The Use of Shelf Life Ended Food as Alternative Feedstuff Sources in Ruminant Feeding
Öz
The aim of this study is to reveal the possibility of pasta, pudding, wafer meal, ice cream- bran mixture, vegetable and yoghurt soups after determining their crude nutrient components and in vitro metabolic energy values. Samples were for 24 hour incubation under in vitro conditions according to Hohenheim Futterwerter Test (HFT). The amount of total gas production was recorded at the 3rd, 6th, 9th, 12th, 24th, 48th, 72th and 96th hours. Digestible organic matter (DOM), metabolic energy (ME) and net energy lactation (NEL) ingredients were predicted according to total gas production (GP) at the 24th hour.
The GO differences among the samples were found statistically significant (P<0.05). When net GP amounts of the 24-hour-period were evaluated, the highest GP value was found out as 53.69 ml/ 200 mg DM in pasta, whereas the lowest value was found out as 25.76 ml/ 200 mg DM in ice-cream bran mixture. When DOM, ME, and NEL ingredients were calculated using GP amounts determined at the 24th hour, the highest value of DOM was found out (90.99) in pasta, the highest value of ME was found out in pasta (12.31 Mcal/kg KM), and the highest value of NEL was found out in wafer meal (8.73 MJ/kg KM).
Anahtar Kelimeler
Kaynakça
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