Characteristics Of Wheat Varieties Research Articles

Investigation of Physical Quality Characteristics of Dry Land and Wet Land Wheat Varieties

The aim of this research study was to determine the physical characteristics of some commercial wheat varieties of dry land and wet land grown in Sindh province. Four irrigated land (Inqulab, TD-1, Kherman, and Sarsabz) wheat varieties and four drought tolerant (TK-3, Marvi, PK-85, Sassi) wheat varieties were collected from their respective areas and subjected to physical analysis.The physical characteristics of dry land and wet land wheat varieties differed significantly. It was observed that dry land wheat varieties higher in length (7.29mm) as compared to wet land wheat varieties (7.05mm). Whereas, wet land wheat varieties higher in breadth (4.97mm), thickness(3.86mm), volume (59.7mm3), geometric mean (10.66mm) and sphericity (1.72%) than those of dry land wheat varieties with breadth (4.15mm), thickness (3.25mm), volume (45.3mm3), geometric mean (9.34mm) and sphericity (1.35%). It is also observed that TKW (47g) of wet land wheat varieties were higher than those of dry land wheat varieties TKW (40.2g). Moreover, falling number (419sec) were recorded higher in wet land wheat varieties than those of dry land wheat varieties falling number (387sec). While, dry land wheat varieties increased in its hardness (55.3%) than those of wet land wheat varieties hardness (51.3%). This study reveals that availability of water and environmental factors are directly related with the nutritional characteristics of wheat varieties. This study revealed that due to more moisture content in wet land wheat varieties TKW, breadth, thickness, volume, geometric mean, falling number and sphericity were recorded as higher than dry land wheat varieties. However, Length and hardness were observed higher in dry land wheat varieties which resulted in better yield of flour as compared with wet land wheat varieties.

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

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 antinutritional 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). 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.