Farklı Üretim Sistemlerinden Elde Edilen Zeytinyağı Sanayi Yan Ürünlerin Besleme Değerinin Belirlenmesi

Bu çalışmada iki ve üç fazlı üretim sistemlerinden elde edilen pirinanın kimyasal bileşimi ve in vitro gaz üretimi ile rumen içi fermentasyon özelliklerinin belirlenmesi amaçlanmıştır. Bu amaç doğrultusunda üç ve iki fazlı zeytinyağı üretim yapan tesislerinden yaş çekirdekli, kuru çekirdekli ve kuru çekirdeksiz pirina örnekleri temin edilmiştir. Çalışmadan elde edilen bulgulara göre pirina örneklerinin kuru madde (KM) içeriklerinin faza ve pirina tipine göre önemli düzeyde değiştiği belirlenmiştir (P≤0.05). Kuru çekirdeksiz pirina örneklerinin, ham protein (HP) içeriği bakımından diğer pirina (KM’de % 5,63) örneklerinden önemli düzeyde daha düşük ortalamaya sahip olduğu bulgulanmıştır (P≤0.05). Kuru çekirdeksiz pirina örneklerinin diğer pirina örneklerinden daha düşük asit çözücülerde çözünmeyen lignin (ADL), kondanse tanen (KT) ve toplam fenolik bileşen (TFB) içeriğine sahip olduğu belirlenmiştir (P≤0.05). Buna karşın kuru çekirdeksiz pirina örneklerinin, diğer pirina örnekleriyle kıyaslandığında 96 saatlik kümülatif gaz üretimleri, organik madde sindirilebilirlikleri (OMS) ve metabolize olabilir enerji (ME) içerikleri bakımından daha yüksek ortalamaya sahip olduğu belirlenmiştir (P≤0.05). Sonuç olarak kuru çekirdeksiz pirinanın ruminant beslemede kullanılması önerilebilir ancak HP içeriği düşük olduğundan rasyonun proteince desteklenmesi gerekmektedir.

Anahtar Kelimeler:

çekirdeksiz prina, fenolik bileşen, in vitro gaz üretimi, kurutulmuş pirina, kondanse tanen

The Effect of Different Climatic Conditions on Soil Formation in Çanakkale

This study was conducted within the borders of Çanakkale Province Yenice (Ahiler village-P1) and Ezine (Kızıltepe village-P2)and formation of two soil profiles on andesitic rocks under different precipitation and temperature conditions were investigated. The annual average rainfall of Yenice district (847 mm) is higher than that of Ezine (547 mm). Some physicochemical analyzes and mineralogical analyzes such as XRD (X-Ray Diffraction), SEM (Scanning Electron Microscopy), and EDS - EDX (Energy Dispersive X-ray Spectroscopy), and major oxides were performed was performed on soil samples taken on the basis of horizon in soil profiles with morphological definitions. Some weathering rates such as CIA (chemical weathering index), PIA (plagioclase alteration index) and SiO2/Al2O3 were calculated from the oxide analyses results. Profile 1 contains O-A -Bt-C-R and profile 2 contains A-Bw-C horizons. Profile 1 is sandy loam on the surface, clay loam and clay subsurface, and profile 2 is generally sandy clay loam. While an argillic horizon was formed in P1 as a result of leaching, there was a cambic horizon in P2. While the cation exchange capacity (CEC) in P1 was 42.48 cmolkg-1 in the argillic horizon, it was determined as 26.72 cmolkg-1 in the cambic horizon of P2. CIA and PIA dissociation indices of P1 were higher than that of P2. According to this result, it was determined that feldspars were more decomposed in P1 which had an older profile compared to P2. In addition, according to XRD analysis, kaolinite was present in P1 and albite was not found in feldspars, while kaolinite was not found in P2 and a significant amount of albite was determined. Soil profiles are classified as follows, respectively, according to soil taxonomy; profile 1 is Lithic Haplustalf, profile 2 is Humic Dystroxerepts; According to the WRB classification, profile 1 is classified as Epileptic Luvisols (Abruptic) and profile 2 is classified as Haplic Cambisols (Dystric).The results of the study showed that the differences in precipitation, which is one of the climate parameters, affect the profile structure of the soils, weathering levels, physico-chemical properties, and soil taxonomy in two soil profiles formed on andesitic rocks and under similar topographic conditions

Keywords:

Çanakkale, Andesite, Climate, Soil Characteristics,

PDF

___

Abarghoei, M., Rouzbhan, Y., Alipour, D., 2011. Nutritive value and silage characteristics of whole and partly stoned olive pomaces treated with molasses. Journal of Agricultural Science and Technology. 13:709-716.
Alburquerque, J.A., Gonzalvez, J., Garcia, D., Cegarra, J., 2004. Agrochemical caharacterisation of “Alperujo”, a solid by-product of the two-phase centrifugation method for olive oil extraction. Bioresource Technology. 91(2):195-200.
Al-Masri, MR., 2003. An in vitro evaluation of some unconventional ruminant feeds in terms of the organic matter digestibility, energy and microbial biomass. Tropical Animal Health and Production. 35:155-167.
AOAC, 1990. Official Methods of Analysis. 15th. ed. Association of Official Analytical Chemists. Washington, DC, USA.
Ben Salem, H., Makkar, H.P.S., Nefzaoui, A., 2004. Towards beter utilization of nonconventional feed sources by sheep and goats in some African and Asian Countries In: nutrition and feeding strategies of sheep and goats under harsh climates Ben Salem.(Eds.): H., Nefzaoui, A., Morand-Fe, P., 59 (Series A). INO Reproducciones, S. A., Zaragoza, pp. 177–190.
Bianchi, G., 2003. Lipids and phenols in table olives. European Journal of Lipid Science and Technolog. 105:229-242.
Borje, R., Raposo, F., Rincon, B., 2006. Treatment Technologies of liquid solid wastes from two- phase olive oil mills. Grasas Y Aceites. 57(1):32-46.
Brlek, T., Voća, N., Krička, T., Lević, J., Vukmirović, Đ., Čolović, R., 2012. Quality of pelleted olive pomace for energy generation. Agriciculturae Conspectus Scientificus.77(1):31–35.
Castellani, F., Vitali, A., Bernardi, N., Marone, E., Palazzo, F., Grotta, L., Martino, G., 2017. Dietary supplementation with dried olive pomace in dairy cows modifies the composition of fatty acids and the aromatic profile in milk and related cheese. Journal of Dairy Science. 100:8658-8669.
Cıbık, M., Keles, G., 2016. Effect of stoned oliva cake on milk yield and composition of dairy cows. Revue Med. Vet. 167:154-158.
FAO, 2018. The State of Food and Agriculture, http://www.fao.org/faostat/en/#data Erişim tarihi:16.04.2021.
FAO, 2019. The State of Food and Agriculture, http://www.fao.org/faostat/en/#data Erişim tarihi:13.07.2021.
Filya, İ., Hanoğlu, H., Canbolat, Ö., Sucu, E., 2006. Kurutulmuş Pirinanın yem değeri ve kuzu besisinde kullanılma olanakları üzerinde araştırmalar. 1. Yem değerinin in situ yöntemle belirlenmesi. Uludağ Üniversitesi Ziraat Fakültesi Dergisi. 20(1):1-12.
Garcia, M.A.I., Moumen, A., Yanez-Ruiz, D.R., Alcaide, E.M., 2003. Chemical composition and nutrients availability for goats and sheep of two-stage olive pomace and olive leaves. Animal Feed Science and Technology. 107:61-74.
Gürü, M., 2001. Uçucu kül ve pirinadan plastik kompozit malzeme üretimi. Politeknik Dergisi. 4(1):35-38.
Haddin, M.S.Y., Haddadin, J., Arabiyat, O.I., Hattar, B., 2009. Biological conversion of olive pomace into compost by using trichoderma harzianum and Phanerochaete chrysosporium. Bioresource Technolog. 100:4779-4782.
Heredia-Moreno, A., Guillen-Bejarano, R., Fernandez-Bolanos, J., Rivas-Moreno, M., 1987. Olive stones as a source of fermentable sugars. Biomass. 14:143-148.
Hernandez, D., Astudillo, L., Gutierrez, M., Tenreiro, C., Retamal, C., Rojas, C., 2014. Biodiesel production from an industrial residue: Alperujo. Industrial Crops and Products. 52:495-498.
Inglese, P., Famiani, F., Galvano, F., Servili, M., Esposto, S., Urbani, S., 2011. Factors affecting extra-virgin olive oil composition. Hortic. Rev. 38:83–147.
Keleş, G., 2015. Zeytin posasının ruminantlar için besin ve besleme değeri. Türk-Tarım Gıda Bilim ve Teknoloji Dergisi. 3(10):780-789.
Klen, T.J., Vodopivec, B.M., 2012. The fate of olive fruit phenols during commercial olive oil processing: Traditional press versus continuous two-and three-phase centrifuge.LWT. Food Science and Technology. 49(2): 267–274.
Lammi, S., Barakat, A., Mayer-Laigle, C.M., Djenane, D., Gontard, N., Angellier-Coussy, H., 2018. Dry fractionat,on of olive pomace as a sustainable process produce fillers for biocomposites. Powder Technology. 326:44-53.
Luciano, G., Pausellii M., Servili, M., Mourvaki, E., Serra, A., Monahan, F.J., Lanza, M., Pariolo, A., Zinnai, A., Mele, M., 2013. Dietary olive pomace reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids. Meat Science. 93:703-714.
Makkar, H.P.S., 2003. Quantification of tannins in tree and shrub foliage a loboratory manual. Kluwer Academic Publishers, Dordrecht/Boston/London/Netherlands.
Menke, K., Raab, L., Salewski, A., Steingass, H., Fritz, D., Schneider, W., 1979. The estimation of the digestibility and metabolizable energy content of ruminant feeding stuffs from the gas production when they are incubated with rumen liquor in vitro. Journal of Agricultural Science. 93:217-222.
Menke, K.H., Steingass, H., 1988. Estimation of the energetic feed value obtain from the chemical analysis and in-vitro gas production using rumen fluid. Animal Research and Development. 28:7–55.
Menke, K.H., Stingass, Y.H., 1988. Estimation of energetic feed value obtained from chemical analysis and in vitro gas production using rumen fluid. Anim. Res. Develop. 28: 7-55.
Molina-Alcaide, E., Yanez-Ruiz, P.R., 2008. Ptential use of olive by products in ruminant feding: A review. Animal Feed Science and Technology. 147(1-3):247-264.
Montedoro, G., Servili, M., Baldioli, M., Selvaggini, R., Miniati, E., Macchioni, A., 1993. Simple and hydrolyzable compounds in virgin olive oil. III. Spectroscopic characterizations of the secoiridoid derivatives. Journal of Agricultural and Food Chemistry. 41(11): 2228–2234.
Moral, P.S., Mendez, M.V.R., 2006. Production of pomace olive oil. Grasas Y Aceites. 57(1): 47-55.
Nunes, M.A., Pimentel, F.B., Costa, A.S.G., Alves, R.C., Oliveira, M.B.P.P., 2016. Olive byproductsfor functional and food applications: challenging opportunities to face environmental constraints. Innovative Food Science and Emerging Technologies. 35:139-148.
Ørskov, E., McDonald, I., 1979. The estimation of protein degradability in the rumen from incubation measurements weighted according to rate of passage. The Journal of Agricultural Sciences. 92(2):499-503.
Robards, K., Prenzler, P.D., Tucke, G., Swatsitang, P. Glover, W., 1999. Phenolic compounds and their role in oxidative processes in fruits. Food Chemistry. 66(4):401–436.
Rodis, P.S., KArathanos, V.T., Mantzavinou, A., 2002. Partitioning of olive oil antioxidants between oil and water phases. Journal of Agricultural and Food Chemistry. 50(3):596-601.
Rowghani, E., Zamiri, M.J., Seradj, A.R., 2008. The chemical composition, rumen degredability, in vitro gas production, energy content and digestibility of olive pomace ensilled with additives. Iranian Journal of Veterinary Research. 3(3):213-221.
Sadeghi, H., Yansari, A.T., Ansari-Pirsarai, Z., 2009. Effects of different olive pomace by products on dry matter intake, nutrient digestibility and performance of Zel sheep. Int. J. Agric. Biol. 11:39-43.
Sansoucy, R., 1985. Olive by-product for animal feed. Review. FAO Anim. Prod. Health, No: 43, Rome. SAS, 1999. Cary NC, USA: SAS Inst. Inc.
Sucu, E., Akbay, K.C., Şengül, Ö., Yavuz, M.T., Ak, İ., 2018. Effects of stoned olive pomace on carcass characteristics and meat quality of lambs. Turkish Journal of Veterinary and Animal Science. 42:533-542.
Terramochia, S., Bartocci, S., Taticchi, A., Di Giovanni, S., Pauselli, M., Maurvaki, E., Urbani, S., Servili, M., 2013. Use of dried stoned olive pomace in the feding of lactating buffaloes: effect on the quantity and quality of the milk produced. Asian Australian Journal of Animal Science. 26(7):971-980.
Uribe, E., Lemus-Mondaca, R., Vega-Gálvez, A., Zamorano, M., Quispe-Fuentes, I., Pasten, A., Di Scala, K., 2014. Influence of process temperature on drying kinetic, physicochemical properties and antioxidant capacity of the olive-waste cake. Food Chemistry. 147:170-176.
Van Soest, P.J., Robertson, J.B., Lewis, B.A., 1991. Methods for dietary fiber, neutral detergent fiber, and nonstarch polysaccharides in relation to animal nutrition. Journal Dairy Science. 74(10): 3583–3597.
Vasta, V., Luciano, G., 2011. The effects of dietary consumption of plants secondary compounds on small ruminants’ product quality. Small Ruminant Research. 101:150-159.
Visnjevec, A.M., Baker, P., Charlton, A., Preskett, D., Peeters, K., Tavzes, C., 2021. Developing an olive biorefinery in Slovenia: analysis of phenolic compounds found inolive mill pomace and wastewater. Molecules. 26(7):2-14.