Journals / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi / 2017 / Cilt: 7 - Sayı: 4
Determination of the Nutritive Value of Some Durum Wheat (Triticum durum L.) Varieties Developed Using In Vitro Gas Production Technique
- Pages
- 309–315
- DOI
- —
Abstract
This study was carried out to determine the feed value of five different durum wheat varieties bychemical analysis and in vitro gas production technique and to compare feed values. In vitro gas productions offive durum wheat varieties were determined at 0 and 24 hours incubation times. The five durum wheat varietieswere Amanos, Sarıbaşak, Ayzer, Fuatbey and Eker. The results of analysis of variance indicating that the level ofsignificance differences in the contents of crude ash (CA), crude fat (CF), crude protein (CP), acid detergent fiber(ADF), neutral detergent fiber (NDF), hemisellulose (HEM) and in vitro organic matter digestibility (IVOMSD)between several varieties of durum wheat (P<0.05). Dry matter (DM) did not changed (P>0.05). The highest CPcontent was obtained from the variety of Amanos with a value of 12.71%, whereas the lowest value was obtainedfrom the Fuatbey variety with a value of 11.56%. Crude fat (CF) contents varied from a 1.47% (Sarıbaşak) to 1.90%(Amanos). The lowest and highest ADF values were changed from Eker (3.24%) and Amanos (3.90%) varieties.The lowest and highest NDF contents were obtained from Sarıbaşak (15.02%) and Ayzer (16.86%) varieties. Thehighest HEM value was obtained from Ayzer variety with a value of 13.51% DM. The gas production rate ofdurum wheat varieties ranged from 62.50 to 72.50 ml/200 mg DM. The metabolisable energy (ME) and net energylactation (NEL) contents of durum wheat varieties ranged from 11.45 to 12.79 MJ/kg DM and 6.94 to 7.95 MJ/kgDM, respectively.
Özet
Bu çalışma, Doğu Akdeniz Tarımsal Araştırma Enstitüsünde bulunan 5 farklı makarnalık buğday çeşitinin