik

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