Abdurrahman PİRİNÇ, ABDULLAH ÖZBİLGİN, Oğuzhan KAHRAMAN, Esad Sami POLAT

Çekirdeklik Kabak (Cucurbita pepo L.) Artıkları Silajının Besin Değerlerinin Belirlenmesi

Bu çalışmada çekirdeklik kabak artıklarından yapılan silajların besin değerleri araştırılmıştır. Konya bölgesinden toplanan kabak artıkları vakumlu çuvallarda çeşitli katkılarla silolanmıştır. Katkı olarak saman, laktik asit bakterileri içeren inokulant ve ikisinin belirli oranlarda karışımı kullanılmıştır. Silolar açılıp pH’ları ölçüldükten sonra uçucu yağ asidi kompozisyonlarının belirlenmesi için numuneler alınmış ve besin madde analizleri yapılmıştır. Doğal kabak (Grup 1), doğal kabak+inokulant (100ppm) (Grup 2), soldurulmuş kabak+%15 saman (Grup 3), soldurulmuş kabak+%15 saman+inokulant (100ppm) (Grup 4) olacak şekilde 4 grup oluşturulmuştur. Grupların sırasıyla kuru madde değerleri Grup 1 %7,89, Grup 2 %6,62, Grup 3 %12,22 ve Grup 4 %12,25; pH’ları Grup 1’de 3,78, Grup 2’de 3,71, Grup 3’te 3,86 ve Grup 4’te 3,82’dir. Ham protein oranı en yüksek Grup 2’de (%14,97), en düşük Grup 3’te (%10,56) belirlenmiştir. NDF oranı en yüksek grup 4’te (%49,74), en düşük Grup 2’de (%28,51) belirlenmiştir. ADF oranı en yüksek Grup 4’te (%37,91), en düşük Grup 2’de (%24,90) belirlenmiştir. Etanol içeriği yönünden araştırma grupları arasında istatistiksel olarak anlamlı fark bulunmuştur. İnokulant ilave edilen kabak silajlarında yüksek oranda etanol belirlenmiştir. Asetik ve propiyonik asit içeriği bakımından gruplar arasında istatistiksel olarak anlamlı fark bulunmuştur. Sonuç olarak kabak artıklarının silajı yapıldığında hayvan beslemede yem maddesi olarak kullanılabileceği ve silolama sonucu oluşan yüksek miktardaki Etanol içeriğinin de farklı alanlarda değerlendirilebileceği söylenebilir.

Determination of Nutritional Values of Seedling Pumpkin (Cucurbita pepo L.) Residues Silage

In this study, nutritional values of silages made from seed pumpkin residues were investigated. Pumpkin residues collected from Konya region were put into silo in vacuum sacks with various additives. As additives, straw, inoculant containing lactic acid bacteria or a mixture of both in certain proportions were used. After the silos were opened, their pH was determined and then samples were taken to determine the essential fatty acid compositions and nutrient analyses were done. Natural pumpkin (Group 1), natural pumpkin + inoculant (100ppm) (Group 2), withered pumpkin + 15% straw (Group 3), withered pumpkin + 15% straw + inoculant (100ppm) (Group 4) such that the fourth group is formed. Dry matter values of pumpkin groups are Group 1 7.89%, Group 2 6.62%, Group 3 12.22% and Group 4 12.25% respectively. Their pH is 3.78 in Group 1, 3.71 in Group 2, 3.86 in Group 3 and 3.82 in Group 4. The crude protein ratio in the experimental groups was determined in the highest Group 2 (14.97%) and the lowest in Group 3 (10.56%). NDF rate was determined in the highest group 4 (49.74%) and the lowest in Group 2 (28.51%). In addition, the highest ADF rate was determined in Group 4 (37.91%) and the lowest in Group 2 (24.90%). There was a statistically significant difference between the research groups in terms of ethanol content. Acetic acid and propionic acid content was found statistically significant between groups. As a result, when the pumpkin residues are silaged, it can be used as feed material in animal feeding. In addition, it can be said that pumpkin residues can be evaluated in different areas in the high amount of Ethanol content resulting from silage production.

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