Determination of Nutritive Value of Soybean Varieties Using in vitro Methods and Gas Production Technique

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dc.authoridCUBUKCU, Pinar/0000-0001-8949-0832
dc.contributor.authorAyasan, T.
dc.contributor.authorBoga, M.
dc.contributor.authorBaylan, M.
dc.contributor.authorErgur, S.
dc.contributor.authorKutay, H.
dc.contributor.authorSaber, S. Naeim
dc.contributor.authorMizrale, C.
dc.date.accessioned2024-11-07T13:34:54Z
dc.date.available2024-11-07T13:34:54Z
dc.date.issued2019
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThis study was conducted to determine the nutritive value of soybean varieties using in vitro methods and gas production technique. In vitro gas productions and gas production kinetics of soybean variety were determined at 0, 3, 6, 12, 24, 48, 72 and 96 h incubation times. This study revealed that there were variations among five different soybean varieties in terms of chemical composition and gas production rate. The crude protein (CP) contents of soybean variety ranged from 34.02 to 37.13%. Ash content of soybean seeds ranged from 5.42 to 5.59%. The neutral detergent fiber (NDF) and acid detergent fiber (ADF) contents ranged from 16.4 to 25.0% and 13.0 to 21.6%, respectively. The ether extract (EE) ranged from 18.72 to 21.00%. The gas production rate (c) ranged from 0.110 to 0.150%. The highest gas production rate of soybean variety were found in Adasoy and Nazlican varieties (P<0.05). The metabolisable energy (ME) and organic matter digestibility (OMD) contents of soybean variety ranged from 7.053 to 7.383 MJ/kg DM and 71.953 to 75.320%, respectively. As a result of this study, soybean variety can be successfully used for ruminant feeds. There are considerable differences in the CP, NDF and ADF between different soybean varieties. Turksoy and Nazlican varieties are recommended for use in ration because of higher protein and digestibility.
dc.identifier.endpage608
dc.identifier.issn2251-628X
dc.identifier.issn2251-631X
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85080939984
dc.identifier.scopusqualityQ3
dc.identifier.startpage603
dc.identifier.urihttps://hdl.handle.net/11480/16232
dc.identifier.volume9
dc.identifier.wosWOS:000500741700003
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherIslamic Azad Univ, Rasht
dc.relation.ispartofIranian Journal of Applied Animal Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectchemical composition
dc.subjectdigestibility
dc.subjectin vitro gas production
dc.subjectnutritive value
dc.subjectsoybean variety
dc.titleDetermination of Nutritive Value of Soybean Varieties Using in vitro Methods and Gas Production Technique
dc.typeArticle

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