Evaluation of the Effects of Different Warm-Up Protocols on Agility and Speed in Badminton Players

Aim: The aim of this study was to investigate the effect of different warm-up methods on basic motoric characteristics in badminton players. Method: The sample group of the study consisted of 10 male athletes with a mean age of 21.9 ± 2.2 years, who played badminton at Marmara University Faculty of Sports Sciences. Three different warm-up protocols including traditional warm-up, static warm-up and explosive warm-up were applied to the athletes before the tests. After each warm-up protocol, T Agility Test and 10-meter sprint test were performed. SPSS 26 statistical program was used for data analysis. Results: When the 10 m sprint test results were analyzed, there was no statistically significant difference between the traditional warm-up protocol and the static warm-up and explosive warm-up protocols (r=1.000; r=0.53; p>0.05, respectively), while a statistically significant difference was found between the static warm-up protocol and the explosive warm-up protocol (r=.027; p<0.05). When the agility results were analyzed, there was no statistically significant difference between the traditional warm-up protocol and the static warm-up protocol (r=.611; p>0.05), while a statistically significant difference was found between the traditional warm-up protocol and the explosive warm-up protocol (r=.020; p<0.05) and between the explosive warm-up protocol and the static warm-up protocol (r=.001; p<0.05). Conclusion: In the present study, as a result of the comparison of 3 different warm-up protocols, better results were observed in agility and sprint performance after the explosive warm-up protocol. The effect of all three warm-up methods on improving performance was observed in parallel with many studies. However, certain effect differences were revealed inline with the results. It can be said that explosive warm-up will be more effective on the performance of athletes because the game is fast and the jumping activities are high.