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Farklı Sükroz Seviyeleri ve İnkubasyon Sürelerinde Hazırlanan Fermente Edilmiş Doğal Laktik Asit Sıvısının Yonca Silajı Kalitesine Etkisi

Yıl 2019, Cilt: 8 Sayı: 1, 44 - 51, 01.07.2019
https://doi.org/10.31196/huvfd.590934

Öz

Bu çalışmada, değişik seviyelerde sükroz ilavesi
(%1, %3, %5, %10) ve farklı inkübasyon süreleri (48, 72 ve 96 saat 30oC’de)
sonrasında farklı sürelerde (taze, 15, 30, 45 ve 60 gün) oda ısısında (25oC)
depolanan fermente edilmiş doğal laktik asit sıvılarının; toplam laktik asit
bakteri sayısı, bakteri türü ile yonca bitkisinden hazırlanan silajların
fermantasyon kalitesi üzerine etkilerinin belirlenmesi amaçlanmıştır. Fermente
edilmiş doğal laktik asit sıvılarında oluşan laktik asit bakteri kolonilerinden
tesadüfî olarak seçilenlerde, oda ısısında depolama süresinin uzamasına bağlı
olarak Lb. Plantarum hâkim bakteri
türü olarak görülmüştür. Genel olarak her bir inkübasyon süresi (48, 72 ve 96
saat) için, taze olarak hazırlanan sıvılar hariç tüm depolama sürelerinde (15,
30, 45 ve 60 gün) %1 sükroz ilavesi ile hazırlanan fermente edilmiş laktik asit
sıvılarında toplam laktik asit bakteri sayısı en yüksek bulunmuştur
(P<0.001). Çalışmada %1 düzeyinde sükroz ilave edilerek 48 saat inkübasyon
sonrası elde edilen taze (PFJ-T), 15 (PFJ-15) ve 30 (PFJ-30) gün depolanan
fermente edilmiş laktik asit sıvılarının %0,1 (w/v) oranında taze yonca (Medicago sativa) bitkisine ilave
edilmesiyle hazırlanan silajların pH, amonyak azotu, asetik asit değerleri
azalırken, laktik asit değerleri ise artmıştır (P<0.001). Sonuç olarak %1
düzeyinde sükroz ilavesi ile 48 saat inkübasyon sonrasında taze ve değişik
sürelerde (15 ve 30 gün) oda ısısında (25oC) depolanan laktik asit
sıvılarında; laktik asit bakteri sayısının arttığı ve bu katkıların yonca
silajlarının kalitelerini yükselttiği görülmüştür.

Kaynakça

  • AOAC, 1990: Association of Official Methods of Analysis. Vol. I. 15th ed. Association of Official Analytical Chemists, Arlington, VA, USA.
  • AOAC, 2005: Association of Official Analytical Chemistry Official Methods of Analysis of AOAC. International, 18th ed. Association of Official Analytical Chemists, Washington DC, USA.
  • Bai CS, Zhang RZ, Jiang C, Yan R, Han JG, Zhu Y, Zhang YJ, 2011: Characterization of carbohydrate fractions and fermentation quality in ensiled alfalfa treated with different additives. Afr J Biotechnol,10(48), 9958-9968.
  • Bergqvist SW, Sandberg AS, Carlsson NG, Andlid T, 2005: Improved iron solubility in carrot juice fermented by homo and heterofermentative lactic acid bacteria. Food Microbiol, 22, 53-61.
  • Cao LM, Goto M, Karita S, Yamamoto Y, Mizutani M, Deguchi Y, Urakawa S, Maekawa Y, Yamamoto Y, Masuko T, 2002a: Effect of fermented juice of epiphytic lactic acid bacteria on the fermentation quality of alfalfa (Medicago sativa) silage and its energy and nitrogen utilization by dry cows. Grassl Sci, 48, 227-235.
  • Cao LM, Goto M, Ohshima M, 2002b: Variations in the fermentation characteristics of alfalfa silage of different harvest times as treated with fermented juice of epiphytic lactic acid bacteria. Grassl Sci, 47, 583-587.
  • Carpintero CM, Henderson AR, McDonald P, 1979: The effect of some pre-treatments on proteolysis during the ensiling of herbage. Grass Forage Sci, 34, 311-315.
  • Chamberlain AT, Wilkinson JM, 1996: Feeding the dairy cow. Part One: Feeds. Chalcombe Publications, Painshall, Church Lane, Welton, Lincoln. LN2 3 LT, UK, pp:19.
  • Charteris WP, Kelly PM, Morelli L, Collins JK, 2001: Quality control lactobacillus strains for use with the API 50CH and API ZYM Systems at 37°C. J Basic Microbiol, 41(5), 241-251.
  • Davies DR, Merry RJ, Williams AP, Bakewell EL, Leemans DK, Tweed JKS, 1998: Proteolysis during ensilage of forages varying in soluble sugar content. J Dairy Sci, 81, 444-453.
  • Denek N, Can A, Avcı M, Aksu T, 2012: The effect of fresh and frozen pre-fermented juice on the fermentation quality of alfalfa silage. Kafkas Univ Vet Fak Derg, 18(5), 785-790.
  • Denek N, Can A, Avci M, Aksu T, Durmaz H, 2011: The effect of molasses based pre-fermented juice on the fermentation quality of first cut lucerne silage. Grass Forage Sci, 66, 243-250.
  • Harris LJ, 1998: The Microbiology of Vegetable Fermentations, (Wood BJB, editor), Microbiology of Fermented Foods, Blackie Academic and Professional. London, UK, pp:45-72.
  • Henderson AR, McDonald P, Anderson D, 1982: The effect of a cellulase preparation derived from Tricoderma viride on the chemical changes during the ensilage of grass, lucerne and clover. J Sci Food Agric, 33, 16-20.
  • İç E, Özçelik F, 1995: Hıyar turşusu fermentasyonunda görülen mikroorganizmalar. Gıda, 20(3), 173-178.
  • Kung L, Shaver R, 2001: Interpretation and use of silage fermentation analysis reports. Universty of Wisconsin Extension publication. Focus on Forage 3, 1-5.
  • Kung JRL, 2010: Understanding the biology of silage preservation maximize quality and protect the enverioment. Proceedings. California Alfalfa-Forage Symposium and Corn/Cereal Silage Conference. Visalia, CA, USA, pp: 41-54.
  • Kung LJR, Tung RS, Maciorowski KG, Buffum K, Knutsen K, Aimutis WR, 1991: Effect of plant cell-wall-degrading enzymes and lactic acid bacteria on silage fermentation and composition. J Dairy Sci, 74, 4284-4296.
  • Kung JRL, 2008: Silage fermentation end products and microbial populatalions: Their relationships to silage quality and animal productivity. Annual Conference of the American Asssociation of Bovine Practitioners. Charlotte, NC, USA, pp:25-27.
  • Lin C, Bolsen KK, Brent BE, Fung DYC, 1992: Epiphytic lactic acid bacteria succession during the pre-ensiling and ensiling periods of alfalfa and maize. J Appl Bacteriol, 73, 375-387.
  • Masuko T, Hariyama Y, Takahashi Y, Cao LM, Goto M, Ohshima M, 2002: Effect of addition of fermented juice of epiphytic lactic acid bacteria prepared from timothy and orchardgrass on fermentation quality of silages. Grassl Sci, 48, 120-125.
  • McDonald P, Henderson AR, Heron SJE, 1991: The Biochemistry of Silage (2nd ed.). Part two: Silage additives. Chalcombe Publ., Churchiane, Kingston, Canterbury, Kent, UK, pp:340.
  • MEGEP, 2006: Mesleki Eğitim ve Öğretim Sisteminin Güçlendirilmesi Projesi. Gıda Teknolojisi, Genel Mikrobiyoloji Ders notları. TC MEB Yayınları, sayfa, 15-16, Ankara.
  • Menke KH, Raab L, Salewski A, Steingass H, Fritz D, Schneider W, 1988: Estimation of the energetic feed value obtained from chemical analysis and in vitro gas production using rumen fluid. Anim Res Develop, 28, 7-55.
  • Menke KH, Raab L, Salewski A, Steingass H, Fritz D, Schneider W, 1979: The estimation of the digestibility and metabolizable energy content of ruminant feeding stuffs from the gas production when they are incubated with rumen liquor in vitro. J Agric Sci Camb, 93, 217-222.
  • Muck RE, Filya I, Contreras Govea FE, 2007: Inoculant effects on alfalfa silage: In vitro gas and volatile fatty acid production. J Dairy Sci, 90, 5115-5125.
  • Muck RE, 1989: Effect of inoculation level on alfalfa silage quality. Am Soc Agric Eng, 32, 1153-1158.
  • Nigatu A, Ahrne S, Molin G, 2000: Temperature-Dependent Variation in API 50 CH Fermentation Profiles of Lactobacillus Species. Current Microbiology, 41, 21-26.
  • Nishino N, Uchida S, 1999: Laboratory evaluation of previously fermented juice as a fermentation stimulant for lucerne silage. J Sci Food Agric, 79, 1285-1288.
  • Ohshima M, Cao LM, Kimura E, Yokota HO, 1997a: Influence of addition of previously fermented juice to alfalfa ensiled at different moisture contents. Grassl Sci, 43, 56-58.
  • Ohshima M, Kimura E, Yokota HO, 1997b: A method of making good quality silage from direct cut alfalfa by spraying previously fermented juice. Anim Feed Sci Tech, 66, 129-137.
  • Pitt RE, 1990: The probability of inoculant effectiveness in alfalfa silages. Am Soc Agric Eng, 33, 1771-1778.
  • Polan CE, Stieve DE, Garrett JL, 1998: Protein preservation and ruminal degradation of ensiled forage treated with heat, formic acid, ammonia, or microbial inoculant. J Dairy Sci, 81, 765-776.
  • Rotz CA, Abrams SM, 1988: Losses and quality changes during alfalfa hay harvest and storage. Am Soc Agric Eng, 31, 350-355.
  • Spoelstra, SF, Hindle VA, 1989: Influence of wilting on chemical and microbiological parameters of grass relevant to ensiling. Neth J Agri Sci, 37, 355-364.
  • SPSS, 1991: Inc. Statistical package for the social sciences (SPSS/PC+). Chicago, IL, USA.
  • Suzuki M, Lund CW, 1980: Improved gas liquid chromatography for simultaneous determination of volatile fatty acids and lactic acid in silage. J Agric Food Chem, 28, 1040-1041.
  • Van Soest PJ, Robertson JB, Lewis BA, 1991: Methods of dietary fiber, neutral detergent fiber and nonstarch polysaccharides in relation to animal nutrition. J Dairy Sci, 74, 3583-3597.
  • Wang J, Wang JQ, Zhou H, Feng T, 2009: Effects of addition of previously fermented juice prepared from alfalfa on fermentation quality and protein degradation of alfalfa silage. Anim Feed Sci Tech, 151, 280-290.
  • Weinberg ZG, Ashbell G, Azrieli A, 1988: The effect of applying lactic bacteriain ensiling on the chemical and microbiological composition of vetch, wheat and alfalfa silages. J Appl Bacteriol, 64, 1-8.
  • Winters AL, Cockburn JE, Dhanoa MS, Merry RJ, 2000: Effects of lactic acid bacteria in inoculants on changes in amino acid composition during ensilage of sterile and non-sterile ryegrass. J Appl Microbiol, 89, 442-451.
  • Woolford MK, 1984: The Silage Fermentation. Marcel Dekker, Inc., New York. NY, USA.

The Effect of Fermented Lactic Acid Juice Prepared with Different Levels of Sucrose and Incubation Times on the Alfalfa Silage Quality

Yıl 2019, Cilt: 8 Sayı: 1, 44 - 51, 01.07.2019
https://doi.org/10.31196/huvfd.590934

Öz

This study aimed to investigate the effect of
fermented lactic acid juice prepared with different levels of sucrose (1%, 3%,
5% and 10%, w/v), different incubation times (48, 72 and 96 hour) and different
storage times (fresh, 15, 30, 45 and 60 days) on the total lactic acid bacteria count, bacteria species and
alfalfa silage fermentation quality. Lb.
Plantarum
was determined as the dominant
species among the randomly selected colonies of lactic acid bacteria collected
from
fermented lactic acid bacteria juice
depending on the storage period. In general, total lactic acid bacteria count
was highest in those juice samples prepared with addition of 1% sucrose
at
all storage times (15, 30, 45 and 60 days) and all incubation periods (48, 72
and 96 hours) except for freshly prepared fermented lactic acid bacteria juice (P<0.001). Fermented lactic acid juice was
added at 0.1% (w/v) level to fresh alfalfa (Medicago
sativa
) silage material fresh (PFJ-T), 15 (PFJ-15) and 30 (PFJ-30) days
stored at room temperature (25oC) afterwards incubation for 48 hours
by adding 1% sucrose group. In this study, silage pH, ammonia nitrogen, acetic
acid values were decreased and lactic acid value was increased by addition of
fermented lactic acid juice prepared 48 hours incubation time and with 1%
sucrose added fresh (PFJ-F), stored at 15 (PFJ-15) and 30 (PFJ-30) days at room
temperature (P<0.001). As a result, use of fermented lactic acid juice
prepared at 48 hours incubation time and with 1% sucrose added fresh (PFJ-F),
stored for 15 (PFJ-15) and 30 (PFJ-30) days at room temperature increased total
lactic acid bacteria count and alfalfa silage quality.

Kaynakça

  • AOAC, 1990: Association of Official Methods of Analysis. Vol. I. 15th ed. Association of Official Analytical Chemists, Arlington, VA, USA.
  • AOAC, 2005: Association of Official Analytical Chemistry Official Methods of Analysis of AOAC. International, 18th ed. Association of Official Analytical Chemists, Washington DC, USA.
  • Bai CS, Zhang RZ, Jiang C, Yan R, Han JG, Zhu Y, Zhang YJ, 2011: Characterization of carbohydrate fractions and fermentation quality in ensiled alfalfa treated with different additives. Afr J Biotechnol,10(48), 9958-9968.
  • Bergqvist SW, Sandberg AS, Carlsson NG, Andlid T, 2005: Improved iron solubility in carrot juice fermented by homo and heterofermentative lactic acid bacteria. Food Microbiol, 22, 53-61.
  • Cao LM, Goto M, Karita S, Yamamoto Y, Mizutani M, Deguchi Y, Urakawa S, Maekawa Y, Yamamoto Y, Masuko T, 2002a: Effect of fermented juice of epiphytic lactic acid bacteria on the fermentation quality of alfalfa (Medicago sativa) silage and its energy and nitrogen utilization by dry cows. Grassl Sci, 48, 227-235.
  • Cao LM, Goto M, Ohshima M, 2002b: Variations in the fermentation characteristics of alfalfa silage of different harvest times as treated with fermented juice of epiphytic lactic acid bacteria. Grassl Sci, 47, 583-587.
  • Carpintero CM, Henderson AR, McDonald P, 1979: The effect of some pre-treatments on proteolysis during the ensiling of herbage. Grass Forage Sci, 34, 311-315.
  • Chamberlain AT, Wilkinson JM, 1996: Feeding the dairy cow. Part One: Feeds. Chalcombe Publications, Painshall, Church Lane, Welton, Lincoln. LN2 3 LT, UK, pp:19.
  • Charteris WP, Kelly PM, Morelli L, Collins JK, 2001: Quality control lactobacillus strains for use with the API 50CH and API ZYM Systems at 37°C. J Basic Microbiol, 41(5), 241-251.
  • Davies DR, Merry RJ, Williams AP, Bakewell EL, Leemans DK, Tweed JKS, 1998: Proteolysis during ensilage of forages varying in soluble sugar content. J Dairy Sci, 81, 444-453.
  • Denek N, Can A, Avcı M, Aksu T, 2012: The effect of fresh and frozen pre-fermented juice on the fermentation quality of alfalfa silage. Kafkas Univ Vet Fak Derg, 18(5), 785-790.
  • Denek N, Can A, Avci M, Aksu T, Durmaz H, 2011: The effect of molasses based pre-fermented juice on the fermentation quality of first cut lucerne silage. Grass Forage Sci, 66, 243-250.
  • Harris LJ, 1998: The Microbiology of Vegetable Fermentations, (Wood BJB, editor), Microbiology of Fermented Foods, Blackie Academic and Professional. London, UK, pp:45-72.
  • Henderson AR, McDonald P, Anderson D, 1982: The effect of a cellulase preparation derived from Tricoderma viride on the chemical changes during the ensilage of grass, lucerne and clover. J Sci Food Agric, 33, 16-20.
  • İç E, Özçelik F, 1995: Hıyar turşusu fermentasyonunda görülen mikroorganizmalar. Gıda, 20(3), 173-178.
  • Kung L, Shaver R, 2001: Interpretation and use of silage fermentation analysis reports. Universty of Wisconsin Extension publication. Focus on Forage 3, 1-5.
  • Kung JRL, 2010: Understanding the biology of silage preservation maximize quality and protect the enverioment. Proceedings. California Alfalfa-Forage Symposium and Corn/Cereal Silage Conference. Visalia, CA, USA, pp: 41-54.
  • Kung LJR, Tung RS, Maciorowski KG, Buffum K, Knutsen K, Aimutis WR, 1991: Effect of plant cell-wall-degrading enzymes and lactic acid bacteria on silage fermentation and composition. J Dairy Sci, 74, 4284-4296.
  • Kung JRL, 2008: Silage fermentation end products and microbial populatalions: Their relationships to silage quality and animal productivity. Annual Conference of the American Asssociation of Bovine Practitioners. Charlotte, NC, USA, pp:25-27.
  • Lin C, Bolsen KK, Brent BE, Fung DYC, 1992: Epiphytic lactic acid bacteria succession during the pre-ensiling and ensiling periods of alfalfa and maize. J Appl Bacteriol, 73, 375-387.
  • Masuko T, Hariyama Y, Takahashi Y, Cao LM, Goto M, Ohshima M, 2002: Effect of addition of fermented juice of epiphytic lactic acid bacteria prepared from timothy and orchardgrass on fermentation quality of silages. Grassl Sci, 48, 120-125.
  • McDonald P, Henderson AR, Heron SJE, 1991: The Biochemistry of Silage (2nd ed.). Part two: Silage additives. Chalcombe Publ., Churchiane, Kingston, Canterbury, Kent, UK, pp:340.
  • MEGEP, 2006: Mesleki Eğitim ve Öğretim Sisteminin Güçlendirilmesi Projesi. Gıda Teknolojisi, Genel Mikrobiyoloji Ders notları. TC MEB Yayınları, sayfa, 15-16, Ankara.
  • Menke KH, Raab L, Salewski A, Steingass H, Fritz D, Schneider W, 1988: Estimation of the energetic feed value obtained from chemical analysis and in vitro gas production using rumen fluid. Anim Res Develop, 28, 7-55.
  • Menke KH, Raab L, Salewski A, Steingass H, Fritz D, Schneider W, 1979: The estimation of the digestibility and metabolizable energy content of ruminant feeding stuffs from the gas production when they are incubated with rumen liquor in vitro. J Agric Sci Camb, 93, 217-222.
  • Muck RE, Filya I, Contreras Govea FE, 2007: Inoculant effects on alfalfa silage: In vitro gas and volatile fatty acid production. J Dairy Sci, 90, 5115-5125.
  • Muck RE, 1989: Effect of inoculation level on alfalfa silage quality. Am Soc Agric Eng, 32, 1153-1158.
  • Nigatu A, Ahrne S, Molin G, 2000: Temperature-Dependent Variation in API 50 CH Fermentation Profiles of Lactobacillus Species. Current Microbiology, 41, 21-26.
  • Nishino N, Uchida S, 1999: Laboratory evaluation of previously fermented juice as a fermentation stimulant for lucerne silage. J Sci Food Agric, 79, 1285-1288.
  • Ohshima M, Cao LM, Kimura E, Yokota HO, 1997a: Influence of addition of previously fermented juice to alfalfa ensiled at different moisture contents. Grassl Sci, 43, 56-58.
  • Ohshima M, Kimura E, Yokota HO, 1997b: A method of making good quality silage from direct cut alfalfa by spraying previously fermented juice. Anim Feed Sci Tech, 66, 129-137.
  • Pitt RE, 1990: The probability of inoculant effectiveness in alfalfa silages. Am Soc Agric Eng, 33, 1771-1778.
  • Polan CE, Stieve DE, Garrett JL, 1998: Protein preservation and ruminal degradation of ensiled forage treated with heat, formic acid, ammonia, or microbial inoculant. J Dairy Sci, 81, 765-776.
  • Rotz CA, Abrams SM, 1988: Losses and quality changes during alfalfa hay harvest and storage. Am Soc Agric Eng, 31, 350-355.
  • Spoelstra, SF, Hindle VA, 1989: Influence of wilting on chemical and microbiological parameters of grass relevant to ensiling. Neth J Agri Sci, 37, 355-364.
  • SPSS, 1991: Inc. Statistical package for the social sciences (SPSS/PC+). Chicago, IL, USA.
  • Suzuki M, Lund CW, 1980: Improved gas liquid chromatography for simultaneous determination of volatile fatty acids and lactic acid in silage. J Agric Food Chem, 28, 1040-1041.
  • Van Soest PJ, Robertson JB, Lewis BA, 1991: Methods of dietary fiber, neutral detergent fiber and nonstarch polysaccharides in relation to animal nutrition. J Dairy Sci, 74, 3583-3597.
  • Wang J, Wang JQ, Zhou H, Feng T, 2009: Effects of addition of previously fermented juice prepared from alfalfa on fermentation quality and protein degradation of alfalfa silage. Anim Feed Sci Tech, 151, 280-290.
  • Weinberg ZG, Ashbell G, Azrieli A, 1988: The effect of applying lactic bacteriain ensiling on the chemical and microbiological composition of vetch, wheat and alfalfa silages. J Appl Bacteriol, 64, 1-8.
  • Winters AL, Cockburn JE, Dhanoa MS, Merry RJ, 2000: Effects of lactic acid bacteria in inoculants on changes in amino acid composition during ensilage of sterile and non-sterile ryegrass. J Appl Microbiol, 89, 442-451.
  • Woolford MK, 1984: The Silage Fermentation. Marcel Dekker, Inc., New York. NY, USA.
Toplam 42 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Araştıma
Yazarlar

Sadık Serkan Aydın Bu kişi benim

Nihat Denek

Yayımlanma Tarihi 1 Temmuz 2019
Gönderilme Tarihi 23 Ocak 2019
Kabul Tarihi 31 Mayıs 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 8 Sayı: 1

Kaynak Göster

APA Aydın, S. S., & Denek, N. (2019). Farklı Sükroz Seviyeleri ve İnkubasyon Sürelerinde Hazırlanan Fermente Edilmiş Doğal Laktik Asit Sıvısının Yonca Silajı Kalitesine Etkisi. Harran Üniversitesi Veteriner Fakültesi Dergisi, 8(1), 44-51. https://doi.org/10.31196/huvfd.590934
AMA Aydın SS, Denek N. Farklı Sükroz Seviyeleri ve İnkubasyon Sürelerinde Hazırlanan Fermente Edilmiş Doğal Laktik Asit Sıvısının Yonca Silajı Kalitesine Etkisi. Harran Univ Vet Fak Derg. Temmuz 2019;8(1):44-51. doi:10.31196/huvfd.590934
Chicago Aydın, Sadık Serkan, ve Nihat Denek. “Farklı Sükroz Seviyeleri Ve İnkubasyon Sürelerinde Hazırlanan Fermente Edilmiş Doğal Laktik Asit Sıvısının Yonca Silajı Kalitesine Etkisi”. Harran Üniversitesi Veteriner Fakültesi Dergisi 8, sy. 1 (Temmuz 2019): 44-51. https://doi.org/10.31196/huvfd.590934.
EndNote Aydın SS, Denek N (01 Temmuz 2019) Farklı Sükroz Seviyeleri ve İnkubasyon Sürelerinde Hazırlanan Fermente Edilmiş Doğal Laktik Asit Sıvısının Yonca Silajı Kalitesine Etkisi. Harran Üniversitesi Veteriner Fakültesi Dergisi 8 1 44–51.
IEEE S. S. Aydın ve N. Denek, “Farklı Sükroz Seviyeleri ve İnkubasyon Sürelerinde Hazırlanan Fermente Edilmiş Doğal Laktik Asit Sıvısının Yonca Silajı Kalitesine Etkisi”, Harran Univ Vet Fak Derg, c. 8, sy. 1, ss. 44–51, 2019, doi: 10.31196/huvfd.590934.
ISNAD Aydın, Sadık Serkan - Denek, Nihat. “Farklı Sükroz Seviyeleri Ve İnkubasyon Sürelerinde Hazırlanan Fermente Edilmiş Doğal Laktik Asit Sıvısının Yonca Silajı Kalitesine Etkisi”. Harran Üniversitesi Veteriner Fakültesi Dergisi 8/1 (Temmuz 2019), 44-51. https://doi.org/10.31196/huvfd.590934.
JAMA Aydın SS, Denek N. Farklı Sükroz Seviyeleri ve İnkubasyon Sürelerinde Hazırlanan Fermente Edilmiş Doğal Laktik Asit Sıvısının Yonca Silajı Kalitesine Etkisi. Harran Univ Vet Fak Derg. 2019;8:44–51.
MLA Aydın, Sadık Serkan ve Nihat Denek. “Farklı Sükroz Seviyeleri Ve İnkubasyon Sürelerinde Hazırlanan Fermente Edilmiş Doğal Laktik Asit Sıvısının Yonca Silajı Kalitesine Etkisi”. Harran Üniversitesi Veteriner Fakültesi Dergisi, c. 8, sy. 1, 2019, ss. 44-51, doi:10.31196/huvfd.590934.
Vancouver Aydın SS, Denek N. Farklı Sükroz Seviyeleri ve İnkubasyon Sürelerinde Hazırlanan Fermente Edilmiş Doğal Laktik Asit Sıvısının Yonca Silajı Kalitesine Etkisi. Harran Univ Vet Fak Derg. 2019;8(1):44-51.