Nutritive Value and Ruminal Degradation Characteristics of Olive Leaves as Pruning Residues in Antalya Province: An Assessment Using In Vitro Fermentation and In Situ Nylon Bag Techniques

Zekeriya Safa İnanç; Nazlı Kuş; Battal Yılmaz; Oğuzhan Kahraman; Huzur Derya Arık

doi:10.18016/ksutarimdoga.vi.1949106

TR EN

Antalya İlinde Budama Artığı Olarak Zeytin Yapraklarının Besin Değeri ve Rumen Parçalanma Özellikleri: In Vitro Fermantasyon ve In Situ Naylon Torba Teknikleri Kullanılarak Yapılan Bir Değerlendirme

Abstract

Bu araştırma, Antalya’nın altı ilçesinden (Aksu, Döşemealtı, Kaş, Kumluca, Elmalı ve Gazipaşa) budama sonrası toplanan zeytin yapraklarının besin değerini ve rumen fermantasyon özelliklerini belirlemek amacıyla yürütülmüştür. Yaprak örnekleri 60 °C’de etüvde kurutulmuş ve 1 mm’lik elekten geçirilmiştir. Kuru madde (KM), ham protein (HP), ham yağ (HY), ham selüloz (HS), nötr deterjan lif (NDF), asit deterjan lif (ADF) ve asit deterjan lignin (ADL) içerikleri standart yöntemlerle belirlenmiştir. Kümülatif in vitro gaz üretimi, rumen fistüllü Holstein ineklerden alınan rumen sıvısı kullanılarak yarı otomatik basınç transdüktör sistemiyle 3, 6, 12, 24 ve 48. saatlerde kaydedilmiştir. In situ rumen kaybolması, fistüllü iki inekte 48 sa inkübasyonda polyester torba yöntemiyle belirlenmiştir. NDF, ADL ve kül içerikleri ilçeler arasında önemli düzeyde farklılık göstermiştir (p < .05). Kümülatif gaz hacmi inkübasyon süresiyle artmış; 6, 12 ve 24. saatlerde ilçeler arasındaki farklar önemli bulunmuştur (p < .05). 48 sa in situ kuru madde kaybolması %52.02 (Kumluca) ile %63.57 (Kaş), NDF kaybolması ise %37.72 (Kumluca) ile %51.10 (Kaş) arasında değişmiştir. In vitro ve in situ parametreler arasında güçlü pozitif ilişkiler tespit edilmiştir (r = .782–.876; p < .01). Bu bulgular, gaz üretimi ile rumen parçalanması arasındaki güçlü ilişkiyi ortaya koymakta ve zeytin yapraklarının besin değerinin coğrafi kökene göre değiştiğini göstermektedir. Zeytin yaprakları ruminant rasyonlarında tamamlayıcı bir kaba yem kaynağı olarak değerlendirilebilir; ancak en uygun katım düzeyi doz-yanıt denemeleriyle belirlenmeli ve sindirilebilirliğin coğrafi kökene göre değişebileceği göz ardı edilmemelidir.

Keywords

Supporting Institution

TÜBİTAK

Project Number

This study was supported by TÜBİTAK within the scope of the 2209-A Undergraduate Research Projects Support Programme (project number 1919B012105285).

Ethical Statement

Tüm hayvan deneyleri, Selçuk Üniversitesi Yerel Hayvan Deneyleri Etik Kurulu tarafından resmen onaylanmıştır (Onay No: 2022/64, Tarih: 02.06.2022).

Thanks

Selçuk üniversitesi Veteriner Fakültesi Hayvan Besleme ve Beslenme Hastalıkları çalışanlarına Teşekkür ederiz.

Nutritive Value and Ruminal Degradation Characteristics of Olive Leaves as Pruning Residues in Antalya Province: An Assessment Using In Vitro Fermentation and In Situ Nylon Bag Techniques

Abstract

This study aimed to determine the nutritive value and ruminal fermentation characteristics of olive leaves collected after pruning from six districts of Antalya province (Aksu, Döşemealtı, Kaş, Kumluca, Elmalı and Gazipaşa). Leaf samples were oven-dried at 60 °C and ground through a 1 mm sieve. Dry matter (DM), crude protein (CP), ether extract (EE), crude fibre (CF), neutral detergent fibre (NDF), acid detergent fibre (ADF) and acid detergent lignin (ADL) were determined by standard methods. Cumulative in vitro gas production was recorded at 3, 6, 12, 24 and 48 h with a semi-automated pressure transducer system, using rumen fluid from cannulated Holstein cows. In situ ruminal disappearance was measured by the polyester bag technique at 48 h in two cannulated cows. NDF, ADL and ash contents differed significantly among districts (p < .05). Cumulative gas volume increased with incubation time, and districts differed significantly at 6, 12 and 24 h (p < .05). At 48 h, in situ DM disappearance ranged from 52.02% (Kumluca) to 63.57% (Kaş) and NDF disappearance from 37.72% (Kumluca) to 51.10% (Kaş). Strong positive correlations were found between in vitro and in situ parameters (r = .782–.876; p < .01). Thus, gas production is closely related to ruminal degradation, and the nutritive value of olive leaves varies with geographical origin. Olive leaves have potential as a supplementary roughage for ruminants, but the optimum dietary inclusion level must be established in dose–response trials, and digestibility varies with geographical origin.

Keywords

Supporting Institution

TÜBİTAK

Project Number

This study was supported by TÜBİTAK within the scope of the 2209-A Undergraduate Research Projects Support Programme (project number 1919B012105285).

Ethical Statement

All animal procedures were formally approved by the Selçuk University Local Ethics Committee for Animal Experiments (Approval No.: 2022/64, Date: 02.06.2022).

Thanks

We would like to thank the staff of the Animal Nutrition and Nutritional Diseases Department at Selçuk University Faculty of Veterinary Medicine.

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Details

Primary Language

English

Subjects

Animal Feeding

Journal Section

Research Article

Authors

Zekeriya Safa İnanç ^*
0000-0003-0832-9209
Türkiye

Nazlı Kuş
0009-0006-8323-5279
Türkiye

Battal Yılmaz
0009-0008-8111-1840
Türkiye

Oğuzhan Kahraman
0000-0002-9315-5276
Türkiye

Huzur Derya Arık
0000-0002-4046-9386
Türkiye

Early Pub Date

November 7, 2026

Publication Date

-

Submission Date

May 11, 2026

Acceptance Date

July 9, 2026

Published in Issue

Year 2026 Number: Advanced Online Publication

DOI

https://doi.org/10.18016/ksutarimdoga.vi.1949106

IZ

https://izlik.org/JA93LM83BL

Cite

RIS / Bibtex

APA

İnanç, Z. S., Kuş, N., Yılmaz, B., Kahraman, O., & Arık, H. D. (2026). Nutritive Value and Ruminal Degradation Characteristics of Olive Leaves as Pruning Residues in Antalya Province: An Assessment Using In Vitro Fermentation and In Situ Nylon Bag Techniques. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, Advanced Online Publication. https://doi.org/10.18016/ksutarimdoga.vi.1949106

AMA

1.İnanç ZS, Kuş N, Yılmaz B, Kahraman O, Arık HD. Nutritive Value and Ruminal Degradation Characteristics of Olive Leaves as Pruning Residues in Antalya Province: An Assessment Using In Vitro Fermentation and In Situ Nylon Bag Techniques. KSU J. Agric Nat. 2026;(Advanced Online Publication). doi:10.18016/ksutarimdoga.vi.1949106

Chicago

İnanç, Zekeriya Safa, Nazlı Kuş, Battal Yılmaz, Oğuzhan Kahraman, and Huzur Derya Arık. 2026. “Nutritive Value and Ruminal Degradation Characteristics of Olive Leaves As Pruning Residues in Antalya Province: An Assessment Using In Vitro Fermentation and In Situ Nylon Bag Techniques”. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, no. Advanced Online Publication. https://doi.org/10.18016/ksutarimdoga.vi.1949106.

EndNote

İnanç ZS, Kuş N, Yılmaz B, Kahraman O, Arık HD (November 7, 2026) Nutritive Value and Ruminal Degradation Characteristics of Olive Leaves as Pruning Residues in Antalya Province: An Assessment Using In Vitro Fermentation and In Situ Nylon Bag Techniques. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi Advanced Online Publication

IEEE

[1]Z. S. İnanç, N. Kuş, B. Yılmaz, O. Kahraman, and H. D. Arık, “Nutritive Value and Ruminal Degradation Characteristics of Olive Leaves as Pruning Residues in Antalya Province: An Assessment Using In Vitro Fermentation and In Situ Nylon Bag Techniques”, KSU J. Agric Nat., no. Advanced Online Publication, Nov. 2026, doi: 10.18016/ksutarimdoga.vi.1949106.

ISNAD

İnanç, Zekeriya Safa - Kuş, Nazlı - Yılmaz, Battal - Kahraman, Oğuzhan - Arık, Huzur Derya. “Nutritive Value and Ruminal Degradation Characteristics of Olive Leaves As Pruning Residues in Antalya Province: An Assessment Using In Vitro Fermentation and In Situ Nylon Bag Techniques”. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi. Advanced Online Publication (November 7, 2026). https://doi.org/10.18016/ksutarimdoga.vi.1949106.

JAMA

1.İnanç ZS, Kuş N, Yılmaz B, Kahraman O, Arık HD. Nutritive Value and Ruminal Degradation Characteristics of Olive Leaves as Pruning Residues in Antalya Province: An Assessment Using In Vitro Fermentation and In Situ Nylon Bag Techniques. KSU J. Agric Nat. 2026. doi:10.18016/ksutarimdoga.vi.1949106.

MLA

İnanç, Zekeriya Safa, et al. “Nutritive Value and Ruminal Degradation Characteristics of Olive Leaves As Pruning Residues in Antalya Province: An Assessment Using In Vitro Fermentation and In Situ Nylon Bag Techniques”. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, no. Advanced Online Publication, Nov. 2026, doi:10.18016/ksutarimdoga.vi.1949106.

Vancouver

1.Zekeriya Safa İnanç, Nazlı Kuş, Battal Yılmaz, Oğuzhan Kahraman, Huzur Derya Arık. Nutritive Value and Ruminal Degradation Characteristics of Olive Leaves as Pruning Residues in Antalya Province: An Assessment Using In Vitro Fermentation and In Situ Nylon Bag Techniques. KSU J. Agric Nat. 2026 Nov. 7;(Advanced Online Publication). doi:10.18016/ksutarimdoga.vi.1949106