Estimation of chemical composition, in vitro gas production, metabolizable energy, net energy lactation values of different peanut varieties and line by Hohenheim in vitro gas production technique

Ayaşan T., Ülger İ., Çil A. N., Tufarelli V., Laudadio V., Palangi V.

Semina-Ciencias Agrarias, vol.42, no.2, pp.907-920, 2021 (SCI-Expanded)

  • Publication Type: Article / Article
  • Volume: 42 Issue: 2
  • Publication Date: 2021
  • Doi Number: 10.5433/1679-0359.2021v42n2p907
  • Journal Name: Semina-Ciencias Agrarias
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Page Numbers: pp.907-920
  • Erciyes University Affiliated: Yes


This study was carried out to determine the nutritional value of some selected peanut varieties and line in the Eastern Mediterranean Agricultural Research Institute of Adana, Turkey. The peanut varieties used were Gazipasa, Sultan, NC7, Cihangir, and Halisbey; while the peanut line was DA335/2011. The chemical composition, metabolizable energy (ME), net energy lactation (NEL) and organic matter digestibility (OMD) of the selected peanut varieties and line were determined through Hohenheim in vitro gas production technique. Incubation times for Hohenheim gas production technique were 3, 6, 9, 12, 24, 48, 72 and 96 hours. The analysis of variance (General Linear Model) was carried out using the SPSS package program.