Mehmet ÇİFTÇİ, Talat GÜLER, Bestami DALKILIÇ, İ. Halil ÇERÇİ, O. Nihat ERTAŞ

Isıtma ve öğütme işlemleri uygulanan tam yağlı soyanın toklularda performans ve ham besin maddelerinin sindirilme derecesi üzerine etkisi

Bu çalışmada, ısı ve öğütme gibi farklı fiziksel işlemlere tabi tutulan tam yağlı soyanın toklu rasyonlarına katılabilme olanağı araştırılmıştır. Bu amaçla, çalışmada yaklaşık 37 kg canlı ağırlıkta, 7-8 aylık 32 baş erkek toklu kullanılmıştır. Araştırma rasyonları izonitrojenik ve izokalorik olarak hazırlanmıştır. Rasyona katılan soyaya uygulanan fiziksel işlemler deneme gruplarını oluşturmuştur. Buna göre, öğütülmüş ve ısı işlemi uygulanmış soya verilen grup I+ÖS, öğütülmüş ve ısı işlemi uygulanmamış soya verilen grup ÖS, ısı işlemi uygulanmış bütün soya verilen grup I+BS ve ısı işlemi uygulanmamış bütün soya verilen grup ise (BS) grubunu oluşturmuştur. En yüksek günlük canlı ağırlık artışı (GCAA), I+ÖS grubunda, en düşük GCAA ise BS grubunda tespit edilmiştir (P

The effects of whole soybean subjected to different physical processes on performance and digestibility in lambs

The aim of this study was to investigate the possibility of adding whole soybean treated with different physical process (heating and grinding) to rations of lambs. A total of 32, 7-8 month old male lambs with 37 kg average body weight were used. The rations were prepared as isonitrogenic and isocaloric. The experimental groups were based on the type physical processing method applied to the whole soybean. Accordingly: ground and heat-treated soybean group (I+ÖS), ground soybean group with no heat treatment (OS), heat-treated whole soybean group (I+BS) and whole soybean group with no heat treatment (BS). The highest daily body weight gain was obtained in I+ÖS group and the lowest in BS group (P

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