Effect of Ensiling Rice Straw With Sodium Hydroxide and Lactobacillus plantarum Added Corn Silage and Sugar Beet Pulp on Nutritional Value and In Vitro Digestibility

Öz

This research was planned to determine the silage making ability and to investigate the effect of adding Corn Silage (CS) and Fresh Sugar Beet Pulp (FSBP) to rice straw on digestibility. Six main groups were created within the scope of this research. CS was used in 3 groups and FSBP was used in 3 groups. No additives were added to the control group. NaOH was added to a group containing CS and FSBP, and Lactobacillus plantarum (L. plantarum) was added to a group. The samples were left to ferment for 60 days. After fermentation, the groups were analyzed. The samples were then incubated in the Daisyıı incubator for 72 hours. After in vitro digestion, the same analyses were repeated on the samples to determine the in vitro digestion levels. It was observed that the addition of NaOH to the silage samples increased the Dry Matter (DM) digestibility. Crude protein (CP) digestibility was found to be higher in the groups containing FSBP, than in the groups containing CS. In vitro digestion experiments showed decreases in Neutral Detergent Fiber (NDF) and Acid Detergent Fiber (ADF) levels. It was observed that the highest NDF digestion occurred in the groups containing NaOH. In the study, it was observed that NDF and ADF digestion was higher in the FSBP groups. It was observed that rice straw had higher digestibility in the FSBP groups.

Anahtar Kelimeler

• In Vıtro Digestibility
• Lactobacillus plantarum
• Rice straw
• Silage
• Sodium Hydroxide

Destekleyen Kurum

Afyon Kocatepe University Scientific Project Research Coordination Unit (BAPK)

Proje Numarası

23-SAĞ.BİL.09

Sodyum Hidroksit ve Lactobacillus plantarum Eklenmiş Mısır Silajı ve Şeker Pancarı Posasıyla Pirinç Samanının Silolanmasının Besin Değeri ve İn Vitro Sindirilebilirlik Üzerine Etkisi

Öz

Bu araştırma, silaj olabilme kabiliyetini belirlemek ve pirinç samanına Mısır Silajı (MS) ve Yaş Şeker Pancarı Posası (YŞPP) ilavesinin sindirilebilirliğe etkisini araştırmak amacıyla planlanmıştır. Çalışma kapsamında 6 ana grup oluşturuldu. 3 grupta MS ve 3 grupta YŞPP kullanıldı. Kontrol gruplarına herhangi bir katkı maddesi eklenmedi. MS ve YŞPP içeren bir gruba NaOH, bir gruba ise Lactobacillus plantarum (L. plantarum) eklendi. Numuneler 60 gün süreyle fermente edilmeye bırakıldı. Fermantasyondan sonra gruplar analiz edildi. Daha sonra örnekler Daisyıı inkübatöründe 72 saat süreyle inkübe edildi. İn vitro sindirimden sonra, in vitro sindirim düzeylerini belirlemek amacıyla aynı analizler örnekler üzerinde tekrarlandı. Silaj örneklerine NaOH ilavesinin Kuru Madde (KM) sindirilebilirliğini artırdığı gözlemlendi. Ham protein (HP) sindirilebilirliğinin YŞPP içeren gruplarda MS içeren gruplara göre daha yüksek olduğu bulundu. İn vitro sindirim deneyleri, Nötr Deterjan Lif (NDF) ve Asit Deterjan Lif (ADF) düzeylerinde azalmalar olduğunu gösterdi. En yüksek NDF sindiriminin NaOH içeren gruplarda gerçekleştiği gözlendi. Çalışmada YŞPP gruplarında NDF ve ADF sindiriminin daha yüksek olduğu gözlendi. Pirinç samanının YŞPP gruplarında daha yüksek sindirilebilirliğe sahip olduğu gözlendi.

Anahtar Kelimeler

• In Vıtro sindirilebilirlik
• Lactobacillus plantarum
• Pirinç samanı
• Silaj
• Sodyum hidrooksit

Proje Numarası

23-SAĞ.BİL.09

Kaynakça

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