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RISS 인기검색어
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- 저자 : Abdolmansour Tahmasbi (검색결과 1 건)
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Reza Naseroleslami,Mohsen Danesh Mesgaran,Abdolmansour Tahmasbi,Seyed Alireza Vakili,Seyed Hadi Ebrahimi 아세아·태평양축산학회 2018 Animal Bioscience Vol.31 No.2
Objective Two ex vivo experiments were conducted to verify the effect of barley grain (Nusrat cultivar) treated with alkaline compounds (AC) including alum, ammonium, and sodium hydroxide or cation-exchanged organic extracts (OE) prepared from alfalfa hay, sugar beet pulp and Ulva Fasciata, on extent and digestion of starch. Methods In the first study, the in vitro first order disappearance kinetic parameters of dry matter (DM), crude protein (CP) and starch were estimated using a non-linear model (D(t) = D(i) · e(−kd · time) + I, where: D(t) = potentially digestible residues at any time, D(i) = potentially digestible fraction at any time, kd = fractional rate constant of digestion (/h), I = indigestible fraction at any time). In the second experiment, the ruminal and post-ruminal disappearance of DM, CP, and starch were determined using in situ mobile nylon bag. Results Barley grains treated with alum and alfalfa extract had a higher constant rate of starch digestion (0.11 and 0.09/h) than others. Barley grain treated with OE had a higher constant rate of CP digestion and that of treated with AC had a higher constant rate of starch digestion (0.08 and 0.11/h) compared with those of the other treatments. The indigestible fraction of starch treated with alum and sugar beet pulp extract was higher than that of the control group (0.24 and 0.25 vs 0.21). Barley grain treated with AC and OE had significant CP disappearance in the rumen, post-rumen and total tract, and also starch disappearance for post-rumen and total tract compared with the untreated (p<0.001). Conclusion This study demonstrated that AC and OE might have positive effects on the starch degradation of the barley grain. In addition, treating barley grain with alum and sugar beet pulp extract could change the site and extend digestion of protein and starch.
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