Effects of Heat Treatment of Green Protein on in Situ Protein Disappearance and in Vitro Fatty Acid Biohydrogenation

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Soluble protein extracted from leaves and stems of grasses and forage legumes is defined as green protein. Thepresent study was conducted to evaluate in situ green protein degradability, intestinal protein disappearance, and in vitro fattyacids biohydrogenation (BH) in dairy cows. Three green protein concentrates (red clover, ryegrass, and grass clover) were heattreated as follows: oven-drying at 70 °C, subsequent autoclaving at 121 °C for 45 min, and for grass clover also spin flash-drying.Freeze-dried green protein was considered as a control (untreated). Autoclaving and oven-drying of green protein reduced thecrude protein and dry matter degradability. The linolenic acid BH rate was lowest in heat-treated grass clover concentrate (P <0.01). In conclusion, green proteins are heat sensitive, and oven-drying can be an appropriate method to increase the amount ofprotein and unsaturated fatty acids escaping from the rumen.
OriginalsprogEngelsk
TidsskriftJournal of Agricultural and Food Chemistry
Vol/bind66
Tidsskriftsnummer30
Sider (fra-til)8169-8178
Antal sider10
ISSN0021-8561
DOI
StatusUdgivet - aug. 2018

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