Comparative Analysis of Drying Techniques on the Chemical Composition and Feeding Value of Alfalfa

Öz

This study compared the effects of various drying techniques on the chemical composition and feeding value of alfalfa. The study consisted of two experiments.  In Experiment 1, samples were dried at 40 °C for 60 hours, 55 °C for 48 hours, 70 °C for 36 hours, and 85 °C for 24 hours without pre-drying. In Experiment 2, samples were subjected to either pre-drying (70 °C/80 min, 100 °C/60 min, or 130 °C/40 min) or freezing (-20 °C for 2 months) before being dried at 55 °C for 48 h, while the control group was directly dried at 55 °C for 48 h. In Experiment 1, samples dried at 70 °C resulted in higher concentrations of crude protein and non-structural carbohydrates, as well as greater in vitro digestibility and relative feed value. In Experiment 2, the control group yielded higher crude protein concentration, in vitro true dry matter digestibility, and neutral detergent fiber digestibility. Furthermore, the samples dried at 70 °C showed the highest non-structural carbohydrates and nitrogen-free extract, as well as the highest relative feed value among groups. As a result, drying at 70 °C without pre-drying can be an effective alternative way for preserving nutritional value compared to conventional drying methods. Conversely, pre-drying treatments at high temperatures (70–130 °C) or freezing samples at -20 °C before drying did not improve the nutritional value of alfalfa.

Anahtar Kelimeler

• Alfalfa hay
• digestibility
• drying procedures
• feeding value

Destekleyen Kurum

This research was funded by the Scientific and Technological Research Council of Türkiye (TÜBİTAK) under the Research Project Support Program for Undergraduate Students (2209-A). Additional funding was provided by the Burdur Mehmet Akif Ersoy University Scientific Research Projects Commission (1072-ÖDEP/3-25).

Etik Beyan

The study does not involve ethical concerns and does not require ethics committee approval.

Yoncanın Kimyasal Bileşimi ve Yem Değeri Üzerine Kurutma Tekniklerinin Karşılaştırmalı Analizi

Öz

Bu çalışmada, farklı kurutma tekniklerinin yoncanın kimyasal kompozisyonu ve yem değeri üzerindeki etkileri karşılaştırılmıştır. Çalışma iki denemeden oluşmuştur.  Deneme 1'de örnekler, ön kurutma yapılmaksızın önce 40 °C'de 60 saat, 55 °C'de 48 saat, 70 °C'de 36 saat ve 85 °C'de 24 saat kurutulmuştur. Deneme 2'de örnekler ön kurutmaya (70 °C/80 dk, 100 °C/60 dk veya 130 °C/40 dk) ya da dondurmaya (-20 °C'de 2 ay) tabi tutulduktan sonra 55 °C'de 48 saat kurutulmuş; kontrol grubu ise doğrudan 55 °C'de 48 saat kurutulmuştur. Deneme 1'de, 70 °C'de kurutulan örnekler, daha yüksek ham protein ve yapısal olmayan karbonhidrat konsantrasyonlarının yanı sıra daha yüksek in vitro sindirilebilirlik ve nispi yem değerleri göstermiştir. Deneme 2'de, kontrol grubu daha yüksek ham protein, in vitro kuru madde sindirilebilirliği ve nötral deterjan lif sindirilebilirliği sağlamıştır. Ayrıca, 70 °C'de kurutulan örnekler, gruplar arasında en yüksek nispi yem değerinin yanı sıra en yüksek yapısal olmayan karbonhidrat ve azotsuz öz madde seviyelerini sergilemiştir. Sonuç olarak, ön kurutma olmaksızın 70 °C'de kurutma, geleneksel kurutma yöntemlerine kıyasla besin değerini korumada etkili bir alternatif yol olabilir. Aksine, kurutma öncesi yüksek sıcaklıklarda (70–130 °C) ön kurutma işlemleri veya numunelerin -20°C'de dondurulması yoncanın besin madde değerini artırmamıştır.

Anahtar Kelimeler

• Kurutma prosedürleri
• sindirilebilirlik
• yem değeri
• yonca otu

Destekleyen Kurum

Bu araştırma, Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK) tarafından Üniversite Öğrencileri Araştırma Projeleri Destekleme Programı (2209-A) kapsamında desteklenmiştir. Burdur Mehmet Akif Ersoy Üniversitesi Bilimsel Araştırma Projeleri tarafından ek bütçe sağlanmıştır.

Etik Beyan

Bu çalışma etik kaygılar içermemektedir ve etik kurul onayına ihtiyaç duymamaktadır.

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