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Fermentation kinetics of the carbohydrate fraction of fresh forage, silage and hay of Avena sativa

Published online by Cambridge University Press:  27 February 2018

S. Calabrò ,
F. Bovera ,
F. Zicarelli ,
R. Tudisco ,
M.I. Cutrignelli ,
G. Piccolo  and
F. Infascelli
S. Calabrò
Affiliation:
Dipartimento di Scienze Zootecniche e Ispezione degli alimenti, University of Naples “Federico II” Via F. Delpino, 1 – 80137, Napoli, Italy
F. Bovera
Affiliation:
Dipartimento di Scienze Zootecniche e Ispezione degli alimenti, University of Naples “Federico II” Via F. Delpino, 1 – 80137, Napoli, Italy
F. Zicarelli
Affiliation:
Dipartimento di Scienze Zootecniche e Ispezione degli alimenti, University of Naples “Federico II” Via F. Delpino, 1 – 80137, Napoli, Italy
R. Tudisco
Affiliation:
Dipartimento di Scienze Zootecniche e Ispezione degli alimenti, University of Naples “Federico II” Via F. Delpino, 1 – 80137, Napoli, Italy
M.I. Cutrignelli
Affiliation:
Dipartimento di Scienze Zootecniche e Ispezione degli alimenti, University of Naples “Federico II” Via F. Delpino, 1 – 80137, Napoli, Italy
G. Piccolo
Affiliation:
Dipartimento di Scienze Zootecniche e Ispezione degli alimenti, University of Naples “Federico II” Via F. Delpino, 1 – 80137, Napoli, Italy
F. Infascelli
Affiliation:
Dipartimento di Scienze Zootecniche e Ispezione degli alimenti, University of Naples “Federico II” Via F. Delpino, 1 – 80137, Napoli, Italy
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Summary

The aim of the present paper was to study the fermentation characteristics and kinetics of the carbohydrate fractions of fresh, ensiled and hay of oats (Avena sativa) using the Cornell Net Carbohydrate and Protein System (CNCPS) and the in vitro gas production technique (GPT). The whole forage and its NDF and EIR (ethanol insoluble residue) fractions were incubated in order to estimate the fermentation kinetics of carbohydrate fractions (A, B1 and B2) with the curve subtraction method. The carbohydrates fermentation kinetics estimated with the GPT agree with the three CNCPS carbohydrate fractions and explain some modification due to forage preservation methods. For all forages, the fermentation rate of the three CNCPS carbohydrate fractions showed the same ranking A > B1 > B2. Fermentation rate value (RM: 0.163, 0.057, 0.032 h-1 A, B1, B2 fraction for fresh oats; 0.106, 0.032, 0.016 h-1 for A, B1, B2 fractions of ensiled oats; 0.165, 0.051, 0.022 h-1 A, B1, B2 fraction for oats hay) could be used as kd in the CNCPS.

Resumen

Resumen

El objetivo del presente trabajo fue estudiar las características de fermentación y la cinética de las fracciones de carbohidratos de la avena (Avena sativa) fresca, ensilada y heno empleando el sistema de proteína y carbohidratos netos de Cornell “Cornell Net Carbohydrate and Protein System (CNCPS)” y la técnica de producción de gas in vitro (IV). El forraje completo y sus fracciones FDN y RIE (residuo insoluble en etanol) fueron incubadas para estimar la cinética de fermentación de las fracciones de carbohidratos (A, B1 y B2) con el método de substracción de curva. La cinética de fermentación de los carbohidratos estimada IV concuerda con la estimada por las tres fracciones del CNCPS y ayuda a explicar algunas de las modificaciones en el forraje debidas a los métodos de conservación. En todos los forrajes, la tasa de fermentación de las tres fracciones de carbohidratos del CNCPS mostraron el mismo orden A > B1 > B2. El valor de la tasa de fermentación (RM: 0.163, 0.057, 0.032 h-1 Fracciones A, B1, B2 de la avena fresca; 0.106, 0.032, 0.016 h-1 para A, B1, B2 en avena ensilada, y; 0.165, 0.051, 0.022 h-1 para A, B1, B2 en el heno de avena) podrían ser empleadas como kd en el sistema CNCPS.

Type
Research Article
Information
BSAP Occasional Publication , Volume 34: Herbivores: Assessment of intake, digestibility and the roles of secondary compounds , 2006 , pp. 73 - 78
Copyright
Copyright © British Society of Animal Science 2006

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