STUDY OF CHEMICAL COMPOSITION AND FERMENTABILITY OF STRAW FROM SOME VARIETIES AND LINES OF WHEAT

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ZAHEDIFAR M.; FAZAELI H.; TEIMOURNEJAD N.

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Journal: JOURNAL OF RUMINANT RESEARCH Year:2014 | Volume:1 | Issue:4 Page(s): 81-94

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Title

STUDY OF CHEMICAL COMPOSITION AND FERMENTABILITY OF STRAW FROM SOME VARIETIES AND LINES OF WHEAT

Author(s)

ZAHEDIFAR M. | FAZAELI H. | TEIMOURNEJAD N. | Issue Writer Certificate

Keywords

WHEAT STRAWQ1

VARIETYQ2

LINEQ3

CHEMICAL COMPOSITIONQ2

FERMENTABILITYQ2

Abstract

The aim of this research was to compare the nutritive value of straw from two varieties (Shiraz and Pishtaz) and two LINEs (C-79-15 and M-79-7) of wheat in order to select the superior VARIETY and LINE. The heads were removed from the bushes of wheat and samples of straw were analyzed for botanical fractions (leaf, stem and node) and CHEMICAL COMPOSITION. FERMENTABILITY of the samples was determined with gas test method. The results showed that VARIETY of Shiraz contained less stem and more leaf and nodes compared to Pishtaz. No difference was observed between the two LINEs in percentage of leaf and stem but percentage of node in LINE of M-79-7 was higher than that of C-99-15 (9.02 vs. 7.62). Shiraz VARIETY contained less Neutral Detergent Fiber and Crude Fiber as compared to Pishtaz (78.00 and 44.33 vs. 75.60 and 41.60 percent respectively). Results of gas production showed that the two varieties and their botanical fractions were not different in total gas production. Similar results were observed for the two LINEs except for 48, 72 and 96 hours of incubation. Results showed that CHEMICAL COMPOSITION and FERMENTABILITY of straw from the two varieties and two LINEs were similar and therefore no difference was observed in nutritive value between the two varieties and LINEs. Since ratio of straw to total plant in VARIETY of Shiraz and LINE of M-79-7 was higher compared to another VARIETY and LINE, they were chosen as superior.

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APA: Copy

ZAHEDIFAR, M., FAZAELI, H., & TEIMOURNEJAD, N.. (2014). STUDY OF CHEMICAL COMPOSITION AND FERMENTABILITY OF STRAW FROM SOME VARIETIES AND LINES OF WHEAT. JOURNAL OF RUMINANT RESEARCH, 1(4), 81-94. SID. https://sid.ir/paper/403161/en

Vancouver: Copy

ZAHEDIFAR M., FAZAELI H., TEIMOURNEJAD N.. STUDY OF CHEMICAL COMPOSITION AND FERMENTABILITY OF STRAW FROM SOME VARIETIES AND LINES OF WHEAT. JOURNAL OF RUMINANT RESEARCH[Internet]. 2014;1(4):81-94. Available from: https://sid.ir/paper/403161/en

IEEE: Copy

M. ZAHEDIFAR, H. FAZAELI, and N. TEIMOURNEJAD, “STUDY OF CHEMICAL COMPOSITION AND FERMENTABILITY OF STRAW FROM SOME VARIETIES AND LINES OF WHEAT,” JOURNAL OF RUMINANT RESEARCH, vol. 1, no. 4, pp. 81–94, 2014, [Online]. Available: https://sid.ir/paper/403161/en

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