Theme 09: Forage Quality
Description
When feed is heated, browning can occur. This browning is detrimental to both the value of feed and physiological functioning of the animal. Browning occurs when polymeric substances are produced during the Maillard reaction. Indigestible soluble Maillard reaction products could affect nitrogen utilization by ruminants. A method has been established for isolation of water-soluble browning products using a reversed phase column. In the present work, the effect of water-soluble browning products isolated from heated herbage on rumen microorganisms was investigated. A solution of browning products was added to the medium 10 to obtain final concentration of 0, 0.5 and 2.0 g/L and incubated. When glucose-glycine (GG) browning products and those extracted from perennial ryegrass or timothy was added, gas production yield increased dependent on the increasing levels of browning products. When GG or browning products extract from perennial ryegrass were added, the protein concentration increased in order 0.0 g/L < 0.5 g/L < 2.0 g/L. However when timothy-browning product was added, an increase in the protein concentration was not observed. This observed difference in protein concentration suggests that the influence of water-soluble browning products to the growth activity of rumen microorganisms depends on its origin.
Included in
Effect of Water-Soluble Browning Products in Heated Herbages on Rumen Microorganisms
When feed is heated, browning can occur. This browning is detrimental to both the value of feed and physiological functioning of the animal. Browning occurs when polymeric substances are produced during the Maillard reaction. Indigestible soluble Maillard reaction products could affect nitrogen utilization by ruminants. A method has been established for isolation of water-soluble browning products using a reversed phase column. In the present work, the effect of water-soluble browning products isolated from heated herbage on rumen microorganisms was investigated. A solution of browning products was added to the medium 10 to obtain final concentration of 0, 0.5 and 2.0 g/L and incubated. When glucose-glycine (GG) browning products and those extracted from perennial ryegrass or timothy was added, gas production yield increased dependent on the increasing levels of browning products. When GG or browning products extract from perennial ryegrass were added, the protein concentration increased in order 0.0 g/L < 0.5 g/L < 2.0 g/L. However when timothy-browning product was added, an increase in the protein concentration was not observed. This observed difference in protein concentration suggests that the influence of water-soluble browning products to the growth activity of rumen microorganisms depends on its origin.
