Farklı sıcaklıklarda depolanan alabalık yemlerine kekik yağı katkısının bazı mikrobiyolojik özellikler üzerine etkisi
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Date
2022
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Hatay Mustafa Kemal Üniversitesi
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info:eu-repo/semantics/openAccess
Abstract
Bu çalışmada, farklı sıcaklıklarda depolanan alabalık yemlerine kekik yağı ilavesinin, kuru madde, organik madde, küf, maya ve aflatoksin düzeyleri üzerine etkisi araştırıldı. Araştırmada, 4 C ve 18 C sıcaklıklarda, katkısız, 1.5 ml kekik yağı/kg yem ve 3 ml kekik yağı/kg yem olmak üzere üçer grup oluşturuldu. Her bir grupta 3 paralel örnek bulunduruldu. Denemenin başlangıcında, 15. gün, 30. gün ve 45. gününde kuru madde, organik madde, küf, maya ve aflatoksin düzeyleri belirlendi. Denemenin 45. gününde, katkısız gruba nazaran, 3 ml kekik yağı ilave edilen gruplarda kuru madde ( P<0.01) ve organik madde (P<0.01) düzeylerinde farklılık tespit edildi. Kuru madde ve organik madde düzeyleri, 15., 30. ve 45. gün, 3 ml kekik yağı ilave edilen grupta kontrol grubundan yüksekti. Çalışmada 18 C'de depolanan yemlerin kuru madde ve organik madde miktarı 4 C'de depolananlara nazaran anlamlı olarak yüksekti. Gruplar arasında küf ve maya düzeylerinde farklılık belirlenmedi. Yüksek sıcaklıkta küf ve maya düzeyleri daha düşük olarak belirlendi. Farklı sıcaklıklarda, denemenin 45. gününde, yüksek sıcaklıkta toplam aflatoksin düzeyi anlamlı olarak düşük, aflatoksin B2 düzeyi 3 ml ilaveli grupta düşük (P<0.05) ve 30. gün sıcaklık x gruplar (P<0.05) anlamlı tespit edildi. Denemenin sonunda, alabalık yemlerine 3 ml kekik yağı/kg ilavesinin kuru madde, organik madde ve bazı mikrobiyolojik özellikler üzerine olumlu etkilerinin olduğu ve bu yemlerin 18 C'de 45 gün depolanabileceği kanısına varıldı.
In this study, the effect of adding thyme oil to trout feed stored at different temperatures on dry matter, organic matter, mold, yeast and aflatoxin levels was investigated. In the research, three groups were formed at 4 C and 18 C temperatures, without additives, 1.5 ml thyme oil/kg feed and 3 ml thyme oil/kg feed. Three parallel samples were included in each group. Dry matter, organic matter, mold, yeast and aflatoxin levels were determined on the beginning day, 15th, 30th and 45th days. On the 45th day of the experiment, there were differences in dry matter (P<0.01) and organic matter (P<0.01) levels in the groups to which 3 ml of thyme oil was added compared to the group without additives. Dry matter and organic matter were higher in the group to which 3 ml of thyme oil was added on the 15th, 30th and 45th days than in the control group. In the study, the dry matter and organic matter content of the feeds stored at 18 C were significantly higher than those stored at 4 °C. There was no difference in mold and yeast levels between the groups. Mold and yeast levels were determined to be lower at high temperature (18 C). At different temperatures, on the 45th day of the experiment, the total aflatoxin level was significantly lower at high temperature (18 C), the aflatoxin B2 level was lower in the 3 ml added group (P<0.05) and the 30th day temperature x groups were significantly (P<0.05) lower. At the end of the experiment, it was concluded that the addition of 3 ml of thyme oil/kg to the trout feeds had positive effects on the dry matter, the organic matter and some microbiological properties and that these feeds could be stored at 18°C along 45 days.
In this study, the effect of adding thyme oil to trout feed stored at different temperatures on dry matter, organic matter, mold, yeast and aflatoxin levels was investigated. In the research, three groups were formed at 4 C and 18 C temperatures, without additives, 1.5 ml thyme oil/kg feed and 3 ml thyme oil/kg feed. Three parallel samples were included in each group. Dry matter, organic matter, mold, yeast and aflatoxin levels were determined on the beginning day, 15th, 30th and 45th days. On the 45th day of the experiment, there were differences in dry matter (P<0.01) and organic matter (P<0.01) levels in the groups to which 3 ml of thyme oil was added compared to the group without additives. Dry matter and organic matter were higher in the group to which 3 ml of thyme oil was added on the 15th, 30th and 45th days than in the control group. In the study, the dry matter and organic matter content of the feeds stored at 18 C were significantly higher than those stored at 4 °C. There was no difference in mold and yeast levels between the groups. Mold and yeast levels were determined to be lower at high temperature (18 C). At different temperatures, on the 45th day of the experiment, the total aflatoxin level was significantly lower at high temperature (18 C), the aflatoxin B2 level was lower in the 3 ml added group (P<0.05) and the 30th day temperature x groups were significantly (P<0.05) lower. At the end of the experiment, it was concluded that the addition of 3 ml of thyme oil/kg to the trout feeds had positive effects on the dry matter, the organic matter and some microbiological properties and that these feeds could be stored at 18°C along 45 days.
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Keywords
Veteriner Hekimliği, Veterinary Medicine
