Assessing of the Some Feeding Quality Characteristics of Triticale in Comparison with Other Winter Cereals

Authors : İsmet BASER, Zahit Kayihan KORKUT, Alpay BALKAN, Levent OZDUVEN, Oguz BILGIN

Pages : 24-31

View : 17 | Download : 4

Publication Date : 2019-01-30

Article Type : Research Paper

Abstract :     The study was carried out with 20 winter cereal genotypes including 3 triticale, 2 rye, 3 bread and 3 durum wheat, 3 two-rowed and 3 six-rowed barley and 3 oat in two different locations insert ignore into journalissuearticles values(Tekirdağ and Luleburgaz); in  2015-2016 growing years.  Protein content, fat content, moisture content, ash content, cellulose, starch, NDF, ADF and ADL properties were investigated in the sample obtained from whole plant parts.  It was determined that protein content ranged between 11.2- 11.8% for rye, 12.4-13.6% for bread wheat, 13.9-15.4% for durum wheat, 12.4-15.5% for barley, 10.0-13.2% for oat and 13.3-14.8% for triticale. The fat ratio ranged from 1.5-1.7% for rye, 1.4-1.5% for bread wheat, 1.6-1.7% for durum wheat, 1.6-1.8% for barley, 1.1-1.6% for oats and 1.5-1.5% for triticale. The ash content was found to be 1.6-1.7% for rye, 1.4-1.5% for bread wheat, 1.5% for durum wheat, 2.0-2.6% for barley, 1.5-2.1% for oats and 1.6% for triticale. The cellulose ratios ranged between 2.7-2.9% for rye, 2.5-2.7% for bread wheat, 2.6-2.8% for durum wheat, 4.6-5.1% for barley, 10.0-13.2% for oats and 4.5-8.4% in triticale. The starch ratios for rye, bread wheat, durum wheat, barley, oat and triticale ranged from 57.7-59.1%, 58.7-59.9%, 57.0-59.0%, 48.3-51.1%, 42.0-50.3% and 57.2-58.6%, respectively. NDF ratios were calculated at intervals 13.61-15.85% for rye, 15.70-23.56% for bread wheat, 18.56-20.50% for durum wheat, 19.56-30.64% for barley, 20.25-22.61% for oat and 13.87-18.80% for triticale. ADF ratios ranged between 3.77-5.61% for rye, 4.78-7.88% for bread wheat, 4.02-5.38% for durum wheat, 5.56-9.48% for barley, 5.56-6.75% for oat and 5.1- 5.55% for triticale. ADL ratios of the varieties investigated ranged from 1.62-2.47% for rye, 1.61-2.85% for bread wheat, 0.83-2.25% for durum wheat, 0.96-1.99% for barley, 0.96-1.79% for oat and 1.27-1.50% for triticale.
Keywords : triticale, protein ratio, fat content, ash content, cellulose, starch, NDF