Gökhan FİLİK, Ayşe Gül CİVANER, Gizem KEZER

Hayvan beslemede alternatif fermente yem olarak: Chia (Salvia hispanica L.) bitkisi silajı

Çalışmanın temel amacı Chia (Salvia hispanica L.) bitkisinin silaj üretiminde kullanılabilirliğini belirlemek ve yem değerini ortaya koymaktır. Chia bitkisi süt olum döneminde hasat edilmiş ve 4 muamele 3 tekerrür (kontrol, %2.5 melas, %1 tuz, %2.5 melas + %1 tuz) olacak şekilde silaja dönüştürülmüştür. Chia bitkisi silajının fiziksel (sıcaklık, renk, pH, suda çözünür karbonhidrat miktarı), kimyasal (kuru madde, ham protein, organik madde, kül, toplam karbonhidrat, eter miktarı, asit deterjan lignin, asit deterjan lif, nötr deterjan lif, ham lif, sindirilebilir ham protein, toplam sindirilebilir besin maddeleri, sindirilebilir kuru madde, kuru madde alımı, lifsiz karbonhidratlar, metabolize edilebilir enerji, bağıl besleme değeri, bağıl yem kalitesi, hemiselüloz, selüloz, azot içermeyen öz, enerji değeri) ve mikrobiyel (toplam aerob mezofilik bakteri, laktobasil ve enterobakter sayısı) özelliklerini belirlemek için analizler yapılmıştır. Mevcut RFV değerlerine göre %2.5 melas + %1 tuz katkılı chia bitkisi silajı 164.58±4.73 değer ile yüksek kaliteli silaj olarak kabul edilmiştir. Ayrıca %2.5 melas + %1 tuz katkılı silajın kontrol grubuna göre daha iyi olduğu tespit edilmiştir.

Anahtar Kelimeler:

Fermentasyon, silaj kalitesi, silaj mikrobiyolojisi

As an alternative fermented feed for animal nutrition: Chia (Salvia hispanica L.) plant silage

The main objective of the study was to determine the usability of Chia (Salvia hispanica L.) plant in silage production and to reveal its feed value. Chia plant was harvested during the milk production period and 4 treatments were converted into silage with 3 replications (control, 2.5% molasses, 1% salt, 2.5% molasses + 1% salt). Analyzes were made to determine the physical (temperature, color, pH, water soluble carbonhydrates value), chemical (dry matter, crude protein, organic matter, ash, total carbonhydrates, ether extract, acid detergent lignin, acid detergent fiber, neutral detergent fiber, crude fiber, digestible crude protein, total digestible nutrients, digestible dry matter, dry matter intake, non fiber carbonhydrates, metabolizable energy, relative feed value, relative forage quality, hemicellulose, cellulose, nitrogen free extracts, energy value) and microbial (total aerobic mesophilic bacteria, lactobacilli and enterobacter count) properties of chia plant silage. According to present RFVs, 2.5% molasses + 1% salt added chia plant silage was considered high quality silage with a value of 164.58±4.73. In addition, silages with 2.5% molasses + 1% salt were found to be of higher quality than the control samples.

Keywords:

Fermentation, silage quality, silage microbiology,

PDF

___

Aghashahi A, Kord Nejad E, Fazaeli H (2017). Effect of different levels of urea and molasses on silage characteristics of sugar beet top mixed with sugar cane bagass. Animal Science Journal (Pajuhesh and Sazandegi) 114: 195-206
Alikhani M, Asadi Alamoti A, Ghorbani G H, Sadeghi N, (2005). Effects of adding molasses, urea and bacterial inoculation on the chemical composition and in vitro dry matter digestibility of sunflower silage. Journal of Science and Technology of Agriculture and Natural Resource 9: 171-182
Ankom Technology (2016). Method for determining acid detergent lignin in beakers. Method 8. ANKOM Technology, Fairport, NewYork
Ankom Technology (2017a). Method for determining acid detergent fiber. Method 5. ANKOM Technology, Fairport, NewYork
Ankom Technology (2017b). Method for determining neutral detergent fiber. Method 6. ANKOM Technology, Fairport, NewYork
Ankom Technology (2017c). Crude fiber analysis in feeds - filter bag technique. ANKOM Technology, Fairport, NewYork
AOAC (Association of Official Analytical Chemists) (2006). Official Methods of Analysis. 18th 437 Washington
Baytok E and Muruz H (2003). The effects of formic acid or formic acid plus molasses additives on the fermentation quality and DM and ADF degradabilities of grass silage. Turkish Journal of Veterinary & Animal Sciences 27(2): 425-431
Bresson J L, Flynn A, Heinonen M, Hulshof K, Korhonen H, Lagiou P, Lovik M, Marchelli R, Martin A, Moseley B, Przyrembel H, Salminen S, Strain J, Strobel S, Tetens I, van den Berg H, van Loveren H, Verhagen H (2009). Opinion on the safety of ‘Chia seeds (Salvia hispanica L.) and ground whole Chia seeds’ as a food ingredient. The European Food Safety Authority Journal 996: 1–26
Cahill J P and Provance M C (2002). Genetics of qualitative traits in domesticated chia (Salvia hispanica L.). Journal of Heredity 93(1): 52–55
CIE (1986). Colorimetrie, 2nd ed. Publication C.I.E. No. 15,2. Vienna
Cone J W, Van Gelder A H, Soliman I A, De Visser H, Van Vuuren A M (1999). Different techniques to study rumen fermentation characteristics of maturing grass and grass silage. Journal of Dairy Science 82(5): 957-966
Çayıroğlu H, Filik G, Coşkun İ, Filik A G, Çayan H, Şahin A (2020). Spraying opened sugar beet pulp silage with oregano essential oil helps to sustain quality and stability. South African Journal of Animal Science 50: 9-16
Dinç A (2008). Determination of some microbiological and chemical properties of kefir. Master Thesis, Ankara University, Turkey
Ergene E and Bingöl E B (2019). Dietary fiber content high some foods and their effects on nutrition. Journal of Adnan Menderes University Health Science Faculty 3(1): 70-78
Ertekin B (2008). Effect of using fat replacers on quality criteria of kefir. Master Thesis, Süleyman Demirel University, Turkey
Fallah R (2009). Effects of adding whey and molasses on corn silage quality, growth performance and health of Simmental fattening calves. Journal of Livestock Science 10: 91-96
Filik G (2020). Biodegradability of quinoa stalks: The potential of quinoa stalks as a forage source or as biomass for energy production. Fuel 266: 117064.
Filik A G and Filik G (2021). Nutritive value of ensiled Amaranthus powellii Wild. Treated with salt and barley. Tropical Animal Health and Production 53: 52-59
Halkman A K (2005). Food Microbiology Applications, Başak Publisher, Ankara
Huisden C M, Adesogan A T, Kim S C, Ososanya T (2009). Effect of applying molasses or inoculants containing homofermentative or heterofermentative bacteria at two rates on the fermentation and aerobic stability of corn silage. Journal of Dairy Science 92: 690-697
Ixtaina V Y, Nolasco S M, Tomas M C (2008). Physical properties of chia (Salvia hispanica L.) seeds. Industrial Crops and Products 28(3): 286–293
Kaya İ, Ünal Y, Sahin T (2009). The effects of certain additives on the grass silage quality, digestibility and rumen parameters in rams. Journal of Animal and Veterinary Advances 8(9): 1780-1783
Kopřiva V, Suchý P, Straková E, Žďárský M, Dvořák P (2014). Colour and viscosity of egg yolk after addition of beetroot to feed for laying hens. Acta Veterinaria Brno 83(1): 39-44.
Meineri G, Cornale P, Tassone S, Peiretti P G (2010). Effects of Chia (Salvia hispanica L.) seed supplementation on rabbit meat quality, oxidative stability and sensory traits. Italian Journal of Animal Science 9(10): 45-49
Muñoz L A, Cobos A, Diaz O, Miguel Aquilera J (2013). Chia seed (Salvia hispanica): An ancient grain and a new functional food. Food Reviews International 29(4): 394-408
Orou Ouennon Assouma S M S and Çelen A E (2022). Effects of different nitrogen doses and cultivars on some nutritive value of annual ryegrass (Lolium multiflorum var. westerwoldicum) silage. Journal of Agriculture Faculty of Ege University 59(2): 225-234
Özbek T and Yeşilçubuk N Ş (2018). Süper besin: Chia tohumu (Salvia hispanica L.) Journal of Nutrition and Dietetics 46(1): 90-96
Peiretti P G (2010). Ensilability characteristics of chia (Salvia hispanica L.) during its growth cycle and fermentation pattern of its silages affected by wilting degrees. Cuban Journal of Agricultural Science 44(1): 33-36
Peiretti P G and Meineri G (2008). Effects on growth performance, carcass characteristics, and the fat and meat fatty acid profile of rabbits fed diets with chia (Salvia hispanica L.) seed supplements. Meat Science 80(4): 1116–1121
Peiretti P G and Gai F (2009). Fatty acid and nutritive quality of chia (Salvia hispanica L.) seeds and plant during growth. Animal Feed Science and Technology 148(2):267– 275
Pérez Magariño S and González Sanjosé M L (2003). Application of absorbance values used in wineries for estimating CIELAB parameters in red wines. Food Chemistry 81(2): 301–306
Reyes Caudillo E, Tecante A, Valdivia Lopez M A (2008). Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds. Food Chemistry 107(2): 656–663
Ulbricht C, Chao W, Nummy K, Rusie E, Tanguay Colucci S, Iannuzzi C, Plammoottil J B, Varghese M, Weissner W (2009). Chia (Salvia hispanica): A systematic review by the natural standard research collaboration. Reviews on Recent Clinical Trials 4(3): 168-174