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
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , |
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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Semina. Ciências Agrárias (Online) |
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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 |
_version_ |
1799306084801839104 |