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Relationship between starch degradation of cereal grains determined after rumen incubation and by boiling with α-amylase solution

Published online by Cambridge University Press:  23 November 2017

Cristina Guedes ,
Miguel Rodrigues ,
Ana Lourenço ,
Severiano Silva  and
Arnaldo Dias-da-Silva
Cristina Guedes*
Affiliation:
CECAV-UTAD, VIla Real, Portugal
Miguel Rodrigues
Affiliation:
CECAV-UTAD, VIla Real, Portugal
Ana Lourenço
Affiliation:
CECAV-UTAD, VIla Real, Portugal
Severiano Silva
Affiliation:
CECAV-UTAD, VIla Real, Portugal
Arnaldo Dias-da-Silva
Affiliation:
CECAV-UTAD, VIla Real, Portugal
*
Email:cvmguedes@sapo.pt
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Extract

Information on starch degradation is required to promote a more efficient use of energy and protein in dairy cow diets. Several in vitro and in situ methods have been proposed to estimate starch degradability. However, they are not suitable for application in routine analysis as they often require the use of cannulated animals. The objective of this study was to determine starch degradation of cereal grains using a method based on boiling extraction for 30 minutes with αamylase solution. The starch degradation after incubation in sacco for 6 and 24 h was used to evaluate the new method proposed.

Type
Posters
Information
Proceedings of the British Society of Animal Science , Volume 2008 , 2008 , pp. 246
Copyright
Copyright © The British Society of Animal Science 2008

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References

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