Determination of Effects of Microwave Irradiation on Fermentation of Oak Nut (Quercus coccifera) Using Hohenheim Gas Production Technique

Emrah KAYA, Ali İhsan ATALAY, Özer KURT, Dlshad Namiqkhursid ZANGANA, Muhamad Jamal Muhamad SALIH, Adem KAMALAK
601 203

Öz


The aim of the current study was to determine the effects of drying with microwave irradiation on chemical composition, fermentation, metabolisable energy and organic matter digestibility of oak nut (Quercus coccifera) using Hohenheim in vitro gas production technique. Microwave irradiation was applied to oak nut for 0, 2, 4, 6 and 8 minutes. Microwave irradiation has no significant effect on the chemical composition except for dry matter and condensed tannin contents of oak nut. Microwave irradiation increased the dry matter contents whereas microwave irradiation decreased condensed tannins of oak nut. Although microwave irradiation has a significant effect on the gas production at early incubation times, it has no significant (P<0.001) effect on gas production at late incubation times. At early incubation times gas production linearly increased with time of microwave irradiation. Microwave irradiation has no effect on the estimated parameters such as the total gas production, metabolisable energy and organic matter digestibility whereas it increased gas production constant (c) of  the plant. As a conclusion, microwave irradiation can be used to dry oak nut with high moisture when harvested without affecting the chemical composition and nutritive value of oak nut. However the effect of microwave irradiation should be tested further with in vivo experiment before large implication.

Key words: Digestibility, gas production, metabolisable energy, microwave irradiation, oak nut, 

Mikrodalga Isıl İşleminin Meşe Palamudunun Fermantasyonuna Etkisinin Hohenheim Gaz Üretim Tekniği Kullanılarak Belirlenmesi

 

Özet : Bu çalışmanın amacı mikrodalga ışınlama ile kurutmanın meşe palamudunun kompozisyonuna, fermentasyonuna, metabolik enerji ve organik madde sindirim derecesine etkisini belirlemektir. Meşe palamutları 0, 2, 4, 6 ve 8 dakika mikrodalga ışınlamaya tabi tutulmuştur. Mikrodalga ışınlama kuru madde ve kondense tanen hariç meşe palamutlarının kompozisyonunu etkilememiştir. Mikrodalga ışınlama kuru madde içeriğini artırırken kondense tanen içeriğini azaltmıştır. Mikrodalga ışınlama inkübasyonun erken saatlerinde gaz üretimini artırırken inkübasyonun ilerlemesiyle birlikte gaz üretiminde farklar görülmemiştir. İnkübasyonun erken saatlerinde gaz üretimi mikrodalga ışınlamaya bağlı olarak lineer bir artış göstermiştir. Mikrodalga ışınlamanın meşe palamudunun toplam gaz üretim miktarına, metabolik enerji ve organik madde sindirim derecesine önemli bir etkisi olmamıştır. Sonuç olarak meşe palamudunun kompozisyonunu ve besleme değerini etkilemeden, mikrodalga ışınlama yüksek nem içerikli meşe palamudunu kurutmak için kullanılabilir. Bununla birlikte geniş çaplı uygulamalardan önce mikrodalga ışınlamanın etkileri in vivo denemelerle test edilmelidir.

Anahtar Kelimeler: Sindirim derecesi, gaz üretimi, metabolik enerji, mikrodalga ışınlama, meşe palamudu,


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