Comparison of in vitro Gas Production, Nutritive Value, Metabolizable Energy and Organic Matter Digestibility of some Chickpea Varieties
Subject Areas : Camel
ت.
آیسان
1
(Eastern Mediterranean Agricultural Research Institute, Adana, Turkey)
آی.
یولگر
2
(Department of Animal Science, Faculty of Agriculture, University of Erciyes, Kayseri, Turkey)
ام.
کالیبر
3
(Department of Animal Science, Faculty of Agriculture, University of Erciyes, Kayseri, Turkey)
اس.
ارگول
4
(Eastern Mediterranean Agricultural Research Institute, Adana, Turkey)
اچ.
اینسی
5
(Department of Animal Science, Faculty of Agriculture, University of Bingöl, Bingöl, Turkey)
د.
مارت
6
(Eastern Mediterranean Agricultural Research Institute, Adana, Turkey)
م.
طغیانی
7
(Eastern Mediterranean Agricultural Research Institute, Adana, Turkey)
Keywords: digestibility, nutritive value, chickpea variety, <, i>, in vitro<, /i>, gas production,
Abstract :
This study was carried out to determine the nutritional value of different chickpea varieties using in vitro gas production technique.As a result, significant variations in terms of chemical composition, gas production rate and metabolizable energy, net lactation energy and digestible organic matter were found among the 8 different chickpea varieties. The crude protein contents of chickpea varieties ranged from 15.26 to 18.52% DM; the crude fat contents of chickpea varieties ranged from 4.14 to 5.33% DM; ash content of chickpea seeds varied from 2.69 to 3.46% DM. The neutral detergent fiber (NDF) and acid detergent fiber (ADF) contents of chickpea varieties varied from 12.46 to 17.29% DM and 3.80 to 4.87% DM, respectively. 24 h total in vitro gas production of varieties ranged from 58.67 to 81.66 mL/200 mg dry matter (DM).The calculated metabolizable energy (ME) and digestible organic matter (DOM) contents of chickpea varieties ranged from 10.25 to 13.83 MJ/kg DM and 68.69 to 91.64%, respectively.In conclusion, chickpea can be used successfully for ruminant feeding and also Çağatay and Izmir 92 varieties are better than the other varieties studiedaccording to their nutritive values.
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