|
KMID : 1025520010430060841
|
|
Journal of Animal Science and Technology
2001 Volume.43 No. 6 p.841 ~ p.858
|
|
|
Study of Canola Seed Processing on Nutrient Disappearance and Fermentation Characteristics in the Rumen
|
|
김원/Kim, W.
김현진/이성훈/장문백/맹원재/Kim, H. J./Lee, S. H./Chang, M. B./Maeng, W. J.
|
|
|
Abstract
|
|
|
|
This experiment was carried out to evaluate the nutritive values of full-fat canola seed by physical processings such as micronized, ground, hand crushed and extruded by determining the change of fatty acid, amino acid profile, and ruminal fermentation in lactating dairy cows. The objectives of this experiments were conducted to find out the optimum processing methods and feeding level of full-fat canola seed to improve the lactation performances in dairy cows. This experiment consists of two trials by step of continuing concepts. In 1st experiment, effect of the various processing methods (micronized, ground, hand crushed and extruded) of canola seed on modification of nutrient composition, and nutrient availability in the rumen by using in situ dacron bag technique was determined. The effect on the ruminal fermentation characteristics in vitro was investigated in experiment 2 in which 10% of canola seed processed by the micronized, ground and extruded, respectively. The results of the two trials are as follows. In the 1st experiment, DM content was reduced but ether extract and protein contents were not changed by methods of processing a full-fat canola seed except for ether extract of extruded canola seed. The micronized and extruded processings increased in the 18:3 fatty acid content but were not changed in total and essential amino acids contents. The micronized and ground full-fat canola seed were highest among the other processing methods (P<0.001). Ground processing regardless of heat treatment increased the disappearances of DM and protein compared to hand crushed (P<0.01). The extruded processing showed that nutrient disappearance was higher before 9 hours incubation (P<0.01) but was lower compared with the micronized and ground (P<0.001). Higher wash out value was observed in the micronized and ground full-fat canola seed compared to simply ground except for extruded. However, in the fraction “b” for protein, the micronized was lowered than that of ground. The undegradable intake protein content of full-fat canola seed among processing methods except for whole form of full-fat canola seed was highest for extruded and moderate for hand crushed or ground, and lowest for the micronized ground. Essential amino acids disappearance in the rumen was increased by the ground (p<0.01) but the extrusion resulted in decreased disappearance. Biohydrogenation of processed full-fat canola seed in the rumen was observed and particularly, 18:03 fatty acids were converted into 18:01, 18:0 or 16:0 fatty acids. In the micronized or extruded, 18:3 or 18:02 fatty acid was increased but decreased with grinding including whole ground, hand crushed, micronized ground or extruded after incubation. In the 2nd experiment, there were no significant differences in ruminal pH among control and processed full-fat canola seed such as the micronized, extruded and ground. Ruminal NH_3-N concentration was not significantly different between control and processing full-fat canola seed but showed that there was partially significant difference by processing effect (P<0.05). Acetic acid production was affected by mainly utilization or processing methods of full-fat canola seed (P<0.05). The ground full-fat canola seed was decreased propionic acid production compared to the others, and the highest production was observed in the extruded canola seed (P<0.05). The concentration of iso-butyric acid and iso-valeric acid were increased by full-fat canola seed utilization and these for extruded and ground processing were significantly higher than those for control and the micronized (P<0.01). From these trials, protein and energy utilization of full-fat canola seed in the rumen was changed by physical processiongs, and considered that heat processing of them may increase the lactational productivity of dairy cattle.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|