Farklı sarımsak yağı dozlarının, korunga otunun in vitro gaz üretimi, rumen fermantasyonu ve metan üretimi üzerine etkisi

Bu araştırma rumen sıvısına (RS) 0 (kontrol), 100, 200, 400, 800, 1200 ve 1600 mg/L sarımsak yağı (SY) ilavesinin korunga (Onobrychis sativa L.) otunun gerçek kuru madde sindirimi (GKMS), organik madde sindirimi (OMS), nötr deterjanda çözünmeyen lif sindirimi (NDFS), rumen sıvısı parametreleri ile karbondioksit (CO2) ve metan (CH4) gazı üretimi üzerine etkilerinin saptanması amacıyla düzenlenmiştir. Farklı SY dozlarının rumen fermantasyonu, OMS ve metabolik enerji (ME) düzeyinin saptanması için in vitro gaz üretim tekniği kullanılmıştır. Korunga otunun GKMS ve NDFS ise Daisy inkübatör tekniği ile saptanmıştır. Rumen sıvısına SY ilavesinin korunga otunun in vitro gaz üretimini, GKMS, OMS, NDFS ve metabolik enerji (ME) içerikleri ile rumen fermantasyonu sonucu oluşan toplam uçucu yağ asitleri (TUYA), asetik asit (AA), propiyonik asit (PA) ve butirik asit (BA) ve diğere uçucu yağ asidi düzeylerini azalttığı saptanmıştır (P

Effect of different garlic oil doses on in vitro gas production, rumen fermentation and methane production of sainfoin hay

This study was conducted to determined, effects of addition of garlic oil (GO) 0 (control), 100, 200, 400, 800, 1200 and 1600 mg/L rumen fluid (RF) by in vitro gas production technique, on the true organic matter digestibility (TOMD), organic matter digestibility (OMD), neutral detergent fiber digestibility (NDFD), metabolizable energy (ME) compound and rumen fermentation parameters, carbon dioxide (CO2) and methane (CH4) gas production of the sainfoin (Onobrychis sativa L.) hay. In vitro gas production technique was used to determine the effects of different doses of GO on rumen fermentation, OMD and metabolic energy (ME) level. GKMS and NDFS contents of sainfoin hay were determined by Daisy incubator technique. The addition of GO significantly decreased the in vitro gas production, OMD, NDFD, ME, total volatile fatty acids content (VFA), acetic acid (AA), propionic acid (PA), butyric acid (BA) and the other volatile fatty acids levels of sainfoin hay (P

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Ankara Üniversitesi Veteriner Fakültesi Dergisi-Cover
  • Yayın Aralığı: 4
  • Başlangıç: 1954
  • Yayıncı: Ankara Üniversitesi Veteriner Fakültesi
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