Publication Date
1997
Description
The nutritional value of herbage protein fed to ruminant livestock can be influenced greatly by the extent to which it is degraded in the rumen. This study was conducted to determine if drying method and temperature alters measurements of in situ ruminal escape protein (EP) of switchgrass herbage. Switchgrass harvested at the pre-heading stage was either air dried, freeze dried, or oven dried at 38, 49, 60, or 71° C. Samples from each of the six drying treatments were digested in situ in Dacron bags for 4, 8, 12, or 16 h. Drying treatment had a significant impact on EP with freeze-dried samples resulting in the lowest values. Oven and air drying resulted in higher estimates of EP than those obtained from freeze-dried samples. However, the magnitude of difference was greatly affected by drying temperature. Escape protein percentages for samples oven dried at 38° C were 2.4 units higher than freeze-dried samples, suggesting that while freeze drying would be the preferable method, oven drying at 38° C seems to be an acceptable alternative.
Citation
Farnham, D E.; Moore, K J.; and George, J R., "Influence of Drying Method and Temperature of Ruminal Degradable Protein of Switchgrass" (2024). IGC Proceedings (1997-2023). 11.
https://uknowledge.uky.edu/igc/1997/session14/11
Included in
Agricultural Science Commons, Agronomy and Crop Sciences Commons, Plant Biology Commons, Plant Pathology Commons, Soil Science Commons, Weed Science Commons
Influence of Drying Method and Temperature of Ruminal Degradable Protein of Switchgrass
The nutritional value of herbage protein fed to ruminant livestock can be influenced greatly by the extent to which it is degraded in the rumen. This study was conducted to determine if drying method and temperature alters measurements of in situ ruminal escape protein (EP) of switchgrass herbage. Switchgrass harvested at the pre-heading stage was either air dried, freeze dried, or oven dried at 38, 49, 60, or 71° C. Samples from each of the six drying treatments were digested in situ in Dacron bags for 4, 8, 12, or 16 h. Drying treatment had a significant impact on EP with freeze-dried samples resulting in the lowest values. Oven and air drying resulted in higher estimates of EP than those obtained from freeze-dried samples. However, the magnitude of difference was greatly affected by drying temperature. Escape protein percentages for samples oven dried at 38° C were 2.4 units higher than freeze-dried samples, suggesting that while freeze drying would be the preferable method, oven drying at 38° C seems to be an acceptable alternative.
