Hasan Ersin ŞAMLI, Fisun KOÇ, Levend COŞKUNTUNA

Farklı Yem İşleme Teknolojilerinin Arpanın (Hordeum vulgare L.) Kimyasal, Mikrobiyolojik veMikroskopik Özellikleri Üzerine Etkileri

Araştırmanın materyalini, arpanın farklı işlenmiş formları (öğütülmüş, flake ve ezme) oluşturmuştur.Yem örnekleri 4 °C, 22 °C ve 32 °C sıcaklıkta 90 gün depolanmıştır. Araştırma süresince yem örneklerindekimyasal, mikrobiyolojik ve mikroskopik analizler yürütülmüştür. Araştırma sonucunda yemlerin kuru madde(KM), ham protein (HP), ham yağ (HY), ham kül (HK), ham selüloz (HS) ve nişasta değeri üzerinde yemindepolama süresi, depolama sıcaklığı ve yemin formunun istatistiki olarak önemli olduğu tespit edilmiştir(P

The Effects of Different Feed Processing Technology on Chemical, Microbiological and Microscopic Features on Barley (Hordeum vulgare L.)

Different forms of processed barley (ground, flake and crushed) formed the material of the study.Feed samples were stored at 4 °C, 22 °C and 32 °C for 90 days. During the research, chemical, microbiologicaland microscopic analyzes were carried out on feed samples. As a result of the research, it was determined thatfeed storage time, storage temperature and feed form were statistically significant on the dry matter (DM), crudeprotein (CP), eter extract (EE), crude ash (CA), crude fiber (CF) and starch values of feeds (P

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