Effects of Lactobacillus Buchneri Inoculation and Fresh Whey Addition on Alfalfa Silage Quality and Fermentation Properties

Maghsoud Besharatı; Valiollah Palangı; Mojtaba Nekoo; Tugay Ayaşan

doi:10.18016/ksutarimdoga.vi.777031

TR EN

Lactobacillus Buchneri Aşılaması ve Taze Peynir Altı Suyu İlavesinin Yonca Silajı Kalitesi ile Fermantasyon Özellikleri Üzerine Etkileri

Öz

Bu çalışmada, farklı seviyelerde taze peynir altı suyu ve Lactobacillus buchneri aşılamasının yonca silajının besin özellikleri ve aerobik stabilite üzerindeki etkilerinin belirlenmesi amaçlanmıştır. Deneme, 90 gün boyunca 8 muamele ve 3 tekerrür ile gerçekleştirilmiştir. Denemede şu gruplar oluşturulmuştur: Pörsütülmüş yonca (kontrol), Pörsütülmüş yonca + bakteri aşılaması (AB), Pörsütülmüş yonca +30 g taze peynir altı suyu / kg (SYP), Pörsütülmüş yonca + 30 g taze peynir altı suyu + bakteri aşılaması (SYP1B), Pörsütülmüş yonca + 60 g/kg taze peynir altı suyu (SYP2), Pörsütülmüş yonca + 60 g/kg peynir altı suyu + bakteri aşılaması (SYP2B), Pörsütülmüş yonca + 90 g/kg peynir altı suyu (SYP3) ve Pörsütülmüş yonca + 90 g taze peynir altı suyu + bakteri aşılaması (SYP3B). Araştırma sonunda, muamelelerin pH değerlerinin 4.86'nın altında olduğu, ancak kontrol pH'ının diğer uygulamalara kıyasla daha yüksek olduğu saptanmıştır (P<0.05). Yoncaya taze peynir altı suyu ve bakteri kültürü eklenmesinin, toplam yağ asitlerinin ortadan kaldırılmasında önemli bir artışa yol açtığı görülmüştür (P<0.05). Tüm muamelelerde kontrol grubuna göre nötr deterjan lif (NDF) ve asit deterjan lif (ADF) bakımından önemli bir fark bulunmamıştır. Erozyona karşı en az direnç solmuş yonca + bakteri aşılaması ile; en yüksek miktar ise solmuş yonca + 60 g peynir altı suyu olan grupta saptanmıştır (P<0.05). Araştırma sonucunda, mayalanabilir karbonhidratlarla taze peynir altı suyu ve bakteri aşılamasının, pH'ların hızlı bir şekilde azalmasına, mayaların çoğalmasına, artan aerobik stabilitenin ve silaj kalitesinin artmasına neden olduğu sonucuna varılmıştır.

Anahtar Kelimeler

Effects of Lactobacillus Buchneri Inoculation and Fresh Whey Addition on Alfalfa Silage Quality and Fermentation Properties

Abstract

This study was aimed to determine the effects of different levels of fresh whey and Lactobacillus buchneri inoculation on the nutrient properties and aerobic stability of alfalfa silage. Experiment was conducted with 8 treatments and 3 replicates for 90 days. Treatments included wilted alfalfa (control), wilted alfalfa + bacterial inoculant (AB), wilted alfalfa +30 g whey/kg (AW1), wilted alfalfa + 30 g whey + bacterial inoculant (AW1B), wilted alfalfa + 60 g whey per kg (AW2), wilted alfalfa + 60 g whey per kg + bacterial inoculant (AW2B), wilted alfalfa + 90 g whey per kg (AW3) and wilted alfalfa + 90 g whey + bacterial inoculant (AW3B). Results showed that, the pH values of treatments were found less than 4.86 but the control pH was higher in comparison with other treatments (P<0.05). The addition of fresh whey and complementary bacterial supplement to alfalfa caused a significant increase in total fatty acids. There was no significant difference between neutral detergent fiber (NDF) and acid detergent fiber (ADF) in all treatments compared to control group. The least resistance to erosion was related to wilted alfalfa + bacterial additive (AB), and the highest amount was related to wilted alfalfa + 60 g whey (AW2: P<0.05). The results showed that fresh whey and bacterial inoculation with the fermentable carbohydrates leads to rapid reduction of pH, limiting the proliferation of yeasts, increased aerobic stability and improved silage quality.

Keywords

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Ziraat, Veterinerlik ve Gıda Bilimleri

Bölüm

Araştırma Makalesi

Yazarlar

Maghsoud Besharatı
0000-0002-5233-6425
Iran

Valiollah Palangı
0000-0001-6470-2608
Türkiye

Mojtaba Nekoo
0000-0001-9290-2578
Iran

Tugay Ayaşan ^*
0000-0001-7397-6483
Türkiye

Yayımlanma Tarihi

30 Haziran 2021

Gönderilme Tarihi

4 Ağustos 2020

Kabul Tarihi

16 Eylül 2020

Yayımlandığı Sayı

Yıl 2021 Cilt: 24 Sayı: 3

DOI

https://doi.org/10.18016/ksutarimdoga.vi.777031

IZ

https://izlik.org/JA28FX33LN

Kaynak Göster

RIS / Bibtex

APA

Besharatı, M., Palangı, V., Nekoo, M., & Ayaşan, T. (2021). Effects of Lactobacillus Buchneri Inoculation and Fresh Whey Addition on Alfalfa Silage Quality and Fermentation Properties. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 24(3), 671-678. https://doi.org/10.18016/ksutarimdoga.vi.777031

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Effects of Lactobacillus Buchneri Inoculation and Fresh Whey Addition on Alfalfa Silage Quality and Fermentation Properties

Lactobacillus Buchneri Aşılaması ve Taze Peynir Altı Suyu İlavesinin Yonca Silajı Kalitesi ile Fermantasyon Özellikleri Üzerine Etkileri

Öz

Anahtar Kelimeler

Effects of Lactobacillus Buchneri Inoculation and Fresh Whey Addition on Alfalfa Silage Quality and Fermentation Properties

Abstract

Keywords

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster

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