Effect of Goji Berry Leaves on Chemical Composition, Some Fermentation Characteristics and Relative Feed Value of Alfalfa Silages

Asuman Arslan Duru; Ayşen Çolak; İbrahim Bulduk

Makale detayları

Effect of Goji Berry Leaves on Chemical Composition, Some Fermentation Characteristics and Relative Feed Value of Alfalfa Silages

Yazarlar:

Asuman Arslan Duru | Ayşen Çolak | İbrahim Bulduk

Yayıncı:

Ordu University

Ana Başlıklar:

Hayvan Beslenmesi

Dergi:

Akademik Ziraat Dergisi Vol.12 Issue 2, pp.297-302

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001307582

pISSN:

2147-6403

Anahtar kelimeler:

Özet:

 Objective: This study was carried out to determine the effects of goji berry leaves GBL added to alfalfa silages at different levels on nutrient contents, some fermentation characteristics, dry matter intake, digestible dry matter content and relative feed value. Materials and Methods: In the current study, GBL was added to alfalfa silages at 0 control, 1, 2 and 3 levels. The ensiling period continued for 75 days. The ensiling period continued for 75 days. One-way ANOVA procedure and Duncan Multiple Comparison Test were used to compare the differences of the groups. Results: At the end of the ensiling period, the differences in dry matter, ADF, lactic acid, propionic acid and butyric acid contents of the silages were not significant P0.05. The pH, dry matter intake, digestible dry matter content and relative feed values of the experiment silages decreased with the addition of GBL P0.01. No acetic acid content was found in the group to which 1 GBL were added, however, crude ash and NDF contents increased P0.01. Conclusion: At the end of the study, it was concluded that GBL can be utilized in alfalfa silages and can contribute positively in silages with the use of 1 level.

 Objective: This study was carried out to determine the effects of goji berry leaves GBL added to alfalfa silages at different levels on nutrient contents, some fermentation characteristics, dry matter intake, digestible dry matter content and relative feed value. Materials and Methods: In the current study, GBL was added to alfalfa silages at 0 control, 1, 2 and 3 levels. The ensiling period continued for 75 days. The ensiling period continued for 75 days. One-way ANOVA procedure and Duncan Multiple Comparison Test were used to compare the differences of the groups. Results: At the end of the ensiling period, the differences in dry matter, ADF, lactic acid, propionic acid and butyric acid contents of the silages were not significant P0.05. The pH, dry matter intake, digestible dry matter content and relative feed values of the experiment silages decreased with the addition of GBL P0.01. No acetic acid content was found in the group to which 1 GBL were added, however, crude ash and NDF contents increased P0.01. Conclusion: At the end of the study, it was concluded that GBL can be utilized in alfalfa silages and can contribute positively in silages with the use of 1 level.

 Objective: This study was carried out to determine the effects of goji berry leaves GBL added to alfalfa silages at different levels on nutrient contents, some fermentation characteristics, dry matter intake, digestible dry matter content and relative feed value. Materials and Methods: In the current study, GBL was added to alfalfa silages at 0 control, 1, 2 and 3 levels. The ensiling period continued for 75 days. The ensiling period continued for 75 days. One-way ANOVA procedure and Duncan Multiple Comparison Test were used to compare the differences of the groups. Results: At the end of the ensiling period, the differences in dry matter, ADF, lactic acid, propionic acid and butyric acid contents of the silages were not significant P0.05. The pH, dry matter intake, digestible dry matter content and relative feed values of the experiment silages decreased with the addition of GBL P0.01. No acetic acid content was found in the group to which 1 GBL were added, however, crude ash and NDF contents increased P0.01. Conclusion: At the end of the study, it was concluded that GBL can be utilized in alfalfa silages and can contribute positively in silages with the use of 1 level.

 Amaç: Bu çalışma, farklı düzeylerde yonca silajlarına ilave edilen goji berry yapraklarının GBY ham besin madde içerikleri, bazı fermentasyon özellikleri, kuru madde tüketimi, sindirilebilir kuru madde içeriği ve nispi yem değeri üzerine etkilerini tespit etmek amacıyla yürütülmüştür. Materyal ve Yöntem: Araştırmada GBY  0 kontrol,  1,  2 ve  3 düzeylerinde yonca silajlarına ilave edilmiştir. Silolama dönemi, 75 gün devam etmiştir. Araştırma sonunda elde edilen bulguların değerlendirilmesinde; One-way ANOVA prosedürü ve grupların farklılıklarının karşılaştırılmasında Duncan Çoklu Karşılaştırma Testi kullanılmıştır. Araştırma Bulguları: Silolama dönemi sonunda, silajların kuru madde, ADF, laktik asit propiyonik asit ve bütirik asit içerikleri bakımından görülen farklılıklar önemli önemsizdir P0.05. Çalışmada, silajların pH, kuru madde tüketimi, sindirilebilir kuru madde içeriği ve nispi yem değerleri GBY ilavesiyle düşmüştür P0.01.  1 GBY ilave edilen grupta asetik asit içeriğine rastlanmamış, bununla birlikte ham kül ve NDF içerikleri yükselmiştir P0.01. Sonuç: Çalışma sonucunda, GBYnın yonca silajlarında değerlendirilebileceği ve  1 düzeyinde kullanımıyla silajlarda pozitif yönde katkısı olabileceği sonucuna varılmıştır.

Makale detayları

Effect of Goji Berry Leaves on Chemical Composition, Some Fermentation Characteristics and Relative Feed Value of Alfalfa Silages

Yazarlar:

Asuman Arslan Duru | Ayşen Çolak | İbrahim Bulduk

Yayıncı:

Ordu University

Ana Başlıklar:

Hayvan Beslenmesi

Dergi:

Akademik Ziraat Dergisi Vol.12 Issue 2, pp.297-302

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001307582

pISSN:

2147-6403

Goji berry leaves

alfalfa

silage

quality

fermentationGoji berry yaprakları

yonca

silaj

kalite

fermentasyon

Sayı

Makale detayları

Yazarlar: Asuman Arslan Duru | Ayşen Çolak | İbrahim Bulduk

Yayıncı: Ordu University

Ana Başlıklar: Hayvan Beslenmesi

Dergi: Akademik Ziraat Dergisi Vol.12 Issue 2, pp.297-302

Belge Tipi: Makale

Yayın Tarihi: 12/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001307582

pISSN: 2147-6403

Sayı

Yazarlar:

Asuman Arslan Duru | Ayşen Çolak | İbrahim Bulduk

Yayıncı:

Ordu University

Ana Başlıklar:

Hayvan Beslenmesi

Dergi:

Akademik Ziraat Dergisi Vol.12 Issue 2, pp.297-302

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001307582

pISSN:

2147-6403