Effect of sample pretreatment on alfalfa silage dry matter and protein degradability in sacco

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Abstract

Alfalfa silage was dried and ground (DS) or chopped and frozen (FS) and incubated ruminally in sacco for 1, 2, 4, 6, 8, 12, 24, 30, 36, 48, 54, 60, 72 and 82 h. The water solubility of dry matter (DM) and protein (P) was 27.2 and 50.8% and 25.4 and 66.5%, for DS and FS, respectively. The undegradable fraction and the calculated slope of degradation of DM and P were 27.4% and 0.0134 and 16,9% and 0.0181 for DS, and 28.6% and 0.0131 and 9.6% and 0.0145 for FS, respectively. The data indicate that the methods of sample pretreatment studied have different effects on protein degradation parameters in sacco. Oven drying of alfalfa silage samples causes a decrease in protein solubility and extent of rumen degradation. This effect has to be considered when comparing results from experiments where these processing methods are used.

Original languageEnglish (US)
Pages (from-to)69-74
Number of pages6
JournalAnimal Feed Science and Technology
Volume38
Issue number1
DOIs
StatePublished - Jan 1 1992

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alfalfa silage
pretreatment
degradation
protein solubility
water solubility
protein degradation
processing technology
ovens
rumen
proteins
drying
sampling
methodology

All Science Journal Classification (ASJC) codes

  • Animal Science and Zoology

Cite this

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title = "Effect of sample pretreatment on alfalfa silage dry matter and protein degradability in sacco",
abstract = "Alfalfa silage was dried and ground (DS) or chopped and frozen (FS) and incubated ruminally in sacco for 1, 2, 4, 6, 8, 12, 24, 30, 36, 48, 54, 60, 72 and 82 h. The water solubility of dry matter (DM) and protein (P) was 27.2 and 50.8{\%} and 25.4 and 66.5{\%}, for DS and FS, respectively. The undegradable fraction and the calculated slope of degradation of DM and P were 27.4{\%} and 0.0134 and 16,9{\%} and 0.0181 for DS, and 28.6{\%} and 0.0131 and 9.6{\%} and 0.0145 for FS, respectively. The data indicate that the methods of sample pretreatment studied have different effects on protein degradation parameters in sacco. Oven drying of alfalfa silage samples causes a decrease in protein solubility and extent of rumen degradation. This effect has to be considered when comparing results from experiments where these processing methods are used.",
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AU - Hristov, Alexander Nikolov

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N2 - Alfalfa silage was dried and ground (DS) or chopped and frozen (FS) and incubated ruminally in sacco for 1, 2, 4, 6, 8, 12, 24, 30, 36, 48, 54, 60, 72 and 82 h. The water solubility of dry matter (DM) and protein (P) was 27.2 and 50.8% and 25.4 and 66.5%, for DS and FS, respectively. The undegradable fraction and the calculated slope of degradation of DM and P were 27.4% and 0.0134 and 16,9% and 0.0181 for DS, and 28.6% and 0.0131 and 9.6% and 0.0145 for FS, respectively. The data indicate that the methods of sample pretreatment studied have different effects on protein degradation parameters in sacco. Oven drying of alfalfa silage samples causes a decrease in protein solubility and extent of rumen degradation. This effect has to be considered when comparing results from experiments where these processing methods are used.

AB - Alfalfa silage was dried and ground (DS) or chopped and frozen (FS) and incubated ruminally in sacco for 1, 2, 4, 6, 8, 12, 24, 30, 36, 48, 54, 60, 72 and 82 h. The water solubility of dry matter (DM) and protein (P) was 27.2 and 50.8% and 25.4 and 66.5%, for DS and FS, respectively. The undegradable fraction and the calculated slope of degradation of DM and P were 27.4% and 0.0134 and 16,9% and 0.0181 for DS, and 28.6% and 0.0131 and 9.6% and 0.0145 for FS, respectively. The data indicate that the methods of sample pretreatment studied have different effects on protein degradation parameters in sacco. Oven drying of alfalfa silage samples causes a decrease in protein solubility and extent of rumen degradation. This effect has to be considered when comparing results from experiments where these processing methods are used.

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