DETRMINING OF CHEMICAL COMPOSITION, IN VITRO DIGESTIBILITY AND KINETICS OF FERMENTATION OF WHOLE CROP FORAGE FROM 18 DIFFERENT VARIETIES OF OAT

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HEIDARY N.; KAFILZADEH F.

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Journal: ANIMAL SCIENCE RESEARCHES (FACULTY OF AGRICULTURE, UNIVERSITY OF TABRIZ) Year:2012 | Volume:22 | Issue:2 Page(s): 91-106

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Title

DETRMINING OF CHEMICAL COMPOSITION, IN VITRO DIGESTIBILITY AND KINETICS OF FERMENTATION OF WHOLE CROP FORAGE FROM 18 DIFFERENT VARIETIES OF OAT

Author(s)

HEIDARY N. | KAFILZADEH F. | Issue Writer Certificate

Keywords

CHEMICAL COMPOSITIONQ2

IN VITRO DIGESTIBILITYQ2

KINETICS OF FERMENTATIONQ3

OAT VARIETIESQ3

Abstract

In this study the yield, CHEMICAL COMPOSITION, IN VITRO DIGESTIBILITY and gas production of forage from 18 different varieties of oat (Avena Sativa L.) was studied. All the OAT VARIETIES were grown under the similar agronomic condition in three replicates in a randomized complete block design at Research Farm of School of Agriculture, Razi University. Significant difference (P<0.01) was observed in the yield of forage (15.6 to 26.3 ton dry matter (DM) /ha) from different varieties. Crude protein (CP), neutral detergent fiber (NDF), acid detergent fiber (ADF) and acid detergent lignin (ADL) content varied from 52.2 to 122, 500 to 597, 306 to 400 and 33.1 to 58.0 g/kg DM in forages respectively. The in vitro dry matter and organic matter digestibility (IVDMD, IVOMD) and metabolizable energy (ME) were significant (P<0.01) differences between 18 varieties of oat forage. The variety 12 and V8 had the highest and lowest IVOMD, respectively (674 vs.549 g/kg DM). The mean value of digestible OM yield (DOM) was 10.8 ton/ha. Variety 8 had the highest DOM (13.2 ton/ha). The potential of gas production (A), rate of gas production (c) and lag time (L) indicated significant difference among different varieties. The result of this study emphasized a great variation in CHEMICAL COMPOSITION, digestibility and KINETICS OF FERMENTATION in different varieties of oat. However the diversity in digestibility and total cumulative gas production was greater.

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APA: Copy

HEIDARY, N., & KAFILZADEH, F.. (2012). DETRMINING OF CHEMICAL COMPOSITION, IN VITRO DIGESTIBILITY AND KINETICS OF FERMENTATION OF WHOLE CROP FORAGE FROM 18 DIFFERENT VARIETIES OF OAT. ANIMAL SCIENCE RESEARCHES (FACULTY OF AGRICULTURE, UNIVERSITY OF TABRIZ), 22(2), 91-106. SID. https://sid.ir/paper/147578/en

Vancouver: Copy

HEIDARY N., KAFILZADEH F.. DETRMINING OF CHEMICAL COMPOSITION, IN VITRO DIGESTIBILITY AND KINETICS OF FERMENTATION OF WHOLE CROP FORAGE FROM 18 DIFFERENT VARIETIES OF OAT. ANIMAL SCIENCE RESEARCHES (FACULTY OF AGRICULTURE, UNIVERSITY OF TABRIZ)[Internet]. 2012;22(2):91-106. Available from: https://sid.ir/paper/147578/en

IEEE: Copy

N. HEIDARY, and F. KAFILZADEH, “DETRMINING OF CHEMICAL COMPOSITION, IN VITRO DIGESTIBILITY AND KINETICS OF FERMENTATION OF WHOLE CROP FORAGE FROM 18 DIFFERENT VARIETIES OF OAT,” ANIMAL SCIENCE RESEARCHES (FACULTY OF AGRICULTURE, UNIVERSITY OF TABRIZ), vol. 22, no. 2, pp. 91–106, 2012, [Online]. Available: https://sid.ir/paper/147578/en

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