Effect of pressure toasting on the in situ degradability of broken lupins, peas and faba beans and a mixture of these feedstuffs
| Autor: | G. Hof, J.O. Goelema, M.A.M. Spreeuwenberg, Seerp Tamminga, A.F.B. van der Poel |
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| Rok vydání: | 1997 |
| Předmět: | |
| Zdroj: | Proceedings of the British Society of Animal Science. 1997:122-122 |
| ISSN: | 1752-7570 1752-7562 |
| DOI: | 10.1017/s1752756200595635 |
| Popis: | In the rumen, unnecessary N-losses occur because the availability of energy and N in the rumen is usually unbalanced. Because N is more rapidly available than energy, decreasing the protein degradability optimizes fermentation and decreases N-losses. Heat treatment can be used to decrease protein degradability. Therefore, heat treatment of legume seeds, such as lupins, peas and faba beans, may result in a more efficient use of these seeds in ruminant diets. When whole seeds are treated by heat, the presence of the covering hull may affect the result. Not only the protein degradability, but also the degradability of starch present in peas and faba beans, may be altered due to the heat treatment. |
| Databáze: | OpenAIRE |
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