Protein fractions and crude protein yield of cereal forages harvested at booting and dough stage of maturity

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dc.contributor.authorCoşkun, Behiç
dc.contributor.authorKeleş, Gürhan
dc.contributor.authorİnal, Fatma
dc.contributor.authorAlataş, Mustafa Selçuk
dc.contributor.authorÖzcan, Cahit
dc.contributor.authorAteş, Serkan
dc.date.accessioned2020-03-26T18:58:27Z
dc.date.available2020-03-26T18:58:27Z
dc.date.issued2014
dc.departmentSelçuk Üniversitesi, Veteriner Fakültesi, Zootekni ve Hayvan Besleme Bölümüen_US
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 stage.en_US
dc.identifier.citationCoşkun, B., Keleş, G., İnal, F., Alataş, M. S., Özcan, C., Ateş, S. (2014). Protein Fractions and Crude Protein Yield of Cereal Forages Harvested at Booting and Dough Stage of Maturity. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 20(3), 457-460.
dc.identifier.doi10.9775/kvfd.2013.10198en_US
dc.identifier.endpage460en_US
dc.identifier.issn1300-6045en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage457en_US
dc.identifier.urihttps://dx.doi.org/10.9775/kvfd.2013.10198
dc.identifier.urihttps://hdl.handle.net/20.500.12395/31097
dc.identifier.volume20en_US
dc.identifier.wosWOS:000333080600021en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorCoskun, Behic
dc.institutionauthorInal, Fatma
dc.institutionauthorAlatas, M. Selcuk
dc.institutionauthorOzcan, Cahit
dc.language.isotren_US
dc.publisherKAFKAS UNIV, VETERINER FAKULTESI DERGISIen_US
dc.relation.ispartofKAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISIen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectStage of maturityen_US
dc.subjectProtein qualityen_US
dc.subjectRuminanten_US
dc.subjectCereal forageen_US
dc.titleProtein fractions and crude protein yield of cereal forages harvested at booting and dough stage of maturityen_US
dc.typeArticleen_US

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