Effect of dietarysupplementation with treated amaranth seeds on fermentation parameters in an artificial rumen

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F13%3A%230001785" target="_blank" >RIV/00027014:_____/13:#0001785 - isvavai.cz</a>
Result on the web
<a href="http://www.agriculturejournals.cz/publicFiles/88584.pdf" target="_blank" >http://www.agriculturejournals.cz/publicFiles/88584.pdf</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Effect of dietarysupplementation with treated amaranth seeds on fermentation parameters in an artificial rumen
Original language description
The rumen simulating technique (RUSITEC) was used to evaluate the effect of dietary inclusion of amaranth seeds on the rumen fermentation and the concentration of fatty acids (FA) in fermentation fluid. Four fermentation vessels of the RUSITEC were used.The control diet (C) consisted of 70% meadow hay and 30% barley meal, whereas 10% of barley meal was replaced by milled (Amill), mechanically ground (Agr), and ground after heating in a microwave amaranth seeds (Aheat+gr) in other experimental vessels,respectively. All diets were isonitrogenous (11% of crude protein). With degradability of dry matter (DM) and acid-detergent fibre (ADF) not affected (P > 0.05), degradability of neutral detergent fibre (NDF) was significantly decreased by the inclusionof Amill (P < 0.001) and Aheat+gr (P < 0.05). Heating, compared to milling, decreased degradation of crude protein (CP) and addition of amaranth seeds generally increased production of microbial nitrogen. Production of fermentation gasses
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GH - Nutrition of farm animals
OECD FORD branch
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Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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