2003, Cilt 19, Sayı 1-2, Sayfa(lar) 021-026
Effect of Whole-Crop Corn Conserved With Different Methods on Kuminal Fermentation in Sheep
Fuat Gürdoğan1, I. Halil Çerçi2
1Fırat Üniversitesi Sivrice Meslek Yüksekokulu Süt Hayvancılığı Programı ELAZIĞ
2Fırat Üniversitesi Veteriner Fakültesi Hayvan Besleme ve Beslenme Hastalıkları Anabilim Dalı, ELAZIĞ
Keywords: Whole-Crop Com, Conservation, Ruminal Fermentation

This study was earned out to determine effect of whole-crop com conserved with different methods on ruminal fermentation m sheep. For this purpose, the study was conducted using 6x6 Latin Square trial in 6 Ivesi lambs at the age of 6 monlhs and at the same weights. Six different groups were formed by using 6 different conserving methods. The crop en-sited as fresh on the same day of harvesting was Y group, the crop ensiled after wilting 24-48 h on the ground was Pt group, the crop ensiled after wilting 24-48 h under a roof was Pç group, the crop ensiled as fresh by adding straw treated with HCI (fresh material 80% + straw 20%) was Y+S group, the crop dned on the ground was Kt group and the crop dried under a roof was Kç group. Lactate concentration was higher in the group ensiled as fresh by adding straw treated with HCI and NH3-N concentration was higher in the group ensiled as fresh. The pH levels ol rumen liquid in dried groups were higher than the silage groups in 1,3, and 5 h measurements and the lowest pH level was obtained in the group ensiled as fresh by adding straw treated with HCI (p<0.05). The highest level ol NH3 concentration was determined in the group ensiled as fresh (p<0.05). The concern rat ions of total volatily acids, acetate, propionate and butyrate were found to be lower in dried groups than silage groups (p<0.05).