Assessment of the Degradability of Various Soybean Products in Cows and Buffaloes Using In-Vitro and In-Situ Methods

Yıl 2025, Cilt: 18 Sayı: 4, 487 - 501, 24.12.2025

Ümit Özçınar , Eyup Eren Gultepe , İsmail Bayram

Öz

This study evaluated the in situ and in vitro degradability of three soybean products; soybean meal (SM), full-fat soybean (FFS) and soybean flakes (SF) using cannulated Brown Swiss cows and Crossbred female buffaloes. Samples of soybean products were incubated in nylon bags for 4, 8, 12, 16 and 24 hours in the rumen to determine the degradability of dry matter (DM), crude protein (CP), Ether Extract (EE) and organic matter (OM). In addition, in the second stage of the study, a Daisy incubator was used to determine the in vitro true digestibility of soybean products for 48 hours. In situ, 24-hour DM and CP digestibility in SM, CF digestibility in FFS, and OM were higher in SF at buffaloes. Buffaloes exhibited superior kinetic degradability in FFS, while cows showed better performance in SF. In vitro analysis using a Daisy incubator confirmed that, there were no notable species differences for FFS, but higher degradability for SM in cows and SF in buffaloes. In summary, in the rumen, cows showed faster initial DM degradability, while buffaloes had a higher rate in later stages, with buffaloes also excelling in CP digestibility and CF degradation of high-fat feeds.

Anahtar Kelimeler

Buffalo , Cattle , Daisy Incubator , Degradability , In-situ , Soybean

Etik Beyan

This research was conducted with the approval of Afyon Kocatepe University Animal Experiments Local Ethics Committee dated 03.05.2017 and numbered AKÜHADYEK-49533702/64.

Proje Numarası

17-SAĞ. BİL. 04

Teşekkür

This research was financially supported by Afyon Kocatepe University Scientific Research Projects Coordination Unit within the scope of project number 17-SAĞ. BİL. 04.

Farklı Soya Ürünlerinin İnekler ve Mandalarda In Vitro ve In Situ Teknikler Kullanılarak Yıkımlanabilirliğinin Değerlendirilmesi

Öz

Bu çalışmada, kanüllü Esmer İsviçre ırkı inekler ve melez dişi mandalar kullanılarak üç soya ürünü—soya küspesi (SM), tam yağlı soya (FFS) ve soya flake (SF)—üzerinde in situ ve in vitro yıkımlanabilirliği değerlendirilmiştir. Soya ürünleri örnekleri, kuru madde (KM), ham protein (HP), ham yağ (HY) ve organik madde (OM) yıkımlanabilirliğini belirlemek amacıyla rumende 4, 8, 12, 16 ve 24 saat süreyle naylon torbalarda inkübe edilmiştir. Çalışmanın ikinci aşamasında ise, Daisy inkübatör kullanılarak soya ürünlerinin in vitro yıkımlanabilirliği 48 saat boyunca ölçülmüştür. In situ denemede, 24 saatlik KM ve HP sindirilebilirliği SM’de, HY sindirilebilirliği FFS’de ve OM sindirilebilirliği SF’de mandalarda daha yüksek bulunmuştur. Mandalar FFS’de daha yüksek kinetik parçalanabilirlik sergilerken, inekler SF’de daha iyi performans göstermiştir. Daisy inkübatör kullanılarak yapılan in vitro analiz, FFS için türler arasında belirgin bir fark olmadığını doğrulamış; ancak SM’de ineklerde, SF’de ise mandalarda daha yüksek parçalanabilirlik gözlenmiştir. Özetle, rumende inekler başlangıçta daha hızlı KM parçalanabilirliği sergilerken, mandalar daha ileri aşamalarda daha yüksek parçalanma oranına ulaşmış, ayrıca HP sindirilebilirliği ve yüksek yağlı yemlerin HY parçalanmasında üstünlük göstermiştir.

Anahtar Kelimeler

Daisy inkübatör , In situ , Manda , Sığır , Soya , Yıkımlanabilirlik

Proje Numarası

17-SAĞ. BİL. 04

Kaynakça

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