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

Öz

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.

 

Anahtar Kelimeler

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

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

Öz

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.

Anahtar Kelimeler

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

Kaynakça

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