THE EFFECTS OF VARIOUS DRYING METHODS ON THE NUTRIENT COMPOSITION OF ALFALFA VARIETIES

This study was carried out to reveal the effects of drying some alfalfa varieties using various drying methods on their nutrient composition. To this end, four drying methods (drying in the sun, shade, oven and microwave) were implemented on sixteen alfalfa varieties (Alsancak, Verdor, Gea, Gozlu 1, Ozpinar, Bilensoy, Kayseri, Omerbey, Magnum, Nimet, Sunter, Verko, Magma 601, Elci, Savas and Basbag). The crude protein, crude ash, ADF (acid detergent fiber), NDF (neutral detergent fiber), DDM (digestible dry matter), DMI (dry matter intake), and RFV (relative feed value) levels of the dried alfalfa varieties were measured. According to the results, differences in the mean values in terms of alfalfa varieties, drying methods and the interaction between the variety and the drying method were found to be significant (P<0.01). The levels of crude protein, crude ash, ADF, DDM and RFV were significantly affected by the variety factor and the drying methods that were used (P<0.01)