[The effect of whole and sprouted grains]
2006
Radchikov, V.F. | Panova, V.A.,National Academy of Sciences. Scientific and Practical Center of Animal Breeding (Belarus) | Raketskaya, O.V.,Belarus State Agrarian Technical Univ., Minsk (Belarus)
The most accessible way of increase of full value of animal (calfs, lambs) diets is use sprouted grains. For example, in sprouted barley starch content can decrease to 60%, and sugar content to increase in comparison with initial level on 20-25%. Through 24 hours after the germination beginning in it and the microorganisms which are in grain weight, many enzymes, including alpha-amylaza, beta-amylaza become more active, phosphorylase, ribonuclease, peroxidase, catalase, etc. Through 72 hours in such grain the quantity of reducing sugars increases in 2 times for the account of hydrolysis of the starch which content gradually decreases. Thus in sprouted grain vitamin C is synthesised, and group E content increases in 3 times, groups B - in 6-8 times in comparison with their content in usual grain. As a result of study of whole and sprouted grains (barley and oats) digestibility by a method in vivo it is established, that soaking of grains in 1% of urea solution and 1% of peat oxidate solution resulted in better digestible processes of steers. There was improvement of all hematological indices when used sprouted grains in calves rations, as well as there was increase of daily gains by 10% when used whole grain, sprouted barley - 2%. Feed expenses lowed by 8,54% and 1,8%, respectively
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