<abstract xmlns="http://www.w3.org/1999/xhtml">The aim of the study was to determine the effect of the method of fragmentation of hybrid rye and maize grain on digestibility parameters for ruminants. Varying degrees of fragmentation – none (whole grains; WG), crushed (CG) or ground to pass through a 4.0 (GG4.0) or 1.5 mm (GG1.5) screen – were estimated by the <italic>in sacco</italic> nylon bag technique, <italic>in vitro</italic> true digestibility (IVTD), and the <italic>in vitro</italic> gas production (GP) technique. WG, CG, GG4.0 and GG1.5 were categorized as none, slight, moderate and extensive fragmentation of the grain kernel, respectively. Three non-lactating cows fitted with ruminal and duodenal cannulas were used to determine the effective rumen degradability (ERD) and intestinal and total tract digestibility (ID and TTD, respectively) of dry matter (DM), crude protein (CP) and starch. IVTD was determined with an ANKOM DaisyII Incubator, and GP and <italic>in vitro</italic> organic matter digestibility were determined with an ANKOMRF Gas Production System. Dry matter, CP and starch of hybrid rye grain were rapidly degraded in the rumen, and this degradability as well as ID and TTD was only marginally affected by the method of kernel fragmentation; however, among the methods used, the ERD of GG4.0 rye was the lowest. On the other hand, the greater the degree of kernel fragmentation, the higher ERD, ID and TTD were obtained for the DM, CP and starch of maize grain. In summary, rye grain is more susceptible to fermentation in the rumen than maize grain, but the means of grain processing may alter the rate, extent and site of their digestion, particularly for maize grain.</abstract>

The aim of the study was to determine the effect of the method of fragmentation of hybrid rye and maize grain on digestibility parameters for ruminants. Varying degrees of fragmentation – none (whole grains; WG), crushed (CG) or ground to pass through a 4.0 (GG4.0) or 1.5 mm (GG1.5) screen – were estimated by the in sacco nylon bag technique, in vitro true digestibility (IVTD), and the in vitro gas production (GP) technique. WG, CG, GG4.0 and GG1.5 were categorized as none, slight, moderate and extensive fragmentation of the grain kernel, respectively. Three non-lactating cows fitted with ruminal and duodenal cannulas were used to determine the effective rumen degradability (ERD) and intestinal and total tract digestibility (ID and TTD, respectively) of dry matter (DM), crude protein (CP) and starch. IVTD was determined with an ANKOM DaisyII Incubator, and GP and in vitro organic matter digestibility were determined with an ANKOMRF Gas Production System. Dry matter, CP and starch of hybrid rye grain were rapidly degraded in the rumen, and this degradability as well as ID and TTD was only marginally affected by the method of kernel fragmentation; however, among the methods used, the ERD of GG4.0 rye was the lowest. On the other hand, the greater the degree of kernel fragmentation, the higher ERD, ID and TTD were obtained for the DM, CP and starch of maize grain. In summary, rye grain is more susceptible to fermentation in the rumen than maize grain, but the means of grain processing may alter the rate, extent and site of their digestion, particularly for maize grain.

Effect of Hybrid Rye and Maize Grain Processing on Ruminal and Postruminal Digestibility Parameters

Department of Animal Nutrition and Dietetics

Department of Swine and Small Animal Breeding

Annals of Animal Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The aim of the study was to determine the effect of the method of fragmentation of hybrid rye and maize grain on digestibility parameters for ruminants....

Effect of Hybrid Rye and Maize Grain Processing on Ruminal and Postruminal Digestibility Parameters

Pubblicato online: 01 ago 2020

Pagine: 1065 - 1083

Ricevuto: 17 lug 2019

Accettato: 18 feb 2020

DOI: https://doi.org/10.2478/aoas-2020-0025

Parole chiave
cereal grain, hybrid rye, processing, in vitro technique, digestibility

© 2020 Patrycja Rajtar et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Effect of Hybrid Rye and Maize Grain Processing on Ruminal and Postruminal Digestibility Parameters

Pubblicato online: 01 ago 2020

Pagine: 1065 - 1083

Ricevuto: 17 lug 2019

Accettato: 18 feb 2020

DOI: https://doi.org/10.2478/aoas-2020-0025

Parole chiavecereal grain, hybrid rye, processing, in vitro technique, digestibility

© 2020 Patrycja Rajtar et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Parole chiave
cereal grain, hybrid rye, processing, in vitro technique, digestibility