Nutritional Value Determination of Different Varieties of Oats and Barley Using Near-Infrared Spectroscopy Method for the Horses Nutrition

Autor: Vilienė, Vilma, Šašytė, Vilma, Racevičiūtė Stupelienė, Asta, Gružauskas, Romas
Jazyk: angličtina
Rok vydání: 2017
Předmět:
Zdroj: World Academy of Science, Engineering and Technology : conference proceedings : 19 [International Conference on Animal Nutrition] : Dubai, UAE, January 30-31, 2017 (ICAN 2017) / World Academy of Science, Engineering and Technology, [S.l.] : World Academy of Science, Engineering and Technology, 2017, vol. 19, no. 1, part 21, p. 2969-2973 : lent.
ISSN: 2010-376X
2010-3778
DOI: 10.5281/zenodo.1339770
Popis: In horse nutrition, the most suitable cereal for their rations composition could be defined as oats and barley. Oats have high nutritive value because it provides more protein, fiber, iron and zinc than other whole grains, has good taste, and an activity of stimulating metabolic changes in the body. Another cereal – barley is very similar to oats as a feed except for some characteristics that affect how it is used; however, barley is lower in fiber than oats and is classified as a "heavy" feed. The value of oats and barley grain, first of all is dependent on its composition. Near-infrared spectroscopy (NIRS) has long been considered and used as a significant method in component and quality analysis and as an emerging technology for authenticity applications for cereal quality control. This paper presents the chemical and amino acid composition of different varieties of barley and oats, also digestible energy of different cereals for horses. Ten different spring barley (n = 5) and oats (n = 5) varieties, grown in one location in Lithuania, were assayed for their chemical composition (dry matter, crude protein, crude fat, crude ash, crude fiber, starch) and amino acids content, digestible amino acids and amino acids digestibility. Also, the grains digestible energy for horses was calculated. The oats and barley samples reflectance spectra were measured by means of NIRS using Foss-Tecator DS2500 equipment. The chemical components: fat, crude protein, starch and fiber differed statistically (P
Databáze: OpenAIRE
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