NUTRITIONAL VALUE OF ROW AND ROASTED BARLEY AND SOME LEGUME GRAINS WITH IN VIVO AND IN VITRO TECHNIQUES

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TABATABAEI M.M.; NAJAFNEZHAD B.; ZAMANI P.; AHMADI A.; TAGHIZADEH A.; ALIARABI A.

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Journal: ANIMAL SCIENCE RESEARCHES (FACULTY OF AGRICULTURE, UNIVERSITY OF TABRIZ) Year:2011 | Volume:21 | Issue:2 Page(s): 11-22

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Title

NUTRITIONAL VALUE OF ROW AND ROASTED BARLEY AND SOME LEGUME GRAINS WITH IN VIVO AND IN VITRO TECHNIQUES

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Keywords

DIGESTIBILITYQ3

DRY ROASTINGQ2

BARLEYQ2

COMMON VETCHQ3

BITTER VETCHQ2

Abstract

This study was conducted to determine the chemical composition and nutritive value of barely grain (Hordum Vulgar), COMMON VETCH (Vicia Sativa) and BITTER VETCH (Vicia Ervilia) in both raw and roasted forms by in vivo and in vitro techniques. Sixteen Mehraban male sheep (in vivo) and tree fistulated Mehraban male sheep (in vitro) were used in this study. Roasting has been done in 120oC, for 10 minutes by gas- burning heaters. The effect of DRY ROASTING on the BARLEY grains, vetch and BITTER VETCH chemical composition did not have shown significant difference except for DM. Nutrients DIGESTIBILITY of dry roasted grains was determined by in vivo technique. There was significant difference between almost nutrients digestive coefficients except for DM and OM (P<0.05). In vitro DM and OM DIGESTIBILITY had no significant difference between raw and roasted grains. The method of the DIGESTIBILITY determination had significant effect on dry matter DIGESTIBILITY but organic matter DIGESTIBILITY was not affected by two methods. Correlation coefficients between In vivo and In vitro technique for DM and OM respectively for BARLEY were 92 and 90, for vetch 95 and 85 and for BITTER VETCH 97 and 93 respectively that confirm adequate and sufficient accuracy in performance of DIGESTIBILITY experiments. Thus we can use the in vitro method for feed evaluation, because it is quick, and simple.

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APA: Copy

TABATABAEI, M.M., NAJAFNEZHAD, B., ZAMANI, P., AHMADI, A., TAGHIZADEH, A., & ALIARABI, A.. (2011). NUTRITIONAL VALUE OF ROW AND ROASTED BARLEY AND SOME LEGUME GRAINS WITH IN VIVO AND IN VITRO TECHNIQUES. ANIMAL SCIENCE RESEARCHES (FACULTY OF AGRICULTURE, UNIVERSITY OF TABRIZ), 21(2), 11-22. SID. https://sid.ir/paper/147607/en

Vancouver: Copy

TABATABAEI M.M., NAJAFNEZHAD B., ZAMANI P., AHMADI A., TAGHIZADEH A., ALIARABI A.. NUTRITIONAL VALUE OF ROW AND ROASTED BARLEY AND SOME LEGUME GRAINS WITH IN VIVO AND IN VITRO TECHNIQUES. ANIMAL SCIENCE RESEARCHES (FACULTY OF AGRICULTURE, UNIVERSITY OF TABRIZ)[Internet]. 2011;21(2):11-22. Available from: https://sid.ir/paper/147607/en

IEEE: Copy

M.M. TABATABAEI, B. NAJAFNEZHAD, P. ZAMANI, A. AHMADI, A. TAGHIZADEH, and A. ALIARABI, “NUTRITIONAL VALUE OF ROW AND ROASTED BARLEY AND SOME LEGUME GRAINS WITH IN VIVO AND IN VITRO TECHNIQUES,” ANIMAL SCIENCE RESEARCHES (FACULTY OF AGRICULTURE, UNIVERSITY OF TABRIZ), vol. 21, no. 2, pp. 11–22, 2011, [Online]. Available: https://sid.ir/paper/147607/en

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