The fibre characteristics of fleece determine its fate through the textile industry. Parameters such as diameter, length, elasticity and strength define the functional quality of fleece. Therefore, the aim of the present study was to investigate effects of different environmental factors as well as wool mineral contents on fleece fibre quality traits in Central Anatolian Merino sheep (CAM). Additionally, the mineral contents of CAM fleece were investigated. For this purpose, 300 samples were equally collected from 3 different body regions (shoulder, rib and rump) of 100 animals from five different age groups. Samples were analysed for fibre quality (diameter, length, elasticity and strength) traits and mineral contents (calcium, iron, potassium, magnesium, copper, manganese and zinc). A wide range of statistical relationships were found among the focused traits and those factors. The findings of this study highlight the importance of minerals as well as environmental factors on fleece qualityparameters.

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This study was conducted to explore the effects of different forage types (fresh, hay and silage) on the chemical composition, forage quality and in vitro true digestibility (IVTD) of fodder turnip (Brassica rapa), fodder mustard (Brassica nigra) and canola (Brassica napus L.). Ankom Daisy incubator was used to determine the IVTD and forages were incubated for 48 hours. According to the findings of this study, canola silage and mustard silage have the highest ether extract (EE) content, while mustard silage has the highest crude protein (CP) content (P<0.001). It was found that, among the samples, turnip silage has the highest value in terms of neutral detergent fiber (NDF) content; mustard grass, turnip grass and canola hay have higher values in terms of lignin content while mustard silage has the lowest lignin content. As a result, it was concluded that grass, hay and silage obtained from Brassica fodder crops could be used as alternative forage souces. However, use of Brassica silages is recommended in ruminant nutrition.