Estimation of chemical composition, in vitro gas production, metabolizable energy, net energy lactation values of different peanut varieties and line by Hohenheim in vitro gas production technique

Detalhes bibliográficos
Autor(a) principal: Ayasan, Tugay
Data de Publicação: 2021
Outros Autores: Ulger, Ismail, Nuran Cil, Ayse, Tufarelli, Vincenzo, Laudadio, Vito, Palangi, Valiollah
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Semina. Ciências Agrárias (Online)
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/42130
Resumo: This study was carried out to determine the nutritional value of some selected peanut varieties and line in the Eastern Mediterranean Agricultural Research Institute of Adana, Turkey. The peanut varieties used were Gazipasa, Sultan, NC7, Cihangir, and Halisbey; while the peanut line was DA335/2011. The chemical composition, metabolizable energy (ME), net energy lactation (NEL) and organic matter digestibility (OMD) of the selected peanut varieties and line were determined through Hohenheim in vitro gas production technique. Incubation times for Hohenheim gas production technique were 3, 6, 9, 12, 24, 48, 72 and 96 hours. The analysis of variance (General Linear Model) was carried out using the SPSS package program. The differences among groups in terms of nutrient contents were found to be significant  (P<ou=0.05), except for dry matter (DM) and hemicellulose (HC). The highest crude protein (CP) (40.13%) was found in Sultan variety, while the crude oil (CO) content was found to be between 21.32 and 31.01%. The ADF, NDF, and ADL content of the peanut varieties and line were within the ranges of 2.32-7.91%, 4.85-9.88%, and 0.43-2.62%, respectively. Conversely, the Sultan variety had the highest crude cellulose (CC) value, Cihangir variety was determined to contain the highest hemicellulose (HC) value. The differences in 24 hour gas and methane production among different peanut varieties and line were found to be not-significant. (P > 0.05).
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spelling Estimation of chemical composition, in vitro gas production, metabolizable energy, net energy lactation values of different peanut varieties and line by Hohenheim in vitro gas production techniqueEstimativa da composição química, produção de gás in vitro, energia metabolizável, energia líquida dos valores de lactação de diferentes variedades de amendoim e linha pela técnica de produção de gás in vitro HohenheimPeanutNutrient compositionIn vitro gas productionMetabolizable energy.AmendoimComposição de nutrientesProdução de gases in vitroEnergia metabolizável.This study was carried out to determine the nutritional value of some selected peanut varieties and line in the Eastern Mediterranean Agricultural Research Institute of Adana, Turkey. The peanut varieties used were Gazipasa, Sultan, NC7, Cihangir, and Halisbey; while the peanut line was DA335/2011. The chemical composition, metabolizable energy (ME), net energy lactation (NEL) and organic matter digestibility (OMD) of the selected peanut varieties and line were determined through Hohenheim in vitro gas production technique. Incubation times for Hohenheim gas production technique were 3, 6, 9, 12, 24, 48, 72 and 96 hours. The analysis of variance (General Linear Model) was carried out using the SPSS package program. The differences among groups in terms of nutrient contents were found to be significant  (P<ou=0.05), except for dry matter (DM) and hemicellulose (HC). The highest crude protein (CP) (40.13%) was found in Sultan variety, while the crude oil (CO) content was found to be between 21.32 and 31.01%. The ADF, NDF, and ADL content of the peanut varieties and line were within the ranges of 2.32-7.91%, 4.85-9.88%, and 0.43-2.62%, respectively. Conversely, the Sultan variety had the highest crude cellulose (CC) value, Cihangir variety was determined to contain the highest hemicellulose (HC) value. The differences in 24 hour gas and methane production among different peanut varieties and line were found to be not-significant. (P > 0.05).Este estudo foi realizado para determinar o valor nutricional de algumas variedades e linhagens de amendoim selecionadas no Eastern Mediterranean Agricultural Research Institute de Adana, Turquia. As variedades de amendoim utilizadas foram Gazipasa, Sultan, NC7, Cihangir e Halisbey; enquanto a linha de amendoim foi DA335 / 2011. A composição química, energia metabolizável (ME), energia líquida de lactação (NEL) e digestibilidade da matéria orgânica (OMD) das variedades e linhagens de amendoim selecionadas foram determinadas através da técnica de produção de gás in vitro de Hohenheim. Os tempos de incubação para a técnica de produção de gás Hohenheim foram 3, 6, 9, 12, 24, 48, 72 e 96 horas. A análise de variância (General Linear Model) foi realizada com o programa SPSS Package. As diferenças entre os grupos quanto aos teores de nutrientes foram significativas (P maior menor 0,05), exceto para matéria seca (MS) e hemicelulose (HC). A maior proteína bruta (PB) (40,13%) foi encontrada na variedade Sultan, enquanto o teor de óleo bruto (CO) ficou entre 21,32 e 31,01%. O conteúdo de ADF, NDF e ADL das variedades e linha de amendoim estava dentro dos intervalos de 2,32-7,91%, 4,85-9,88% e 0,43-2,62%, respectivamente. Por outro lado, a variedade Sultan teve o maior valor de celulose bruta (CC), e a variedade Cihangir foi conteve o maior valor de hemicelulose (HC). As diferenças na produção 24 horas de gás e metano entre as diferentes variedades de amendoim e linha foram consideradas não significativas. (P menor 0,05).UEL2021-02-24info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4213010.5433/1679-0359.2021v42n2p907Semina: Ciências Agrárias; Vol. 42 No. 2 (2021); 907-920Semina: Ciências Agrárias; v. 42 n. 2 (2021); 907-9201679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/42130/29369Copyright (c) 2021 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessAyasan, TugayUlger, IsmailNuran Cil, AyseTufarelli, VincenzoLaudadio, VitoPalangi, Valiollah2022-10-04T14:31:02Zoai:ojs.pkp.sfu.ca:article/42130Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-10-04T14:31:02Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Estimation of chemical composition, in vitro gas production, metabolizable energy, net energy lactation values of different peanut varieties and line by Hohenheim in vitro gas production technique
Estimativa da composição química, produção de gás in vitro, energia metabolizável, energia líquida dos valores de lactação de diferentes variedades de amendoim e linha pela técnica de produção de gás in vitro Hohenheim
title Estimation of chemical composition, in vitro gas production, metabolizable energy, net energy lactation values of different peanut varieties and line by Hohenheim in vitro gas production technique
spellingShingle Estimation of chemical composition, in vitro gas production, metabolizable energy, net energy lactation values of different peanut varieties and line by Hohenheim in vitro gas production technique
Ayasan, Tugay
Peanut
Nutrient composition
In vitro gas production
Metabolizable energy.
Amendoim
Composição de nutrientes
Produção de gases in vitro
Energia metabolizável.
title_short Estimation of chemical composition, in vitro gas production, metabolizable energy, net energy lactation values of different peanut varieties and line by Hohenheim in vitro gas production technique
title_full Estimation of chemical composition, in vitro gas production, metabolizable energy, net energy lactation values of different peanut varieties and line by Hohenheim in vitro gas production technique
title_fullStr Estimation of chemical composition, in vitro gas production, metabolizable energy, net energy lactation values of different peanut varieties and line by Hohenheim in vitro gas production technique
title_full_unstemmed Estimation of chemical composition, in vitro gas production, metabolizable energy, net energy lactation values of different peanut varieties and line by Hohenheim in vitro gas production technique
title_sort Estimation of chemical composition, in vitro gas production, metabolizable energy, net energy lactation values of different peanut varieties and line by Hohenheim in vitro gas production technique
author Ayasan, Tugay
author_facet Ayasan, Tugay
Ulger, Ismail
Nuran Cil, Ayse
Tufarelli, Vincenzo
Laudadio, Vito
Palangi, Valiollah
author_role author
author2 Ulger, Ismail
Nuran Cil, Ayse
Tufarelli, Vincenzo
Laudadio, Vito
Palangi, Valiollah
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Ayasan, Tugay
Ulger, Ismail
Nuran Cil, Ayse
Tufarelli, Vincenzo
Laudadio, Vito
Palangi, Valiollah
dc.subject.por.fl_str_mv Peanut
Nutrient composition
In vitro gas production
Metabolizable energy.
Amendoim
Composição de nutrientes
Produção de gases in vitro
Energia metabolizável.
topic Peanut
Nutrient composition
In vitro gas production
Metabolizable energy.
Amendoim
Composição de nutrientes
Produção de gases in vitro
Energia metabolizável.
description This study was carried out to determine the nutritional value of some selected peanut varieties and line in the Eastern Mediterranean Agricultural Research Institute of Adana, Turkey. The peanut varieties used were Gazipasa, Sultan, NC7, Cihangir, and Halisbey; while the peanut line was DA335/2011. The chemical composition, metabolizable energy (ME), net energy lactation (NEL) and organic matter digestibility (OMD) of the selected peanut varieties and line were determined through Hohenheim in vitro gas production technique. Incubation times for Hohenheim gas production technique were 3, 6, 9, 12, 24, 48, 72 and 96 hours. The analysis of variance (General Linear Model) was carried out using the SPSS package program. The differences among groups in terms of nutrient contents were found to be significant  (P<ou=0.05), except for dry matter (DM) and hemicellulose (HC). The highest crude protein (CP) (40.13%) was found in Sultan variety, while the crude oil (CO) content was found to be between 21.32 and 31.01%. The ADF, NDF, and ADL content of the peanut varieties and line were within the ranges of 2.32-7.91%, 4.85-9.88%, and 0.43-2.62%, respectively. Conversely, the Sultan variety had the highest crude cellulose (CC) value, Cihangir variety was determined to contain the highest hemicellulose (HC) value. The differences in 24 hour gas and methane production among different peanut varieties and line were found to be not-significant. (P > 0.05).
publishDate 2021
dc.date.none.fl_str_mv 2021-02-24
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/42130
10.5433/1679-0359.2021v42n2p907
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/42130
identifier_str_mv 10.5433/1679-0359.2021v42n2p907
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/42130/29369
dc.rights.driver.fl_str_mv Copyright (c) 2021 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2021 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 42 No. 2 (2021); 907-920
Semina: Ciências Agrárias; v. 42 n. 2 (2021); 907-920
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
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