Year 2021, Volume 11 , Issue 2, Pages 1653 - 1663 2021-06-01

Determination of Nutritional Values of Different Tiger nut (Cyperus esculentus) Types by Using In Vitro Gas Production Technique
İn Vitro Gaz Üretim Tekniği Kullanılarak Yer bademi (Cyperus esculentus) Çeşitlerinin Besin Değerinin Saptanması

Tugay AYAŞAN [1] , Ekin SUCU [2] , İsmail ULGER [3] , Hakan İNCİ [4] , Hatice HIZLI [5] , Sevda İNAN [6]


In this study, it was aimed to determine the nutritive values and digestibility (in ram) of different tiger nut varieties (Sarı şeker, İntrodüksiyon 1, Bal yumru). The average gas production at different times of tiger nut varieties, the in vitro gas production kinetics after 96 hours of incubation and the in vitro incubation times were determined. Pearson correlation coefficients and pearson correlation coefficients of a, b, c, a + b of different tiger nut varieties by using in vitro gas production technique were found. The tiger nut varieties used in the study are Sarı şeker, İntrodüksiyon 1 and Bal yumru. In the study, average gas production of tiger nut varieties at different times was found important only at 3rd hour; in vitro gas production kinetics after 96 hours of incubation did not differ between cultivars; the relationship between in vitro incubation times and pearson correlation coefficients was determined significantly. The average crude protein, dry matter, ether extract, crude ash, neutral detergent fiber (NDF), acid detergent fiber (ADF) and non-fiber carbohydrates (NFC) of the tiger nut varieties were found 4.39; 94.08; 24.85; 2.53; 24.03; 15.04; 44.20%. In this study, average total digestibility nutrients, digestible energy, metabolizable energy and net energy lactation of tiger nut varieties were found as 72.78%, 3.21 Mcal/kg DM, 2.63 Mcal/kg DM and 1.66 Mcal/kg DM.
Bu çalışmada, farklı yer bademi çeşitlerinin (Sarı şeker, İntrodüksiyon 1, Bal yumru) besin madde değerlerinin ve koçlarda sindirilebilirliklerinin belirlenmesi amaçlanmıştır. Farklı yer bademi çeşitlerinin ortalama gaz üretimi, 96 saatlik inkübasyondan sonra in vitro gaz üretim kinetiği ve in vitro inkübasyon süreleri belirlenmiştir. Yetiştirilen farklı yer bademi çeşitlerinin in vitro gaz üretim tekniği kullanılarak a, b, c, a + b'nin pearson korelasyon katsayıları ve pearson korelasyon katsayıları bulunmuştur. Çalışmada farklı yer bademi çeşitlerinin değişik zamanlardaki ortalama gaz üretimleri sadece 3. saatte önemli bulunmuş; 96 saatlik inkübasyondan sonraki in vitro gaz üretim kinetikleri, çeşitler arasında farklılık yaratmamış; in vitro inkübasyon zamanları ile pearson korelasyon katsayıları arasındaki ilişki önemli tespit edilmiştir. Yer bademi çeşitlerinin ortalama ham proteini (HP) %4.39; kuru maddesi (KM) %94.08; ham yağı (HY) %24.85; ham külü (HK) %2.53; asit deterjanda çözünmeyen lif (ADF) %15.04, nötr deterjanda çözünmeyen lif (NDF) %24.03; lif olmayan karbonhidrat (LOK) %44.20 olarak bulunmuştur. Yer bademi çeşitlerinin ortalama toplam sindirilebilir besin maddesi %72.78; metabolik enerjisi 2.63 Mcal/kg KM, sindirilebilir enerjisi 3.21 Mcal/kg KM ve de net enerji laktasyon değeri 1.66 Mcal/kg KM olarak tespit edilmiştir.
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Primary Language tr
Subjects Agriculture, Dairy and Animal Science
Published Date Haziran-2021
Journal Section Zootekni / Animal Science
Authors

Orcid: 0000-0001-7397-6483
Author: Tugay AYAŞAN (Primary Author)
Institution: OSMANİYE KORKUT ATA ÜNİVERSİTESİ, KADİRLİ UYGULAMALI BİLİMLER YÜKSEKOKULU
Country: Turkey


Orcid: 0000-0003-1470-2751
Author: Ekin SUCU
Institution: ULUDAĞ ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ, ZOOTEKNİ BÖLÜMÜ
Country: Turkey


Orcid: 0000-0002-9400-6459
Author: İsmail ULGER
Institution: ERCİYES ÜNİVERSİTESİ, SEYRANİ ZİRAAT FAKÜLTESİ, ZOOTEKNİ BÖLÜMÜ
Country: Turkey


Orcid: 0000-0002-9791-0435
Author: Hakan İNCİ
Institution: BİNGÖL ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ ZOOTEKNİ BÖLÜMÜ
Country: Turkey


Orcid: 0000-0002-5451-1397
Author: Hatice HIZLI
Institution: Doğu Akdeniz Tarımsal Araştırma Enstitüsü Müdürlüğü
Country: Turkey


Orcid: 0000-0001-8138-5851
Author: Sevda İNAN
Institution: NAMIK KEMAL UNIVERSITY
Country: Turkey


Dates

Application Date : November 24, 2020
Acceptance Date : December 26, 2020
Publication Date : June 1, 2021

Bibtex @research article { jist830704, journal = {Journal of the Institute of Science and Technology}, issn = {2146-0574}, eissn = {2536-4618}, address = {}, publisher = {Igdir University}, year = {2021}, volume = {11}, pages = {1653 - 1663}, doi = {10.21597/jist.830704}, title = {İn Vitro Gaz Üretim Tekniği Kullanılarak Yer bademi (Cyperus esculentus) Çeşitlerinin Besin Değerinin Saptanması}, key = {cite}, author = {Ayaşan, Tugay and Sucu, Ekin and Ulger, İsmail and İnci, Hakan and Hızlı, Hatice and İnan, Sevda} }
APA Ayaşan, T , Sucu, E , Ulger, İ , İnci, H , Hızlı, H , İnan, S . (2021). İn Vitro Gaz Üretim Tekniği Kullanılarak Yer bademi (Cyperus esculentus) Çeşitlerinin Besin Değerinin Saptanması . Journal of the Institute of Science and Technology , 11 (2) , 1653-1663 . DOI: 10.21597/jist.830704
MLA Ayaşan, T , Sucu, E , Ulger, İ , İnci, H , Hızlı, H , İnan, S . "İn Vitro Gaz Üretim Tekniği Kullanılarak Yer bademi (Cyperus esculentus) Çeşitlerinin Besin Değerinin Saptanması" . Journal of the Institute of Science and Technology 11 (2021 ): 1653-1663 <https://dergipark.org.tr/en/pub/jist/issue/61423/830704>
Chicago Ayaşan, T , Sucu, E , Ulger, İ , İnci, H , Hızlı, H , İnan, S . "İn Vitro Gaz Üretim Tekniği Kullanılarak Yer bademi (Cyperus esculentus) Çeşitlerinin Besin Değerinin Saptanması". Journal of the Institute of Science and Technology 11 (2021 ): 1653-1663
RIS TY - JOUR T1 - İn Vitro Gaz Üretim Tekniği Kullanılarak Yer bademi (Cyperus esculentus) Çeşitlerinin Besin Değerinin Saptanması AU - Tugay Ayaşan , Ekin Sucu , İsmail Ulger , Hakan İnci , Hatice Hızlı , Sevda İnan Y1 - 2021 PY - 2021 N1 - doi: 10.21597/jist.830704 DO - 10.21597/jist.830704 T2 - Journal of the Institute of Science and Technology JF - Journal JO - JOR SP - 1653 EP - 1663 VL - 11 IS - 2 SN - 2146-0574-2536-4618 M3 - doi: 10.21597/jist.830704 UR - https://doi.org/10.21597/jist.830704 Y2 - 2020 ER -
EndNote %0 Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi İn Vitro Gaz Üretim Tekniği Kullanılarak Yer bademi (Cyperus esculentus) Çeşitlerinin Besin Değerinin Saptanması %A Tugay Ayaşan , Ekin Sucu , İsmail Ulger , Hakan İnci , Hatice Hızlı , Sevda İnan %T İn Vitro Gaz Üretim Tekniği Kullanılarak Yer bademi (Cyperus esculentus) Çeşitlerinin Besin Değerinin Saptanması %D 2021 %J Journal of the Institute of Science and Technology %P 2146-0574-2536-4618 %V 11 %N 2 %R doi: 10.21597/jist.830704 %U 10.21597/jist.830704
ISNAD Ayaşan, Tugay , Sucu, Ekin , Ulger, İsmail , İnci, Hakan , Hızlı, Hatice , İnan, Sevda . "İn Vitro Gaz Üretim Tekniği Kullanılarak Yer bademi (Cyperus esculentus) Çeşitlerinin Besin Değerinin Saptanması". Journal of the Institute of Science and Technology 11 / 2 (June 2021): 1653-1663 . https://doi.org/10.21597/jist.830704
AMA Ayaşan T , Sucu E , Ulger İ , İnci H , Hızlı H , İnan S . İn Vitro Gaz Üretim Tekniği Kullanılarak Yer bademi (Cyperus esculentus) Çeşitlerinin Besin Değerinin Saptanması. Iğdır Üniv. Fen Bil Enst. Der.. 2021; 11(2): 1653-1663.
Vancouver Ayaşan T , Sucu E , Ulger İ , İnci H , Hızlı H , İnan S . İn Vitro Gaz Üretim Tekniği Kullanılarak Yer bademi (Cyperus esculentus) Çeşitlerinin Besin Değerinin Saptanması. Journal of the Institute of Science and Technology. 2021; 11(2): 1653-1663.
IEEE T. Ayaşan , E. Sucu , İ. Ulger , H. İnci , H. Hızlı and S. İnan , "İn Vitro Gaz Üretim Tekniği Kullanılarak Yer bademi (Cyperus esculentus) Çeşitlerinin Besin Değerinin Saptanması", Journal of the Institute of Science and Technology, vol. 11, no. 2, pp. 1653-1663, Jun. 2021, doi:10.21597/jist.830704