Effect of Varieties on Potential Nutritive Value of Pistachio Hulls

Basit Öğe Kaydı
dc.authorid0000-0001-7337-0406
dc.authorid0000-0002-7379-9082
dc.contributor.authorBoga, Mustafa
dc.contributor.authorGuven, Inan
dc.contributor.authorAtalay, Ali Ihsan
dc.contributor.authorKaya, Emrah
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2013
dc.departmentNiğde ÖHÜ
dc.description.abstractThe aim of this study was to determine the potential nutritive value of pistachio hulls obtained from six different varieties using chemical composition and in vitro gas production technique. In vitro gas productions of pistachio hulls were determined at 0, 3, 6, 12, 24, 48, 72 and 96 h incubation times and their gas production kinetics were described. There is considerable variation among pistachio hulls obtained from six different varieties in terms of chemical composition and in vitro gas production, metabolisable energy (ME) and organic matter digestibility (OMD). Dry matter (DM) contents of pistachio hulls ranged 26.45 to 29.25%. Ash content of pistachio hulls ranged from 8.50 to 19.86%. The crude protein (CP) contents of pistachio hulls ranged 7.27 to 14.99%. The hulls from Kirmizi, Ohadi and Keten Gomlegi (KG) had significantly higher CP contents than the others. The NDF and ADF contents of pistachio hulls ranged from 18.25 to 22.49% and 14.32 to 18.29% respectively. The pistachio hulls from Ohadi and Uzun had significantly higher NDF and ADF contents than the others. The CT contents of pistachio hulls ranged from 2.03 to 2.63%. The hulls from Beyaz Ben (BB) had significantly higher CT content than that of KG. The gas production rate ranged from 0.071 to 0.107%. The gas production rate of pistachio hulls from Sultani and KG were significantly higher than the others. The potential gas production of pistachio hulls ranged from 65.92 to 73.46 mL. The potential gas production of pistachio hulls from BB and Ohadi were significantly higher than the others. The ME and OMD contents of pistachio hulls ranged from 9.76 to 11.05 MJ/kg DM and 69.00 to 74.50% respectively. The ME contents of pistachio hulls from BB and Ohadi were significantly higher than those of Kirmizi, Uzun and KG whereas the OMD contents of pistachio hulls from Ohadi were significantly higher than those of pistachio hulls for Kirmizi, Sultani, Uzun and KG. In conclusion, chemical characterization with CP, OMD and ME suggests that the pistachio hulls had moderate level of CP concentration and was quite digestible therefore it can be said that pistachio hulls will provide feedstuffs of an acceptable quality for ruminant animals.
dc.identifier.doi10.9775/kvfd.2013.8692
dc.identifier.endpage703
dc.identifier.issn1300-6045
dc.identifier.issue4
dc.identifier.scopus2-s2.0-84882963662
dc.identifier.scopusqualityQ3
dc.identifier.startpage699
dc.identifier.trdizinid145930
dc.identifier.urihttps://dx.doi.org/10.9775/kvfd.2013.8692
dc.identifier.urihttps://hdl.handle.net/11480/4384
dc.identifier.volume19
dc.identifier.wosWOS:000321751900024
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherKAFKAS UNIV, VETERINER FAKULTESI DERGISI
dc.relation.ispartofKAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectChemical composition
dc.subjectCondensed tannin
dc.subjectDigestibility
dc.subjectNutritive value
dc.subjectIn vitro gas production
dc.subjectPistachio hulls
dc.titleEffect of Varieties on Potential Nutritive Value of Pistachio Hulls
dc.typeArticle

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