Effect of Oregano, Cumin and Cinnamon Essential Oils on Fermentation Quality in Alfalfa Silages

Yıl 2019, Cilt: 56 Sayı: 3, 367 - 373, 27.09.2019

Sibel Soycan Önenç , Firdevs Korkmaz Turgud

https://doi.org/10.20289/zfdergi.516234

Cited By: 4

Öz

Objective: The aim of this study was to determine the effects of the oregano (OEO), cumin (CEO) and cinnamon (CINEO) essential oils on fermentation quality, metabolic energy (ME) contents and relative feed value (RFV) of alfalfa silages.

Material and Methods: Alfalfa was harvested in the end of April, at the early bloom-stage, was wilted for 3 hours and chopped to approximately to a size of 2.0 cm. OEO, CEO and CINEO essential oils were added as additivies in an amount of 600 mg/kg wet chopped alfalfa, yet no additives were added to the control (CONT) group. The packages of silage were kept in a covered storage (18±4 °C) for 60 days for fermentation.

Results: The addition of cumin and cinnamon led to a significant increase in dry matter (DM) (P<0.05). The addition of essential oils at high level caused an increase in lactic acid (LA), while the amount of water soluble carbohydrate (WSC) decreased inversely correlated with LA (P<0.05). The treatment was increased lactic acid bacteria (LAB) numbers, and also caused a decrease in the number of yeast and mould at a significant level (P <0.05). All three essential oils led to a decrease in pH, the amount of weigth loss (WL) and ammonia nitrogen (NH3-N). In the cumin and cinnamon essential oil treatments increased amount of enzimatic solubility organic matter (ESOM) (P<0.05).

Conclusion: It was concluded that OEO, CEO and CINEO promote to increase LAB population. In addition, ME_ESOM content calculated through ESOM was increased in OEO and CINEO treatments.

Yonca Silajlarında Kekik, Kimyon ve Tarçın Uçucu Yağlarının Fermantasyon Kalitesine Etkisi

Öz

Amaç: Bu araştırmanın amacı kekik, kimyon ve tarçın uçucu yağlarının yonca silajlarının fermantasyon kalitesi, in vitro metabolik enerji (ME) içerikleri ve nispi yem değeri (NYD) üzerine etkilerini belirlemektir.

Materyal ve Metot: Araştırmada kullanılan yonca, nisan sonu çiçeklenme başlangıç döneminde hasad edilerek 3 saat süreyle soldurulmuş ve yaklaşık 2.0 cm boyutunda parçalanmıştır. Denemede, kontrol grubuna hiçbir uçucu yağ ilave edilmemiş, diğerlerine her bir uçucu yağdan 600 mg/kg düzeyinde ilave edilmiştir. Paketler kapalı bir depoda (18±4 °C) 60 gün boyunca fermantasyona bırakılmıştır.

Bulgular: Kimyon ve tarçın ilavesi, kuru maddede (KM) önemli bir artışa yol açtı (P <0.05).Uçucu yağların yüksek düzeyde eklenmesi, laktik asitte bir artışa neden olurken (P<0.05), suda çözülebilir karbonhidrat miktarı, laktik asit ile ters orantılı olarak azalmıştır. Muameleler laktik asit bakteri sayısını artırırken maya ve küf sayısında önemli bir düşüşe neden olmuştur (P <0.05). Kimyon ve tarçın uçucu yağ muamelelerinde enzimde çözünebilen organik madde miktarı (EÇOM) artmıştır (P <0.05).

Sonuç: Yapılan çalışmada kekik, kimyon ve tarçın uçucu yağlarının ilavesi laktik asit bakterilerinin gelişimini teşvik ettiği sonucuna varılmıştır. Ayrıca, kekik ve tarçın muamelelerinde enzimde çözünen organik madde miktarından hesaplanan ME_EÇOM içeriği artmıştır.

Anahtar Kelimeler

Alfalfa silage, oregano, cumin, cinnamon

Kaynakça

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