Dry matter and quality changes during and after making pasture hay

1966 ◽  
Vol 6 (23) ◽  
pp. 394 ◽  
Author(s):  
IH Cameron
Keyword(s):  
Dry Matter ◽  
Storage Period ◽  
The Other ◽  
Research Station ◽  
Quality Changes ◽  
Curing Period ◽  
Early Autumn ◽  
North Eastern ◽  
Conventional Manner

Changes in the dry matter and quality of pasture hay cured in different ways, and exposed in the paddock in various forms for up to eight months, were measured in two seasons at the Rutherglen Research Station in north-eastern Victoria. Comparisons were made with standing (dry) pasture at one extreme and at the other with hay cured in the conventional manner, baled, and stored under cover. Changes in dry matter in the curing period were small for conventionally cured hay under the conditions of the experiments. Relatively large losses (8 to 14 per cent of the cured hay) were attributable to baling. In the storage period, pasture left standing lost 68 per cent of its dry matter in three months of summer and its quality deteriorated markedly. All the forms of conservation reduced the rate of these losses, the effectiveness of a particular method depending largely on the degree of exposure of the hay to weathering. Hay baled and stored under cover was the best (6-8 per cent loss of dry matter m eight months with little change in quality). Bales stooked in the paddock were well protected for up to seven months (17 per cent loss of dry matter), and losses for windrows and cocks of loose hay were within reasonable limits (less than 45 per cent) for shorter periods over the summer and early autumn.

Effects of genotype and dietary forage to concentrate ratio during the finishing period on carcass characteristics and meat quality of lambs from hill sheep systems

2001 ◽  
Vol 137 (2) ◽  
pp. 205-220 ◽  
Author(s):  
A. F. CARSON ◽  
B. W. MOSS ◽  
L. E. R. DAWSON ◽  
D. J. KILPATRICK
Keyword(s):  
Meat Quality ◽  
Dry Matter ◽  
Carcass Characteristics ◽  
Live Weight ◽  
The Other ◽  
Grass Silage ◽  
Classification Score ◽  
Forage:Concentrate Ratio ◽  
Matter Basis

The study investigated the effects of lamb genotype produced from hill flocks on feed efficiency, carcass characteristics and meat quality in animals finished on either a high forage:concentrate ratio diet (HFC) or a low forage:concentrate ratio diet (LFC). Purebred Scottish Blackface (BXB) lambs were compared with Blue-Faced Leicester×Scottish Blackface (BLXB) and Texel×Scottish Blackface (TXB) lambs. Purebred Cheviot (CXC), Suffolk×Cheviot (SXC) and Texel×Cheviot (TXC) lambs were also investigated. Lambs on the LFC diet were offered grass silage and concentrates mixed in the proportion of 0·80 silage and 0·20 concentrates on a dry matter basis. The LFC diet consisted of 0·20 grass silage and 0·80 concentrates on a dry matter basis. Representative lambs were slaughtered at the start of the experiment and on reaching 38 and 46 kg live weight. Averaged over the two slaughter weights, within the Blackface cross lambs, BXB had a lower liveweight gain (P < 0·01) than either BLXB or TXB (138, 207 and 203 (S.E. 11·1) g/day, respectively). Within the Cheviot cross lambs, CXC had a lower liveweight gain (P < 0·05) than SXC (188 v. 220 (S.E. 11·1) g/day), while SXC and TXC (204 g/day) had similar liveweight gains. Lambs on the LFC diet had a higher dressing proportion (P < 0·001) compared with lambs finished on the HFC diet (0·466 v. 0·434 (S.E. 0·0018) kg carcass per kg live weight). Averaged over the two slaughter weights BXB lambs had a lower (P < 0·05) dressing proportion than the other genotypes. Carcass conformation classification (assessed on a five-point scale) was higher (P < 0·001) in lambs finished on the LFC diet (3·0 v. 2·4 (S.E. 0·04)). Conformation classification was higher in lambs produced from Cheviot compared with Blackface ewes (P < 0·05). Within the Blackface cross lambs, BXB and BLXB lambs had a lower conformation classification (P < 0·001) than TXB lambs (2·4, 2·4 and 2·9 (S.E. 0·08) respectively). Within the Cheviot ewes, TXC lambs had a higher (P < 0·001) classification than either CXC or SXC (3·1, 2·7 and 2·7 (S.E. 0·08) respectively). Lambs finished on the LFC diet had a higher fat classification score compared with lambs on the HFC diet (P < 0·001) (3·4 v. 2·8 (S.E. 0·04)). Fat classification was similar across all genotypes. Lambs finished on the LFC diet had a lower ash content in the carcass than lambs finished on a HFC diet (P < 0·01) (44 v. 47 (S.E. 0·8) g/kg). Lamb genotype and dietary forage:concentrate ratio had no significant effect on cooking loss, sarcomere length, Warner–Bratzler shear force and L* values. Ultimate pH (pHU) was not influenced by dietary forage:concentrate ratio, but was significantly (P < 0·01) higher in BXB lambs compared with BLXB, TXB, CXC and TXC lambs. Lambs offered the LFC diet during the finishing period had significantly higher values for a* (P < 0·05), b* (P < 0·001), C* (P < 0·001) and H0 (P < 0·05) than lambs offered a HFC diet. Of these parameters only b* was significantly affected by lamb genotype, with BXB lambs having a lower value (P < 0·05) than the other genotypes.

Agronomic characteristics, silage quality, intake and digestibility of five new Brazilian sorghum cultivars

2014 ◽  
Vol 153 (2) ◽  
pp. 371-380 ◽  
Author(s):  
A. L. A. NEVES ◽  
R. D. SANTOS ◽  
L. G. R. PEREIRA ◽  
G. F. OLIVEIRA ◽  
C. B. SCHERER ◽  
...  
Keyword(s):  
Dry Matter ◽  
Nutritive Value ◽  
Block Design ◽  
The Other ◽  
High Yield ◽  
Agronomic Characteristics ◽  
North Eastern ◽  
Silage Quality ◽  
Semi Arid

SUMMARYForage sorghum (FS) (Sorghum bicolor(L.) Moench) is a key feed source for ruminants owing to its high yield and drought tolerance. The present paper assessed the agronomic characteristics, silage quality, intake and digestibility of five new Brazilian sorghum cultivars (BRS Ponta Negra variety, BRS 655 hybrid, BR 601 hybrid, BRS 506 variety and BRS 610 hybrid). Forages were grown (randomized complete block design) in a typical Brazilian north-eastern semi-arid climate, irrigated with 267 mm water, harvested as plants reached the soft dough stage of grain maturity and ensiled under laboratory and farm conditions. Apparent digestibility of the silages was determined using 25 Santa Inês lambs. BRS 506 outperformed the other cultivars in dry matter (DM) and digestible DM yields/ha. BRS 506 exhibited the lowest neutral detergent fibre (NDF) and acid detergent fibre (ADF) contents and the highestin vitrodry matter digestibility (IVDMD) of the cultivars examined. BRS 655 produced the lowest level of lactic acid and the highest pH and ammonia-N concentration. There was no difference in intake or digestibility of DM among cultivars. Silages produced from BRS Ponta Negra resulted in higher crude protein (CP) intake than BRS 655. Silages made from BRS 506 and BRS Ponta Negra resulted in a greater digestibility of CP than those produced from BRS 655. Intake of NDF in silages generated from BRS Ponta Negra and BRS 610 was higher than that found in other cultivars. Although an average Brazilian North-eastern FS exhibited similar characteristics to other cultivars grown in dry regions around the world, the results indicated that BRS 506 had a yield advantage and higher nutritive value under Brazilian semi-arid conditions as compared to the other cultivars examined.

Effect of postharvest mechanical stress on quality and storage life of Chinese cabbage cv. Yuki

2004 ◽  
Vol 44 (6) ◽  
pp. 629
Author(s):  
K. Porter ◽  
G. Collins ◽  
A. Klieber
Keyword(s):  
Mechanical Stress ◽  
Chinese Cabbage ◽  
Brassica Campestris ◽  
Storage Period ◽  
The Other ◽  
Market Quality ◽  
Marketable Yield ◽  
And Storage ◽  
Hard Floor

The effects of 3 common handling procedures and mishaps (dropping, compression and trimming) applied to Chinese cabbage cv. Yuki [Brassica campestris L. ssp. pekinensis (Lour.) Olsson] were compared to unstressed control cabbages. Heads were mechanically stressed by dropping from 50 cm onto a hard floor, by prolonged compression under 3 kg of weight before storage, or by repeated trimming of the outer leaves during storage. Cabbages were stored at 2°C for 9 weeks. Market quality of cabbages was not affected by the mechanical stresses, but storage for 9 weeks reduced marketable quality. Heads that were repeatedly trimmed produced less ethylene at the end of the storage period compared to the start, and less ethylene than the other treatments (due to the removal of outer senescing and rotting leaves); however, marketable yield was not improved.

scholarly journals Organic versus integrated apple growing: II. differences in fruit quality parameters

2009 ◽  
Vol 15 (4) ◽  
Author(s):  
P. T. Nagy ◽  
Z. Szabó ◽  
J. Nyéki ◽  
I. Gonda ◽  
I. J. Holb
Keyword(s):  
Production System ◽  
Dry Matter ◽  
Quality Parameters ◽  
Measured Data ◽  
Matter Content ◽  
Research Station ◽  
Dry Matter Content ◽  
Nutrients Uptake ◽  
Good Agreement

The aim our study was to establish whether significant differences in nutrients uptake and quality of fruit existbetween organic and integrated grown apples. The study was performed at the orchard Fruit Research Station, University of Debrecen, at Debrecen-Pallag during 2002–2004. Diameter (mm), weight (g), firmness (N/cm2), dry matter (%) and Vitamin C in fruit were determined. Diameter data showed that the size of apples strongly depended on cultivars and organic apples were larger than integrated ones. Moreover, the effect of year and species strongly affected the apple diameter, size and weight. Measured data of firmness were good agreement in data of diameter and weight. Larger fruits have lower values of firmness due to the structure of fruit flesh. Dry matter content of apples varied between 14.66 and 18.07 in integrated, and 12.87 and 17.29 in organic apples according to cultivars. Values were affected by years and cultivars. From results it was evident that the dry matter content of apples affected by production system. It was lower in organic samples than integrated ones.Vitamin C content of apples was stronger affected by species and years than production system.

scholarly journals Physicochemical Properties and Sensory Evaluation of Non-Meat Ingredients Chicken Sausage

2021 ◽  
Vol 3 (1) ◽  
pp. 18-22
Author(s):  
M. Pagthinathan ◽  
A.P. A. S. Gunasekara
Keyword(s):  
Soy Protein ◽  
Dry Matter ◽  
Potato Starch ◽  
Milk Powder ◽  
Storage Period ◽  
Matter Content ◽  
Dry Matter Content ◽  
Overall Acceptability ◽  
Organoleptic Characteristics

Non-meat ingredients are used to impart flavor, slow bacterial growth, and increase the yield of the sausage production. To study the quality of chicken sausage incorporated with non-meat ingredients namely, soy protein powder, non-fat milk powder and potato starch at the rate of 2% (w/w) concentration. Sausage samples were analyzed for physical, nutritional, and sensory properties during refrigerated storage at -4 ℃. The nutritional, physical and sensory characteristics were analyzed, at day 1, week 1, week 2 and week 3 of storage. Moisture, ash, dry matter, fat, pH, texture, and color were significantly difference (p<0.05) among the treatments at day one. During storage the ash, pH content and dry matter content were significantly (p<0.05) increased, and fat content and moisture content was significantly (p<0.05) decreased storage period. At week one, the higher hardness value showed in soy protein powder incorporated chicken sausage and least value showed in without added non-meat ingredient (control) sausage. As results of organoleptic characteristics revealed that, 2% of potato starch incorporated chicken sausage had the highest mean score of overall quality of all sensorial properties namely, color, taste, texture, flavor, and overall acceptability.

scholarly journals Nutritional and microbiological quality assessment of salt-smoke-dried product prepared from tengra (Mystus tengara) kept at ambient (26-28°C) and refrigeration temperature (4°C)

2017 ◽  
Vol 2 (4) ◽  
pp. 678-684
Author(s):  
Md Masud Rana ◽  
Subhash Chandra Chakraborty
Keyword(s):  
Ambient Temperature ◽  
Dry Matter ◽  
Microbiological Quality ◽  
Storage Period ◽  
Ash Content ◽  
Natural Preservatives ◽  
Better Than ◽  
Microbiological Aspects ◽  
Matter Basis

Study was conducted to identify the changes in nutritional and microbiological aspects of fresh, smoked, salt-smoke-dried (SSD: treated with salt, smoke and sunlight), Control dried (CD: treated only with sunlight) tengra (Mystus tengara) during storage at ambient temperature (26-28oC) and refrigeration temperature (40C). The study was done to investigate the effect of natural preservatives salt and smoke on the shelf life of the product over the storage period. The moisture content of fresh tengra was 76.06% whereas 18.80 and 18.36% for SSD and CD respectively. Fresh tengra had 13.45% protein, 7.46% lipid and 2.80% ash. The initial value of protein, fat and ash content of SSD tengra was 63.40, 19.95 and 16.55% respectively on dry matter basis. During 60 days storage period moisture increased whereas protein, fat, and ash content decreased considerably. After two month storage at ambient temperature the protein, lipid and ash content for SSD tengra were 62.75, 19.07 and 15.99% respectively whereas the values of the same parameters stored at refrigeration temperature were 62.54, 19.54 and 16.12% respectively on dry matter basis. The initial TVB-N and SPC value for SSD tengra was 5.86 mg/100g and 1.02×104 CFU/g respectively. During storage period the TVB-N and SPC value slowly increased and the values reached to 18.21 mg/100g and 3.32×104 CFU/g respectively for salt-smokedried tengra stored at ambient condition whereas 11.81mg/100g and 2.14×104 CFU/g respectively for the products stored at refrigeration temperature. The overall quality of salt-smoke-dried product was better than control dried product on the basis of organoleptic, nutritional and microbial aspects. Information obtained from this study it is cleared that, combination of salting, smoking and drying is efficient method of fish processing which could be useful to consumers, processors, and nutritionist at national and global basis.Asian J. Med. Biol. Res. December 2016, 2(4): 678-684

THE EFFECT OF POST-HARVEST SURFACE TREATMENT ON THE PRESERVATION OF ONIONS

2020 ◽  
Vol 18 (4) ◽  
pp. 18-22
Author(s):  
L.Kh. Tokhtieva ◽  
◽  
E.A. Tokhtieva ◽  
Keyword(s):  
Ascorbic Acid ◽  
Surface Treatment ◽  
Dry Matter ◽  
Storage Period ◽  
Post Harvest

The article reveals the possibility of using paraffinization to improve the preservation of grocery onions. The post-harvest treatment of onions with paraffin has reduced the losses during the storage period by 11.8%. The consumption of nutrients is slower, so, paraffinization allowed to maintain the quality of onions at a higher level. The loss of dry matter in control is 5,6 %, ascorbic acid – 4,1 mg %, while, when treated with paraffin, 4,3% and 2,7 mg %, respectively

scholarly journals Quality of kohlrabi stems (Brassica oleracea var. gongylodes L.) kept in cold storage

2011 ◽  
Vol 23 (2) ◽  
pp. 107-110 ◽  
Author(s):  
Maria Gawęda ◽  
Zofia Nizioł-Łukaszewska
Keyword(s):  
Ascorbic Acid ◽  
Brassica Oleracea ◽  
Cold Storage ◽  
Dry Matter ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Soluble Sugars ◽  
Storage Period ◽  
Dry Matter Content

Quality of kohlrabi stems (Brassica oleracea var. gongylodes L.) kept in cold storage Two green kohlrabi cultivars, ‘White Delikates’ and ‘Korist’ F1, were kept in cold storage at a temperature of 2°C and a relative humidity of 95%. Natural mass losses were measured at monthly intervals and dry matter content, soluble sugars, L-ascorbic acid and isothiocyanates were analysed. During five months of storage, very low losses of kohlrabi mass were detected. The decrease in dry matter during that time was between 15 and 18%. After a brief increase, soluble sugar content decreased during storage, and in March, 50% of the initial sugar content was calculated for ‘Delikates’ kohlrabi flesh and 65% for ‘Korist’. L-ascorbic acid was well preserved in the kohlrabi, since 90% remained after storage was completed. The isothiocyanate content changed little and the vegetable remained a good source of these compounds throughout the storage period.

Moist barley preserved with propionic acid in the diet of the growing pig

1973 ◽  
Vol 17 (1) ◽  
pp. 75-83 ◽  
Author(s):  
P. R. English ◽  
J. H. Topps ◽  
D. G. Dempster
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Live Weight ◽  
Growing Pigs ◽  
The Other ◽  
Feeding Experiments ◽  
Growing Pig ◽  
Feeding Value ◽  
Better Than

SUMMARYThe feeding value of three forms of acid-treated moist barley, viz. 26 % moisture and either rolled or plate-milled, and 29 % moisture plate-milled, was compared with that of dried hammer-milled barley for growing pigs from 23 to 87 kg live weight. Two feeding experiments were undertaken, one in which individual pigs were given the same amount of dry matter from all the diets, while in the other, groups of pigs were fed ad libitum. Digestibility of the diet was determined in a third experiment.In both feeding experiments differences between treatments in efficiency of utilization of dry matter in the feed were significant (P<0·05), that for the diet containing dried barley being approximately 5% better than the other three. There were no significant differences between treatments in intake of dry matter, rate of growth and carcass quality of the pigs. However, pigs fed on dried barley apparently grew more rapidly than those given any of the acid-treated moist barleys. Differences in digestibility of the diets were very small and not significant except for crude protein. Differences in digestibility of protein (P<0·05), however, were not consistent with differences in efficiency of conversion of dry matter in the feed.

Defluoridation of Algerian Drinking Water by Precipitation and Adsorption Methods

2014 ◽  
Vol 641-642 ◽  
pp. 365-370
Author(s):  
Samia Achour ◽  
Leila Youcef
Keyword(s):  
Drinking Water ◽  
Water Samples ◽  
The Other ◽  
Fluoride Removal ◽  
Removal Capacity ◽  
North Eastern ◽  
Activated Bentonite ◽  
Western Algeria ◽  
The One

The aim of the study was to investigate performance of precipitation and adsorption methods in removing excessive fluoride from water samples collected from Algerian North-Eastern Sahara. Defluoridation processes were conducted using one the one hand lime and on the other hand a raw and activated bentonite from western Algeria. Results showed that high lime dosage was needed to achieve treatment but the presence of high levels of magnesium was beneficial for the defluoridation. Activated bentonite had higher fluoride removal capacity than raw bentonite and resulted in residual fluoride concentrations well within recommended standards. Both defluoridation methods were dependent on inorganic quality of tested waters.

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