Determination of Nutritive Value of Soybean Varieties Using in vitro Methods and Gas Production Technique
محورهای موضوعی : Camel
ت. آیسان
1
(Osmaniye Korkut Ata University, Kadirli Academy of Applied Science, Osmaniye, Turkey)
م. بوگا
2
(Niğde Ömer Halisdemir University Bor Vocational School, Niğde, Turkey)
م. بایلان
3
(Department of Animal Science, Faculty of Agriculture, Cukurova University, Adana, Turkey)
اس. ارگول
4
(East Mediterranean Agricultural Research Institute, Adana, Turkey)
اچ. کوتای
5
(Department of Animal Science, Faculty of Agriculture, Cukurova University, Adana, Turkey)
اس. نعیم سابر
6
(Department of Animal Science, Faculty of Agriculture, Cukurova University, Adana, Turkey)
سی. میزرک
7
(General Directorate of Agricultural Research and Policies, Ankara, Turkey)
پی. کوبوکسو
8
(East Mediterranean Agricultural Research Institute, Adana, Turkey)
کلید واژه: digestibility, chemical composition, nutritive value, soy-bean variety, <i>in vitro</i> gas production,
چکیده مقاله :
This study was conducted to determine the nutritive value of soybean varieties using in vitro methods and gas production technique.In vitro gas productions and gas production kinetics of soybean variety were determined at 0, 3, 6, 12, 24, 48, 72 and 96 h incubation times. This study revealed that there were variations among five different soybean varieties in terms of chemical composition and gas production rate. The crude protein (CP) contents of soybean variety ranged from 34.02 to 37.13%. Ash content of soybean seeds ranged from 5.42 to 5.59%. The neutral detergent fiber (NDF) and acid detergent fiber (ADF) contents ranged from 16.4 to 25.0% and 13.0 to 21.6%, respectively. The ether extract (EE) ranged from 18.72 to 21.00%. The gas production rate (c) ranged from 0.110 to 0.150%. The highest gas production rate of soybean variety were found in Adasoy and Nazlıcan varieties (P<0.05). The metabolisable energy (ME) and organic matter digestibility (OMD) contents of soybean variety ranged from 7.053 to 7.383 MJ/kg DM and 71.953 to 75.320%, respectively.As a result of this study, soybean variety can be successfully used for ruminant feeds. There are considerable differences in the CP, NDF and ADF between different soybean varieties.Türksoy and Nazlıcan varieties are recommended for use in ration because of higher protein and digestibility.
این مطالعه با هدف تعیین ارزش غذایی انواع سویا با استفاده از روش‌های آزمایشگاهی (in vitro) و روش تولید گاز انجام شد. تولید گاز آزمایشگاهی و تولید گاز سینتیک انواع سویا در زمان‌های انکوباسیون 0 ، 3 ، 6 ، 12 ، 24 ، 48 ، 72 و 96 ساعت تعیین شد. این مطالعه نشان داد که از نظر ترکیب شیمیایی و میزان تولید گاز در بین پنج نوع مختلف سویا تغییراتی وجود دارد. مقدار پروتئین خام (CP) واریته سویا از 02/34 تا 13/37 درصد متغیر بود. میزان خاکستر دانه‌های سویا از 42/5 تا 59/5 درصد به دست آمد. الیاف محلول در شوینده خنثی (NDF) و الیاف محلول در شوینده اسید (ADF) به ترتیب از 4/16 تا 0/25 و 0/13 تا 60/21 درصد بود. عصاره اتری (EE) از 72/18 تا 00/21 درصد بود. نرخ تولید گاز (c) از 110/0 تا 150/0 درصد بود. بالاترین میزان تولید گاز در انواع سویا در ارقام Adasoy و Nazlıcan مشاهده شد (05/0>P). میزان انرژی متابولیسمی (ME) و قابلیت هضم ماده آلی (OMD) محتویات سویا از 053/7 تا 383/7 مگاژول/کیلوگرم در ماده خشک و 953/71 تا 320/75 درصد بود. براساس نتیجه این مطالعه، از انواع سویا می توان با موفقیت برای خوراک نشخوارکنندگان استفاده کرد. تفاوت‌های قابل توجهی درCP ، NDF و ADF بین انواع مختلف سویا وجود دارد. گونه‌های Türksoy و Nazlıcan به دلیل داشتن پروتئین و قابلیت هضم بالاتر، برای استفاده در جیره توصیه می شوند.
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