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Evaluation of whisky distillery by‐products II. —‐Studies on the in vitro digestibility of malt distiller's grains
Author(s) -
El Hag G. A.,
Miller T. B.
Publication year - 1969
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740200807
Subject(s) - hay , food science , rumen , chemistry , calcium , organic matter , extraction (chemistry) , zoology , dry matter , biology , chromatography , fermentation , organic chemistry
The in vitro digestibility technique has been used to determine the organic matter digestibility ( OMD ) of dried samples of malt distiller's grains ( MDG ). The method gave highly reproducible results for OMD of fresh and ensiled samples when different batches of rumen liquor from hay‐fed sheep were used. The results were consistently lower than values determined by in vivo digestibility trials. The OMD values were increased by raising the calcium ion Concentration of the digesta and by extraction of lipids from the MDG samples. The addition of calcium had no effect on fat‐extracted samples of MDG .