Odun sirkesinin çayır otu silajının besin değeri ve fermentasyonu üzerine etkisi

Year 2020, Volume: 5 Issue: 3, 90 - 95, 31.12.2020

Mükremin Ölmez , Fatih Büyük , Tarkan Şahin , Eray Büyük

https://doi.org/10.31797/vetbio.753680

Abstract

Bu çalışma, odun sirkesinin (OS) farklı konsantrasyonlarda kullanımının çayır otu silajında besin madde bileşimi, fermantasyon gelişimi ve mikroflora üzerindeki etkilerini belirlemek amacıyla gerçekleştirilmiştir. Araştırma materyalleri kontrol ve OS (%0.5, %1 ve %2) uygulanan gruplar olmak üzere dört deneme gruba ayrılmıştır. Her uygulama dörder tekerrürlü olarak yapılmıştır. Kafkas Üniversitenin doğal çayırından biçilen ve laboratuvar ortamında hazırlanan otlara sprey yöntemiyle OS belirtilen oranlarda (%0.5, %1 ve %2) uygulanmıştır. Numuneler 1.0 L’ lik anaerobik şişelerde silolanmıştır. Fermantasyonun 60. gününde açılan örneklerde pH, kuru madde, ham protein, ham yağ, ham kül, asit deterjan fiber ve nötral deterjan fiber analizleri gerçekleştirilmiştir. Ayrıca laktik asit bakterleri, maya ve küf sayımları için yüzeye yayma yöntemiyle mikrobiyolojik analizler yapılmıştır. Laboratuvar ortamında yapılan silaj çalışması sonucunda, odun sirkesinin besin değerleri üzerine herhangi bir etkisi olmamıştır (P>0.05). Deneme gruplarındaki en yüksek pH’ nın %2 ilaveli OS grubunda olduğu görülmüştür (P<0.05). OS gruplarındaki (%0.5 ve %1) laktik asit bakteri sayısı kontrol grubuna göre değişmezken (P>0.05), en yüksek oranda (%2) OS ilavesi laktik asit bakterileri üzerine önemli antimikrobiyal aktivite göstermiştir (P<0.05). Ayrıca OS ilavesinin maya ve küf gelişimini kontrol grubuna göre düşürebileceği belirlenmiştir (P<0.05).

Keywords

Besin değeri, çayır otu, fermantasyon, odun sirkesi, silaj mikrobiyolojisi

The effect of wood vinegar on nutritional value and fermentation of grass silage

Abstract

This study was carried out to determine the effects of wood vinegar (WV) used in different concentrations on nutrient composition, fermentation progress and microflora of grass silage. The study material was composed one control (0% WV) and three experimental groups consisting 0.5%, 1% and 2% WV, respectively. Each group was made with four replicates. WV was applied to the grass prepared from the natural meadow of Kafkas University and prepared in the laboratory scale conditions by spray method at the given rates (0.5%, 1% and 2%). The samples were ensiled in 1.0 L anaerobic jars. pH, dry matter, crude protein, crude fat, crude ash, acid detergent fiber and neutral detergent fiber analyses were performed on the samples opened on the 60th day of fermentation. Also, microbiological analyses were performed for lactic acid bacteria, yeast, and mold by the plate count method. As a result of silage trials carried out under laboratory-scale conditions, WV did not affect nutritional values (P>0.05). The highest pH among the treatment groups was observed in the 2% WV added group (P<0.05). While the number of lactic acid bacteria in the WV groups (0.5 and 1%) did not change when compared to the control group (P>0.05), the highest (2%) concentration of WV showed significant antimicrobial activity on lactic acid bacteria (P<0.05). Also, it has been determined that WV may reduce yeast and mold growth compared to the control group (P<0.05).

Keywords

Fermentation, grass, microbiology, nutritional value, silage, wood vinegar

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