Ahu DEMİRTAŞ, Bahri EMRE, Öğünç MERAL, İlksin PİŞKİN, Hakan ÖZTÜRK, Ulvi Reha FİDANCI, Yasemin SALGIRLI

Üzüm Çekirdeği Ekstraktının Rumen Mikroorganizmalarının Fermantasyon Aktivitesi Üzerine In Vitro Etkileri

Üzüm çekirdeği sahip olduğu fenolik bileşikler nedeniyle geniş bir yelpazede gram pozitif ve gram negatif bakteriler üzerine antimikrobiyal etkinlik göstermektedir. Bu araştırmanın amacı, Rumen Simülasyon Tekniğini (Rusitec) kullanarak üzüm çekirdeği ekstraktının rumen mikroorganizmalarının fermantasyon aktivitesi üzerine etkilerini belirlemektir. Rusitec sisteminde hacimleri 1000 ml olan sekiz adet fermenter kullanıldı. Her bir fermenterde günlük olarak 5 g arpa samanı ve 5 g konsantre yemden oluşan bir deneme yemi karışımı inkübe edildi. Araştırma 12 gün sürdü. Altı günlük adaptasyon fazından sonra üzüm çekirdeği ekstraktı ilgili fermenterlere 0, 15, 150 ve 1500 mg/gün dozlarında ilave edildi. Üzüm çekirdeği ekstraktının artan dozları ruminal pH, propiyonat üretimi, asetatın propiyonata oranı, toplam protozoon sayısı, amonyak azotu (NH3-N) konsantrasyonu ve yem kuru maddesi sindirilebilirliğinde istatistiksel olarak anlamlı bir değişikliğe neden olmadı. Hiçbir ilavenin yapılmadığı kontrol fermenterleri ile karşılaştırıldığında üzüm çekirdeğinin 1500 mg/gün dozu, toplam uçucu yağ asidi (UYA), asetat ve bütiratın günlük üretimlerinde artışa yol açtı (p

Anahtar Kelimeler:

Etlik Veteriner Mikrobiyoloji Dergisi, Üzüm Çekirdeği, Fermantasyon, Rumen, Mikroorganizma, Hakan ÖZTÜRK, Ahu DEMİRTAŞ, Yasemin SALGIRLI, Öğünç MERAL, İlksin PİŞKİN, Bahri EMRE, Ulvi Reha FİDANCI, 2011

Effects of Grape Seed Extract on in Vitro Fermentation Activity of the Rumen Microorganisms

Grape seeds have phenolic compounds with wide-spectrum antimicrobial activity against gram-positive and gram-negative bacteria. The objective of this study was to investigate the effects of grape seed extract on fermentation activity of rumen microorganisms using the Rumen Simulation Technique (Rusitec). The rusitec system was equipped with eight fermenters, each with a capacity of 1000 ml. Each fermenter received daily 5 g barley straw and 5 g concentrate. The experiment lasted 12 days. After an adaptation period of 6 days, grape seed extract was added to the respective fermenters at levels of 0, 15, 150 or 1500 mg/day. Increasing level of grape seed extract had no effect on ruminal pH, propionate production, acetate/propionate ratio, total protozoa number, NH3-N concentration or dry matter digestibility. However, the addition of 1500 mg grape seed extract increased (p

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