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

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Effects of Heat Treatment of Green Protein on in Situ Protein Disappearance and in Vitro Fatty Acid Biohydrogenation. / Chowdhury, Mohammed Rashed ; Lashkari, Saman; Jensen, Søren Krogh; Ambye-Jensen, Morten; Weisbjerg, Martin Riis.

I: Journal of Agricultural and Food Chemistry, Bind 66, Nr. 30, 08.2018, s. 8169-8178.

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

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@article{bea7ad431dc04189bcf1dc630f7497c7,
title = "Effects of Heat Treatment of Green Protein on in Situ Protein Disappearance and in Vitro Fatty Acid Biohydrogenation",
abstract = "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.",
keywords = "biojydrogenation, degradability, green protein, in situ, in vitro",
author = "Chowdhury, {Mohammed Rashed} and Saman Lashkari and Jensen, {S{\o}ren Krogh} and Morten Ambye-Jensen and Weisbjerg, {Martin Riis}",
year = "2018",
month = "8",
doi = "10.1021/acs.jafc.8b02176",
language = "English",
volume = "66",
pages = "8169--8178",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "AMER CHEMICAL SOC",
number = "30",

}

RIS

TY - JOUR

T1 - Effects of Heat Treatment of Green Protein on in Situ Protein Disappearance and in Vitro Fatty Acid Biohydrogenation

AU - Chowdhury, Mohammed Rashed

AU - Lashkari, Saman

AU - Jensen, Søren Krogh

AU - Ambye-Jensen, Morten

AU - Weisbjerg, Martin Riis

PY - 2018/8

Y1 - 2018/8

N2 - 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.

AB - 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.

KW - biojydrogenation

KW - degradability

KW - green protein

KW - in situ

KW - in vitro

U2 - 10.1021/acs.jafc.8b02176

DO - 10.1021/acs.jafc.8b02176

M3 - Journal article

VL - 66

SP - 8169

EP - 8178

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 30

ER -