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Comparison of starch degradation in cereal grains by incubation in vitro with rumen fluid and boiling with α-amylase solution

Published online by Cambridge University Press:  23 November 2017

C. M. Guedes ,
M. M. Rodrigues ,
A. Oliveira ,
A. L. Lourenço ,
S. R. Silva  and
A. Dias-da-Silva
C. M. Guedes*
Affiliation:
CECAV-UTAD, Vila Real, Portugal
M. M. Rodrigues
Affiliation:
CECAV-UTAD, Vila Real, Portugal
A. Oliveira
Affiliation:
CECAV-UTAD, Vila Real, Portugal
A. L. Lourenço
Affiliation:
CECAV-UTAD, Vila Real, Portugal
S. R. Silva
Affiliation:
CECAV-UTAD, Vila Real, Portugal
A. Dias-da-Silva
Affiliation:
CECAV-UTAD, Vila Real, Portugal
*
Email:[email protected]
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Extract

Cereal grains are the most common sources of readily available energy for dairy cows. Several in vitro and in situ studies have measured starch degradability of cereal grains. However, most of these studies compared few samples and grain species and used only one method. Compared with protein, much less information is available on this topic. Such information would allow a more efficient use of energy and protein in dairy cow diets. The objective of this study was to determine starch degradation of 32 samples of 7 cereal grains using in vitro incubation with rumen fluid and a new method based on a boiling extraction with an enzymatic (thermo stable α-amylase) solution.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2007 , April 2007 , pp. 23
Copyright
Copyright © The British Society of Animal Science 2007

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References

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