Yonca kuru otlarının protein ve lif içeriklerine göre kalite sınıflarının oluşturulması

Mustafa Selcuk ALATAS, Abdullah ÖZBİLGİN, Behic COSKUN, Fatma İNAL, Oğuzhan KAHRAMAN

Özet

Amaç: Bu çalışma Türkiye’de üretilen ve analizi yapılmış olan kuru otlarının protein ve lif düzeylerine göre kalitelerinin belirlenmesi ve yem tablolarında kullanılması amacıyla yapılmıştır. Gereç ve Yöntem: Çalışmada 210 adet yonca kuru otuna ait analiz değerleri kullanılmıştır. Bulgular: Kuru maddedeki ham protein (HP) düzeyleri %8,79 ile 22,96 arasında, ortalama %16,83, ortalama nötral deterjan lif (NDF) düzeyi %47,25 (%28,39-69,30), asit deterjan lif (ADF) düzeyi %37,01 (%22,76-52,57) olarak bulunmuştur. Bu sonuçlara göre 6 kalite sınıfı oluşturulmuş, %21’in üzerinde HP içeren yonca kuru otu 1. kalite olarak kabul edilmiştir. 2. kalitede %19-21, 3. kalitede %17- 19, 4. kalitede %15-17, 5. kalitede %13-15, 6. kalitede

Abstract

Aim: This study was made to determine the quality classification ofalfaalfa hays produced in Turkey according to their protein and fiberlevels and use in national feed tables. .Materials and Methods: The nutrient analysis results of 210 alfalfahays were used.Results: The crude protein (CP)levels in the dry matter (DM) rangedfrom 8,79 to 22,96%, with an average of 16,83%. The mean of neutral detergent fiber (NDF) level was 47,25% (28,39-69,30%) and theacid detergent fiber (ADF) level was 37,01% (22,76-52,57%). According to the CP, 6 quality classes were created. Alfalfa hays containingmore than 21% CP were considered as 1st quality, 19-21% as 2nd,17-19% as 3rd, 15-17% as 4th, 13-15% as 5th, and less than 13% CPas 6th quality. It was seen that about 23% of the samples were in 3rdquality range, 26% in 4th, 19% in 5th and only 9,5% of samples werein 1st quality range. It was determined that ADF (r = -0,67) could beused for quality classification when the correlations between CP andNDF or ADF were examined. In the quality classification of 1st to 6th,it was found that for ADF, the classification from 1st to 6th would be46%, respectively.When alfalfa hays evaluated according to the average protein, energyand fiber levels, all samples were found in 4th quality.