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

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avisTidsskriftartikelForskningpeer review


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.
TidsskriftJournal of Agricultural and Food Chemistry
Sider (fra-til)8169-8178
Antal sider10
StatusUdgivet - aug. 2018

Se relationer på Aarhus Universitet Citationsformater


ID: 131005418