Predicting rumen protein degradability of rapeseed cake
2008
Kass, M., Estonian Univ. of Life Sciences, Tartu (Estonia). Inst. of Veterinary Medicine and Animal Sciences | Kaldmaee, H., Estonian Univ. of Life Sciences, Tartu (Estonia). Inst. of Veterinary Medicine and Animal Sciences | Ots, M., Estonian Univ. of Life Sciences, Tartu (Estonia). Inst. of Veterinary Medicine and Animal Sciences | Vallas, M., Estonian Univ. of Life Sciences, Tartu (Estonia). Inst. of Veterinary Medicine and Animal Sciences | Toelp, S., Estonian Univ. of Life Sciences, Tartu (Estonia). Inst. of Veterinary Medicine and Animal Sciences | Kaert, O., Estonian Univ. of Life Sciences, Tartu (Estonia). Inst. of Veterinary Medicine and Animal Sciences | Arney, D., Estonian Univ. of Life Sciences, Tartu (Estonia). Inst. of Veterinary Medicine and Animal Sciences
Rapeseed cake as protein-rich feed is widely used in the diets of high productive cows in Estonia. Oil-extrusion technology and the production conditions of rapeseed cake can be highly variable, affecting the protein quality of feed. Heat treatment is the most common method used to reduce ruminai degradability of rapeseed protein. The determination of effective degradability of protein (EPD) by the in sacco method is labour-intensive and time-consuming. The aim of this experiment was to investigate potential correlations between protein solubility determined in vitro and EPD that would make analysis of the latter unnecessary. There were strong correlations both between protein solubility and EPD and between dry matter solubility and EPD.
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