Yemlik Tane Nohutun (Cicer arietinum L.) Kanatlı Rasyonlarında Kullanılma İmkânları

Year 2019, Volume: 50 Issue: 3, 305 - 311, 22.09.2019

A. Yusuf Şengül Hakan İnci Ömer Şengül

https://doi.org/10.17097/ataunizfd.464457

Abstract

Dünyada ve ülkemizde çok eski yıllardan beri tarımı
yapılmakta olan nohut, öncelikle insan beslenmesinde bitkisel kaynaklı protein
ihtiyacının karşılanması bakımından önemlidir. Nohut, dünya bakliyat üretiminde
kuru fasulyenin ardından ikinci sırada yer almaktadır. Yaklaşık olarak %23
oranında ham protein içeren tane nohut, yüksek besleme değeri ile sadece
insanlar için değil, hayvanlar için de önemli bir protein kaynağıdır. Yemlik
tane nohut, kanatlı hayvanların protein ihtiyaçlarının karşılanmasında soya küspesinin
yerine belirli düzeylerde kullanılabilme potansiyeli taşımaktadır. Ayrıca
nohut, GDO’lu üretimi olmadığından özellikle organik kanatlı rasyonları çok
önemli bir kaynak olabilir. Nohut, içerdiği besin maddelerinin yanı sıra
çeşitli anti-besinsel faktörler de (proteaz inhibitörleri, amilaz
inhibitörleri, lektinler, tanenler, oligosakkaritler) içermektedir (Çizelge 1).
Nohudun içerdiği anti-besinsel maddelerin etkisizleştirilmesi için genellikle,
otoklavlama, pişirme, haşlama, ekstrüde etme, fermente etme ve mikrodalga
ışınlara maruz bırakma gibi ısıl işlemlerin uygulanması önerilmektedir.
Araştırmalarda, tane nohudun farklı ısıl işlemlere tabi tutularak
kullanılmasıyla olumlu sonuçların alındığı bildirilmektedir. Bu derlemede,
yemlik tane nohudun kanatlı hayvan beslemede kullanılma imkânları açıklanmaya
çalışılmıştır.

 

Keywords

Yemlik tane nohut, Kanatlı besleme, Anti-besinsel faktörler, Isıl işlem

Using Possibilities of Chickpeas (Cicer arietinum L.) in Poultry Diets

Abstract

The chickpea,
cultivated in the world and in our country since very long years ago, is
important in terms of meeting the need of plant-derived protein in human
nutrition. With approximately 23% crude protein, chickpea with its high
nutritional value is an important protein source not only for humans but also
for animals. Chickpea may have potential at certain levels to replace of
soybean meal to meet the protein requirements of poultry. Moreover, since
chickpea is not GMO, in organic poultry diets are a very important source. It
not only contains the nutrients but also contains various anti-nutritional
factors (protease inhibitors, amylase inhibitors, lectins, tannins,
oligosaccharides). In the case of chickpea joining on a certain level of ration
as a raw, the anti-nutritional factors in question can negatively affect the
health of poultry, especially. This negative effect limits consumption of raw
chickpea. For this reason, it is recommended to apply heat treatments to
neutralize the anti-nutritional substances contained in chickpea. These
processes are usually autoclaving, cooking, scalding, extruding, fermenting and
exposing to microwave. In researchers reported that positive results were
obtained by using different heat treatments of chickpeas. In this review, it
was discussed using possibilities of chickpea in poultry diets.

Keywords

Chickpea, Poultry nutrition, Anti-nutritional factors, Heat treatment

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