test The Effect of Waste Watermelon Dry Matter Level on Silage Parameters and In Vitro Digestibility|Journal of the Hellenic Veterinary Medical Society

The Effect of Waste Watermelon Dry Matter Level on Silage Parameters and In Vitro Digestibility

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Published: Nov 5, 2025
DOI: https://doi.org/10.12681/jhvms.37329
Keywords:
Watermelon Wilting Silage In Vitro Digestibility
ÖF Durusoy
Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Hatay Mustafa Kemal University, Hatay, Turkey
İH Çerçi
Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Hatay Mustafa Kemal University, Hatay, Turkey
Abstract

Bu çalışma, açık güneşte dehidrasyon sonrası farklı düzeylerde kuru madde içeren dilimlenmiş karpuzların aerobik mikrobiyal değişiklikleri, aflatoksin içeriği, karpuz silajlarının besin düzeyi, in vitro kuru madde sindirilebilirliği ve fiziksel muayene kalitesi üzerine etkisini belirlemek amacıyla yapılmıştır. Deneme sırasında kalan karpuz dilimlerinin kuru madde (DM) düzeyi %21-23 olan Grup I, %27-29 olan Grup II ve %33-35 olan Grup III olarak adlandırıldı. Silolama öncesi karpuz dilimlerinin kuru maddesinin %21'den %35'e çıkarılması toplam aerobik mezofilik bakteri sayısında (TMABc) anlamlı olmayan (p>0,05) bir artışa neden olmuştur. Maya ve küf sayıları düşük kuru madde grubunda artarken, yüksek kuru madde grubunda azaldı. Silajlarda silaj öncesine göre TMABc azalırken, silajlardaki kuru madde düzeyine bağlı olarak TMABc önemli oranda arttı (p<0.05). Tüm gruplarda maya ve küf tespit edilmedi. Silajlar açılmadan önce ve açıldıktan sonra her üç grupta da neredeyse hiç aflatoksin tespit edilmedi. Ham kül, eter ekstraktı ve nitrojensiz ekstrakt açısından gruplar arasında istatistiksel olarak anlamlı bir fark gözlenmedi (p>0,05). Ham protein yüzdesi Grup I ve Grup II arasında istatistiksel olarak anlamsız, Grup III'te ise her iki gruba göre anlamlı derecede yüksek bulundu (p<0,05). Silaj kuru maddesi arttıkça ham lif miktarı azaldı (p<0.001). Silajların pH değeri kuru madde miktarı arttıkça önemli düzeyde arttı (p<0.05). Silaj kuru maddesinin artmasıyla in vitro kuru madde sindirilebilirliği önemli ölçüde arttı (p<0.001). Sonuç olarak bu çalışma, her üç kuru madde seviyesinde de arta kalan karpuz dilimlerinden silaj yapılabileceğini göstermiştir. Ancak besin bileşimi ve kuru madde sindirilebilirliği en iyi olan grubun Grup III'te olduğu, bunu Grup II ve Grup I'in takip ettiği belirlendi.

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