İSMAİL FİLYA, HÜLYA HANOĞLU ORAL, ÖNDER CANBOLAT, EKİN SUCU

Kurutulmuş pirinanın yem değeri ve kuzu besisinde kullanılma olanakları üzerinde araşırmalar 1. Yem değerinin in situ yöntemle belirlenmesi

Bu araştırma, öğütme ve öğütme-eleme işlemlerinin kurutulmuş pirinanın yem değeri üzerine olan etkilerinin belirlenmesi amacıyla düzenlenmiştir. Araştırmada pirinanın yem değeri in situ naylon kese yöntemi ile belirlenmiştir. Hayvan materyali olarak rumen kanüllü, yaklaşık 4 yaşlı, 3 baş Merinos koç kullanılmıştır. İşlenmemiş, öğütülmüş ve öğütülmüş-elenmiş kuru pirinanın rumende 4, 8, 16, 24, 48, 72 ve 96 saat boyunca kuru madde (KM), organik madde (OM), ham protein (HP), nötr deterjanda çözünmeyen lif (NDF), asit deterjanda çözünmeyen lif (ADF) ve asit deterjanda çözünmeyen lignin (ADL) parçalanabilirlikleri ve parçalanabilirlik parametreleri belirlenmiştir. Öğütme-eleme işlemi, pirinanın KM, ham kül, OM, HP, ham yağ ve nitrojensiz öz maddeler içeriğini artırırken, ham sellüloz, NDF, ADF, ADL ve hemisellüloz içeriğini düşürmüştür (P

Anahtar Kelimeler:

rumen sindirimi, besi, öğütme, kuzu, yem değeri, yağlı tohum küspesi

Researches on feed value and using possibilities in lamb fattening of dried olive-cake 1.Determination of feed value by in situ method

This research was carried out to determine effects of procedures of milling and milling-screening on feed value of dried olive-cake. Feed value of olive-cake was determined by in situ nylon bag method in research. Three rumen cannulated Merino rams about 4 years old were used as animal material. Dry matter (DM), organic matter (OM), crude protein (CP), neutral detergent fibre (NDF), acid detergent fibre (NDF) and acid detergent lignin (ADL) degradabilities and degradability parameters were determined for untreated, milled and milled-screened dry olive-cake in the rumen through 4, 8, 16, 24, 48, 72 and 96 hours. The milling and milling- screening processes increased contents of DM, crude ash, OM, CP, crude fat and nitrogen-free matters, while decreased crude cellulose, NDF, ADF, ADL and hemicellulose contents of olive-cake (P<0.05). Metabolizable energy (ME) values were found as 1193.75 and 1188.36 kcal/kg DM for untreated and milled olive-cake, respectively; however, increased to 1560.73 kcal/kg DM in milled-screened olive-cake (P<0.05). The milling procedure alone did not affect degradabilities of DM, OM, NDF, ADF and ADL; but the milled-screened procedure increased the rumen degradabilities of these parameters of olive-cake when compared to milled and milled-screened olive-cakes (P<0.05). Both milled and milled-screened procedures did not affect CP degradability of olive-cake. As a result, the milling procedure did not affect feed value of dried olive-cake. However, the milling-screening procedure increased feed value of olive-cake when compared to untreated and milled-screened olive-cake (P<0.05). For this reason, drying, milling and screening procedures could be suggested to the producers before using olive-cake in ruminant nutrition.

Keywords:

rumen digestion, finishing, milling, lambs, feed value, oilseed cakes,

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