Uğur DEMİRCİ, NURETTİN GÜLŞEN, GÜRHAN KELEŞ

Effects of bacterial inoculants on fermentation and aerobic stability of baled triticale-Hungarian vetch silage and lamb performance

Bu çalışmada homofermantatif laktik asit bakterilerini (HM LAB) yalnız ya da Lactobacillus buchneri ile kombinasyon halinde içeren bakteri inokulantlarının balyalanmış tritikale-Macar fiği silajının fermantasyon özellikleri ile Konya Merinosu dişi kuzularda performans üzerine olan etkileri araştırılmıştır. Silajlık materyal tritikalenin süt olum döneminde hasat edilmiştir. Tarlada soldurulmuş materyal LAB ile 1.0x106 kob/g düzeyinde muamele edilerek balyalanmıştır. Balyalar 6 kat beyaz streç film ile sarılmışlardır. Üç aylık silolama sonucunda LAB ilave edilerek ya da edilmeden silolanmış silajlar iyi fermente olmuşlardır. Silajların fermantasyon özellikleri üzerine HM LAB ilavesinin belirgin etkisi tespit edilmemiştir. Bununla beraber, HM LAB’ın Lactobacillus buchneri ile kombinasyon halinde ilavesi ile silajların asetik ve propiyonik asit içerikleri artmış (P0.05) olurken, katkı maddeleri ilavesinin rumen sıvısı üzerine olan genel etkileri de düşük bulunmuştur. Araştırma sonucunda HM LAB’ın Lactobacillus buchneri ile kombinasyon halinde kullanılması ile aerobik stabilitenin, silajın laktik asit içeriği azalmadan, artan asetik ve propiyonik asit içeriğine bağlı olarak arttığı ve bu nedenle de bu bakterilerin kombinasyon halinde kullanılmasının tercih edilebileceği değerlendirilmiştir. Ayrıca iyi fermente olmuş silajların içerdiği yüksek asetik ve propiyonik asidin ruminantların kuru madde tüketimini etkilemediği sonucuna varılmıştır.

Anahtar Kelimeler:

silaj, aerobik işlemler, balya, besi performansı, fermentasyon ürünleri, kuzu, silaj fermantasyonu, tritikale, fiğ, büyüme performansı

Bakteri inokulantlarının balyalanmış tritikale-Macar fiği silajının fermantasyon ve aerobik stabilitesi ile kuzularda performansa etkileri

The effects of bacterial inoculants containing homofermentative lactic acid bacteria (HM LAB) alone or in combination with Lactobacillus buchneri on conservation characteristics of baled triticale-Hungarian vetch silage and performance of Konya merino female lambs were investigated. The herbage was mowed at milk stage of maturity of triticale. Field wilted herbage was treated with LAB additives at 1.0x106 cfu/g and baled. Bales were wrapped with six layers of plastic white stretch-film. At the end of 3 m ensiling, silages made with or without LAB preserved well. Inoculation with HM LAB had little eff ect on fermentation characteristics of silages. However, silage treated with the HM LAB in combination with Lactobacillus buchneri resulted in silage with a higher (P<0.05) concentration of acetic and propionic acid. These silages did not heat throughout 500 h of monitoring. There were no (P>0.05) treatment eff ects on any variables measured on the lamb performance. Overall eff ects of additives on rumen fl uids were relatively small. It is concluded that the use of HM LAB in combination with Lactobacillus buchneri is preferable because the combination of these bacteria could improve aerobic stability of silages via accumulation of acetic and propionic acid without reduced concentration of lactic acid. It is also concluded that elevated acetic and propionic acid in well fermented silages do not depress the dry matter intake of ruminants.

Keywords:

silage, aerobic treatment, bales, fattening performance, fermentation products, lambs, silage fermentation, triticale, vetch, growth performance,

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