Effect of Nitrogen Top Dressing Levels on Productivity, Feed Value, and Anthocyanin Content of Colored Barley

Abstract

This experiment was carried out to evaluate the effects of nitrogen top dressing levels on the growth, feed value, and anthocyanin content for developing functional feed of colored barley. A colored barley cultivar, Boanchalbori, was tested in this experiment. Nitrogen top dressing levels was six (0, 20, 40, 60, 80, 100%) and top dressing time was a regeneration time. In case of productivity, heading data was get behind and dry matter rate was significant decreased with higher nitrogen top dressing levels (p<0.05). Fresh yield, dry matter yield and TDN yield was increased with higher nitrogen top dressing levels, but not significant. In case of feed value, crude protein content was significant increased with higher nitrogen top dressing levels (p<0.05), and higher in the order of spike, whole and leaf․culme of the plant. Percent NDF and ADF was decreased with higher nitrogen top dressing levels in leaf․culme, but no difference in spike and whole (p<0.05), and higher in the order of leaf․culme, whole and spike of the plant. TDN was increased with higher nitrogen top dressing levels in leaf․culme, but no difference in spike and whole (p<0.05), and higher in the order of spike, whole and leaf․culme of the plant. Total anthocyanin content was significant decreased with higher nitrogen top dressing levels in leaf·culme and whole (p<0.05), and higher in the order of leaf․culme, whole and spike of the plant. Specially, cyanidin-3-glucoside (C3G), delphinidin (Del), malvidin-3-glucoside (M3G) and malvidin (Mal) show a significant decrease. So there are an accumulation of anthocyanin in the culm, and standard nitrogen top dressing levels dressing on the regeneration time for produces high anthocyanin content of the colored barley.

Effect of Mineral and Organic Fertilization on desi and kabuli Chickpea (Cicer arietinum L.): Plant Growth and Production, Hydration Properties, Bioactive Compounds, and Antioxidant Activity

“…A limited effect of fertilization was observed only in desi chickpea, where a more positive influence on anthocyanin content was induced by mineral than organic fertilization. No studies are reported in the literature on the effect of fertilization on the anthocyanin content of desi chickpeas, but a similar positive effect of fertilization has been reported in pigmented barley, where higher nitrogen levels induced an increase of anthocyanins in the culm and spike, and a decrease in the leaves [ 44 ]. The presence of anthocyanins in the leaves of desi chickpea, as well as in the basal part of the stem and in branches, has been reported as a consequence of stress induced by high temperatures (>35 °C) [ 45 ].…”

Effects of Lemon and Cranberry Juice on the Quality of Chicken Thigh Meat during Cold Storage

“…크랜베리는 철쭉과의 월귤류에 속하는 베리류의 일종으로 초여름에 꽃을 피워 가을에 콩 크기의 빨간 열매를 맺는 다년생 작물이다 (Lee et al, 2013). 크랜베리에 다량 함 유되어 있는 안토시아닌은 자연계에 존재하는 플라보노이 드 계통의 붉은 수용성 색소로 항암, 항산화 및 노화 억제 작용 등을 하며 (Song et al, 2012), 그 밖에도 크랜베리에는 강력한 항산화 효과가 있는 페놀화합물이 다량 함유되어 있 다 (Cho et al, 2012). 따라서 본 연구에서는 부패가 쉬운 닭 다리육을 레몬즙, 크랜베리즙 그리고 레몬즙과 크랜베리즙 혼합물에 침지하여 닭다리육의 저장성 증진 및 품질향상효 과에 미치는 영향에 대해 알아보고자 실시하였다.…”