Bazı Baklagil Kaba Yemlerinin in Vitro Gaz Üretimi, Organik Madde Sindirimi, Nispi Yem Değeri ve Metabolik Enerji İçeriklerinin Karşılaştırılması

Bu çalışmada, adi yonca, düğmeli yonca, tüylü yonca, hint yoncası, sarı taş yoncası, ak taş yoncası, korunga, tüylü fiğ ve gazal boynuzu gibi bazı baklagil kuru otlarının kimyasal bileşimleri, in vitro gaz üretimleri, metabolik enerji ME , organik madde sindirimi OMS ve nispi yem değerleri NYD karşılaştırılmıştır. Gaz ölçümleri 3, 6, 12, 24, 48, 72 ve 96 saat aralıklarla yapılmış ve gaz değerleri y=a+b 1-e-ct eşitliği kullanılarak saptanmıştır. Baklagil kuru otlarının kimyasal bileşimleri arasında önemli farklılıklar saptanmıştır P

Anahtar Kelimeler:

Baklagil kaba yemleri, kimyasal bileşim, besleme değeri, gaz üretimi, nispi yem değeri

Comparison of in Vitro Gas Production, Organic Matter Digestibility, Relative Feed Value and Metabolizable Energy Contents of Some Legume Forages

The aim of this study was to compare the chemical composition, in vitro gas production, metabolizable energy ME organic matter digestibility OMD , relative feed values RFV of the legume forages from alfalfa, blackdisk medick, burr medic, yellow sour-clover, yellow sweet-clover, white sweet-clover, sainfoin, hairy vetch and birdsfoot trefoil. Gas production were determined at 0, 3, 6, 12, 24, 48, 72 and 96 h and their kinetics were described using the equation y=a+b 1-e-ctgrains in terms of chemical composition P

Keywords:

Legume forages, chemical composition, nutritive value, gas production, relative feed value,

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