Effect of Ensiling Time on Microbial Composition and Aerobic Stability of Total Mixture Ration

Yıl 2024, Cilt: 65 Sayı: 2, 119 - 129, 31.12.2024

Derya Türk , Kadir Erten , Fisun Koc

https://doi.org/10.29185/hayuretim.1532368

Öz

Objective: In this study, the effects of ensiling total mixed ration (TMR) on aerobic stability properties were investigated.
Material and Methods: In the study, half of the TMR with 55% DM content was fresh and the other half was subjected to aerobic stability test after being siled for 30, 60, 90 days. The analyses of chemical and microbiological parameters in feed samples were carried out at 0, 12, 24, 48, 72 and 96 hours of aerobic stability. At the same time, making the T200 IR imaging brand evaluation results in each treatment group at 1 m from the silage samples were recorded with a thermal imaging camera.
Results: In the study, crude protein (CP), crude ash (CA), ether extract (EE), starch, neutral detergent fiber (NDF) and acid detergent (ADF) values of TMR decreased as the ensiling time increased (P<0.001). The pH, dry matter (DM), lactic acid (LA) values decreased but NH3-N and NH3-N/TN values increased with the duration of aerobic stability. Ensiling had positive effects on microbial composition and yeast and mould values decreased (P<0.000).
Conclusion: As a result of this research, although 55% KM TRK is best consumed fresh, ensiling is better in terms of aerobic stability.
Key Words: Aerobic stability, ensiling time, temperature sensor, thermal camera, total mixed ration

Anahtar Kelimeler

Aerobic stability, ensiling time, temperature sensor, termal camera

Silolama Süresinin Toplam Rasyon Karışımının Mikrobiyal Kompozisyonu ve Aerobik Stabilitesi Üzerine Etkisi

Öz

Amaç: Bu araştırmada, toplam rasyon karışımı (TRK)’nın silolanmasının aerobik stabilite özellikleri üzerine etkileri araştırılmıştır.
Materyal ve Metot: Araştırmada %55 KM içeriğine sahip TRK’nın yarısı taze olarak, diğer yarısı 30, 60, 90 gün silolandıktan sonra, aerobik stabilite testine tabi tutulmuşlardır. Aerobik stabilitenin 0., 12., 24., 48., 72. ve 96. saatlerinde yem örneklerinde kimyasal ve mikrobiyolojik parametrelere ilişkin analizler yürütülmüştür. Aynı zamanda, T200 IR marka termal kamera ile 1 m mesafeden silaj örneklerinde her muamele grubunda görüntüleme yapılarak değerlendirme sonuçları kaydedilmiştir. Daha sonra elde edilen veriler ThermaCAM software programında değerlendirilmiştir.
Bulgular: Araştırmada silolama süresi artıkça TRK’nın ham protein (HP), ham kül (HK), ham yağ (HY), nişasta, Nötr deterjanda çözünmeyen lif (NDF), Asit deterjanda çözünmeyen lif (ADF) değerleri düşmüştür (P<0.001). Aerobik stabilite süresine bağlı olarak pH, kuru madde (KM), laktik asit (LA) değerleri düşmüş ancak NH3-N ve NH3-N/TN değerleri artmıştır. Mikrobiyal kompozisyon üzerine silolamanın olumlu etkileri olmuş maya ve küf değerleri düşmüştür (P<0.000).
Sonuç: Araştırma sonucunda %55 KM TRK’nın taze olarak tüketilmesi en ideali olmakla birlikte, aerobik stabilite açısından silolanmasının daha iyi olduğu söylenebilir.
Anahtar sözcükler: Aerobik stabilite, silolama süresi, sıcaklık sensörü, termal kamera, toplam rasyon karışımı

Anahtar Kelimeler

Aerobik stabilite, silolam süresi, sıcaklık sensörü, termal kamera, toplam rasyon karışımı

Kaynakça

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