In situ ruminal crude protein and starch degradation characteristics of wheat grain. (Abstract).
- Publikations-Art
- Kongressbeitrag
- Autoren
- Seifried N, Steingaß H, Hoffmann N and Rodehutscord M
- Erscheinungsjahr
- 2015
- Veröffentlicht in
- Proceedings of the Society of Nutrition Physiology
- Band/Volume
- 24/
- Serie/Bezeichnung
- Berichte der Gesellschaft für Ernährungsphysiologie
- ISBN / ISSN / eISSN
- 978-3-7690-4108-8
- Seite (von - bis)
- 22
- Tagungsname
- 69. Tagung der Gesellschaft für Ernährungsphysiologie
- Tagungsort
- Göttingen
- Tagungsdatum
- 10.-12.03.2015
- Schlagworte
- crude protein, in situ degradability, rumen, Stärke, Weizen
<p><span style="font-family: 'Arial',sans-serif; font-size: 10pt; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;"><span style="color: #000000;">About half of the German wheat production is used as animal feed. In contrast, only about 8% of the cultivated genotypes are registered as fodder wheat, whereas at least 79% are listed according to the food quality classes A, B or E [1]. Therefore, many wheat genotypes are available for animal feeding differing in their nutritional characteristics. To optimize the utilization of wheat grains in diet formulation for ruminants, degradation characteristics of crude protein (CP) and starch (ST) in the rumen must be known. The objective of this study was to investigate the variation of in situ ruminal degradation characteristic and effective degradation (ED) of CP and ST of wheat grain by using genotypes that were selected to represent the quality classes and cover the variability of wheat grains.</span></span></p>