Yemlere kestane ve mimoza tanen ekstraktı ilavesinin bazı in vitro rumen fermentasyon parametreleri üzerine etkileri

Year 2020, Volume: 25 Issue: 3, 341 - 351, 18.12.2020

Mevlüt Günal

https://doi.org/10.37908/mkutbd.720879

Cited By: 1

Abstract

Amaç: Bu araştırmada; mimoza ve kestane tanen ekstraktı ilavesinin rumen fermentasyonu üzerine olan etkilerinin incelenmesi amaçlanmıştr.

Yöntem ve Bulgular: Rumen sıvısına 0, 25, 50 ve 75 g/kg kuru madde (KM) dozlarında mimoza ve kestane tanen ekstraktı ilavesinin in vitro gaz üretimi, kuru madde sindirilebilirliği, mikrobiyal protein üretimi ile rumen fermentasyonu üzerine olan etkileri incelenmiştir. Rumen sıvısına 25 g/kg KM tanen ekstraktı ilavesi amonyak (NH3) hariç fermentasyon parametreleri üzerinde etkili olmamıştır (P>0.05). Buna karşın rumen sıvısına 75 g/kg KM tanen ekstraktı ilavesi yavaş bir sekilde fermentasyona uğramış kısımdan elde edilen gaz miktarı, potansiyel gaz üretimi ve rumen sıvısı parametrelerinden toplam uçucu yağ asitleri (UYA), asetik asit, butirik asit, asetik/ propiyonik asit oranı, NH3 düzeyi ile karbondioksit (CO2) ve metan (CH4) gazı üretimini önemli düzeyde azaltmıştır (P<0.01). Kestane tanen ekstrakt ilavesiyle karşılaştırıldığında mimoza tanen ekstrakt ilavesi NH3 düzeyi (P<0.01), yavaş bir sekilde fermantasyona uğramış kısımdan elde edilen gaz miktarı ile CH4 miktarıını düşürmüş (P<0.05), propiyonik asit miktarını artırmış (P<0.01), toplam UYA, isobütirik asit, kuru maddenin gerçek sindirim derecesi ile asetik/propiyonik asit oranını ise düşürme eğilimine yöneltmiştir (P>0.05).

Genel Yorum: Sonuç olarak, ruminant beslemede 50 g/kg KM’a kadar tanen ekstraktının rasyonda kullanılmasının uygun olacağı, daha yüksek dozda kullanılması durumunda rumen fermentasyonu ve yemden yararlanmayı olumsuz etkileyebileceği, mimoza tanen ekstraktının NH3 ve CH4 üretimindeki düşürücü etkisinin kestane tanen ekstraktından daha yüksek olduğu söylenebilir. 

Çalışmanın Önemi ve Etkisi: Tanenler kaynağı ve dozuna bağlı olarak, mikrobiyal fermentasyon ve rasyon sindirilebilirliğini düşürebilir. Buna karşın kestane yada mimoza tanen ruminant rasyonlarına uygun düzeylerde katıldığı zaman, ruminal fermentasyon olumsuz etkilenmeksizin CH4 ve NH3 salınımının düşürülmesine yardımcı olabilir.

Keywords

Tanen ekstraktı, yem, in vitro rumen fermentasyon

Supporting Institution

Süleyman Demirel Üniversitesi Bilimsel Araştırma Projeleri Komisyonu (BAP) tarafından desteklenen

Project Number

SDUBAP 4008-YL1-14’

Thanks

Bu çalışma Süleyman Demirel Üniversitesi Bilimsel Araştırma Projeleri Komisyonu (BAP) tarafından desteklenen SDUBAP 4008-YL1-14’ nolu projenin bir bölümünü içermektedir. Projeyi destekleyen SDÜBAP Komisyonu Başkanlığı’na teşekkür ederiz.

Effects of chestnut and mimosa tannin extract supplementations to feeds on some in vitro rumen fermentation parameters

Abstract

Aims: The aim of this research was to study of the effects of mimosa and chestnut tannin on ruminal fermentation.

Methods and Results: The effects of inclusion of condensed tannin extract from mimosa and hydrolysed tannin from chestnut in the doses of 0, 25, 50, 75 g/kg dry matter (DM) feed into rumen fluid were investigated on in vitro ruminal fermentation characteristics, gas production, dry matter degradability and microbial protein production. The inclusion of 25 g tannin extract /kg DM into rumen fluid had no effects (P>0.05) on methane (CH4) production and fermentation parameters except for ammonia (NH3) –N concentration. The addition of 75 g tannin extract /kg DM into rumen fluid reduced (P<0.01) gas production from the insoluble fraction, potential gas production, the total volatile fatty acids (VFA), acetic acid, propionic acid, butyric acid and acetic acid/propionic acid ratio and NH3 level. Relative to chestnut tannin extract; gas production from the insoluble fraction, NH3 and CH4 concentration reduced (P<0.05), propionic acid increased (P<0.01) and tended to reduce (P>0.05) with mimosa tannin extract.

Conclusions: Chestnut or mimosa tannin extract up to 50 g/kg DM feed can be used in ruminant nutrition but but high doses of these extract may decrease the rumen function and feed efficiency. Mimosa tannin extract has a stronger influence on reduction in NH3 and CH4 production compared to chestnut tannin extract. 

Significance and Impact of the Study: Depending on the type and concentration used, tannins can reduce microbial fermentation and diet digestibility. However, when supplied at optimal concentrations in ruminant diets, chestnut or mimosa tannin extract have potential to reduce CH4 and NH3 losses without adversely affecting efficiency of ruminal fermentation.

Keywords

Tannin extract, feeds, in vitro rumen fermentation

Project Number

SDUBAP 4008-YL1-14’

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