The effects of wet brewer's grain whole plant maize mixture silages on fermentation characteristics and nutrient digestibility in lambs.

Bu calisma, yas bira posasi ile aycicegi hasili karisimlarindan elde edilen silajlarin bazi kalite ozelliklerinin ve yem degerlerinin belirlenmesi amaci ile yurutulmustur. Bu calismada deneme gruplarini yas bira posasi, aycicegi hasili, %50 yas bira posasi+ %50 aycicegi hasili (karisim 1) ve %25 yas bira posasi+ % 75 aycicegi hasili (karisim 2) olusturmustur. Silaj fermantasyonuna iliskin olarak pH, amonyak azotu, suda cozunebilir karbonhidrat, organik asitler (laktik, asetik, butrik asit) analizleri yurutulmus ve mikrobiyolojik analizler yapilmistir. Silajlarin ham besin maddelerinin sindirilme dereceleri klasik sindirim denemeleri ile saptanmistir. Kirk bes gunluk silolama sonrasi kuru madde, ham protein, amonyak azotu, laktik asit ve pH degerleri yas bira posasi, aycicegi hasili, karisim 1 ve karisim 2 gruplari icin sirasi ile %23.67, 25.63, 24.84, 24.80; %19.16, 7.23, 9.98, 13.01; 72.37, 75.34, 62.61, 72.79 g/kg TN; %0.76, 2.08, 1.68, 1.33; 3.97, 4.21, 4.17, 4.12 olarak tespit edilmistir (P<0.01). Gruplarda kuru madde sindirilme dereceleri sirasiyla %66.26, 59.03, 60.11, 62.71; ham protein sindirilme dereceleri %72.46, 49.64, 73.69, 77.49; ham seluloz sindirilme dereceleri %52.85, 30.75, 45.22, 51.62 olarak saptanmistir (P<0.01).

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