Sindirilebilirliğin Belirlenmesi ve Sindirilebilirliği Etkileyen Faktörler
Özet
Bu kitap bölümü, yemlerin sindirilebilirliğinin belirlenmesi ve sindirilebilirliği etkileyen faktörleri kapsamlı şekilde ele almaktadır. Sindirilebilirlik, yemin hayvan tarafından sindirilme, emilme ve metabolize edilme potansiyelini ifade eder ve verim, karlılık ile hayvan sağlığı açısından kritiktir. İn vivo yöntemler arasında klasik dışkı toplama tekniği, indikatör yöntemi ve fark yöntemi yer alır; her biri farklı pratik koşullara ve doğruluk düzeylerine sahiptir. İn vitro teknikler, rumen sıvısına dayalı RUSITEC, Tilley-Terry iki aşamalı prosedürü, gaz üretim tekniği ve Ankom filtre kese yöntemi gibi yaklaşımlarla kontrollü koşullarda hızlı ve tekrarlanabilir tahminler sunar. İn situ mobil naylon kese yöntemi ise rumende gerçekçi fermentasyon koşullarında parçalanmayı ölçer. Yakın kızılötesi spektroskopi (NIR) hızlı tahmin olanağı sağlasa da güçlü kalibrasyon gerektirir. Sindirilebilirliği; hayvana bağlı (tür, yaş, fizyolojik durum, yem tüketimi, hastalıklar), yeme bağlı (lif, protein, yağ, KEK, antinutrisyonel faktörler, hayvansal protein kaynakları) ve işleme bağlı (kimyasal muamele, öğütme, peletleme, ısıl işlem) değişkenler belirler. Uygun yöntem seçimi ve yem formülasyonunun optimizasyonu, performans ve sağlık hedeflerine ulaşmada temel stratejidir.
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