{"id":1622,"date":"2024-06-21T17:32:18","date_gmt":"2024-06-21T14:32:18","guid":{"rendered":"https:\/\/veteriner.cc\/?p=1622"},"modified":"2024-06-21T17:32:20","modified_gmt":"2024-06-21T14:32:20","slug":"misir-silaji-icin-uygun-bicim-zamani","status":"publish","type":"post","link":"https:\/\/veteriner.cc\/?p=1622","title":{"rendered":"M\u0131s\u0131r Silaj\u0131 \u0130\u00e7in Uygun Bi\u00e7im Zaman\u0131"},"content":{"rendered":"\n

M\u0131s\u0131r bitkisi \u00f6zellikle ruminant hayvanlar i\u00e7in \u00f6nemli bir kaba yem kayna\u011f\u0131d\u0131r. M\u0131s\u0131rdan y\u00fcksek kaliteli bir silaj elde edilmesinde bi\u00e7ilme zaman\u0131 \u00e7ok \u00f6nemlidir. Sadece protein oran\u0131 dikkate al\u0131narak bi\u00e7im zaman\u0131n\u0131n tespit edilmesi do\u011fru de\u011fildir. Bi\u00e7im zaman\u0131n\u0131n belirlenmesinde kuru madde d\u00fczeyi, dekardan al\u0131nan verim (yem kuru madde miktar\u0131) ve kuru maddenin sindirilebilirli\u011fi de dikkate al\u0131nmal\u0131d\u0131r. En uygun bi\u00e7im zaman\u0131 tanenin hamur olum d\u00f6nemidir. Bu d\u00f6nemde bitki uygun kuru madde d\u00fczeyine sahip olmas\u0131n\u0131n yan\u0131nda yeterli (uygun) d\u00fczeyde karbonhidrat ve d\u00fc\u015f\u00fck d\u00fczeyde tampon kapasitesine de sahip olur. Hamur olum devresinde yap\u0131lan bi\u00e7imlerden elde edilen silajlarda s\u00fct olum d\u00f6neminde bi\u00e7ilenlere g\u00f6re protein oran\u0131 bir miktar d\u00fc\u015fmesine kar\u015f\u0131n dekardan al\u0131nan kuru madde miktar\u0131 (yem miktar\u0131) ve silaj\u0131n\u0131n t\u00fcketimi artmakta, y\u00fcksek kalitede silaj elde edilebilmektedir.<\/p>\n\n\n

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M\u0131s\u0131r, di\u011fer silajl\u0131k yem materyallerine g\u00f6re daha geni\u015f bir vejetasyon aral\u0131\u011f\u0131nda ba\u015far\u0131yla silaj\u0131 yap\u0131labilen tek yem maddesidir. Birbirinden \u00e7ok fakl\u0131 kuru madde ve tane d\u00fczeylerine sahip m\u0131s\u0131r materyallerinden silaj yap\u0131labilmekle birlikte genel olarak kalitesi y\u00fcksek bir silaj elde edebilmek i\u00e7in en uygun kuru madde oran\u0131 %28-42, tane oran\u0131 ise %40-50’dir. M\u0131s\u0131r silaj\u0131nda silaj\u0131 olu\u015fturan bitki k\u0131s\u0131mlar\u0131n\u0131n oran\u0131 tablo 4’te verilmi\u015ftir. Bununla birlikte silaj yap\u0131m\u0131 i\u00e7in uygun kuru madde d\u00fczeyinin %25-35 veya %30-35 d\u00fczeyinde olmas\u0131 gerekti\u011fi de baz\u0131 kaynaklarda belirtilmektedir. Hamur olum d\u00f6neminde t\u00fcm bitkideki kuru madde d\u00fczeyi yakla\u015f\u0131k olarak %35 (%30-38) d\u00fczeyinde iken, ko\u00e7an kuru madde d\u00fczeyi %52 (%55-60), tane kuru madde d\u00fczeyi ise %56 (%50-65) dolaylar\u0131ndad\u0131r. Bu d\u00f6nemde bi\u00e7im yap\u0131ld\u0131\u011f\u0131nda hasat s\u0131ras\u0131nda olu\u015fan kay\u0131plar ile silo suyu ile olu\u015fan kay\u0131plar en az d\u00fczeye iner. M\u0131s\u0131r bitkisinde %30-35 kuru madde oran\u0131 bitkinin en y\u00fcksek kuru tane a\u011f\u0131rl\u0131\u011f\u0131na ula\u015fmas\u0131ndan 2-3 hafta \u00f6ncesinde elde edilir. Tanenin verime katk\u0131s\u0131 %35-40 d\u00fczeyindedir.<\/p>\n\n\n

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Uygun bi\u00e7im zaman\u0131n\u0131n tespiti i\u00e7in ekim alan\u0131nda da \u00f6rnekleme yap\u0131labilir. Sadece ekim alan\u0131n\u0131n bir yerinden veya kenarlar\u0131ndan \u00f6rnekleme yap\u0131lmamal\u0131, m\u0131s\u0131r bitkisinin genelini temsil edecek \u015fekilde ekim alan\u0131n\u0131n de\u011fi\u015fik yerlerinden ko\u00e7an \u00f6rnekleri al\u0131nmal\u0131d\u0131r. D\u0131\u015far\u0131dan bak\u0131ld\u0131\u011f\u0131nda hamur olum d\u00f6neminde, taneler sar\u0131 renkli ve \u00fcst b\u00f6l\u00fcmleri \u00e7\u00f6km\u00fc\u015f durumdad\u0131r. Ko\u00e7anlar ikiye b\u00f6l\u00fcnerek de tanelerin durumu kontrol edilir. Hamur olum d\u00f6nemine ula\u015fmam\u0131\u015f taneler beyaz\u0131ms\u0131 sar\u0131 renkte iken, hamur olum d\u00f6neminde taneler u\u00e7 k\u0131sm\u0131ndan itibaren ko\u00e7ana do\u011fru sararm\u0131\u015f durumdad\u0131r. Yine tanelerin ko\u00e7anla birle\u015fti\u011fi yerde siyah (koyu renkli) bir tabakan\u0131n olu\u015fmas\u0131 m\u0131s\u0131r i\u00e7in bi\u00e7im olgunlu\u011funun g\u00f6stergesi olarak kabul edilmektedir. Silolama i\u00e7in uygun bi\u00e7im zaman\u0131na sahip bir m\u0131s\u0131r bitkisinde yaprak ve saplar\u0131n \u00e7o\u011fu ye\u015fil, alt yapraklar ve baz\u0131 yapraklar\u0131n u\u00e7 k\u0131s\u0131mlar\u0131 sararm\u0131\u015ft\u0131r.<\/p>\n\n\n

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M\u0131s\u0131r\u0131n hamur olum d\u00f6neminden \u00f6nce veya daha ge\u00e7 bi\u00e7ilmesinin silaj kalitesi bak\u0131m\u0131ndan \u00f6nemli sak\u0131ncalar\u0131 vard\u0131r. S\u00fct olum devresinde yap\u0131lan bi\u00e7imlerde daha ge\u00e7 bi\u00e7im d\u00f6nemlerine g\u00f6re m\u0131s\u0131r\u0131n protein oran\u0131 ve kuru maddenin sindirebilirli\u011fi y\u00fcksek olmas\u0131na kar\u015f\u0131n, dekardan al\u0131nan verim ve elde edilen silaj kalitesi \u00f6nemli d\u00fczeyde d\u00fc\u015fmektedir. Erken d\u00f6nemde bi\u00e7ilerek yap\u0131lan m\u0131s\u0131r silaj\u0131nda yetersiz kuru madde ve y\u00fcksek \u015feker i\u00e7eri\u011fine ba\u011fl\u0131 olarak siloda istenmeyen d\u00fczeyde h\u0131zl\u0131, a\u015f\u0131r\u0131 ve d\u00fczensiz bir fermentasyon olu\u015fur. Silo i\u00e7i s\u0131cakl\u0131\u011f\u0131 ve siloda s\u0131z\u0131nt\u0131 kay\u0131plar\u0131 artar. Buna ba\u011fl\u0131 olarak y\u00fcksek d\u00fczeyde kuru madde, sindirilebilir enerji ve di\u011fer besin maddeleri kay\u0131plar\u0131 olu\u015fur.<\/p>\n\n\n\n

M\u0131s\u0131r\u0131n hamur olum d\u00f6neminden daha ge\u00e7 d\u00f6nemlerde bi\u00e7ilmesinde de \u00f6nemli sak\u0131ncalar vard\u0131r. B\u00f6yle bir durumda bitkinin kuru madde i\u00e7eri\u011fi silolamaya uygun olmayacak d\u00fczeyde artmakta, organik maddelerin sindirilebilirli\u011fi azal\u0131r ve silolama s\u0131ras\u0131nda ne kadar \u00f6zen g\u00f6sterilirse g\u00f6sterilsin yeterli bir s\u0131k\u0131\u015ft\u0131rma yap\u0131lamaz. Yeterli s\u0131k\u0131\u015ft\u0131rman\u0131n yap\u0131lamad\u0131\u011f\u0131 durumlarda silo i\u00e7inde y\u00fcksek miktarda oksijen kald\u0131\u011f\u0131ndan siloda aerob fermentasyon (aerobik faz) uzun s\u00fcrer ve silaj kalitesi d\u00fc\u015fer. Yine ge\u00e7 bi\u00e7ime ba\u011fl\u0131 olarak m\u0131s\u0131r taneleri sertle\u015fmekte, tanede depolanan ni\u015fasta b\u00fcy\u00fck oranda kristalle\u015fti\u011fi i\u00e7in rumen bakterileri ve hayvanlar taraf\u0131ndan sindirilme oran\u0131 d\u00fc\u015fmektedir.<\/p>\n\n\n\n

Yukar\u0131da da belirtildi\u011fi gibi m\u0131s\u0131r\u0131n erken veya ge\u00e7 bi\u00e7ilerek silaj\u0131n\u0131n yap\u0131lmas\u0131 halinde arzu edilen fermentasyon etkinli\u011fi zay\u0131flamaktad\u0131r. M\u0131s\u0131r silaj\u0131n\u0131n kalitesini etkileyen fakt\u00f6rler aras\u0131nda kullan\u0131lan m\u0131s\u0131r\u0131n \u00e7e\u015fiti, hasat zaman\u0131, ko\u00e7an oran\u0131, do\u011frama b\u00fcy\u00fckl\u00fc\u011f\u00fc, silo tipi, doldurma s\u00fcresi, s\u0131k\u0131\u015ft\u0131rma d\u00fczeyi vb. say\u0131labilir. Kaliteli bir m\u0131s\u0131r silaj\u0131 elde etmenin yolu b\u00fct\u00fcn yem bitkilerinin silajlar\u0131nda oldu\u011fu gibi b\u00fct\u00fcn silolama prensiplerine tam olarak uymaktan ge\u00e7er. M\u0131s\u0131r silaj\u0131nda 90 g\u00fcnl\u00fck fermentasyon sonunda elde edilen baz\u0131 ham besin maddeleri de\u011ferleri ve silaj kalitesi \u00f6zellikleri ile besin maddelerinin in vivo sindirilme dereceleri tablo 5’te g\u00f6r\u00fclmektedir.<\/p>\n\n\n\n

KAYNAK: S\u0130LAJ VE S\u0130LAJ KATKILARI ( PROF. DR. VAROL KURTO\u011eLU )<\/p>\n","protected":false},"excerpt":{"rendered":"

M\u0131s\u0131r bitkisi \u00f6zellikle ruminant hayvanlar i\u00e7in \u00f6nemli bir kaba yem kayna\u011f\u0131d\u0131r. M\u0131s\u0131rdan y\u00fcksek kaliteli bir silaj elde edilmesinde bi\u00e7ilme zaman\u0131 \u00e7ok \u00f6nemlidir. Sadece protein oran\u0131 dikkate al\u0131narak bi\u00e7im zaman\u0131n\u0131n tespit edilmesi do\u011fru de\u011fildir. Bi\u00e7im zaman\u0131n\u0131n belirlenmesinde kuru madde d\u00fczeyi, dekardan al\u0131nan verim (yem kuru madde miktar\u0131) ve kuru maddenin sindirilebilirli\u011fi de dikkate al\u0131nmal\u0131d\u0131r. En uygun […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[175],"tags":[397,287,295,399],"class_list":["post-1622","post","type-post","status-publish","format-standard","hentry","category-yemler","tag-bicim","tag-misir","tag-silaj","tag-zamani"],"_links":{"self":[{"href":"https:\/\/veteriner.cc\/index.php?rest_route=\/wp\/v2\/posts\/1622","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/veteriner.cc\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/veteriner.cc\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/veteriner.cc\/index.php?rest_route=\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/veteriner.cc\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1622"}],"version-history":[{"count":1,"href":"https:\/\/veteriner.cc\/index.php?rest_route=\/wp\/v2\/posts\/1622\/revisions"}],"predecessor-version":[{"id":1626,"href":"https:\/\/veteriner.cc\/index.php?rest_route=\/wp\/v2\/posts\/1622\/revisions\/1626"}],"wp:attachment":[{"href":"https:\/\/veteriner.cc\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1622"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/veteriner.cc\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1622"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/veteriner.cc\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1622"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}