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    Effects of Drip Irrigations with Different Irrigation Intervals and Levels on Nutritional Traits of Paddy Cultivars
    (MDPI, 2025) Ciftci, Beyza; Kardes, Yusuf Murat; Varol, Ihsan Serkan; Tas, Ismail; Akcura, Sevim; Coskun, Yalcin; Karaman, Kevser
    Rice serves as the primary food source for the majority of the world's population. In terms of irrigation water, the highest volume of irrigation water is utilized in paddy irrigation. Excessive water use causes both waste of limited water resources and various environmental problems. The drip irrigation method with high water use efficiency will reduce both the need for irrigation water and the environmental footprint of paddy production. This study was conducted to investigate the effects of two different irrigation intervals (2 and 4 days) and four irrigation levels (150%, 125%, 100%, and 75% of evaporation from a Class-A pan) on the nutritional traits of three different paddy cultivars (Ronaldo, Baldo, and Osmanc & imath;k). Increasing irrigation intervals and decreasing irrigation levels reduced the nutritional properties (protein, oil, starch) of the rice grains. In addition, increasing irrigation levels also increased the phytic acid and dietary fiber contents. The highest protein (7.14%) and total starch (87.10%) contents were obtained from the 150% irrigation treatments. The highest amylose content (20.74%) was obtained from the 75% irrigation treatment. In general, it was found that irrigation levels should be applied at 125% and 150% to increase the mineral content of rice grains. Although water deficits decreased the nutritional properties of the paddy cultivars, drip irrigation at an appropriate level did not have any negative effects on nutritional traits.
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    Evaluation of silage quality characteristics and nutritive value of oat genotypes
    (Springer, 2024) Kaplan, Mahmut; Akcura, Mevlut; Kardes, Yusuf Murat; Beyzi, Selma Buyukilic; Ciftci, Beyza; Kokten, Kagan
    This study aimed to determine the silage characteristics of oat lines developed through a rigorous 10-year selection process. During this period, 100 plants with high biomass yield were meticulously chosen from oat lines obtained from the Louisiana State University gene bank. Researchers designed experiments using an incomplete randomized block format across two growing seasons: 2014-2015 and 2015-2016. Oat plants were carefully harvested at the milk stage, chopped into pieces using a specialized plant chopper, and ensiled in plastic vacuum bags for subsequent analysis. The samples were then stored at room temperature for a period of 60 days. The comprehensive analysis conducted over this two-year research period revealed significant variations in the silage yields of the genotypes, ranging from 5.71 to 24.42 t ha-1. Moreover, notable variations were observed in the content of crude ash (ranging from 3.952 to 9.380%), ADF (ranging from 27.899 to 40.782%), NDF (ranging from 40.688 to 63.999%), crude protein (ranging from 6.673 to 11.470%), dry matter (ranging from 14.954 to 41.817%), pH levels (ranging from 3.812 to 5.668), in vitro gas production (ranging from 49.793 to 67.847 ml), methane production (ranging from 15.036 to 18.442 ml), as well as concentrations of acetic acid (ranging from 0.000 to 0.144%), lactic acid (ranging from 1.974 to 2.599%), butyric acid (ranging from 0.000 to 0.064%), and propionic acid (ranging from 0.000 to 0.306%). The study clearly indicated that many oat lines showed promising silage properties. Consequently, it is inferred that the utilization of high-yield lines in silage production holds considerable potential in providing a valuable feed source for livestock.
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    Öğe
    GT-biplot analysis of some biochemical characteristics and mineral composition of different sorghum (Sorghum bicolor L.) sprouts
    (Wiley, 2022) Karaman, Kevser; Kardes, Yusuf Murat; Doran, Turhan; Akcura, Mevlut; Kaplan, Mahmut
    Background and Objectives The nutritional value of the sprouts has gained interest in recent years because of supplying to fiber, vitamins, minerals, and bioactive compounds such as antioxidants into the diet. The aim of the present study was to reveal the nutritional characteristics of the different sorghum genotypes exposed to sprouting process. For this purpose, some biochemical characteristics and basic mineral profiles of the sorghum sprouts were investigated. Findings According to the results, protein content ranged between 12.17% and 32.24% while the lowest total starch content was determined as to be 3.37% and the highest was 32.71%. Besides, dietary fiber content was in the range of 30.27%-46.42%. Total phenolic content and antiradical activity values of the sprouts were determined as in the range of 3.61-8.42 mg GAE/g and 11.63%-19.51%, respectively. Conclusion The results showed that the sprouting process improved the nutritional quality of sorghum compared to grains and also significant variation was observed among the genotypes in terms of examined properties. Significance and Novelty The results showed that the nutritional parameters especially phytic acid levels of the sorghum grains could be decreased by sprouting process.