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2.2 The Effect of Conservation Processes on the Nitrogenous Components of Forages

Published online by Cambridge University Press:  27 February 2018

P. McDonald
P. McDonald*
Affiliation:
Department of Agricultural Biochemistry, Edinburgh School of Agriculture, Edinburgh EH9 3JG
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Extract

During field drying, the cut crop continues to respire, resulting in the oxidation of sugars and organic acids. In addition, protease activity increases the soluble nitrogenous components. The importance of plant enzymes in this process was first recognised by Lamb (1917), who treated maize with chloroform, toluene and cresol to inhibit bacterial growth. More recently, studies using gamma irradiated herbage (Gouet, Fatianoff and Bousset, 1970; Clark, 1974) have confirmed Lamb's conclusion that, in harvested crops, plant enzymes are mainly responsible for proteolysis.

Type
2. The Nitrogenous Constituents of Fresh and Conserved Forages
Information
BSAP Occasional Publication , Volume 6: Forage Protein in Ruminant Animal Production , 1982 , pp. 41 - 49
Copyright
Copyright © British Society of Animal Production 1982

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