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Summary


Meraya Uygulanan Farklı Azot Dozlarının Rumende Organik Madde ve Ham Proteinin Parçalanabilirlik Özelliklerine Etkisi
Özet: Bu çalışma buğdaygil-baklagil karışımı doğal meraya uygulanan farklı dozlardaki azot gübresinin meranın organik maddesine (OM), ham proteinine (HP) ve OM ve HP’nin rumende parçalanabilirliğine ve parçalanabilirlik özelliklerine etkisini araştırmak amacıyla yürütüldü. Meraya azot gübresi (amonyum nitrat) 0, 5, 10, 15, 20 ve 25 kg da-1 dozlarında uygulandı. Bu çalışmada mera yem örneklerinin rumende naylon torba tekniğiyle inkübasyonu için 3 baş Siyah Alaca ırkı düve kullanıldı. Farklı azot dozları; meranın organik madde ve hemiselüloz oranını, buğdaygil bitkilerinde ise ham proteinini önemli ölçüde artırmıştır (p<0.01; p<0.05). Mera otu örneklerinin rumen inkubasyonunun 48 saatlik periyodunda organik maddesinin sindirilebilirliği ile azot dozları arasında hem doğrusal hemde quadratik olarak çok önemli pozitif bir ilişkisinin olduğu tespit edilmiştir (p<0.01, R2=0.39; p<0.01, R2=0.52). Ayrıca ham proteinin rumenden geçiş hızı (k=0.02 s-1) ve etkin ham protein parçalanabilirliği ile meraya uygulanan azot dozları arasında da pozitif doğrusal önemli bir ilişkinin olduğu (p<0.05, R2=0.27) bulunmuştur.

Turkish Keywords
Anahtar kelimeler: Azot gübresi, mera, organik madde, ham protein, rumen parçalanabilirliği

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