Martinsson, Kjell
- Department of Agricultural Research for Northern Sweden, Swedish University of Agricultural Sciences
Abstract
The objective of this study was to evaluate ruminal degradability and intestinal digestibility of crude protein (CP) and amino acids (AA) in hempseed cake (HC) that were moist heat treated at different temperatures. Samples of cold-pressed HC were autoclaved for 30 min at 110, 120 or 130°C, and a sample of untreated HC was used as the control. Ruminal degradability of CP was estimated, using the in situ Dacron bag technique; intestinal CP digestibility was estimated for the 16 h in situ residue using a three-step in vitro procedure. AA content was determined for the HC samples (heat treated and untreated) of the intact feed, the 16 h in situ residue and the residue after the three-step procedure. There was a linear increase in RUP (p = 0.001) and intestinal digestibility of RUP (p = 0.003) with increasing temperature during heat treatment. The 130°C treatment increased RUP from 259 to 629 g/kg CP, while intestinal digestibility increased from 176 to 730 g/kg RUP, compared to the control. Hence, the intestinal available dietary CP increased more than eight times. Increasing temperatures during heat treatment resulted in linear decreases in ruminal degradability of total AA (p = 0.006) and individual AA (p
Keywords
Amino acids; Cannabis sativa; Heat treatment; Intestinal digestibility; Ruminal degradability
Published in
Animal Bioscience
2012, volume: 25, number: 11, pages: 1559-1567
SLU Authors
UKÄ Subject classification
Animal and Dairy Science
Medical Bioscience
Publication identifier
- DOI: https://doi.org/10.5713/ajas.2012.12213
Permanent link to this page (URI)
https://res.slu.se/id/publ/132202