Yonca Kuru Otuna (Medicago sativa) Atık Kahve Ekstraktı İlavesinin Antimetanojenik Etkisinin İn Vitro Gaz Üretim Metoduyla Belirlenmesi

Year 2022, Volume: 2 Issue: 2, 77 - 82, 30.09.2022

Bilal Selçuk , Tuğba Bakır , Ali Kaya , Atilla Başer

Abstract

Bu çalışmada, çiçeklenme döneminde hasat edilmiş olan yonca kuru otuna (Medicago S.) farklı dozlarda atık kahve ekstraktı ilavesinin; yonca kuru otunun fermantasyon parametreleri; pH değerleri, amonyak azotu (NH3-N) üretim miktarları, metabolize edilebilir enerji ve in vitro organik madde sindirimi üzerindeki etkileri belirlenmiştir. Atık kahve ekstraktı ilavesi yonca kuru otunun in vitro gaz üretimlerini ve metan üretim değerlerini önemli düzeyde etkilemiştir (P<0.001). In vitro gaz üretim metodu ile belirlenen 24 saatlik gaz üretim miktarları 44.76 ile 62.52 ml 200mg-1 kuru madde (KM) arasında bulunmuştur. Yonca kuru otunun gaz üretim değerleri atık kahve ekstraktı ilavesi ile önemli derece artmış olup en yüksek değer 1.2 ml ilaveli grupta bulunmuştur. Fermantasyon sonrası % CH4 üretiminde en düşük değer %16.98 ile kontrol grubunda bulunurken; en yüksek üretim %24.31 ile yonca kuru otuna 1.8 ml atık kahve ekstraktı ilave edilen grupta bulunmuştur. Atık kahve ekstraktı ilavesi ile amonyak azotu (NH3-N) üretim miktarları 19.27 ile 23.77 mg 100ml-1 arasında değişmiş olup en düşük değer kontrol grubunda en yüksek değer ise 1.2 ml ilave edilen grupta bulunmuştur. Atık kahve ekstraktı ilavesinin yonca kuru otunun NH3-N üretim miktarlarını azalttığı görülmüştür (P<0.05). Metabolize edilebilir enerji ve in vitro organik madde sindirimi düzeylerini önemli seviyede etkilemiştir (P<0.001). Fermantasyon sonrası rumen sıvılarının pH değerlerinde kontrol grubuna oranla herhangi bir farklılık görülmemiştir (P>0.05). Sonuç olarak yonca kuru otuna atık kahve ekstraktı ilavesinin ruminant hayvanlarda antimetanojenik bir etki göstermediği görülmüştür.

Keywords

in vitro, atık kahve ekstrakt, metan üretimi

Determination of Antimethanogenic Effect of Addition of Waste Coffee Extract to Alfalfa Hay (Medicago sativa) by In Vitro Gas Production Method

Abstract

In this study, the addition of waste coffee extract at different doses to alfalfa hay (Medicago S.) harvested during flowering; fermentation parameters of alfalfa hay; The effects on pH values, ammonia nitrogen (NH3-N) production amounts, metabolizable energy and in vitro organic matter digestion were determined. The addition of waste coffee extract significantly affected the in vitro gas productions and methane production values of alfalfa hay (P<0.001). The 24-hour gas production amounts determined by the in vitro gas production method were found to be between 44.76 and 62.52 ml 200mg-1 dry matter (DM). Gas production values of alfalfa hay increased significantly with the addition of waste coffee extract, and the highest value was found in the group with 1.2 ml addition. While the lowest value in % CH4 production after fermentation was found in the control group with 16.98%; The highest production was found in the group that added 1.8 ml of waste coffee extract to alfalfa hay with 24.31%. Production amounts of ammonia nitrogen (NH3-N) with the addition of waste coffee extract varied between 19.27 and 23.77 mg 100ml-1, and the lowest value was found in the control group and the highest value in the group with 1.2 ml added. It was observed that the addition of waste coffee extract decreased the NH3-N production amounts of alfalfa hay (P<0.05). It significantly affected the levels of metabolizable energy and in vitro organic matter digestion (P<0.001). No difference was observed in the pH values of the rumen fluids after fermentation compared to the control group (P>0.05). As a result, it was observed that the addition of waste coffee extract to alfalfa hay does not have an antimethanogenic effect in ruminant animals.

Keywords

in vitro, waste coffee extract, methane production

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