{"id":1627,"date":"2024-06-21T17:42:53","date_gmt":"2024-06-21T14:42:53","guid":{"rendered":"https:\/\/veteriner.cc\/?p=1627"},"modified":"2024-06-21T17:42:55","modified_gmt":"2024-06-21T14:42:55","slug":"misir-silaji","status":"publish","type":"post","link":"https:\/\/veteriner.cc\/?p=1627","title":{"rendered":"MISIR S\u0130LAJI"},"content":{"rendered":"\n

M\u0131s\u0131r silaj\u0131 b\u00fct\u00fcn d\u00fcnya \u00fclkelerinde olduk\u00e7a geni\u015f \u00f6l\u00e7\u00fcde kullan\u0131lmaktad\u0131r. M\u0131s\u0131r silaj\u0131 enerji y\u00f6n\u00fcnden zengin olup kapsam\u0131ndaki sel\u00fclozun sindirimi de y\u00fcksektir. M\u0131s\u0131r silaj\u0131n\u0131n en \u00f6nemli dezavantaj\u0131 ham protein d\u00fczeyinin % 10’un alt\u0131nda olmas\u0131d\u0131r.<\/p>\n\n\n\n

M\u0131s\u0131r silaj\u0131nda, renk ve koku kaliteyi belirleyen \u00f6nemli kriterleridir. \u0130yi bir m\u0131s\u0131r silaj\u0131nda renk koyu ye\u015fil veya hafif kahverengimsidir. E\u011fer renk koyu kahverengiye d\u00f6nm\u00fc\u015f ise uygun olmayan bir fermantasyon ve a\u015f\u0131r\u0131 \u0131s\u0131nma s\u00f6z konusudur. M\u0131s\u0131r silaj\u0131nda arzu edilen asiditeye ancak silo yeminin doldurulup \u00fczeri kapand\u0131ktan 3 hafta sonra ula\u015f\u0131l\u0131r.
Yemde olu\u015fan \u0131s\u0131ya g\u00f6re \u00fc\u00e7 silaj tipi vard\u0131r.<\/p>\n\n\n

\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n

Bunlardan birincisi; yeterli \u0131s\u0131 \u015fekillenmemi\u015f silajd\u0131r. Bu durumdaki silaj yeminde sar\u0131mtrak bir renk, keskin bir koku, \u00e7amurumsu yumu\u015fak bir doku yap\u0131s\u0131 vard\u0131r ve pH 5’in \u00fczerindedir.<\/p>\n\n\n\n

\u0130kincisi, a\u015f\u0131r\u0131 derecede \u0131s\u0131 olu\u015fumunda elde edilen silaj yemidir. Bu tip silajda kahverenginden siyaha d\u00f6nen bir renk, kavrulmu\u015f veya yanm\u0131\u015f \u015feker kokusu hissedilir.<\/p>\n\n\n\n

\u00dc\u00e7\u00fcnc\u00fcs\u00fc ise silaj yeminde uygun bir \u0131s\u0131n\u0131n olmas\u0131d\u0131r. B\u00f6yle bir silaj, parlak bir ye\u015fil renge ve ho\u015f bir sirke kokusuna sahiptir. Ayr\u0131ca bitki doku yap\u0131s\u0131n\u0131 kaybetmez. Tam \u00fcniformite hakim olup pH’da 4.5’in alt\u0131ndad\u0131r.<\/p>\n\n\n\n

M\u0131s\u0131r silaj\u0131nda uygun bir paketlemenin yap\u0131lmamas\u0131 durumunda silaj yemine hava, bir ba\u015fka ifade ile oksijen girer. Oksijenin materyalin i\u00e7ine do\u011fru s\u0131zmas\u0131 halinde, yemin nem oran\u0131 da y\u00fcksek ise, yetersiz bir asidite olu\u015fur ve ortamda b\u00fctirik asit bakterileri \u015fekillenir. Silaj yeminde b\u00fctirik asitin \u015fekillenmesi, pH’n\u0131n y\u00fckselmesine neden olur ve kullan\u0131labilir enerjinin t\u00fcketilmesine kadar fermantasyon devam eder.<\/p>\n\n\n

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\"\"<\/a><\/figure>\n<\/div>\n\n\n

M\u0131s\u0131r silaj\u0131n\u0131n avantajlar\u0131 \u015fu \u015fekilde s\u0131ralanabilir;<\/p>\n\n\n\n

    \n
  1. Y\u00fcksek enerji i\u00e7eri\u011fine sahip oldu\u011fundan konsantre yemin daha az kullan\u0131lmas\u0131na olanak sa\u011flar.<\/li>\n\n\n\n
  2. Yemlerin lezzetini art\u0131r\u0131r.<\/li>\n\n\n\n
  3. S\u00fct \u00fcretimi ve v\u00fccut kond\u00fcsyonunun devam\u0131 i\u00e7in haz\u0131r enerji sa\u011flad\u0131\u011f\u0131 gibi d\u00fczenli bir ruminasyonun olabilmesi i\u00e7in de yeterli d\u00fczeyde sel\u00fcloz i\u00e7erir.<\/li>\n\n\n\n
  4. \u00c7ay\u0131r ve di\u011fer baklagil otlar\u0131na nazaran idaresi ve kullan\u0131m\u0131 daha kolayd\u0131r.<\/li>\n\n\n\n
  5. Misir silaj\u0131 NDF (neutral deterjan fiber) bak\u0131m\u0131ndan d\u00fc\u015f\u00fck oldu\u011fundan besinsel de\u011feri de y\u00fcksektir.<\/li>\n<\/ol>\n\n\n\n

    M\u0131s\u0131r silaj\u0131 yap\u0131l\u0131rken iki \u00f6nemli kriter vard\u0131r. Bunlar m\u0131s\u0131r has\u0131l\u0131n\u0131n bi\u00e7im zaman\u0131n\u0131n \u00e7ok iyi belirlenmesi, di\u011feride iyi bir fermantasyonun sa\u011flanmas\u0131d\u0131r. M\u0131s\u0131r has\u0131l\u0131 silaj\u0131nda bir katk\u0131 maddesi kullanmak zorunlu de\u011fildir. Ancak bi\u00e7im zaman\u0131n\u0131n ge\u00e7irilmesi ve toprak yap\u0131s\u0131n\u0131n potasyum bak\u0131m\u0131ndan yetersiz olmas\u0131 durumunda baz\u0131 katk\u0131 maddelerine ihtiya\u00e7 duyulur. M\u0131s\u0131r has\u0131l\u0131 silaj\u0131nda iyi bir fermantasyonun sa\u011flanmas\u0131 i\u00e7in silaj yeminin tonuna 3.2 kg K\u2082O ve 12 kg P\u2082O5 kat\u0131labilir. \u0130yi bir fermantasyonun olmas\u0131 i\u00e7in silaj yeminin yeterli \u00f6l\u00e7\u00fcde nitrojen, fosfor ve potasyum i\u00e7ermesi gerekir. Potasyum y\u00f6n\u00fcnden yetersiz topraklarda yeti\u015fen bitkilerde mineral miktar\u0131 da d\u00fc\u015f\u00fckt\u00fcr. Bu ise yemde ham protein miktar\u0131n\u0131n da d\u00fc\u015fmesine neden olur. Bu ba\u011flamda yemde yeterli \u00f6l\u00e7\u00fcde potasyumun bulunmas\u0131 hem fermantasyonu art\u0131r\u0131r hem de protein miktar\u0131n\u0131 y\u00fckseltir.<\/p>\n\n\n\n

    M\u0131s\u0131r has\u0131l\u0131 silaj\u0131nda fazla miktarda tah\u0131l tanesi vard\u0131r ve bu d\u00fczey yakla\u015f\u0131k olarak %40’\u0131 bulur.<\/p>\n\n\n\n

    M\u0131s\u0131r silaj\u0131n\u0131n sindirilebilirlik de\u011feri bitki b\u00f6l\u00fcm\u00fcne g\u00f6re, en y\u00fcksekten d\u00fc\u015f\u00fc\u011fe do\u011fru, tanesi > yapraklar\u0131 > kabu\u011fu > ko\u00e7an\u0131 > sap k\u0131sm\u0131 \u015feklinde s\u0131ralanabilir. M\u0131s\u0131r varyeteleri aras\u0131ndaki farkl\u0131l\u0131klar silaj yemine de yans\u0131maktad\u0131r. Nitekim besin maddeleri y\u00f6n\u00fcnden saptanan farkl\u0131l\u0131klar daha \u00e7ok sel\u00fcloz ve protein miktar\u0131nda olmaktad\u0131r.<\/p>\n\n\n

    \n
    \"\"<\/a><\/figure>\n<\/div>\n\n\n

    M\u0131s\u0131r has\u0131l\u0131nda en uygun bi\u00e7im zaman\u0131 tanenin ko\u00e7anla birle\u015fti\u011fi yerde siyah bir tabakan\u0131n olu\u015ftu\u011fu d\u00f6nemdir. Silaj yemi 4 farkl\u0131 d\u00f6nemde bi\u00e7ilebilir. Bunlar;<\/p>\n\n\n\n

      \n
    1. S\u00fct taneli d\u00f6nem,<\/li>\n\n\n\n
    2. Hamur k\u0131vam\u0131,<\/li>\n\n\n\n
    3. Hamur k\u0131vam\u0131n\u0131n son d\u00f6nemi,<\/li>\n\n\n\n
    4. Tanenin tam sertle\u015fti\u011fi d\u00f6nem olarak s\u0131ralanabilir.<\/li>\n<\/ol>\n\n\n\n

      Bu d\u00f6nemler i\u00e7erisinde ilk \u00fc\u00e7\u00fc bi\u00e7im i\u00e7in elveri\u015flidir. Ancak m\u0131s\u0131r has\u0131l\u0131 \u00e7ok erken d\u00f6nemde bi\u00e7ildi\u011finde su ve \u015feker \u00e7ok y\u00fcksek d\u00fczeye ula\u015f\u0131r ve bu durumda da fazla miktarda asidite s\u00f6z konusu olur. S\u00f6z\u00fc edilen bu durum silaj yeminin lezzetini bozdu\u011fu gibi kalitesinin de d\u00fc\u015fmesine yol a\u00e7ar. Bir ba\u015fka ifade ile m\u0131s\u0131r has\u0131l\u0131 hasat\u0131 i\u00e7in en uygun hasat (bi\u00e7im) zaman\u0131 s\u00fct \u00e7izgisinin 1\/2- 2\/3 aras\u0131nda oldu\u011fu d\u00f6nemdir.<\/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 silaj\u0131 b\u00fct\u00fcn d\u00fcnya \u00fclkelerinde olduk\u00e7a geni\u015f \u00f6l\u00e7\u00fcde kullan\u0131lmaktad\u0131r. M\u0131s\u0131r silaj\u0131 enerji y\u00f6n\u00fcnden zengin olup kapsam\u0131ndaki sel\u00fclozun sindirimi de y\u00fcksektir. M\u0131s\u0131r silaj\u0131n\u0131n en \u00f6nemli dezavantaj\u0131 ham protein d\u00fczeyinin % 10’un alt\u0131nda olmas\u0131d\u0131r. M\u0131s\u0131r silaj\u0131nda, renk ve koku kaliteyi belirleyen \u00f6nemli kriterleridir. \u0130yi bir m\u0131s\u0131r silaj\u0131nda renk koyu ye\u015fil veya hafif kahverengimsidir. E\u011fer renk koyu kahverengiye […]<\/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":[287,293],"class_list":["post-1627","post","type-post","status-publish","format-standard","hentry","category-yemler","tag-misir","tag-silaji"],"_links":{"self":[{"href":"https:\/\/veteriner.cc\/index.php?rest_route=\/wp\/v2\/posts\/1627","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=1627"}],"version-history":[{"count":1,"href":"https:\/\/veteriner.cc\/index.php?rest_route=\/wp\/v2\/posts\/1627\/revisions"}],"predecessor-version":[{"id":1631,"href":"https:\/\/veteriner.cc\/index.php?rest_route=\/wp\/v2\/posts\/1627\/revisions\/1631"}],"wp:attachment":[{"href":"https:\/\/veteriner.cc\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1627"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/veteriner.cc\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1627"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/veteriner.cc\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1627"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}