Türkgeldi Burak, Koç Fisun, Lackner Maximilian, Okuyucu Berrin, Okur Ersen, Palangi Valiollah, Esen Selim
Department of Animal Science, Tekirdağ Namik Kemal University, Tekirdağ 59030, Türkiye.
Department of Industrial Engineering, University of Applied Sciences Technikum Wien, Hoechstaedtplatz 6, 1200 Vienna, Austria.
Animals (Basel). 2023 Jul 6;13(13):2225. doi: 10.3390/ani13132225.
A major objective of this study is to identify factors influencing the quality of high-moisture total mixed rations (TMRs) for livestock feed and explore possible manipulations that can enhance their fermentation characteristics and stability in order to address the problem of poor aerobic stability. Therefore, the current study utilized infrared thermography (IRT) to assess the aerobic stability of water-added TMRs in the feed bunker. By manipulating the moisture content of freshly prepared TMRs at four different levels through water addition and subjecting it to storage at two consistent temperatures, significant correlations between IRT values (center temperature (CT) and maximum temperature difference (MTD)) and key parameters such as lactic acid bacteria, water-soluble carbohydrates, and TMR pH were established. The first and second principal components together accounted for 44.3% of the variation, with the first component's load influenced by IRT parameters, fermentation characteristics, and air exposure times, while the second component's load was influenced by dry matter content and lactic acid concentration. The results of these studies indicate the possibility that feeding methods can be optimized by identifying portions with higher CT or MTD data using IRT measurements just before feeding dairy cows in the field. As a result, increasing the use of IRT in feed management and preservation processes is projected to have a positive impact on animal productivity in the future.
本研究的一个主要目标是确定影响家畜饲料高水分全混合日粮（TMR）质量的因素，并探索可增强其发酵特性和稳定性的可能操作，以解决有氧稳定性差的问题。因此，本研究利用红外热成像（IRT）评估饲料仓中加水TMR的有氧稳定性。通过加水将新鲜制备的TMR的水分含量控制在四个不同水平，并在两个恒定温度下进行储存，建立了IRT值（中心温度（CT）和最大温差（MTD））与关键参数（如乳酸菌、水溶性碳水化合物和TMR pH值）之间的显著相关性。第一和第二主成分共同解释了44.3%的变异，第一成分的载荷受IRT参数、发酵特性和空气暴露时间的影响，而第二成分的载荷受干物质含量和乳酸浓度的影响。这些研究结果表明，在现场给奶牛喂食前，通过使用IRT测量识别具有较高CT或MTD数据的部分，可以优化喂养方法。因此，预计在饲料管理和保存过程中增加IRT的使用将对未来的动物生产力产生积极影响。
