Determination of Dry Matter Yield and Some Properties of Different Quinoa Genotypes Grown in Erzurum and Iğdır Conditions

Abstract

ÖZET: Bu araştırma Doğu Anadolu Bölgesinin farklı ekolojik özellikler gösteren Erzurum ve Iğdır illerinde kaba yem üretimi için uygun kinoa (Chenopodium quinoa Willd.) genotiplerinin belirlenmesi amacıyla planlanmıştır. Araştırma 2015 ve 2016 yıllarında sulu şartlarda yürütülmüştür. Denemeler her bir lokasyonda 14 adet genotip (4 adet popülasyon ve 10 adet çeşit) ile şansa bağlı tam bloklar deneme deseninde dört tekrarlamalı olarak yürütülmüştür. Araştırmada kuru madde verimi ve ilgili bazı özellikler incelenmiştir.İki yıllık ortalama sonuçlara göre Iğdır lokasyonundan Erzurum lokasyonuna göre daha yüksek verimler elde edilmiştir (sırasıyla 1165.9 kg da -1 ve 511.6 kg da -1 ). Erzurum şartlarında Çin kökenli popülasyon, Sandoval Mix ve Peru kökenli beyaz tohumlu popülasyonun verimleri yüksek bulunmuştur. Iğdır şartlarında ise Peru kökenli beyaz popülasyon ile kırmızı popülasyon yüksek kuru madde verimine sahip olmuşlardır. Bu araştırmanın sonuçlarına göre kinoa Erzurum şartlarında çok iyi performans gösterememiştir. Buna karşılık Iğdır lokasyonu için beyaz ve kırmızı renkli popülasyonlar ile Red Head, Sandoval Mix ve Cherry Vanilla çeşitleri kuru ot üretimi için önerilebilir.Anahtar Kelimeler: Alternatif yem bitkisi, Chenopodium quinoa, genotip, kinoa, ot verimi ABSTRACT: This study was planned to determine the genotypes of suitable quinoa (Chenopodium quinoa Willd.) for hay production in Erzurum and Iğdır provinces which have different ecological characteristics of Eastern Anatolia Region. The study was conducted under irrigated conditions in 2015 and 2016. Experiments were carried out at each location in four replications with 14 genotypes (4 populations and 10 varieties) and in randomized complete blocks design. Dry matter production and some related properties were investigated in the study.According to the two-year average results, higher yields were obtained from Iğdır location than Erzurum location (1165.9 kg da -1 and 511.6 kg da -1 respectively). In the Erzurum conditions, the yields of Chinese population, Sandoval Mix and Peruvian white seeded population were found high. In the Iğdır conditions, Peruvian white seeded population and red seeded population have high dry matter yields. According to the results of this research, quinoa did not perform very well in Erzurum conditions. On the other hand, white and red seeded populations, Red Head, Sandoval Mix and Cherry Vanilla varieties can be recommended for hay production in the Iğdır location.

Macro- and micromineral contents of different quinoa (Chenopodium quinoa Willd.) varieties used as forage by cattle

“…This difference may be due to some morphological and chemical differences between varieties. Tan and Temel (2017), who examined the same varieties under the conditions of Erzurum, determined that there were differences in plant height, leaf ratio, and dry matter rate. The Cherry Vanilla variety is rich in all minerals except molybdenum.…”

Effect of morphological components on the herbage yield and quality of quinoa (Chenopodium quinoa Willd.) grown at different dates

“…In the adaptation study conducted with 14 varieties over 2 years, Mint Vanilla cultivar of quinoa (Chenopodium quinoa Willd.) with the highest hay yield was used as plant material (Tan and Temel, 2017b). In this study, 4 different sowing times at 10-day intervals were tested.…”

THE EFFECT OF DIFFERENT SOWING TIME AND HARVESTING STAGES ON THE HERBAGE YIELD AND QUALITY OF QUINOA (Chenopodium quinoa Willd.)

“…Although quinoa is cultivated for its seeds, it is also grown for its hay as a source of fodder (Galwey, 1989;Jacobsen and Stolen, 1993;Sigsgaard et al, 2008;Bertero and Ruiz, 2010;Iqbal, 2015). The plant can produce high herbage yields per unit area (15665-17180 kg ha -1 ) (Tan and Temel, 2017b;Temel and Surgun, 2019) and quinoa hay is especially preferred by cattle (FAO, 1994). Moreover, crude protein content of quinoa hay is between 13% and 22% and dry matter digestibility is between 63% and 69%, which are both desired levels (Van Schooten and Pinxterhuis, 2003).…”