Influence of two hop (Humulus lupulus L.) varieties on in vitro dry matter and crude protein degradability and digestibility in ruminants.
J Sci Food Agric
; 94(6): 1248-52, 2014 Apr.
Article
en En
| MEDLINE
| ID: mdl-24105876
BACKGROUND: Hop cones contain several antimicrobial substances. The aim of the study was to determine the effects of two hop varieties, Aurora and Dana, on substrate (diet for a dairy cow, producing 30 kg milk daily) in vitro dry matter (DM) and crude protein (CP) degradability and digestibility. RESULTS: In the in vitro trial freshly ground hops were added to the buffered rumen fluid in concentrations simulating the cow's daily intake of 50, 100 and 200 g of hops. Increasing the concentration of hops decreased (P < 0.05) both the average in vitro DM degradabilities of substrate from 725 to 592, 553 and 481 g kg(-1), respectively, and in vitro CP degradabilities of substrate from 752 to 566, 561 and 478 g kg(-1), respectively. The reduction of in vitro DM and CP degradability is counterbalanced by the (invariable) in vitro DM and CP digestibility. The difference between CP digestibility and degradability represents an estimate of the amount of rumen 'bypass' protein which increased with increasing concentration of hops from 172 to 454 g kg(-1). CONCLUSIONS: Decreased DM and CP degradability and increased amount of rumen 'bypass' protein could lower the amounts of protein required by high-producing ruminant animals. However, this supposition needs a validation with in vivo trials.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Rumen
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Fibras de la Dieta
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Proteínas en la Dieta
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Humulus
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Preparaciones de Plantas
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Dieta
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Alimentación Animal
Límite:
Animals
Idioma:
En
Revista:
J Sci Food Agric
Año:
2014
Tipo del documento:
Article
País de afiliación:
Eslovenia
Pais de publicación:
Reino Unido