An in vitro assessment of nutritional and physical characteristics of wheat varieties obtained from Thrace and Aegean regions for poultry

Basit Öğe Kaydı
dc.authorscopusid8238555100
dc.authorscopusid15220918800
dc.authorscopusid13405057500
dc.authorscopusid15922013900
dc.contributor.authorSamli H.E.
dc.contributor.authorSenkoylu N.
dc.contributor.authorOzduven M.L.
dc.contributor.authorAgma A.
dc.date.accessioned2024-06-12T10:26:12Z
dc.date.available2024-06-12T10:26:12Z
dc.date.issued2006
dc.description.abstractIn poultry feed industry, wheat ranks as the second most important grain after maize. The inclusion level of wheat in poultry diets depends upon its nutritional composition as well as on the content of anti-nutritional factors. The importance of these factors may vary not only depending on variety of wheat but also on the geographic location where the grain is produced. The aim of the present study was to compare the nutritional values of wheat varieties obtained from Thrace and Aegean regions with respect to poultry nutrition. The present study demonstrated that crude protein content of the wheat varieties from Thrace and Aegean regions were 15.07 and 14.54%, respectively and the difference, in this respect, between the two regions was significant (P < 0.05). Crude fiber values were found to be significantly (P < 0.05) different either, being 3.61 to 3.25%, respectively. Physical characteristics such as one thousand grain weight and hectoliter weight were not significantly different (P > 0.05). Viscosity values of wheat varieties obtained from Thrace and Aegean regions were measured to be 1.42 and 1.17 cPs, respectively. However, viscosity values were not significantly different (P > 0.05). Significant negative correlations were found between thousand grain weight and crude ash of wheat varieties from Thrace region, whereas significant positive correlations were found to be, respectively r=0.80 and 0.79, between thousand grain weight-density and crude ash-crude protein contents of Aegean regions (P < 0.05). In addition to chemical composition, physical characteristics such as thousand grain weight and hectoliter weight might be important in the usage of grains as feedstuffs for poultry. © Asian Network for Scientific Information, 2006.en_US
dc.identifier.doi10.3923/pjn.2006.83.85
dc.identifier.endpage85en_US
dc.identifier.issn1680-5194
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-33646431441en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage83en_US
dc.identifier.urihttps://doi.org/10.3923/pjn.2006.83.85
dc.identifier.urihttps://hdl.handle.net/20.500.14551/16720
dc.identifier.volume5en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofPakistan Journal of Nutritionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectPoultry Feeds; Thrace And Aegean Regions; Wheaten_US
dc.subjectAnalysis Of Variance; Animal Food; Article; Chemical Composition; Correlation Analysis; Food Analysis; Food Composition; Food Industry; Geographic Distribution; Grain Protein Content; In Vitro Study; Maize; Nonhuman; Nutrient Content; Nutritional Assessment; Nutritional Value; Poultry Farming; Viscosity; Wheat; Animalia; Triticum Aestivum; Zea Maysen_US
dc.titleAn in vitro assessment of nutritional and physical characteristics of wheat varieties obtained from Thrace and Aegean regions for poultryen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu