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Livestock industry of Pakistan is expanding day by day. To meet its growing demand high fodder yielding and nutritious varieties of fodder crops are needed. Pearl millet (Pennisetum americanum L.) is an excellent choice for this purpose. In order to explore the possibility of the better yield potential varieties of pearl millet performed in a good manner under agro ecological conditions of Faisalabad during the year 2012. A field experiment was conducted at Agronomic Research Area, University of Agriculture, Faisalabad, Pakistan. Randomized complete block design was used with three replications; the net plot size was 1.8 m × 6 m. The experiment was comprised of nine millet varieties named Cholistani Bajra, Barani Bajra, MB-87, Sargodha Bajra 2011, 18-BY, Super Bajra-1, PARC-MS-2, 86-M-52 and FB-822. All other agronomic practices were kept normal and constant. Data on yield and yield components were recorded by standard procedure. Significant results were recorded among the varieties for forage growth and yield. The variety 86-M-52 produced maximum forage and dry matter yield because of more number of leaves (14), leaf area (3540.1 cm2) followed by Sargodha Bajra-2011. All cultivars have statistically significant differences in respect of quality characteristics. However, non-significant differences were observed among cultivars regarding ash
The aim of this work is mainly to determine the effect of the pedoclimatic conditions (“terroir”) on the phenolic composition of wine originated from three French red grape varieties Cabernet Sauvignon, Merlot and Syrah, cultivated in the region of Thessaloniki (Northern Greece); simultaneously a study of its evolution during aging in a stainless steel tank, in oak barrels of different origin and in bottles is conducted. Additionally, in this work, we try to compare the evolution of phenolic composition of wines during aging in French medium toast oak barrel and in American heavy toast oak barrel. For this reason, 20 red wine samples originated from this area were analyzed. The color markers were measured by UV-spectrometry, while the phenolic acids and catechin content of the wine samples and their evolution during aging were determine by UVis-High performance liquid chromatography. Significant differences detected among the three grape varieties regarding color parameters, total anthocyanins and some phenolic acids. The increase of the extraction time during vinification affected the amounts of phenolic acids, catechin, total phenolic index (TPI) and tannin content. Gallic acid and catechin were the most abundant phenolic compounds and their amounts, as well as the concentrations of several phenolic acids were significantly affected during the storage period. Finally, the phenolic composition and the amounts of phenolic acids did not appear to be affected by the origin of oak barrels.