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Effects of Heat Treatment of Green Protein on in Situ Protein Disappearance and in Vitro Fatty Acid Biohydrogenation
- Chowdhury, Mohammed Rashed, Lashkari, Saman, Jensen, Søren Krogh, Ambye-Jensen, Morten, Weisbjerg, Martin Riis
- Journal of agricultural and food chemistry 2018 v.66 no.30 pp. 8169-8178
- Lolium, Trifolium pratense, autoclaving, biohydrogenation, crude protein, dairy cows, forage legumes, freeze drying, grasses, heat, linolenic acid, protein concentrates, rumen, stems
- Soluble protein extracted from leaves and stems of grasses and forage legumes is defined as green protein. The present study was conducted to evaluate in situ green protein degradability, intestinal protein disappearance, and in vitro fatty acids biohydrogenation (BH) in dairy cows. Three green protein concentrates (red clover, ryegrass, and grass clover) were heat treated as follows: oven-drying at 70 °C, subsequent autoclaving at 121 °C for 45 min, and for grass clover also spin flash-drying. Freeze-dried green protein was considered as a control (untreated). Autoclaving and oven-drying of green protein reduced the crude protein and dry matter degradability. The linolenic acid BH rate was lowest in heat-treated grass clover concentrate (P < 0.01). In conclusion, green proteins are heat sensitive, and oven-drying can be an appropriate method to increase the amount of protein and unsaturated fatty acids escaping from the rumen.