Effects of Saline-Alkaline Soils on Forage Quality of Some Quinoa (Chenopodium quinoa Willd.) Varieties

Abstract

In this research, the forage quality performances of 7 different quinoa varieties in saline-alkaline soils were determined. The study was established using the factorial experimental design in random blocks with 3 replications for 2 years (2021-2022). Sandoval Mix (SM), Red Head (RH), Titicaca (T), Moqu Arrochilla (MA), French Vanilla (FV), Oro de Valle (OV), and Rainbow (R) varieties were used in the experiment. According to the research results, there was only a difference in the crude protein (CP) ratio over the years. Compared to the control soil, saline-alkaline soils had no effect on crude protein content, but caused significant changes in neutral detergent fibre (NDF), acid detergent fibre (ADF), dry matter intake (DMI), dry matter digastiblity (DMD), metabolized energy (ME), relative feed values (RFV) and digestible energy (DE). It was determined that there were significant differences in the forage quality of the quinoa varieties used in the study. According to the research results, Sandoval Mix, Red Head, French Vanilla and Oro de Valle quinoa varieties, which do not show a decrease in crude protein content, should be preferred in quinoa cultivation in saline-alkaline soils. On the other hand, quinoa cultivation should be carried out by taking into account that there will be an increase in NDF content and a decrease in DMI and RFV contents, which are important quality features of quinoa varieties in saline-alkaline soils.

Keywords

• Saline
• NDF
• ADF
• RFV
• Crude Protein

Bazı Kinoa (Chenopodium quinoa Willd.) Çeşitlerinin Yem Kalitesine Tuzlu-Alkali Toprakların Etkileri

Öz

Bu araştırmada 7 farklı kinoa çeşidinin tuzlu-alkali topraklardaki yem kalite performasnları belirlenmiştir. Çalışma 2 yıl süreyle (2021-2022) tedadüf bloklarında faktöriyel deneme desenine göre 3 tekerrürlü olarak kurulmuştur. Denemede Sandoval Mix (SM), Red Head (RH), Titicaca (T), Moqu Arrochilla (MA), French Vanilla (FV), Oro de Valle (OV) ve Rainbow (R) çeşitleri kullanılmıştır. Araştırma sonuçlarına bakıldığında yıllara göre sadece ham protein (HP) oranında farklılık olmuştur. Kontrol toprağına göre, tuzlu-alkali toprakların ham protein oranı üzerine herhangi bir etkisi olmazken, nötr çözücülerde çözünemeyen lif (NDF), asit çözücülerde çözünmeyen lif (ADF), kuru madde tüketimi (KMT), kuru madde sindirilebilirliği (KMS), sindirilebilir enerji (SE), nispi yem değeri (NYD) ve metabolik enerji (ME) değerlerinde önemli değişimlere neden olmuştur. Araştırmada kullanılan kinoa çeşitlerinin besin değerlerinde önemli farklılıklar olduğu belirlenmiştir. Araştırma sonuçlarına göre, tuzlu-alkali topraklarda kinoa yetiştiriciliğinde ham protein oranında azalma göstermeyen Sandoval Mix, Red Head, French Vanilla ve Oro de Valle kinoa çeşitlerinin tercih edilmesi gerekmektedir. Diğer taraftan tuzlu-alkali topraklarda kinoa çeşitlerinin önemli kalite özelliklerinden NDF içeriğinde artış olacağı ve KMT ve NYD içeriklerinde ise azalış olacağı göz önüne alınarak kinoa yetiştiriciliğinin yapılması gerekmektedir.

Anahtar Kelimeler

• Tuzluluk
• NDF
• ADF
• NYD
• Ham Protein

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