TY  - JOUR
T1  - Goji Berry Yapraklarının Yonca Silajlarının Kimyasal Kompozisyon, Bazı Fermentasyon Özellikleri ve Nispi Yem Değeri Üzerine Etkisi
TT  - Effect of Goji Berry Leaves on Chemical Composition, Some Fermentation Characteristics and Relative Feed Value of Alfalfa Silages
AU  - Çolak, Ayşen
AU  - Arslan Duru, Asuman
AU  - Bulduk, İbrahim
PY  - 2023
DA  - December
Y2  - 2023
DO  - 10.29278/azd.1378821
JF  - Akademik Ziraat Dergisi
PB  - Ordu Üniversitesi
WT  - DergiPark
SN  - 2147-6403
SP  - 297
EP  - 302
VL  - 12
IS  - 2
LA  - tr
AB  - Amaç: Bu çalışma, farklı düzeylerde yonca silajlarına ilave edilen goji berry yapraklarının (GBY) ham besin madde içerikleri, bazı fermentasyon özellikleri, kuru madde tüketimi, sindirilebilir kuru madde içeriği ve nispi yem değeri üzerine etkilerini tespit etmek amacıyla yürütülmüştür.Materyal ve Yöntem: Araştırmada GBY % 0 (kontrol), % 1, % 2 ve % 3 düzeylerinde yonca silajlarına ilave edilmiştir. Silolama dönemi, 75 gün devam etmiştir. Araştırma sonunda elde edilen bulguların değerlendirilmesinde; One-way ANOVA prosedürü ve grupların farklılıklarının karşılaştırılmasında Duncan Çoklu Karşılaştırma Testi kullanılmıştır.Araştırma Bulguları: Silolama dönemi sonunda, silajların kuru madde, ADF, laktik asit propiyonik asit ve bütirik asit içerikleri bakımından görülen farklılıklar önemli önemsizdir (P>0.05). Çalışmada, silajların pH, kuru madde tüketimi, sindirilebilir kuru madde içeriği ve nispi yem değerleri GBY ilavesiyle düşmüştür (P
KW  - Goji berry yaprakları
KW  - yonca
KW  - silaj
KW  - kalite
KW  - fermentasyon
N2  - Objective: This study was carried out to determine the effects of goji berry leaves (GBL) added to alfalfa silages at different levels on nutrient contents, some fermentation characteristics, dry matter intake, digestible dry matter content and relative feed value.Materials and Methods: In the current study, GBL was added to alfalfa silages at 0% (control), 1%, 2% and 3% levels. The ensiling period continued for 75 days. The ensiling period continued for 75 days. One-way ANOVA procedure and Duncan Multiple Comparison Test were used to compare the differences of the groups.Results: At the end of the ensiling period, the differences in dry matter, ADF, lactic acid, propionic acid and butyric acid contents of the silages were not significant (P>0.05). The pH, dry matter intake, digestible dry matter content and relative feed values of the experiment silages decreased with the addition of GBL (P
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UR  - https://doi.org/10.29278/azd.1378821
L1  - https://dergipark.org.tr/tr/download/article-file/3486778
ER  -