An in vitro Assessment of Nutritional and Physical Characteristics of Wheat Varieties Obtained from Thrace and Aegean Regions for Poultry

Abstract

In poultry feed industry, wheat ranks as the second most important grain after maize. The inclusion level of wheat in poultry diets depends upon its nutritional composition as well as on the content of anti-nutritional factors. The importance of these factors may vary not only depending on variety of wheat but also on the geographic location where the grain is produced. The aim of the present study was to compare the nutritional values of wheat varieties obtained from Thrace and Aegean regions with respect to poultry nutrition. The present study demonstrated that crude protein content of the wheat varieties from Thrace and Aegean regions were 15.07 and 14.54%, respectively and the difference, in this respect, between the two regions was significant (P < 0.05). Crude fiber values were found to be significantly (P < 0.05) different either, being 3.61 to 3.25%, respectively. Physical characteristics such as one thousand grain weight and hectoliter weight were not significantly different (P > 0.05). Viscosity values of wheat varieties obtained from Thrace and Aegean regions were measured to be 1.42 and 1.17 cPs, respectively. However, viscosity values were not significantly different (P > 0.05). Significant negative correlations were found between thousand grain weight and crude ash of wheat varieties from Thrace region, whereas significant positive correlations were found to be, respectively r=0.80 and 0.79, between thousand grain weight-density and crude ash-crude protein contents of Aegean regions (P < 0.05). In addition to chemical composition, physical characteristics such as thousand grain weight and hectoliter weight might be important in the usage of grains as feedstuffs for poultry.