Yonca Kuru Otu, Kurutulmuş Domates Posası ve Kombinasyonlarının in vitro Sindirim Değerlerinin Belirlenmesi
Öz
Domatesin salça, ketçap, meyve suyu üretimi aşamasının bir yan ürünü olan domates posası, domatesin kabuğu, meyve eti ve ezilmiş çekirdeğinden oluşur. Domates posasının diyetin bir bileşeni olarak değerlendirilmesi ruminant beslenme için potansiyel oluşturabilir. Bu nedenle, bu çalışmanın amacı, ruminantlar için farklı düzeylerde oluşturulan yonca kuru otu ve kurutulmuş domates posası karışımlarının in vitrogerçek sindirilebilirlik değerlerini belirlemekti. Araştırmada karışımlar yonca kuru otu (%100), kurutulmuş domates posası (%100), yonca kuru otu (%25)+kurutulmuş domates posası(%75), yonca kuru otu (%50)+kurutulmuş domates posası(%50), yonca kuru otu (%75)+kurutulmuş domates posası(%25) olacak şekilde hazırlandı. Araştırmada yem karışımlarını içeren filtre torbalar, tampon çözeltiler ve rumen sıvısı Ankom DaisyIIin vitrofermentasyon sistemi için tanımlanan şekilde hazırlandı. 48 saat inkübasyon sonrasında, filtre torbalar tamamen temizleninceye kadar yıkandı ve nötral deterjan lif prosedürü uygulandı. Çalışmada yonca kuru otununin vitroorganik madde ve nötral deterjan lif sindirilebilirlikleri en düşük, kurutulmuş domates posasının in vitroorganik madde ve nötral deterjan lif sindirilebilirlikleri en yüksek bulundu. Yonca kuru otunun artan düzeylerde kurutulmuş domates posasıyla oluşturulan karışımlarının in vitrogerçek organik madde ve nötral deterjan lif sindirilebilirlik değerlerinde artış saptandı (P<0.05). Yonca kuru otu ve kurutulmuş domates posası ile oluşturulan karışımların daha yüksek sindirilebilirlik değerleri, yonca kuru otu ve kurutulmuş domates posası arasındaki pozitif bir etkileşimden kaynaklanmış olabilir.
Anahtar Kelimeler
Yonca kuru otu Domates posası İn vitro gerçek organik madde sindirilebilirliği İn vitro NDF sindirilebilirliği
Kaynakça
- Abdollahzadeh F, Abdulkarimi R (2012). The effects of some agricultural By-products on ruminal fermentation and apparent digestibility of Holstein dairy cow. Life Science Journal, 9 (4), 81-85.
- Aghajanzadeh-Golshani A, Maheri-Sis N, Mirzaei-Aghsaghali A, Baradaran-Hasanzadeh A (2010). Comparison of nutritional value of tomato pomace and brewer's grain for ruminants using in vitro gas production technique. Asian J Anim Vet Adv, 5 (1), 43-51
- AOAC (2006). Official Methods of Analysis, 18th Ed., Association of Official Analytical Chemists, Inc., Arlington, VA.
- Chumpawadee S (2009). Degradation characteristic of tomato pomace, soybean hull and peanut pod in the rumen using nylon bag technique. Pak J Nutr, 8 (11), 1717-1721.
- Denek N, Deniz S (2004). Ruminant beslemede yaygın olarak kullanılan kimi kaba yemlerin sindirilebilirlik ve metabolik enerji düzeylerinin in vitro metotlarla belirlenmesi. Turk J Vet Anim Sci, 28, 115-122
- Deniz S, Denek N, Karslı MA, Yumak H, Nursoy H (2000). Farklı batözlerle öğütmenin kaba yemlerin besin madde içeriği ile yem tüketimi ve sindirilme derecesine etkisi. Yüzüncü Yıl Üniv Vet Fak Derg, 11, 82-86.
- Gebeyew K, Animut G, Urge M, Feyera T (2015). The effect of feeding dried tomato pomace and concentrate on nutritional and growth parameters of Hararghe Highland sheep, Eastern Ethiopia. J Adv Dairy Res, 3, 130.
- Mirzaei-Aghsaghali A, Maheri-Sis N (2008). Nutritive value of some agroindustrial by-product for ruminants-a review. World Journal of Zoology 3, 40-46.
- Mirzaei-Aghsaghali A, Maheri-Sis N, Mansouri H, Razeghi ME, Safaei AR, Aghajanzadeh-Golshani A, Alipoor K (2011). Estimation of the nutritive value of tomato pomace for ruminant using in vitro gas production technique. African Journal of Biotechnology, 10 (33), 6251-6256.
- Nantoume H, Forbes TDA, Hensarling CM, Sieckenius SS (2001). Nutritive value and palability of guajillo (Acacia berlandieri) as a component of goat diets. Small Rum Res, 40 (2), 139-148.
- Niderkorn V, Baumont R (2009). Associative effects between forages on feed intake and digestion in ruminants. Animal, 3, 951-960.
- Nobakht A, Safanehr AR (2007). The effects of inclusion different levels of dried tomato pomace in laying hens diets on performance and plasma and egg yolk cholesterol contents. Journal of Animal and Veetrinary Advances, 6, 1101-1106.
- Omer HAA, Abdel-Magid SS (2015). Incorporation of Dried Tomato Pomace in Growing Sheep Rations. Global Veterinaria, 14 (1), 1-16.
- Rahbarpur A, Taghizadeh A, Mehmannavaz Y (2013). Determination of nutritive value of tomato pomace using in vitro gas production technique. Journal of Animal and Feed Research, 3, 20-22.
- Savrunlu M, Denek N (2016). Farklı Seviyelerde Yaş Domates Posası İlavesi ile Hazırlanan Mısır Silajının Kalitesinin Araştırılması. Harran Üniv Vet Fak Derg, 5 (1), 5-11.
- Selcuk M, Selcuk Z, Kahraman Z, Ciftci G, Akal E (2013). Effects of dried tomato pulp used as a feed ingredient in breeder roosters’ diets on blood and semen antioxidant status and on some sperm parameters. Revue Méd Vét, 164 (8-9): 435-442.
- Silva YPA, Borba BC, Reis MG, Caliari M, Ferreira TAPC (2016). Tomato industrial waste as potential source of nutrients. International Technical Symposium Food: The Tree That Sustains Life, 51, 2108-3111.
- Tahseen O, Abdallah J, Omar JA (2014). In situ degradability of dry matter, crude protein, acid and neutral detergent fiber of olive cake and greenhouse wastes of tomato and cucumber. Revue Méd Vét, 165 (3-4), 93-98.
- Tuoxunjiang H, Xiaoqin LI, Yımamu, A (2017). Mechanism reserach of fermented tomato pomace and its effect on oxidation resistance of transition dairy cows. Asian Agricultural Research, 9 (8), 88-94.
Determination of In Vitro Digestion Values of Alfalfa Hay, Dried Tomato Pomace and their Combinations
Öz
Tomato pomace, a by-product of the processing of tomoto for paste, ketchup, juice, is made up of tomato skin, pulp and crushed seeds after the process. Evaluating of tomato pomace as an ingredient of a diet may occur a potential for ruminant nutrition. For this reason, the aim of this study was to determinein vitrotrue digestibility values of alfalfa hay and dried tomato pomace mixtures formed with different levels of them for ruminants. The mixtures were prepared as alfalfa hay (100%), dried tomato pomace (100%), alfalfa hay (25%)+dried tomato pomace (75%), alfalfa hay (50%)+dried tomato pomace (50%), alfalfa hay (75%)+dried tomato pomace (25%). The filter bags containing feed mixtures, buffer solutions and rumen fluid were prepared as described for Ankom DaisyIIin vitrofermentation system. After 48 h incubation, filter bags gently washed until they were completely clean. Thereafter, neutral detergent fiber procedure was performed. Whereasin vitrotrue organic matter and neutral detergent fiber digestibilities of alfalfa hay was the lowest, in vitrotrue organic matter and neutral detergent fiber digestibilities of dried tomato pomace was the highest in the study. There were increases in in vitrotrue organic matter and neutral detergent fiber digestibility values of the mixtures with the increasing levels of dried tomato pomace (P<0.05). The higher digestibility values of the mixtures formed by alfalfa hay and dried tomato pomace may be due to a positive interaction between alfalfa hay and dried tomato pomace.
Anahtar Kelimeler
Alfalfa hay tomato pomace in vitro true organic matter digestibility in vitro NDF digestibility
Kaynakça
- Abdollahzadeh F, Abdulkarimi R (2012). The effects of some agricultural By-products on ruminal fermentation and apparent digestibility of Holstein dairy cow. Life Science Journal, 9 (4), 81-85.
- Aghajanzadeh-Golshani A, Maheri-Sis N, Mirzaei-Aghsaghali A, Baradaran-Hasanzadeh A (2010). Comparison of nutritional value of tomato pomace and brewer's grain for ruminants using in vitro gas production technique. Asian J Anim Vet Adv, 5 (1), 43-51
- AOAC (2006). Official Methods of Analysis, 18th Ed., Association of Official Analytical Chemists, Inc., Arlington, VA.
- Chumpawadee S (2009). Degradation characteristic of tomato pomace, soybean hull and peanut pod in the rumen using nylon bag technique. Pak J Nutr, 8 (11), 1717-1721.
- Denek N, Deniz S (2004). Ruminant beslemede yaygın olarak kullanılan kimi kaba yemlerin sindirilebilirlik ve metabolik enerji düzeylerinin in vitro metotlarla belirlenmesi. Turk J Vet Anim Sci, 28, 115-122
- Deniz S, Denek N, Karslı MA, Yumak H, Nursoy H (2000). Farklı batözlerle öğütmenin kaba yemlerin besin madde içeriği ile yem tüketimi ve sindirilme derecesine etkisi. Yüzüncü Yıl Üniv Vet Fak Derg, 11, 82-86.
- Gebeyew K, Animut G, Urge M, Feyera T (2015). The effect of feeding dried tomato pomace and concentrate on nutritional and growth parameters of Hararghe Highland sheep, Eastern Ethiopia. J Adv Dairy Res, 3, 130.
- Mirzaei-Aghsaghali A, Maheri-Sis N (2008). Nutritive value of some agroindustrial by-product for ruminants-a review. World Journal of Zoology 3, 40-46.
- Mirzaei-Aghsaghali A, Maheri-Sis N, Mansouri H, Razeghi ME, Safaei AR, Aghajanzadeh-Golshani A, Alipoor K (2011). Estimation of the nutritive value of tomato pomace for ruminant using in vitro gas production technique. African Journal of Biotechnology, 10 (33), 6251-6256.
- Nantoume H, Forbes TDA, Hensarling CM, Sieckenius SS (2001). Nutritive value and palability of guajillo (Acacia berlandieri) as a component of goat diets. Small Rum Res, 40 (2), 139-148.
- Niderkorn V, Baumont R (2009). Associative effects between forages on feed intake and digestion in ruminants. Animal, 3, 951-960.
- Nobakht A, Safanehr AR (2007). The effects of inclusion different levels of dried tomato pomace in laying hens diets on performance and plasma and egg yolk cholesterol contents. Journal of Animal and Veetrinary Advances, 6, 1101-1106.
- Omer HAA, Abdel-Magid SS (2015). Incorporation of Dried Tomato Pomace in Growing Sheep Rations. Global Veterinaria, 14 (1), 1-16.
- Rahbarpur A, Taghizadeh A, Mehmannavaz Y (2013). Determination of nutritive value of tomato pomace using in vitro gas production technique. Journal of Animal and Feed Research, 3, 20-22.
- Savrunlu M, Denek N (2016). Farklı Seviyelerde Yaş Domates Posası İlavesi ile Hazırlanan Mısır Silajının Kalitesinin Araştırılması. Harran Üniv Vet Fak Derg, 5 (1), 5-11.
- Selcuk M, Selcuk Z, Kahraman Z, Ciftci G, Akal E (2013). Effects of dried tomato pulp used as a feed ingredient in breeder roosters’ diets on blood and semen antioxidant status and on some sperm parameters. Revue Méd Vét, 164 (8-9): 435-442.
- Silva YPA, Borba BC, Reis MG, Caliari M, Ferreira TAPC (2016). Tomato industrial waste as potential source of nutrients. International Technical Symposium Food: The Tree That Sustains Life, 51, 2108-3111.
- Tahseen O, Abdallah J, Omar JA (2014). In situ degradability of dry matter, crude protein, acid and neutral detergent fiber of olive cake and greenhouse wastes of tomato and cucumber. Revue Méd Vét, 165 (3-4), 93-98.
- Tuoxunjiang H, Xiaoqin LI, Yımamu, A (2017). Mechanism reserach of fermented tomato pomace and its effect on oxidation resistance of transition dairy cows. Asian Agricultural Research, 9 (8), 88-94.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Veteriner Cerrahi |
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 25 Mart 2019 |
| Gönderilme Tarihi | 13 Kasım 2018 |
| Kabul Tarihi | 20 Mart 2019 |
| Yayımlandığı Sayı | Yıl 2019 Cilt: 30 Sayı: 1 |
Kaynak Göster
Kabul edilen makaleler Creative Commons Atıf-Ticari Olmayan Lisansla Paylaş 4.0 uluslararası lisansı ile lisanslanmıştır.