Browsing by Author "Güney, M."

Now showing 1 - 5 of 5

Determination of in Vitro Methane Production of Pomegranate Peel and Oregano Pulp Supplementation in Ruminant Diet
(Sociedade Brasileira de Zootecnia, 2025) Güney, M.; Kale, Ç.
This study was conducted to determine the effects of adding pomegranate peel and oregano pulp at different levels (2, 4, 6, and 8%) on a dry matter basis to sheep rations on methane production and rumen fermentation using the in vitro gas production technique. In the study, nine experimental groups were formed by adding different levels (2, 4, 6, and 8%) of pomegranate peel and oregano pulp to the total ration mixture (control ration). Each treatment group was designed with four replications. Rumen fluid was taken from two sheep that were fed mainly roughage. For each feed treatment, four gas production syringes were used. A trial design was created using a total of 40 gas production syringes, and four gas production syringes for blank samples. The prepared syringes were incubated for 24 h. The additive levels of pomegranate peel and oregano pulp did not change total gas, methane (%), and methane (mL) production compared with the control treatment. The use of pomegranate peel and oregano pulp for in vitro rations significantly reduced rumen fluid volatile fatty acid (VFA) levels, except for 2% pomegranate peel. In vitro organic matter digestibility and metabolizable energy levels of both additives were similar to the control ration. In the study, the addition of pomegranate peel and oregano pulp to total ration mixture at 2, 4, 6, and 8% levels did not change total gas and methane production. Except for the addition of 2% pomegranate peel, the treatments suppressed rumen fluid VFA. Besides, it is thought that the additives used in the study can be used up to 2% in the rations of ruminant animals in regions where they may create waste to reduce feed costs. © This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The Effect of Oregano (Origanum Onites) Pulp To Quality Parameters of Meadow Silage
(Centenary University, 2023) Yeşil, Ş.D.; Güney, M.
It was aimed to determine the effect of ensiling by adding Oregano pulp at different rates to the meadow grass on the physical quality properties of silages, silage fermentation and aerobic stability. In the study, dry oregano pulp at the rate of 3% (OP3) to 5% (OP5) by weight basis and without additives (control) was added to the first harvested of meadow grass in 2021 and it was ensiled as 3 groups. A total of 18 silage samples, 6 for each group, were left for fermentation in 1 liter glass jars for 60 days. Addition of oregano pulp in two different ratios decreased the DM content of silages compared to the control group (p<0.05). Control and silage groups with added oregano pulp were obtained in 2nd and 3rd roughage quality class, and their relative feed values were between 101.06 and 106.55. As a result of the physical properties of the silages, silages without additives were obtained as "satisfactory", while "good" quality silages were obtained from the groups with 3% and 5% oregano pulp. pH levels of silages were obtained between 4.37-4.89. The LA concentrates of the silage decreased significantly with the addition of oregano pulp, while the AA and BA levels of the silages were also decreased (p<0.001). As the ratio of oregano pulp increased from 3% to 5%, it was observed that the aerobic stability of the silages increased compared to the control group. As a result, it was concluded that oregano pulp can be evaluated as a silage additive. © 2023, Centenary University. All rights reserved.
The Effects of Thymus Leaf’s (Thymus Kotschyanus) in Different Levels Added To Alfalfa Hay on in Vitro Digestibility Parameters
(Centenary University, 2020) Köseoğlu, E.; Güney, M.
In this study, it was aimed to determine the effect of different levels of thymus leaf (Thymus kotschyanus) to alfalfa hay (AH) on in vitro dry matter digestion (IVDMD), in vitro organic matter digestion (IVOMS), metabolic energy (ME) levels and rumen parameters. For this purpose, the level of 2%, 4% and 6% thymus leaves (KY) were added to AH. In the study, rumen fluids of 2 cows brought to salughterhouse were used. In the incubator, 4 groups were performed: no additive (AH), 2% TK (AH + 2%TK), 4% TK (AH+ 4%TK) and 6% TK (AH+ 6%TK). A total of 52 pouches, 10 samples and 3 blinds, were incubated for each jar. In this study performed in vitro on a Daisy incubator device, a 48 hour incubation time was applied. With the addition of TK at the level of 2%, 4% and 6% to AH, the in vitro total digestion (IVTD), IVDMD, IVOMD, and ME levels decreased (P <0.001). The in vitro pH levels were higher than the control in group with 6%TK and lower than the control in the group with 2%TK. In the study, pH levels of the groups were determined in the optimal rumen fluid pH ranges. Compared to the control group, while the amount of acetic acid (AA) increased significantly in the group added 4TK (P<0.001), no statistical difference was found between the added groups. In this study, the additive levels of thyme leaf, whose active compounds were defined, had a significant effect on the in vitro rumen parameters and also negatively affected the in vitro digestion levels of AH. This result will contribute to future studies in terms of the effects of active ingredients and doses in the structures of medicinal-aromatic plants on rumen fermentation parameters and AH's digestion. © 2020, Centenary University. All rights reserved.
Effects of Urea, Molasses and Urea Plus Molasses Supplementation To Sorghum Silage on the Silage Quality, in Vitro Organic Matter Digestibility and Metabolic Energy Contents
(Asian Network for Scientific Information, 2007) Güney, M.; Demirel, M.; Çelik, S.; Bakici, Y.; Levendoǧlu, T.
Silage type sorghum harvested at milk stage were ensiled for 70 days with no additive or differing levels of Urea (U), Molasses (M) and Urea+Molasses (U+M) to determine silage quality, in vitro organic matter digestibilities (IVOMD) and metabolic energy contents (ME). According to physical properties, all silages are either excellent or satisfactory. While addition of urea decreased organic matter digestibilities and metabolic energy contents of the silages, it was not negatively affect fermentation quality. It has been noted that it is possible to produce high-quality silages with all of the additives and 0.5U%+5M% addition into silages produced the best quality silages in terms of fermentation quality criteria, organic matter digestibility and metabolic energy contents. © 2007 Asian Network for Scientific Information.
Relative Feed Value (Rfv) and Relative Forage Quality (Rfq) Used in the Classification of Forage Quality
(Ataturk Universitesi, 2016) Güney, M.; Bingöl, N.T.; Aksu, T.
The significant difficulties exit in both of providing and quality of forages which are an important part of ruminant rations. In addition to experienced these problems, there is no standard for the estimation of forage quality. In this case, affects the livestock economy negatively by increasing the cost of concentrate feed. For these reasons, it has been developed for Relative Feed Value (RFV) and Relative Forage Quality (RFQ) terms for the estimation of forage quality in recent years. RFV (Relative Feed Value) is an index, which is calculated by utilizing the ADF (Acid detergent fiber) and NDF (Neutral detergent fiber) which are plant cell wall components and consisting of single figure with the adoption of alfalfa as 100 at full bloom period. Relative forage quality index (RFQ), similar to the relative feed value, is instead based on the digestibility of fiber at calculation and is used to estimate the forage quality by using total digestible nurtients instead of digestible dry matter. The introduction and dissemination of RFV and RFQ based on animal performance in order to determine forage quality is an important for animal nutrition.