مقایسه تولید گاز آزمایشگاهی، ارزش تغذیه‌ای، انرژی قابل متابولیسم و قابلیت هضم ماده آلی برخی از واریته‌های نخود

Subject Areas : Camel

ت. آیسان ¹ , آی. یولگر ² , ام. کالیبر ³ , اس. ارگول ⁴ , اچ. اینسی ⁵ , د. مارت ⁶ , م. طغیانی ⁷

1 - Eastern Mediterranean Agricultural Research Institute, Adana, Turkey
2 - Department of Animal Science, Faculty of Agriculture, University of Erciyes, Kayseri, Turkey
3 - Department of Animal Science, Faculty of Agriculture, University of Erciyes, Kayseri, Turkey
4 - Eastern Mediterranean Agricultural Research Institute, Adana, Turkey
5 - Department of Animal Science, Faculty of Agriculture, University of Bingöl, Bingöl, Turkey
6 - Eastern Mediterranean Agricultural Research Institute, Adana, Turkey
7 - Eastern Mediterranean Agricultural Research Institute, Adana, Turkey

Received: 2017-05-13 Accepted : 2017-07-01 Published : 2018-03-01

Keywords: قابلیت هضم, ارزش غذایی, تولید گاز آزمایشگاهی, واریته نخود,

Abstract :

این مطالعه برای تعیین ارزش تغذیه­ای واریته­های مختلف نخود با استفاده از تکنیک تولید گاز آزمایشگاهی انجام گرفت. نتایج نشان داد که تنوع معنی­داری از نظر ترکیبات شیمیایی، نرخ تولید گاز و انرژی قابل متابولیسم، انرژی خالص شیردهی و ماده آلی قابل هضم بین هشت واریته مختلف نخود وجود دارد. در واریته­های مختلف نخود، محتوای پروتئین از 26/15 تا 52/18 درصد ماده خشک، محتوای چربی خام از 14/4 تا 33/5 درصد ماده خشک، محتوای خاکستر از 69/2 تا 46/3 درصد ماده خشک متغیر بود. فیبر محلول در شوینده خنثی (NDF) و فیبر محلول در شوینده اسیدی (ADF) در واریته­های مختلف نخود به ترتیب از 46/12 تا 29/17 درصد ماده خشک و از 80/3 تا 87/4 درصد ماده خشک متغیر بوده است. تولید گاز کُل 24 ساعت واریته­ها از 67/58 تا 66/81 میلی­لیتر در هر 200 میلی­گرم ماده خشک (DM) در نوسان بوده است. محتوای انرژی قابل متابولیسم محاسبه شده (ME) و ماده آلی قابل هضم (DOM) واریته­های نخود به ترتیب در محدوده 25/10 تا 83/13 مگاژول در هر کیلوگرم ماده خشک و 69/68 تا 64/91 درصد متغیر بوده است. در نتیجه، نخود می­تواند با موفقیت در تغذیه نشخوارکنندگان به کار گرفته شود. همچنین واریته­های کاگاتای و ازمیر بر مبنای ارزش غذایی­شان، بهتر از سایر واریته­های مطالعه شده بودند.

References:

Aguilar-Raymundo V.G. and Vélez-Ruíz J.F. (2016). Characterization of two chickpea varieties and the effect of cooking on their physico-chemical and functional properties of flours. J. Food Res. 5(5), 67-76.

Akçin A. (1988). Yemeklik Dane Baklagiller. Selçuk Üniversitesi Yayınları: 43. Ziraat Fakültesi Yayınları, Konya.

Alajaji S.A. and El-Adawy T.A. (2006). Nutritional composition of chickpea (Cicer arietinum) as affected by microwave cooking and other traditional cooking methods. J. Food Compos. Anal. 9(8), 806-812.

AOAC. (1990). Official Methods of Analysis. Vol. I. 15^th Ed. Association of Official Analytical Chemists, Arlington, VA, USA.

Arab E.A.A., Helmy I.M.F. and Bareh G.F. (2010). Nutritional evaluation and functional properties of chickpea (Cicer arietinum) flour and the improvement of spaghetti produced from its. J. Am. Sci. 6(10), 1055-1072.

Ayaşan T. (2010). Use of Vicia ervilia in animal nutrition. Kafkas Üniv Vet Fak Derg. 16(1), 167-171.

Aydoğan A., Gürbüz A., Kaplan A.E. and Karaca K. (2011). Nohut (Cicer arietinum) çeşitlerinde yaprak ve un rengi ile bazı karakterler arasındaki ilişkinin belirlenmesi. Tarla. Bitkil. Merk. Araşt. Enstit. Derg. 20(2), 17-23.

Chitra U., Vimala V. and Singh U. (1995). Variability in phytic acid content and protein digestibility of grain legumes. Plant Food. Hum. Nutr. 47, 163-172.

Cobos M., Izquierdo I., Sanz M.A., Tomas A., Gil J., Flores F. and Rubio J. (2016). Genotype and environment effects on sensory, nutritional, and physical traits in chickpea (Cicer arietinum). Spanish J. Agric. Res. 14(4), e0709.

Değirmenci V., Kırnak H. and Anlağan M. (2009). Harran ovası koşullarında nohut sulama programının belirlenmesi. Pp. 375-377 in Proc. 13^th Tarla Bitk. Kong, Ekim, Hatay.

Doğan Y., Çiftçi V. and Ekin B. (2015). Mardin Kızıltepe ekolojik koşullarında farklı bitki sıklıklarının nohutta (Cicer arietinum) verim ve bazı verim öğelerine etkisi. Iğdır Üniv Fen. Bilim. Enst. Derg. 5(1), 73-81.

Düzdemir O., Akdağ C. and Yanar Y. (2007). Bazı nohut (Cicer arietinum) çeşitlerinin farklı çevrelerde antraknoz (ascochyta rabiei)’a dayanımları ve tane verimleri üzerine bir araştırma. Gaziosmanpaşa Üniv. Ziraat. Fak. Derg. 24(2), 87-97.

Erdin F. and Kulaz H. (2014). Van-Gevaş ekolojik koşullarında bazı nohut (Cicer arietinum) çeşitlerinin ikinci ürün olarak yetiştirilmesi. Turkish J. Agric. Nat. Sci. 1, 910-914.

Ghribi A.M., Maklouf I., Blecker C., Attia H. and Besbes S. (2015). Nutritional and compositional study of Desi and Kabuli chickpea (Cicer arietinum) flours from Tunisian cultivars. Adv. Food Technol. Nutr. Sci-Open. J. 1(2), 38-47.

Goel G., Makkar H.P.S. and Becker K. (2008). Effect of sesbania sesban and carduus pycnocephalus leaves and fenugreek (Trigonella foenum-graecum) seeds and their extract on partitioning of nutrients from roughage-and concentrate-based feeds to methane. Anim. Feed Sci. Technol. 147(1), 72-89.

Haytowitz D.B. and Matthews R.H. (1983). Effect of cooking on nutritive retention of legumes. Cereal. Food World. 28, 326-364.

Hirdyani H. (2014). Nutritional composition of Chickpea (Cicer arietinum) and value added products. Indian J. Commun Health. 26(2), 102-106.

Hulse J.H. (1991). Nature, composition and utilization of grain legumes. Pp. 502-524 in Uses of Tropical Legumes. A.P. Patencheru, Ed. International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), India.

Jukanti A.K., Gaur P.M., Gowda C.L.L. and Chibbar R.N. (2012). Nutritional quality and health benefits of chickpea (Cicer arietinum): A review. Br. J. Nutr. 108(S1), 11-26.

Kahraman A., Ceyhan E. and Harmankaya M. (2015). Nutritional variation and drought tolerance in chickpeas (Cicer arietinum). J. Elem. 20(2), 331-341.

Man S., Paucean A., Muste S. and Pop A. (2015). Effect of the chickpea (Cicer arietinum) flour addition on physicochemical properties of wheat bread. Bull. UASVM Food Sci. Technol. 72(1), 41-49.

Menke K.H. and Steingass H. (1988). Estimation of the energetic feed value obtained from chemical analysis and in vitro gas production using rumen fluid. Anim. Res. Dev. 28, 7-55.

Menke K.H., Raab L., Salewski A., Steingass H., Fritz D. and Schneider W. (1979). The estimation of the digestibility and metabolizable energy content of ruminant feedstuffs from the gas production when they are incubated with rumen liquor. J. Agric. Sci. 93, 217-222.

Miller A.M. (2013). Nutritional value of peas, lentils and chickpeas. Pp. 17 in Proc. USA dry peas, lentils and chickpeas prod. Innov. Semin. The Culinary Institute of America at Greystone, Chicago, Illinois.

Mountousis J., Papanikolaou K., Stanogias G., Chatzitheodoridis F. and Roukos C. (2008). Seasonal variation of chemical composition and dry matter digestibility of rangelands in NW Greece. J. Cent. European Agric. 9(3), 547-556.

Namvar A., Sharifi R.S. and Khandan T. (2011). Growth analysis and yield of chickpea (Cicer arietinum) in relation to organic and inorganic nitrogen fertilization. Ekologija. 57(3), 97-108.

Nobile C.G.M., Carreras J., Grosso R., Inga M., Silva M., Aguilar R., Allende M.J., Badini R. and Martinez M.J. (2013). Proximate composition and seed lipid components of “kabuli”-type chickpea (Cicer arietinum) from Argentina. Agric. Sci. 4(12), 729-737.

Polesi L.F., Sarmento S.B.S. and Anjos C.B.P. (2011). Composition and characterization of pea and chickpea starches. Br. J. Food Technol. 14(1), 74-81.

Şanlı A. (2007). Tohum muameleleri ile farklı ekim zamanlarının nohut (cicer arietinum)’un verim ve verim unsurlarına etkileri (Yüksek lisans tezi, basılmamış). Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü, Tarla Bitkileri Ana Bilim Dalı, Isparta.

Sepetoğlu H. (1994). Yemeklik Tane Baklagiller. E.Ü. Ziraat Fakültesi Yayınları, İzmir.

Sharma S., Yadav N., Singh A. and Kumar R. (2013). Nutritional and antinutritional profile of newly developed chickpea (Cicer arietinum) varieties. Int. Food Res. J. 20(2), 805-810.

Silva-Cristobal L., Osorio-Díaz P., Tovar J. and Bello-Pérez L.A. (2010). Chemical composition, carbohydrate digestibility, and antioxidant capacity of cooked black bean, chickpea, and lentil Mexican varieties. J. Food. 8(1), 7-14.

Singh K.B., Williams P.C. and Nakkaul H. (1990). The effects of growth season, region and sowing date on some quality parameters in kabuli chickpea. J. Sci. Food Agric. 54(3), 429-441.

SPSS Inc. (2011). Statistical Package for Social Sciences Study. SPSS for Windows, Version 20. Chicago SPSS Inc.

Tan M. and Serin Y. (2011). Baklagil Yem Bitkileri. Atatürk Üniversitesi Ziraat Fakültesi Ders Yayınları, Erzurum.

USDA. (2009). United States Department of Agriculture (USDA) National Nutrient Database for Standard Reference. Beltsville human nutrition research center, Beltsville, Maryland.

Uzun A., Özçelik H. and Yılmaz S. (2012). Seçilmiş bazı nohut (Cicer arietinum) hatlarının agronomik ve kalite özellikleri bakımından değerlendirilmesi. Akademik. Ziraat. Derg. 1(1), 29-36.

Van Soest P.J., Robertson J.D. and Lewis B.A. (1991). Methods for dietary fibre, neutral detergent fibre and non-starch polysaccharides in relation to animal nutrition. J. Dairy Sci. 74, 3583-3597.

Ware M. (2017). Chickpeas: Health benefits and nutritional information. Available at: http://www.medicalnewstoday.com.

Wood J.A. and Grusak M.A. (2007). Nutritional value of chickpea. Pp. 101-142 in Chickpea Breeding and Management. S.S. Yadav, B. Redden, W. Chen and B. Sharma, Eds. CAB International, Wallingford, United Kingdom.