Protein Fractions and Crude Protein Yield of Cereal Forages Harvested at Booting and Dough Stage of Maturity

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cg.contactgurhan.keles@adu.edu.tren_US
cg.contributor.centerInternational Center for Agricultural Research in the Dry Areas - ICARDAen_US
cg.contributor.centerAdnan Menderes University, Faculty of Agricultureen_US
cg.contributor.centerSelcuk University, Faculty of Veterinary Medicineen_US
cg.contributor.funderInternational Center for Agricultural Research in the Dry Areas - ICARDAen_US
cg.contributor.projectCommunication and Documentation Information Services (CODIS)en_US
cg.contributor.project-lead-instituteInternational Center for Agricultural Research in the Dry Areas - ICARDAen_US
cg.creator.idAtes, Serkan: 0000-0001-6825-3248en_US
cg.isijournalISI Journalen_US
cg.issn1300-6045en_US
cg.issue20en_US
cg.journalKafkas Üniversitesi Veteriner Fakültesi Dergisien_US
cg.subject.agrovoccerealsen_US
cg.subject.agrovocbarleyen_US
cg.subject.agrovocwheaten_US
cg.volume3en_US
dc.contributorKeles, Gurhanen_US
dc.contributorInal, Fatmaen_US
dc.contributorAlatas, Mustafa Selcuken_US
dc.contributorOzcan, Cahiten_US
dc.contributorAtes, Serkanen_US
dc.creatorCoskun, Behicen_US
dc.date.accessioned2021-06-30T21:37:06Z
dc.date.available2021-06-30T21:37:06Z
dc.description.abstractIn this study, crude protein and digestible crude protein production (kg/da) of barley, wheat, rye, triticale and oat were measured at booting and dough stages of maturity and their protein fractions were determined according to Cornell Net Carbohydrate and Protein System. The average crude protein contents of cereal forages were 42% lower (P<0.05) at dough stage than booting stage while crude protein production decreased (P<0.05) by only 10% from dough stage to booting stage of maturity. However, digestible crude protein production was similar (P>0.05) in both periods. The crude protein quality of wheat and oat was higher than other cereal forages at the booting stage. These results suggest that time of harvest can be arranged according to cereal forages with desired protein properties that change with maturity stageen_US
dc.formatPDFen_US
dc.identifierhttps://mel.cgiar.org/reporting/downloadmelspace/hash/7162440df1dedb2308b023700f5003ac/v/aeb0928a8c6c6a19fec1380ff2905300en_US
dc.identifier.citationBehic Coskun, Gurhan Keles, Fatma Inal, Mustafa Selcuk Alatas, Cahit Ozcan, Serkan Ates. (30/6/2014). Protein Fractions and Crude Protein Yield of Cereal Forages Harvested at Booting and Dough Stage of Maturity. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 3 (20), pp. 457-460.en_US
dc.identifier.statusOpen accessen_US
dc.identifier.urihttps://hdl.handle.net/20.500.11766/13293
dc.languagetren_US
dc.publisherKafkas Universityen_US
dc.rightsCC-BY-NC-4.0en_US
dc.sourceKafkas Üniversitesi Veteriner Fakültesi Dergisi;3,(2014) Pagination 457-460en_US
dc.subjectruminanten_US
dc.subjectprotein fractionsen_US
dc.titleProtein Fractions and Crude Protein Yield of Cereal Forages Harvested at Booting and Dough Stage of Maturityen_US
dc.typeJournal Articleen_US
dcterms.available2014-06-30en_US
dcterms.extent457-460en_US
mel.impact-factor0.489en_US

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