The effect of cake waste addition to alfalfa silage on silage quality and fermentation properties

Yıl 2023, , 22 - 26, 30.06.2023

Sadık Serkan Aydın

https://doi.org/10.47027/duvetfd.1269122

Öz

In this study, it was aimed to determine the effects of addition of cake waste, which is a food industry waste, to alfalfa silage as a readily soluble carbohydrate source on silage quality, fermentation properties, in vitro organic matter digestion and in vitro CH4 values. In the study, while silage group without additives constituted the control group, silages with 1%, 2%, 4% and 6% cake waste additions constituted the test groups. Statistically significant differences were found in crude protein (CP), crude ash (CA), dry matter (DM), neutral detergent fiber (NDF), acid detergent fiber (ADF), in vitro organic matter digestion (IVOMD), metabolizable energy (ME) and in vitro CH4 values of silages (P<0.05). When IVOMD, ME and in vitro CH4 values of silages were examined, increases were observed in all groups with additive compared to the control group. When the pH, ammonia nitrogen (NH3-N/TN), carbon dioxide (CO2), lactic acid (LA) and acetic acid (AA) values of the silages were examined, while the highest values were found in the control group, the lowest values were found in the silage group to which 6% cake waste was added (P<0.05). While propionic acid (PA) was detected in the control group, it was not detected due to the addition of cake waste. While butyric acid (BA) values were controlled and found due to 1% cake waste addition, it was not found in the other test groups. As compared to the control group, the silage's yeast values declined as cake waste increased. While mold values of the silages were controlled and found in the control group with 1% cake waste addition, it was not found in the other test groups. As a result, it was determined that the addition of 6% cake waste as a readily soluble carbohydrate source had a positive effect on silage quality and fermentation properties.

Anahtar Kelimeler

Alfalfa, fermentation, silage additives, waste

Yonca Silajına Pasta Atığı İlavesinin Silaj Kalitesi ve Fermantasyon Özellikleri Üzerine Etkisi

Öz

Bu çalışmada gıda sanayi atığı olan pasta atığının kolay eriyebilir karbonhidrat kaynağı olarak yonca silajına ilavesinin silaj kalitesi, fermantasyon özellikleri, in vitro organik madde sindirimi ve in vitro CH4 değerleri üzerine etkilerinin belirlenmesi amaçlanmıştır. Çalışmada katkısız silaj grubu kontrol grubunu oluştururken, %1, %2, %4 ve %6 pasta atığı ilaveli silajlar deneme gruplarını oluşturmuştur. Silajların kuru madde (DM), ham kül (CA), ham protein (CP), asit deterjan fiber (ADF), nötral deterjan fiber (NDF), in vitro organik madde sindirimi (IVOMS), metabolize olabilir enerji (ME) ve in vitro CH4 değerlerinde gruplar arasında istatistiki olarak önemli farklılıklar bulunmuştur (P<0.05). Silajların IVOMD, ME ve in vitro CH4 değerleri incelendiğinde kontrol grubuna kıyasla tüm katkılı gruplarda artışlar gözlemlenmiştir (P<0.05). Silajların pH, amonyak azotu (NH3-N/TN), karbondioksit (CO2), lactic asit (LA) ve asetik asit (AA) değerleri
incelendiğinde, en yüksek değerler kontrol grubunda tespit edilirken, en düşük %6 pasta atığı ilave edilen silaj grubunda tespit edilmiştir(P<0.05). Silajların propiyonik asit (PA) kontrol grubunda tespit edilirken pasta atığı ilavesine bağlı olarak tespit edilmemiştir. Bütirik asit (BA) değerleri kontrol ve % 1 pasta atığı ilavesine bağlı olarak tespit edilirken diğer deneme gruplarında tespit edilmemiştir. Silajların maya değerleri kontrol grubuna kıyasla pasta atığı artışına bağlı olarak düşüş gözlemlenmiştir. Silajların küf değerleri ise kontrol ve %1 pasta atığı ilaveli grupta tespit edilirken diğer deneme gruplarında tespit edilmemiştir. Sonuç olarak kolay eriyebilir karbonhidrat kaynağı olarak % 6 oranında pasta atığı ilavesinin yonca silaj kalitesi ve fermantasyon özellikleri üzerine olumlu etkisinin olduğu belirlenmiştir.

Anahtar Kelimeler

Atık, fermantasyon, silaj katkıları, yonca

Kaynakça

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