Türkiye’nin Akdeniz bölgesinde yetişen bazı baklagil ağaç yapraklarının yem değerleri ve in vitro fermentasyon özellikleri

Yıl 2020, Cilt: 7 Sayı: 4, 940 - 947, 20.10.2020

Atilla Başer Adem Kamalak

https://doi.org/10.30910/turkjans.734767

Cited By: 4

Öz

Bu çalışma, bazı baklagil ağaçlarından (Robinia pseudoecacia Umbracuifera, Robinia hispida, Robinia pseudoacacia, Albizia julibrissin, Leucaena leucocephala, Gleditsia triacanthos and Ceratonia silique) toplanan yapraklarının kompozisyonunu, sindirim derecesini ve in vitro gaz üretimini (GÜ), metan üretimini (MÜ) ve mikrobiyal protein (MP) üretimini belirlenmek için yapılmıştır. Fermentasyon parametreleri belirlemek için, yaprak örnekleri, in vitro GÜ tekniği kullanılarak rumen sıvısı ile anaerobik koşullar altında 39 °C de 24 saat boyunca inkübe edilmiştir. Veriler, tesadüf blokları deneme desenine göre tek yönlü varyans analizine tabi tutulmuştur. Baklagil ağaç yapraklarının ham protein içerikleri %8.43 ile 18.88 arasında değişmiş olup, en yüksek protein içeriğine pembe çiçekli akasya sahip olmuştur. Baklagil ağaç yapraklarının gaz üretimi, metan üretimi ve ME değerleri sırasıyla 51.00 ml ile 70.20 ml, 5.78 ml ile 10.47 ml, 5.69 MJ/kg ile 7.34 MJ/kg değerler arasında değişmiştir. Ağaç yapraklarının GSD %37.36 ile 65.25 arasında değişmiş olup en düşük keçiboynuzu yaprağında bulunurken en yüksek gülibrişim yaprağında bulunmuştur. Ağaç yapraklarının GSKM, PF, MP ve MPSE içerikleri sırasıyla 188.63 mg ile 329.92 mg, 3.61 ile 6.02, 73.79 g/KM ile 193.66 g/KM , %38.88 ile 63.25 arasında değişmiştir. Sonuç olarak, baklagil ağaç yapraklarının ruminant hayvanların yaşama ve verim payı protein ve metabolik enerji ihtiyacını karşılayacak potansiyele sahip olduğu belirlenmiştir.

Anahtar Kelimeler

Baklagil ağaç yaprağı, Beslenme değeri, gaz üretimi, metan üretimi, mikrobiyal protein

Destekleyen Kurum

Yok

Proje Numarası

Yok

Teşekkür

Yok

Kaynakça

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