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Effect of pressure toasting on the in situ degradability of broken lupins, peas and faba beans and a mixture of these feedstuffs

Published online by Cambridge University Press:  05 November 2021

J.O. Goelema ,
M. Spreeuwenberg ,
G. Hof ,
A.F.B. van der Poel  and
S. Tamminga
J.O. Goelema
Affiliation:
Wageningen Institute of Animal Sciences (W1AS), Department of Animal Nutrition, Wageningen Agricultural University, Marijkeweg 40, 6709 PG Wageningen, The Netherlands
M. Spreeuwenberg
Affiliation:
Wageningen Institute of Animal Sciences (W1AS), Department of Animal Nutrition, Wageningen Agricultural University, Marijkeweg 40, 6709 PG Wageningen, The Netherlands
G. Hof
Affiliation:
Wageningen Institute of Animal Sciences (W1AS), Department of Animal Nutrition, Wageningen Agricultural University, Marijkeweg 40, 6709 PG Wageningen, The Netherlands
A.F.B. van der Poel
Affiliation:
Wageningen Institute of Animal Sciences (W1AS), Department of Animal Nutrition, Wageningen Agricultural University, Marijkeweg 40, 6709 PG Wageningen, The Netherlands
S. Tamminga
Affiliation:
Wageningen Institute of Animal Sciences (W1AS), Department of Animal Nutrition, Wageningen Agricultural University, Marijkeweg 40, 6709 PG Wageningen, The Netherlands
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Extract

In the rumen, unnecessary N-losses occur because the availability of energy and N in the rumen is usually unbalanced. Because N is more rapidly available than energy, decreasing the protein degradability optimizes fermentation and decreases N-losses. Heat treatment can be used to decrease protein degradability. Therefore, heat treatment of legume seeds, such as lupins, peas and faba beans, may result in a more efficient use of these seeds in ruminant diets. When whole seeds are treated by heat, the presence of the covering hull may affect the result. Not only the protein degradability, but also the degradability of starch present in peas and faba beans, may be altered due to the heat treatment.

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Programme
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Proceedings of the British Society of Animal Science , Volume 1997 , 1997 , pp. 122
Copyright
Copyright © British Society of Animal Science 1997

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References

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