İn Vitro Gaz Üretim Tekniği Kullanılarak Yer bademi (Cyperus esculentus) Çeşitlerinin Besin Değerinin Saptanması

Yıl 2021, , 1653 - 1663, 01.06.2021

Tugay Ayaşan , Ekin Sucu , İsmail Ulger , Hakan İnci , Hatice Hızlı , Sevda İnan

https://doi.org/10.21597/jist.830704

Cited By: 1

Öz

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.

Anahtar Kelimeler

Çeşit, Besin Madde, in vitro gaz üretimi, koç, sindirilebilirlik, yer bademi

Determination of Nutritional Values of Different Tiger nut (Cyperus esculentus) Types by Using In Vitro Gas Production Technique

Öz

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.

Anahtar Kelimeler

Nutrient composition, variety, in vitro gas production, ram, digestibility, tiger nut

Kaynakça

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