Open AccessEffect of Hybrid Rye and Maize Grain Processing on Ruminal and Postruminal Digestibility Parameters
Author(s) -
Patrycja Rajtar,
P. Górka,
Tomasz Schwarz,
P. Micek
Publication year - 2020
Publication title -
annals of animal science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.57
H-Index - 22
eISSN - 2300-8733
pISSN - 1642-3402
DOI - 10.2478/aoas-2020-0025
Subject(s) - rumen , starch , dry matter , agronomy , zoology , fermentation , organic matter , biology , food science , chemistry , ecology
The aim of the study was to determine the effect of the method of fragmentation of hybrid rye and maize grain on digestibility parameters for ruminants. Varying degrees of fragmentation – none (whole grains; WG), crushed (CG) or ground to pass through a 4.0 (GG4.0) or 1.5 mm (GG1.5) screen – were estimated by the in sacco nylon bag technique, in vitro true digestibility (IVTD), and the in vitro gas production (GP) technique. WG, CG, GG4.0 and GG1.5 were categorized as none, slight, moderate and extensive fragmentation of the grain kernel, respectively. Three non-lactating cows fitted with ruminal and duodenal cannulas were used to determine the effective rumen degradability (ERD) and intestinal and total tract digestibility (ID and TTD, respectively) of dry matter (DM), crude protein (CP) and starch. IVTD was determined with an ANKOM Daisy II Incubator, and GP and in vitro organic matter digestibility were determined with an ANKOM RF Gas Production System. Dry matter, CP and starch of hybrid rye grain were rapidly degraded in the rumen, and this degradability as well as ID and TTD was only marginally affected by the method of kernel fragmentation; however, among the methods used, the ERD of GG4.0 rye was the lowest. On the other hand, the greater the degree of kernel fragmentation, the higher ERD, ID and TTD were obtained for the DM, CP and starch of maize grain. In summary, rye grain is more susceptible to fermentation in the rumen than maize grain, but the means of grain processing may alter the rate, extent and site of their digestion, particularly for maize grain.