Özet:

The aim of this study is to study the impact on food productivity and quality by determining the proportions of the mixture of common (Vicia sativa L.) and hairy (Vicia villosa L.) and arpa (Hordeum vulgare). The experiment was conducted for two years in the winter 2017-18 and 2018-19 cultivation period in the experimental field of the Department of Farm Plants of Siirt University Ziraat Faculty. Work random blocks are set up 3 wheels according to the test pattern. The widespread grape, hairy grape and arpa plants are planted in four different mixture ratio (80:20, 60:40, 40:60, 20:80) and are determined by green and dry herb production, acid-neoluble fiber (ADF), neutral-neoluble fiber (NDF), digestible dry substance ratio, dry substance consumption ratio, relative food value, raw protein ratio and raw protein production ratio. The highest green and dry grass production is obtained from the smooth arpa. In general, in the mixture in which the mixture enters, the proportion of the arpa has increased by greener and dry herb production. The highest proportion of raw protein is determined by the wholesale, among which the wholesale is common. With the increase in the proportion of bakes in the mixture, the raw protein rate has also increased. The ratio of ADF and NDF of the crops planted was the lowest. As the mixture’s ratio decreases, the ratio of ADF and NDF has increased. As a result, if the production of the purple crops is high, it has been concluded that for the high quality of the grass, 80% of the baklagil mixture should be added and planted.

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