Determination of the Effects of Addition of Sweetgum (Liquidambar orientalis) Tree Leaves to Sheep Diets on Fermentation and Digestion Degrees by In vitro Gas Production Technique

Year 2024, , 674 - 683, 11.03.2024

Bilal Selçuk , Tuğba Bakır , Yakup Bilal , Hülya Akçam

https://doi.org/10.47495/okufbed.1246377

Abstract

The purpose of this study was to determine the effects of adding sweetgum tree leaves at levels of 0, 10, 20, and 30% to sheep diets instead of alfalfa hay on gas production (GP), methane (CH4) production, true digestible dry matter (TDDM), partitioning factor (PF), microbial protein (MP), microbial protein synthesis efficiency (MPSE) and true digestibility (TD) using the in vitro gas production technique. The GP and CH4 productions of the diets were significantly decreased (P<0.001). The TDDM, PF, MP, MPSE and TD values of the diets were found to be statistically significant (P<0.05). In the study, the TDDM, PF, MP, MPSE, and TD values were found to be between 252,71 and 264,49 mg, 3,58 and 4,59, 100,80 and 131,16 mg, %38,53 and %51,89, and %53,57 and %56,23, respectively. Using Pearson's correlation analysis in the diets, a negative correlation was found between the fermentation parameters GP, CH4 (ml), CH4 (%) and PF, MP and MPSE values (P<0.01). Due to the high tannin content of the sweetgum tree leaves in the diets, it is necessary to support the results obtained from the in vitro findings with in vivo studies to determine the appropriate dose in the diets of sheep.

Keywords

in vitro, degree of digestion, sheep diets, tree leaves

Sığla (Liquidambar orientalis) Ağaç Yapraklarının Koyun Diyetlerine İlavesinin Fermantasyon ve Sindirim Derecelerine Etkilerinin İn vitro Gaz Üretim Tekniği ile Belirlenmesi

Abstract

Çalışmada sığla ağaç yapraklarının, yonca kuru otu yerine % 0, 10, 20, 30 oranlarında koyun rasyonlarına ilave edilerek, gaz üretimi (GÜ), metan (CH4) üretimi, gerçek sindirilebilir kuru madde (GSKM), taksimat faktörü (TF), mikrobiyal protein (MP), mikrobiyal protein sentezi etkinliği (MPSE) ve gerçek sindirim derecesi (GSD) üzerine olan etkileri in vitro gaz üretim tekniği ile belirlenmesi amaçlanmaktadır. Çalışmada sığla ağaç yapraklarını kullanımı GÜ ve CH4 üretimlerini önemli derecede düşürmüştür (P<0.001). Rasyonlar arasındaki GSKM, TF, MP, MPSE ve GSD değerleri sayısal farklılık istatistiki olarak önemli bulunmuştur (P<0.05). Araştırmada, GSKM (252,71 ile 264,49 mg), TF (3,58 ile 4,59), MP (100,80 ile 131,16 mg), MPSE (% 38,53 ile % 51,89) ve GSD (% 53,57 ile % 56,23) arasında bulunmuştur. Pearson’s korelasyon analizi kullanılarak rasyonların fermantasyon parametreleri GÜ, CH4 (ml), CH4 (%) ile PF, MP ve MPSE değerleri arasında negatif bir ilişki çıkmıştır (P<0.01). Sığla ağaç yapraklarının içerisinde bulunan tanen miktarının yüksek olmasından dolayı koyun rasyonlarında uygun dozun belirlenmesi için in vitro bulgular ile elde edilen sonuçların in vivo çalışmalarla desteklenmesine ihtiyaç vardır.

Keywords

in vitro, sindirim derecesi, koyun diyetleri, ağaç yaprakları

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