The Effects of Maturity and Preservation Method on Nutrient Composition and Digestibility of Master Graze.

A. M. Salamone; A. A. AbuGhazaleh; C. Stuemke

doi:10.5147/jart.2012.0106

The Effects of Maturity and Preservation Method on Nutrient Composition and Digestibility of Master Graze

Journal of Animal Research and Technology ◽

10.5147/jart.v1i1.104 ◽

2017 ◽

Vol 1 (1) ◽

pp. 13-19

Author(s):

A. M. Salamone ◽

Amer A. AbuGhazaleh ◽

C. Stuemke

Keyword(s):

Crude Protein ◽

Lignin Content ◽

Nutrient Composition ◽

Neutral Detergent Fiber ◽

Preservation Methods ◽

Preservation Method ◽

Freeze Dried ◽

In Situ Conditions

The objective of experiment two was to evaluate the effects of maturity and harvest preservation method on Master Graze (MG) nutrient composition and digestibility. The MG was harvested on June 28 (Cut 1; 48 days), July 20 (Cut 2; 69 days), and August 12 (Cut 3; 92 days) and samples were then preserved using three different preservation methods (oven-dried hay (HAY), ensiled (SIL), or freeze dried (FD)) at each maturity. The collected samples were then analyzed for organic matter (OM), crude protein (CP), ether extract (EE), acid detergent fiber (ADF), neutral detergent fiber (NDF) and lignin. The OM content was similar for Cut 2 and Cut 3 and both were higher (P < 0.01) than Cut 1 (92.4, 95.4 and 95.0% for cuts 1 to 3, respectively). The NDF content was highest (P < 0.05) with Cut 3 (63.1%) and was least (P < 0.05) with Cut 2 (60.1%). Cut 3 had a higher (P < 0.01) lignin content compared to both Cut 1 and Cut 2 (3.5, 3.4 and 4.1%, respectively). Crude protein content was higher (P < 0.01) for Cut 1 than Cut 2 and Cut 3 (8.0, 6.0, and 6.0%, respectively). The preservation method did not affect the CP or lignin content of the MG. The NDF content was highest (P < 0.01) with HAY (65.8%) and was least (P < 0.01) with FD (58.6%). The digestibility of the MG was measured under in situ conditions using one cow fitted with a rumen cannula. The ground oven-dried hay, ensiled and freeze dried samples were incubated in the rumen for 24 h using the mobile nylon bag techniques. The DM digestibility for Cut 1 and Cut 2 were higher (P < 0.01) than Cut 3 (70.0, 67.0 and 60.3%, respectively). The NDF digestibility was highest for Cut 1 and decreased (P < 0.01) with maturity (58.5, 51.6 and 43.8% for Cuts 1 to 3, respectively). Similarly, the CP digestibility was highest for Cut 1 and also decreased (P < 0.01) with maturity (68.3, 56.1 and 46.5% for Cuts 1 to 3, respectively). The DM and OM digestibility was higher (P < 0.04) with the FD in comparison to both HAY and SIL. Digestibility of NDF was not affected (P > 0.05) by preservation methods, while the CP digestibility was higher (P < 0.03) with the FD (61.6%) than the HAY (51.4%). In conclusion, the nutrient composition and digestibility of the MG were both affected by stage of the maturity and preservation method. The nutritional quality of MG decreased with advanced maturity and the MG digestibility was higher when FD preservation method was used.

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Growth and nutrient composition of Ca2+ use efficient and Ca2+ use inefficient genotypes of tomato

Plant Physiology and Biochemistry ◽

10.1016/s0981-9428(99)00146-1 ◽

1999 ◽

Vol 37 (7) ◽

pp. 559-567 ◽

Cited By ~ 3

Author(s):

A Caines

Keyword(s):

Nutrient Composition

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ANALISIS BEBAN PENDINGINAN PADA COLD STORAGE UNTUK PENYIMPANAN DAGING

JURNAL ILMIAH TEKNIK MESIN ◽

10.33558/jitm.v7i1.1905 ◽

2019 ◽

Vol 7 (1) ◽

pp. 12-22

Author(s):

Ratu Mutia Fajarani ◽

Yopi Handoyo ◽

Raden Hengki Rahmanto

Keyword(s):

Experimental Method ◽

Cold Storage ◽

Freezing Point ◽

Cooling Load ◽

Internal Factors ◽

External Cooling ◽

Preservation Method ◽

Load Calculation ◽

Selection Of

Cooling is the best preservation method than others because the food that has been cooled will remain fresh and will not experience a change in taste, color and aroma, besides all the activities that cause decay will stop so that the cooled food will last longer. (Hartanto, 1984). With the proper cooling engine planning, it can help with spatial adjustments, adjustments to loading, estimation of the power to be used, and budget plans. That is what is commonly called the cooling load calculation. Calculation of cooling load needs to be carried out before planning. This is necessary because the magnitude of the pending load is very influential on the selection of the cooling engine so that the freezing point for preserving food can be accurate. Pendiginan burden is influenced by external and internal factors. With the experimental method, it is obtained the results of the external cooling load as the external cooling load is 11.6 kW, the inner cooling load is 138.8 kW and the performance work coefficient (COP) is 2.

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