Feed Planet Magazine Issue-Sayı: 24 May/June - Mayıs/Haziran 2020

85 MARKET ANALYSIS • PİYASA ANALİZİ FEED PLANET / MAY-JUNE 2020 • MAYIS-HAZİRAN 2020 görülür. Hayvanlarda çeşitli sindirim bozuklukları meydana ge- lir. Bozulmuş ve hoş olmayan kokudan dolayı da hayvan yemi yemek istemez ve yem tüketimi azalır. Yağ, yumurta, et ve süt gibi ürünlerin kalitesi bozulur. Küspelerin genel özellikleri azotun %95’i gerçek protein – proteinin sindirilme derecesi, biyolojik değerliliği yüksek, kalsiyum açısından fakir, fosfor, potasyum ve magnezyum açısından zengin olmalarıdır. AYÇİÇEĞİ TOHUMU KÜSPESİ NEDİR, NASIL KULLANILIR? Ülkemizde de en fazla üretimi olan küspelerden birisi olan ATK (Ayçiçeği Tohumu Küspesi) ayçiçeği tohumlarından yağın çıkarıl- ması prosesinin yan ürünüdür. Üretim açısından, soya küspesi, kolza tohumu küspesi ve pamuk tohumu küspesinden sonra dördüncü en önemli yağ küspesidir. Ayçiçeği tohumu küspesi, ülkemizde yaygın olarak; Devamlı Pres Yöntemi (ekspeller yön- temi) ve Solvent Ekstraksiyon yöntemiyle bütün ayçiçeği tohum- larından yağın çıkarılmasından sonra geriye kalan ürünün (posa- nın) öğütülmesiyle elde edilmektedir. Ayçiçeği küspesinin üretim yöntemleri küspedeki besin maddelerinin miktarı ve kalitesi üze- rinde önemli etkiler yapmaktadır. Ayçiçek küspesinin yem değe- rini en fazla etkileyen faktör ise ürünün içerdiği kabuk miktarıdır. Bilindiği gibi tohumda da kabuk oranı önemli yer tutmaktadır. Tohumdan yağ çıkarılırken kabuk ya tamamen soyulmakta ve ayrılmakta, ya kısmen ayrılmakta veya tamamen kabuklu olarak işlenmektedir. Üretim prosesi tekniği ayçiçek küspesinin içeri- ğindeki besin madde miktarını etkiler. Çok yüksek ısıya maruz bırakılarak işlenir ise protein ve çeşitli aminoasit miktarlarında azalmalar olabilir. Yine Ayçiçek Tohumu Küspesi (ATK), sülfür içeren aminoasitler açısından zengin olduğundan diğer protein kaynakları ile beraber ya da sentetik aminoasitler olan lysine ve threonine ile birlikte kullanılmaz ise rasyona sınırlı miktarda giril- mek zorunda kalır. ed. The raw material respectively undergoes cleaning, crushing, grinding, heating (10 minutes at 60°C), layering with crushing rollers, cooling down to 45°C, extraction with oil solvents in ex- traction towers, heating at 97°C for 10 minutes (the solvent is removed), roasting at 104°C for 90 minutes, then cooling (from 104°C down to 38°C) and the process ends with grinding. In general, different production processes of the oil seeds can change the amount of oil in its content. Therefore, if we need to say the factors affecting the nutritional value of the oil seed; as the temperature during the production rises, the breakdown of amino acids will also be high. The degree of evaluation of proteins will also naturally decrease. In other words, as the heat- ing time gets longer, protein loss will occur. In terms of animal nutrition, the oil left in the meal, energy source - excess oil, can cause oxidation and bitterness. The oil that went bitter may cause a poisonous effect. It leads to the breakdown of vitamins A, D, and E and biotin. Since linoleic acid is oxidized deficien- cies of unsaturated oil acids are observed. Various digestive disorders occur in animals. Due to the spoiled and unpleasant smell, animal feed does not want to eat, and feed consumption decreases. The quality of products such as fat, eggs, meat, and milk deteriorates. The general characteristics of the oil meals are 95% of nitrogen, real protein - the digestibility of protein, high biological value, poor in calcium, rich in phosphorus, potassium, and magnesium. WHAT IS SUNFLOWER SEED MEAL AND HOW IS IT USED? SSM (Sunflower Seed Meal), which is one of the most pro- duced oil meal in our country, is a by-product of the oil extrac- tion process from sunflower seeds. In terms of production, it is the fourth most important oil meal following soy meal, rapeseed oil meal, and cottonseed oil meal. Sunflower seed meal is wide- ly used in our country; It is obtained by grinding the remaining product (Pulp) after removing the oil from all sunflower seeds with the Continuous Press Method (expeller method) and Sol- vent Extraction method. The production methods of sunflower meal have important effects on the amount and quality of the nutrients in the oil meal. The biggest factor affecting the feed value of the sunflower meal is the amount of shell contained in the product. As it is known, the shell ratio has an important place in seeds. When the oil is extracted from the seed, the shell is completely peeled and separated or partially separated or processed with its shell. The production process method af- fects the amount of nutrients in the sunflower meal. If processed by exposure to very high temperatures, the amount of protein and various amino acids may decrease. Since Sunflower Seed Meal (SSM) is rich in amino acids containing sulfur, it has to en- ter the ration with a limited amount unless it is used with other protein sources or with synthetic amino acids, which are lysine and threonine.