Effect of Solid State Fermentation on Meadow Grass Nutrient Content and Anti-Methanogenic Properties

Abstract

This study aimed to determine the effect on the feed value by three different fermentation of meadow grass. For this purpose, meadow grass was subjected to 30 days of fermentation with silage water (SS), whey (PAS) and PAS+SS (1:1) at 70% moisture content. Changes in chemical and in vitro gas production were determine by taking samples at 0, 15 and 30 days of fermentation. As a result of chemical analysis, while the crude ash content increased in SS fermentation in 30th day samples, decreased in PAS fermentation. The effect of fermentation on NDF and ADF contents was found significant in the 15th day samples. Considering the cellulose content, it increased in SS fermentation and decreased in PAS+SS fermentation. When the effect of fermentation on gas production was examined, it was determined that it decreased in SS fermentation compared to the 0th day samples, and decreased in the 30th day samples, although it increased in the 15th day samples in the PAS fermentation. While SS fermentation increased % methane production, PAS fermentation decreased net methane and % methane content. Fermentations carried out with SS and PAS had a positive effect on the true substrate digestibility, true dry matter digestion, partitioning factor, microbial protein yield and efficiency. Enteric methane, which is released during fermentation, is not desired by both environmentalists and animal nutritionists because it causes both global warming and energy loss of feed. Methane gas is the second gas that causes global warming after carbon dioxide gas. It was determined that SS fermentation increased the methane content and decreased in fermentations carried out with PAS and PAS+SS. As a result, it can be said that the content of meadow grass is improved as a result of solid state fermentation, especially PAS fermentation.

Keywords

• meadow grass
• in vitro gas production
• solid state fermentation
• methane
• microbial protein

Katı Faz Fermantasyonunun Çayır Otu Besin Madde İçeriği ve Anti-Metanojenik Özelliklerine Etkisi

Öz

Bu çalışmada, çayır otunun 3 farklı fermantasyona uğratılarak yem değeri üzerine olan etkisinin tespiti amaçlanmıştır. Bu amaç doğrultusunda çayır out; silaj suyu (SS), peynir altı suyu (PAS) ve PAS+SS (1:1) ile %70 nem içeriğinde 30 günlük fermantasyona tabi tutulmuştur. Fermantasyonun 0. 15. ve 30. günlerinde örnekler alınarak kimyasal ve in vitro gaz üretimindeki değişiklikler tespit edilmiştir. Kimyasal analiz sonucunda ham kül içeriği 30. gün örneklerde SS fermantasyonunda artarken, PAS fermantasyonunda azalmıştır. Fermantasyonun NDF ve ADF içerikleri üzerine etkisini 15. gün örneklerde önemli bulunmuştur. Selüloz içeriğine bakıldığında ise SS fermantasyonunda arttığı, PAS+SS fermantasyonunda ise azaldığı tespit edilmiştir. Fermantasyonun gaz üretimine etkisi incelendiğinde ise 0. gün örneklere göre SS fermantasyonunda azaldığı, PAS fermantasyonunda ise 15. gün örneklerinde artmasına rağmen 30. gün örneklerinde azaldığı saptanmıştır. SS fermantasyonu % metan üretimini artırırken, PAS fermantasyonu net metan ve % metan içeriğini azaltmıştır. SS ve PAS ile yürütülen fermantasyonların gerçek sindirim derecesi, gerçek sindirilebilir kuru madde, taksimat faktörü, mikrobiyal protein ve mikrobiyal protein sentezleme etkinliği üzerine pozitif etkisi olmuştur. Fermantasyon sırasında açığa çıkan enterik metan hem küresel ısınmaya hem de yemin enerji kaybına neden olmasından dolayı hem çevreciler ve hem de hayvan beslemeciler tarafından arzu edilmemektedir. Metan gazı karbondioksit gazından sonra küresel ısınmaya neden olan ikinci gazdır. SS fermantasyonun metan içeriğini artırdığı, PAS ve PAS+SS ile yürütülen fermantasyonlarda azaldığı saptanmıştır. Sonuç olarak, katı faz fermantasyonu ile özellikle de PAS fermantasyonu sonucunda çayır otunun içeriğinin iyileştiği söylenebilir.

Anahtar Kelimeler

• çayır otu
• in vitro gaz üretimi
• katı faz fermantasyon
• metan
• mikrobiyal protein

Kaynakça

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