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RUMENDE UÇUCU YAĞ ASİTLERİ İLE PROTEİN ÜRETİMİ VE ÖLÇÜLMESİ

VOLATILE FATTY ACIDS AND PROTEIN PRODUCTION IN THE RUMEN AND THEIR MEASUREMENT

Journal Name:

  • Kahramanmaraş Sütçü İmam Üniversitesi Doğa Bilimleri Dergisi

Publication Year:

  • 2001

Key Words:

Keywords (Original Language):

Author NameUniversity of AuthorFaculty of Author
Abstract (2. Language): 
The ruminant animals diet contains a considerable amount of carbohydrate and protein. Carbohyrates account for %70-80 of dry matter in a normal dairy diet. Fermentation of carbohydrates in the rumen yields volatile fatty acids (VFA) including acetic acid, propionic acid and butyric acid. The fermentation of carbonhydates also results in the production of energy in the form of ATP. The energy and VFA can be used by micro-organisms for the growth and maintanance. Like carbonhydrates, proteins are hydrolysed into peptides and amino asit by rumen micro-organisms. Most amino acids are further degraded to ammonia. The nutritive value of protein depends on the rate and extent of degradation in the rumen. The undegraded protein (UDP) become available in the small intestine. The mikroorganisms use the end products of protein degradation for growth and maintanence. As can be seen that protein metabolism in the rumen can be divided into two steps: degradation of protein and production microbial dry matter by micro-organisms using the energy produced as a result of carbohydrate fermentation.
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Abstract (Original Language): 
Bilindiği üzere karbonhidratlar ve protein ruminantlar için kullanılan yemlerin ana bileşenidir. Bir süt ineği rasyonunun toplam kuru maddesinin % 70- 80’i karbonhidratlardan oluşur. Bununla beraber karbonhidratların sindirim sisteminden absorbe edilen kısmı çok sınırlıdır. Bunun nedeni karbonhidratların rumende fermentasyona uğraması ile uçucu yağ asitleri olarak bilinen asetik asit, propiyonik asit ve butirik asit meydana gelmesidir. Fermentasyon sonucu oluşan bu uçucu yağ asitleri rumende bulunan mikrobiyal populasyonun yaşamı için enerji ve karbon kaynağı olarak kullanılır. Uçucu yağ asitleri mikrobiyal aktivitenin bir yan ürünü olarak ortaya çıkar. Karbonhidratlarda olduğu gibi, rumene gelen protein de mikrobiyal etkiye uğrar ve bir kısmı rumende parçalanır. Yemdeki proteinin parçalanma derecesi başta hayvana ve mikroorganizmanın varlığı olmak üzere pek çok faktöre bağlıdır. Bu faktörler proteinin besin değerini belirler. Rumende parçalanan protein ile rumen mikroorganizmalarının ihtiyacı olan yaşamsal besinler sağlanırken, rumende parçalanmayıp ince barsakta kullanılabilir hale gelen proteindeki amino asitlerden de konukçu hayvanlar yararlanır. Rumendeki azot metabolismasını iki ana bölüme ayırmak mümkündür. Birincisi proteinlerin rumende parçalanması ikincisi ise rumen mikroorganizmaların proteolitik fermentasyonu sonucu sağlanan enerji yardımı ile kuru madde sentezidir. Bu makalede rumende uçucu yağ asitleri ve protein sentezi ile bunların ölçüm yöntemleri üzerinde durularak, bu konuda son yıllarda yapılan araştırmalar özetlenmiştir.
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