In situ ruminal starch and crude protein degradation of barley, rye and triticale grains. (Abstract)

Publikations-Art

Kongressbeitrag

Autoren

Krieg J, Seifried N, Steingaß H, Rodehutscord M

Erscheinungsjahr

2016

Veröffentlicht in

Proceedings of the Society of Nutrition Physiology

Band/Volume

25/

Serie/Bezeichnung

Berichte der Gesellschaft für Ernährungsphysiologie

ISBN / ISSN / eISSN

978-3-7690-4109-5

Seite (von - bis)

129 (113.)

Tagungsname

70. Tagung der Gesellschaft für Ernährungsphysiologie

Tagungsort

Hannover

Tagungsdatum

08.-10.03.2016

Schlagworte

barley, crude protein, in situ degradability, Roggen, Stärke, Triticale

<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;">Breeding of cereal grains leads to new varieties with potentially modified nutritive value. Textbook values for ruminal degradation characteristics of cereal grains are mostly based on data obtained more than a decade ago. Therefore the aims of this study were to identify inter- and intra-species variations of the ruminal degradation of starch (ST) and crude protein (CP) in barley, rye and triticale grains.</span></span></p>