Determination of Nutritive Values of Different Malt Barley Varieties Using In Vitro Gas Production Technique

Authors

  • Behlül Sevim Bahri Dagdaş Uluslararası Tarımsal Araştırma Enstitüsü, 42020 Konya
  • Tugay Ayaşan Doğu Akdeniz Tarımsal Araştırma Enstitüsü Müdürlüğü, 01370 Adana
  • İsmail Ülger Erciyes Üniversitesi, Seyrani Ziraat Fakültesi, Zootekni Bölümü, 38039 Kayseri
  • Şerife Ergül Doğu Akdeniz Tarımsal Araştırma Enstitüsü Müdürlüğü, 01370 Adana
  • Sait Aykanat Doğu Akdeniz Tarımsal Araştırma Enstitüsü Müdürlüğü, 01370 Adana
  • Ahmet Mehdi Coşkun Doğu Akdeniz Tarımsal Araştırma Enstitüsü Müdürlüğü, 01370 Adana

DOI:

https://doi.org/10.24925/turjaf.v5i10.1216-1220.1386

Keywords:

Chemical composition, Energy, In vitro gas production, Malt barley varieties, Digestibility

Abstract

This study was conducted to determine the nutritive value of malt barley varieties using in vitro gas production technique and in vitro methane production. Atılır, Durusu and Fırat were used as three malt barley varieties. As a result of this study, between the varieties in terms of dry matter (DM), crude ash (CA), crude protein (CP), crude fat (CF), neutral detergent fiber (NDF) and hemicellulose (HEM) were found significantly important but differences between the varieties in terms of ADF were not found significant. The gas production rate of malt barley varieties ranged from 64.00 to 72.50 ml/200 mg DM. The metabolisable energy (ME) and net energy lactation (NEL) contents of malt barley varieties ranged from 11.75 to 12.86 MJ/kg DM and 7.16 to 7.98 MJ/kg DM respectively. The highest methane (CH4) content was obtained from the variety of Fırat with a value of 13.34 ml/200 mg DM, whereas the lowest value was obtained from the Atılır variety with a value of 12.16 ml/200 mg DM.

Author Biography

Behlül Sevim, Bahri Dagdaş Uluslararası Tarımsal Araştırma Enstitüsü, 42020 Konya

Yemler ve Hay. Besl. Bölüm Bsk

Published

02.10.2017

How to Cite

Sevim, B., Ayaşan, T., Ülger, İsmail, Ergül, Şerife, Aykanat, S., & Coşkun, A. M. (2017). Determination of Nutritive Values of Different Malt Barley Varieties Using In Vitro Gas Production Technique. Turkish Journal of Agriculture - Food Science and Technology, 5(10), 1216–1220. https://doi.org/10.24925/turjaf.v5i10.1216-1220.1386

Issue

Section

Animal Production

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