Determination of the Relationships between Crude Protein Content and Other Forage Quality Parameters in Grazed and Nongrazed Pastures by Correlation and Path Analysis

Year 2015, , 207 - 213, 30.05.2015

Mevlüt Türk , Sebahattin Albayrak Yalçın Bozkurt

https://doi.org/10.29133/yyutbd.236392

Abstract

This research was conducted to determine characters effecting crude protein content in different artificial pastures from the years 2010 to 2012 by using simple correlation coefficient and path analysis. Forage samples were collected from grazing and non-grazing areas once every 15 days during the grazing seasons. The crude protein (CP), acid detergent fibre (ADF), neutral detergent fibre (NDF) contents, in vitro dry matter digestibility (IVDMD), phosphorus (P), potassium (K), calcium (Ca), magnesium (Mg) and crude ash ratios were determined on the forage samples. The results showed that there were significant interrelationships between quality parameters and the crude protein content in grazing and non-grazing areas of pastures. Several traits affected the crude protein directly or indirectly. In nongrazed areas, P, K and Mg showed positive direct effect on crude protein whereas there were negative direct effects of NDF, ADF, IVDMD, Ca and ash on crude protein content. In grazed areas, ADF, IVDMD, P and K showed positive direct effect on crude protein whereas there were negative direct effects of NDF, Ca, Mg and ash on crude protein content.

Keywords

ADF, Crude protein, Grazing, Correlation, Path analysis

Otlanan ve Korunan Meralarda Ham Protein İçeriği İle Diğer Kalite Faktörleri Arasındaki İlişkilerin Korelasyon ve Path Analizleri İle Belirlenmesi

Abstract

Bu araştırma, korelasyon ve path analizleri kullanılarak, otlanan ve korunan meralarda ham protein içeriğini etkileyen karakterleri belirlemek amacıyla 2010-2012 yılları arasında yürütülmüştür. Otlatma sezonu boyunca otlanan ve korunan alanlardan her 15 günde bir bitki örnekleri toplanmıştır. Meradan alınan örneklerin ham protein, ADF, NDF, in vitro kuru madde sindirilebilirliği (IVDMD), fosfor, potasyum, kalsiyum, magnezyum ve ham kül içerikleri belirlenmiştir. Araştırma sonuçlarına göre, hem otlatılan hem de korunan alanlarda ham protein içeriği ile diğer kalite kriterleri arasında önemli ilişkiler tespit edilmiştir. Birçok özellik ham protein verimini doğrudan veya dolaylı olarak etkilemiştir. Korunan alanlarda P, K ve Mg ham protein oranı üzerine pozitif doğrudan ilişki gösterirken, NDF, ADF, IVDMD, Ca ve ham kül negatif doğrudan etki göstermiştir. Otlanan alanlarda ise, ADF, IVDMD, P ve K ham protein oranı üzerine pozitif doğrudan etki gösterirken, NDF, Ca, Mg ve kül negatif doğrudan etki göstermiştir.

Keywords

ADF, Ham protein, Otlatma, Korelasyon, Path analizi

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