Effect of species on nutritive value of mulberry leaves

Bu çalışmanın amacı, dut yapraklarının besleme değerine türün etkisini kimyasal bileşimi ve in vitro gaz üretim tekniği kullanarak belirlemektir. Dört farklı dut türü kullanılmış olup her türden on ağaçtan yapraklar toplanmıştır. Dut yapraklarının in vitro gaz ölçümleri fermentasyonun 0, 3, 6, 12, 24, 48, 72 ve 96. saatlerinde yapılmıştır. Gaz üretimine ait parametreler y = A $(1-exp^{-ct})$ üssel fonksiyonu kullanılarak belirlenmiştir. Dut yapraklarının kimyasal bileşimine, in vitro gaz üretimine, metabolik enerji değerine (ME) ve organik madde sindirim derecesine (OMSD) türün önemli derecede etkisi vardır. Dut yapraklarının kuru madde (KM), ham protein (HP), nötral deterjan fiber (NDF), asit deterjan fiber (ADF) ve kondense tanen (KT) içeriği sırasıyla, %25.97 ile %46.27, %11.75 ile %23.72, %19.38 ile %33.33, %15.40 ile %22.3 ve %0.47 ile %0.76 arasında değişmiştir. Morus rubra yaprağının NDF içeriği diğer dut türlerinden daha yüksek bulunurken, Morus alba pendula yaprağının ADF ve HP içeriği diğer dut türlerinden yüksek bulunmuştur. Diğer taraftan Morus alba yaprağının KM içeriği diğer dut türlerinden daha yüksek bulunmuştur. Hemen hemen bütün inkübasyon zamanlarında Morus nigra ve Morus alba pendula yapraklarından üretilen gaz miktarı Morus alba ve Morus rubra yapraklarından daha fazla olmuştur. Morus alba pendula yapraklarının ME, OMSD ve potansiyel gaz üretim değeri (A) diğer dut türlerinden daha yüksek bulunurken Morus alba pendula ve Morus alba yapraklarının gaz üretim hızı (c) Morus rubra ve Morus nigra yaprakların gaz üretim hızından daha yüksek bulunmuştur. Morus alba pendula ve Morus alba yapraklarının fermantasyonu sonucu açığa çıkan gazın %50 ve %95’nin üretilmesi için geçen süre $(t_{50}ve t_{95})$ Morus rubra ve Morus nigra yapraklarından daha yüksek bulunmuştur. Sonuç olarak, dut yaprakların besleyici değeri üzerinde türün önemli etkisi vardır. Türler arasında bileşim ve bazı tahmin edilen parametreler bakımından belirli farklar olmasına rağmen dut yapraklarının yüksek protein içeriğine sahip ve oldukça sindirilebilir olduğu söylenebilir.

Anahtar Kelimeler:

tanen, Morus rubra, kimyasal bileşim, ham lif, Morus, ham protein, sindirilebilirlik, kuru madde, gaz üretimi, yapraklar, metabolize olabilir enerji, dut, besin değeri, organik madde, bitki bileşimi

Dut yapraklarının besleme değerine türün etkisi

The aim of this study was to determine the effect of species on the nutritive value of Mulberry leaves using chemical composition and in vitro gas production technique. The leaves of four different mulberry species were collected from 10 different trees. Gas productions of Mulberry leaves were determined at 0, 3, 6, 12, 24, 48, 72 and 96 h incubation times and their gas production kinetics were described using the equation y = A $(1-exp^{-ct})$. Species had a significant effect on the chemical composition, in vitro gas production, metabolisable energy (ME) and organic matter digestibility (OMD) of Mulberry leaves. Dry matter (DM), crude protein (CP), neutral detergent fiber (NDF), acid detergent fiber (ADF), ash and condensed tannin (CT) contents of mulberry leaves ranged from 25.97% to 46.27%, 11.75% to 23.72%, 19.38% to 33.33%, 17.33% to 26.06%, 15.40% to 22.3% and 0.47% to 0.76% respectively. The NDF and ash contents of Morus rubra were significantly (P<0.001) higher than those of other mulberry species whereas ADF and CP contents of Morus alba pendula were significantly (P<0.001) higher then those of other mulberry species. On the other hand the DM content of Morus alba was significantly (P<0.001) higher than those of others. Almost at all incubation times, gas productions of Morus nigra and Morus alba pendula were significantly (P<0.001) higher than those of Morus alba and Morus rubra. The values for ME, OMD and potential gas production (A) of Morus alba pendula were significantly (P<0.001) higher than those of the other mulberry species whereas the gas production rates of Morus alba pendula and Morus alba were significantly (P<0.001) higher than those of Morus rubra and Morus nigra. The time to produce 50% and 95% of total gas production $(t_{50}and t_{95})$ of Morus alba pendula and Morus alba were significantly (P<0.001) higher than those of Morus rubra and Morus nigra. In conclusion, species had a significant effect on the nutritive value of mulberry leaves. Although there were marked differences among species in chemical composition and some estimated parameter of mulberry leaves, it can be said that mulberry leaves had high CP content and were quite digestible.

Keywords:

tannins, Morus rubra, chemical composition, crude fibre, Morus, crude protein, digestibility, dry matter, gas production, leaves, metabolizable energy, mulberries, nutritive value, organic matter, plant composition,

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