Süt Sığırcılığında Mevsimin Sürdürebilirliğe Etkisinin İncelenmesi

Authors : Hakan SAĞLAM, Hayati KÖKNAROĞLU

Pages : 35-45

View : 19 | Download : 10

Publication Date : 2016-09-01

Article Type : Other Papers

Abstract :Purpose of this study was to analyze effect of season on the sustainability of dairy cattle production. In the study energy input/output analysis which is one of the criteria for sustainability is conducted. Study was conducted at a commercial dairy farm, in Burdur Tefenni, which specialized only in dairying and had 175 heads lactating cow during a production year which covered December 15, 2010 through December 15, 2011. At the first visit to the farm a file that recorded milk production for each cow and number of lactating cows was formed and these records were recorded for every day. Since the purpose of the study was to compare sustainability of dairy cattle production in terms of season, seasons were classified as Winter insert ignore into journalissuearticles values(December to February);, Spring insert ignore into journalissuearticles values(March to May);, Summer insert ignore into journalissuearticles values(June to August); and Autumn insert ignore into journalissuearticles values(September to November);. Cultural energy used for feed for cows was calculated by multiplying each ingredient with corresponding values of ingredients from literature. Transportation energy was also included in the analysis. Total cultural energy expended was similar for winter and spring, and it was higher from that of summer and autumn insert ignore into journalissuearticles values(P< 0.05);. Cultural energy expended for feed constituted more than half of the total cultural energy and was higher for winter and spring insert ignore into journalissuearticles values(P< 0.05);. Cultural energy expended per kg milk and energy efficiency for protein were different for each season and were lowest for summer followed by winter, spring and autumn insert ignore into journalissuearticles values(P< 0.05);. Energy use efficiency differed for each season and was best for summer followed by winter, spring and autumn insert ignore into journalissuearticles values(P< 0.05);. As a result, cultural energy use efficiency differed among seasons and in terms of sustainability this should be considered.
Keywords : Süt sığırcılığı, mevsim, sürdürülebilirlik, kültürel enerji