Effect of Oregano, Cumin and Cinnamon Essential Oils on Fermentation Quality in Alfalfa Silages
Yıl: 2019 Cilt: 56 Sayı: 3 Sayfa Aralığı: 367 - 374 Metin Dili: İngilizce DOI: 10.20289/zfdergi.516234 İndeks Tarihi: 24-12-2020
Effect of Oregano, Cumin and Cinnamon Essential Oils on Fermentation Quality in Alfalfa Silages
Öz: Objective: The aim of this study was to determine the effects of the oregano (OEO), cumin (CEO)and cinnamon (CINEO) essential oils on fermentation quality, metabolic energy (ME) contents andrelative feed value (RFV) of alfalfa silages.Material and Methods: Alfalfa was harvested in the end of April, at the early bloom-stage, waswilted for 3 hours and chopped to approximately to a size of 2.0 cm. OEO, CEO and CINEO essentialoils were added as additivies in an amount of 600 mg/kg wet chopped alfalfa, yet no additives wereadded to the control (CONT) group. The packages of silage were kept in a covered storage (18±4°C) for 60 days for fermentation.Results: The addition of cumin and cinnamon led to a significant increase in dry matter (DM)(P<0.05). The addition of essential oils at high level caused an increase in lactic acid (LA), whilethe amount of water soluble carbohydrate (WSC) decreased inversely correlated with LA (P<0.05).The treatment was increased lactic acid bacteria (LAB) numbers, and also caused a decrease in thenumber of yeast and mould at a significant level (P <0.05). All three essential oils led to a decreasein pH, the amount of weigth loss (WL) and ammonia nitrogen (NH3-N). In the cumin and cinnamonessential oil treatments increased amount of enzimatic solubility organic matter (ESOM) (P<0.05).Conclusion: It was concluded that OEO, CEO and CINEO promote to increase LAB population. Inaddition, MEESOM content calculated through ESOM was increased in OEO and CINEO treatments.
Anahtar Kelime: Yonca Silajlarında Kekik, Kimyon ve Tarçın Uçucu Yağlarının Fermantasyon Kalitesine Etkisi
Öz: Amaç: Bu araştırmanın amacı kekik, kimyon ve tarçın uçucu yağlarının yonca silajlarının fermantasyon kalitesi, in vitro metabolik enerji (ME) içerikleri ve nispi yem değeri (NYD) üzerine etkilerini belirlemektir. Materyal ve Metot: Araştırmada kullanılan yonca, nisan sonu çiçeklenme başlangıç döneminde hasad edilerek 3 saat süreyle soldurulmuş ve yaklaşık 2.0 cm boyutunda parçalanmıştır. Denemede, kontrol grubuna hiçbir uçucu yağ ilave edilmemiş, diğerlerine her bir uçucu yağdan 600 mg/kg düzeyinde ilave edilmiştir. Paketler kapalı bir depoda (18±4 °C) 60 gün boyunca fermantasyona bırakılmıştır. Bulgular: Kimyon ve tarçın ilavesi, kuru maddede (KM) önemli bir artışa yol açtı (P <0.05).Uçucu yağların yüksek düzeyde eklenmesi, laktik asitte bir artışa neden olurken (P<0.05), suda çözülebilir karbonhidrat miktarı, laktik asit ile ters orantılı olarak azalmıştır. Muameleler laktik asit bakteri sayısını artırırken maya ve küf sayısında önemli bir düşüşe neden olmuştur (P <0.05). Kimyon ve tarçın uçucu yağ muamelelerinde enzimde çözünebilen organik madde miktarı (EÇOM) artmıştır (P <0.05). Sonuç: Yapılan çalışmada kekik, kimyon ve tarçın uçucu yağlarının ilavesi laktik asit bakterilerinin gelişimini teşvik ettiği sonucuna varılmıştır. Ayrıca, kekik ve tarçın muamelelerinde enzimde çözünen organik madde miktarından hesaplanan MEEÇOM içeriği artmıştır.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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| APA | SOYCAN-ÖNENÇ S, KORKMAZ TURGUD F (2019). Effect of Oregano, Cumin and Cinnamon Essential Oils on Fermentation Quality in Alfalfa Silages. , 367 - 374. 10.20289/zfdergi.516234 |
| Chicago | SOYCAN-ÖNENÇ Sibel,KORKMAZ TURGUD Firdevs Effect of Oregano, Cumin and Cinnamon Essential Oils on Fermentation Quality in Alfalfa Silages. (2019): 367 - 374. 10.20289/zfdergi.516234 |
| MLA | SOYCAN-ÖNENÇ Sibel,KORKMAZ TURGUD Firdevs Effect of Oregano, Cumin and Cinnamon Essential Oils on Fermentation Quality in Alfalfa Silages. , 2019, ss.367 - 374. 10.20289/zfdergi.516234 |
| AMA | SOYCAN-ÖNENÇ S,KORKMAZ TURGUD F Effect of Oregano, Cumin and Cinnamon Essential Oils on Fermentation Quality in Alfalfa Silages. . 2019; 367 - 374. 10.20289/zfdergi.516234 |
| Vancouver | SOYCAN-ÖNENÇ S,KORKMAZ TURGUD F Effect of Oregano, Cumin and Cinnamon Essential Oils on Fermentation Quality in Alfalfa Silages. . 2019; 367 - 374. 10.20289/zfdergi.516234 |
| IEEE | SOYCAN-ÖNENÇ S,KORKMAZ TURGUD F "Effect of Oregano, Cumin and Cinnamon Essential Oils on Fermentation Quality in Alfalfa Silages." , ss.367 - 374, 2019. 10.20289/zfdergi.516234 |
| ISNAD | SOYCAN-ÖNENÇ, Sibel - KORKMAZ TURGUD, Firdevs. "Effect of Oregano, Cumin and Cinnamon Essential Oils on Fermentation Quality in Alfalfa Silages". (2019), 367-374. https://doi.org/10.20289/zfdergi.516234 |
| APA | SOYCAN-ÖNENÇ S, KORKMAZ TURGUD F (2019). Effect of Oregano, Cumin and Cinnamon Essential Oils on Fermentation Quality in Alfalfa Silages. Ege Üniversitesi Ziraat Fakültesi Dergisi, 56(3), 367 - 374. 10.20289/zfdergi.516234 |
| Chicago | SOYCAN-ÖNENÇ Sibel,KORKMAZ TURGUD Firdevs Effect of Oregano, Cumin and Cinnamon Essential Oils on Fermentation Quality in Alfalfa Silages. Ege Üniversitesi Ziraat Fakültesi Dergisi 56, no.3 (2019): 367 - 374. 10.20289/zfdergi.516234 |
| MLA | SOYCAN-ÖNENÇ Sibel,KORKMAZ TURGUD Firdevs Effect of Oregano, Cumin and Cinnamon Essential Oils on Fermentation Quality in Alfalfa Silages. Ege Üniversitesi Ziraat Fakültesi Dergisi, vol.56, no.3, 2019, ss.367 - 374. 10.20289/zfdergi.516234 |
| AMA | SOYCAN-ÖNENÇ S,KORKMAZ TURGUD F Effect of Oregano, Cumin and Cinnamon Essential Oils on Fermentation Quality in Alfalfa Silages. Ege Üniversitesi Ziraat Fakültesi Dergisi. 2019; 56(3): 367 - 374. 10.20289/zfdergi.516234 |
| Vancouver | SOYCAN-ÖNENÇ S,KORKMAZ TURGUD F Effect of Oregano, Cumin and Cinnamon Essential Oils on Fermentation Quality in Alfalfa Silages. Ege Üniversitesi Ziraat Fakültesi Dergisi. 2019; 56(3): 367 - 374. 10.20289/zfdergi.516234 |
| IEEE | SOYCAN-ÖNENÇ S,KORKMAZ TURGUD F "Effect of Oregano, Cumin and Cinnamon Essential Oils on Fermentation Quality in Alfalfa Silages." Ege Üniversitesi Ziraat Fakültesi Dergisi, 56, ss.367 - 374, 2019. 10.20289/zfdergi.516234 |
| ISNAD | SOYCAN-ÖNENÇ, Sibel - KORKMAZ TURGUD, Firdevs. "Effect of Oregano, Cumin and Cinnamon Essential Oils on Fermentation Quality in Alfalfa Silages". Ege Üniversitesi Ziraat Fakültesi Dergisi 56/3 (2019), 367-374. https://doi.org/10.20289/zfdergi.516234 |
