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Effect of rotary‐drum‐drier exit temperature and length of pre‐drying storage time on digestibility of dried grass cobs
Author(s) -
MARSH R.
Publication year - 1976
Publication title -
grass and forage science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.716
H-Index - 56
eISSN - 1365-2494
pISSN - 0142-5242
DOI - 10.1111/j.1365-2494.1976.tb01117.x
Subject(s) - chemistry , zoology , food science , in vivo , composition (language) , agronomy , biology , microbiology and biotechnology , philosophy , linguistics
The effect of exit temperature of a rotary‐drum‐drier and of the length of pre‐drying storage time on chemical composition and digestibility of dried grass cobs was investigated in two experiments. Increasing exit temperature from 77 to 166°C reduced WSC, NFE and available lysine content and increased CF content of dried grass. In vitro and in vivo DM digestibility was reduced by 16.4 and 24.5 percentage units respectively. Increasing length of pre‐drying storage time also reduced WSC and available lysine content and reduced in vitro and in vivo DM digestibility by 2.4 and 5.1 percentage units respectively. The greatest reduction in in vivo digestibility in both experiments occurred in the CP fraction.