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Asit Bazlı Bir Koruyucunun Başaklanma Döneminde Hasat Edilen Buğday Silajlarinin Mikrobiyal Özellikleri ve Besleme Değeri Üzerine Etkisi

Hygienic Profile and Nutritive Value of Boot Stage Wheat Silage Treated with Acid-Based Preservative

Journal Name:

  • Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi

Publication Year:

  • 2016
DOI: 
http://dx.doi.org/10.13002/jafag974

Key Words:

Keywords (Original Language):

Author NameUniversity of AuthorFaculty of Author
Abstract (2. Language): 
The current study was undertaken to investigate the effects of acid-based preservative (AP) on fermentation, hygienic and post-storage quality as well as digestibility of low dry matter (DM) direct cut wheat silages. Wheat was harvested at boot stage of maturity (265 g DM kg-1). Silages with no additive served as control (AP0). The AP was applied at 2 mL kg-1 (AP2), 3 mL kg-1 (AP3) and 4 mL kg-1 (AP4) of fresh forage weight. After AP treatment, the chopped forages were ensiled in 1.5 L anaerobic jars. Four jars per treatment were sampled on d 90 after ensiling, for chemical and microbiological analysis. Overall, AP treatment did not affect (P>0.05) the concentrations of lactic and acetic acid of the wheat silages. In contrast, inclusion of AP increased the concentrations of formic and propionic acid whereas decreased the concentrations of butyric acid, ethanol, ammonia-N and fermantation losses when compared to the control silage (P<0.05). Under aerobic conditions, AP treated silages had lower pH, CO2 production and the numbers of yeast and mold than AP0 (control) silage (P<0.05). Fibrous fractions were decreased (P<0.05) with the application of AP, but 96 h in vitro gas production and in vitro organic matter digestibility of the silages were not affected (P>0.05) by AP inclusion. In conclusion, the AP administration in to direct-cut wheat silage apparently improved fermentation properties and post storage quality. Its antimicrobial properties caused a reduction in proteolysis.
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Abstract (Original Language): 
Bu çalışma, asit bazlı bir koruyucunun (AP) düşük kuru maddeli buğday silajlarında fermantasyon, mikrobiyal yapı ve depolama sonrası kalite özellikleri ile besleme değeri üzerine olan etkilerini belirlemek amacı ile düzenlenmiştir. Buğday, başak bağlama döneminde hasat edilmiştir. Parçalanmış olan taze materyale asit bazlı koruyucu 2 mL kg-1 (AP2), 3 mL kg-1 (AP3) ve 4 mL kg-1 (AP4) düzeylerinde katılmıştır. Katkı maddesi içermeyen silajlar kontrol grubu olarak ele alınmıştır. Çalışmada 1.5 L anaerobik kavanozlar kullanılmıştır. Silolamadan 90 gün sonra açılan silajlarda kimyasal ve mikrobiyolojik analizler yapılmıştır. Genel olarak, AP katkısı silajların laktik ve asetik asit konsantrasyonlarını etkilememiştir. Diğer yandan, katkılı silajların formik ve propiyonik asit konsantrasyonlarının daha yüksek (P<0.05), bütrik asit, etanol, amonyak-N ve gaz kayıplarının ise kontrol silajlarına göre daha düşük olduğu gözlenmiştir (P<0.05). Aerobik koşullarda, AP katkılı silajlarda pH, CO2 üretimi ile maya ve küf sayıları daha düşük bulunmuştur (P<0.05). AP katkılı silajlarda sellüloz fraksiyonlarında azalma gözlenirken, AP katkısı 96. saat in vitro gaz üretimini ve organik madde sindirilebilirliğini etkilememiştir (P<0.05). Sonuç olarak, düşük kuru maddeli buğday silajlarında AP ilavesi; eriyebilir şekerleri arttırıp, proteolizi azaltmış ve antimikrobiyal etkisi sayesinde fermantasyon ve depolama sonrası silaj kalitesini iyileştirmiştir.
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