A 2 × 2 × 2 factorial experiment was conducted to study the individual and combined effects of barley variety (Tarım 92 and Bravo), homofermentative inoculant (HMF; Lactobacillus plantarum and Enterococcus faecium), and heterofermentative inoculant (HTF; Lactobacillus buchneri) on the fermentation characteristics, chemical composition, nutritive value indices, and in vitro digestibility of whole-crop barley silages which were harvested at the early dough stage. Forty-eight laboratory silos (six replicates per treatment) were ensiled for 120 days. Tarım 92 silage exhibited superior fermentation stability across all treatments, with pH ranging from 4.11 to 4.30, Flieg points of 102.94–115.47, and lower NH₃-N concentrations (142.01–173.72 mg/kg TN (total nitrogen)), reflecting better protein preservation than Bravo silage. In contrast, the poorest fermentation outcome (pH 5.24; Flieg 47.06; NH₃-N 307.48 mg/kg TN) was exhibited by the Bravo silage inoculated with only homofermentative inoculants. Significant three-way interaction effects were detected among barley variety, homofermentative inoculant, and heterofermentative inoculant (p < 0.05). The dual-inoculated Tarım 92 silage showed the optimum in vitro digestibility and nutritional value (TDN 77.14%; NEL 1.81 Mcal kg⁻¹ DM; RFV 176.25; ADF 18.75%; IVOMD 65.72%; predicted DMI 3.06% BW), while higher amounts of butyric acid and NH₃-N suggested that better nutritional value was not always accompanied by better protein preservation. The combined inoculation also yielded the best outcomes within Bravo treatments (RFV 144.00), whereas HTF inoculation alone reduced IVDMD and IVOMD below uninoculated controls. Overall, these results show that the response to microbial inoculation is genotype-dependent and a combination of homofermentative and heterofermentative inoculation for high-dry-matter barley varieties can enhance nutritive value and digestibility. However, fermentation quality indicators, particularly butyric acid and NH₃-N, require consideration in the selection of technique.

Proteinler, amino asitlerin peptit bağlarıyla birleşmesinden oluşan ve canlı yaşamının temelini oluşturan büyük biyomoleküllerdir. Hücrelerin yapısında, enzim ve hormonların sentezinde, bağışıklıkta, kas kasılmasında, genetik bilginin işlenmesinde ve metabolik düzenlemede görev alırlar. Yapıları birincil dizilimden dördüncül kompleks yapılara kadar farklı düzeylerde incelenir ve işlevlerini bu üç boyutlu şekilleri belirler. Basit proteinler yalnızca amino asitlerden oluşurken, bileşik proteinler şeker, lipid, fosfat ya da pigment gibi prostetik gruplar içerir. Protein kalitesi, sindirilebilirliği ve içerdiği esansiyel amino asitlerin dengesiyle belirlenir. Bu kitap bölümünün yazılış amacı, proteinlerin yapı ve işlevlerini açıklayarak hayvan beslemedeki önemini ortaya koymaktır.

This study evaluates the effect of homofermentative and heterofermentative inoculants used independently or in combination on the quality of fermentation, chemical composition, fiber digestion, and nutritional value of silage made from four wheat varieties (Bayraktar 2000, Kızıltan 91, Bezostaja 1, and Tosun bey). Four treatments were applied within each variety: an untreated control group; a homofermentative inoculant (HMF group; Lactiplantibacillus plantarum, formerly Lactobacillus plantarum, and Enterococcus faecium, applied at 1.0 × 10⁵ cfu/g fresh weight); a heterofermentative inoculant (HTF group; Lentilactobacillus buchneri, formerly Lactobacillus buchneri, applied at 5.0 × 10⁴ cfu/g fresh weight); and their combination (HMF+HTF; group 1.5 × 10⁵ cfu/g fresh weight). The whole-crop wheat silage collected at the dough stage was allowed to ferment for 120 days using a 4 × 2 × 2 factorial design having four replications. Statistically significant differences between varieties and inoculation treatments were seen in most of the recorded characteristics (p < 0.001), demonstrating that inoculant responses were significantly impacted by genotype. In Kızıltan 91, dry matter (DM) did not differ significantly among treatments (p > 0.05). In Bayraktar 2000, DM was reduced only by HTF applied alone (36.56% vs. 43.23% in the control), while HMF and HMF+HTF did not differ from the control. In Bezostaja 1, both HTF and HMF+HTF decreased DM relative to the control, whereas HMF alone had no effect. In Tosun bey, all LAB treatments increased DM relative to the control, with the homofermentative inoculant producing the greatest increase. Homofermentative inoculants demonstrated improved fermentation characteristics by lowering silage pH and ammonia-nitrogen concentrations and enhancing physical traits, while Heterofermentative inoculants reduced butyrate accumulation and raised acetic acid concentration, which reached 3.50 g/kg DM in Kızıltan 91 during combined inoculation. According to genotype, the application of inoculants varied the amount of fiber and digestibility. In vitro dry matter and organic matter digestibility, net energy of lactation, total digestible nutrient, and relative feed value (RFV) were frequently reduced by the combination HMF+HTF treatment. In Bayraktar 2000, RFV was found to have decreased the most, from 166.79 to 106.51. Conversely, Bezostaja 1 showed comparatively constant levels of energy content and digestibility regardless of the treatment, suggesting greater adaptability to the effects of microbial inoculants. In general, wheat genotype was the main factor influencing the nutritional value and quality of silage, and varietal characteristics had a significant impact on the efficacy of microbial inoculation. These results show how essential it is to choose inoculant methods according to variety in order to maximize fermentation quality and maintain feeding value in the production of wheat silage.

This study aimed to elucidate the effects of various chemical treatments on the in vitro dry matter digestibility (IVDMD) and concomitant feed value of dried grape pomace (DGP). Sun-dried grape pomace, derived from grapes processed in Denizli, Türkiye province was used in the experiment. One control group and three treatment groups were established, each with eight replicates. The first, second and third experimental groups were treated with 1.5% ammonia (NH3), 3% urea (CH4N2O) and 3% sodium hydroxide (3%) (NaOH), respectively. The dry matter content was set at 50% for all groups. The control group received no additional chemicals. All groups were kept in airtight, closed plastic bags at room temperature for one week. Adding NH3 and CH4N2O significantly improved crude protein levels (24.45 and 19.84%, respectively) and in vitro protein degradability (59.84 and 65.69%, respectively) in the experimental groups (p

A vitamini, bağışıklık, üreme, görme ve et kalitesi üzerinde önemli etkileri bulunan yağda çözünen bir vitamindir. Bitkilerdeki başlıca kaynağı β-karotendir. Hayvansal dokularda ise retinol, retinal ve retinoik asit formlarında bulunur. Karaciğerde depolanan A vitamini, rodopsin pigmentinin sentezinde görev alarak gece görmesini sağlar, bağışıklık sistemini güçlendirir, üreme sağlığını destekler ve antioksidan özellikleriyle hücreleri oksidatif strese karşı korur. Eksikliğinde gece körlüğü, bağışıklık zayıflığı, büyüme geriliği ve üreme bozuklukları ortaya çıkar. Fazla tüketiminde ise hipervitaminoz A’ya yol açarak kemik deformasyonları ve karaciğer hasarı gibi toksik etkiler oluşturur. Ayrıca A vitamini yağ metabolizmasını düzenleyerek kas içi yağ birikimini etkiler ve etin mermerleşme kalitesini belirler. Bu nedenle A vitamini, hayvan beslemede hem sağlık hem de ürün kalitesi açısından hayati öneme sahiptir. Bu kitap bölümünün amacı, A vitamininin bir yem katkı maddesi olarak hayvan beslemedeki rolünü ve rasyonlarda doğru kullanımının önemini vurgulamaktır.