Crop Storage, Feedstuffs Values and Chemical Changes in Spontaneously Heated Alfalfa Pellets

Abstract

solution was, in turn, poured into the spectrometer sample holder and Z)max determined several times over a period of 24 hours. During this period both nance results change by only 4.7% when the moisture content changes by 14.5%; consequently the percentage change in -Dmax, the value measured in the nuclear magnetic resonance spectrometer, is only about one third as much as the percentage change in water content.

Amino acid stability during alfalfa dehydration

“…Halevy and Guggenheim (1953) autoclaved wheat gluten-glucose mixtures and found that the in vitro digestibility of the essential amino acids was reduced by the autoclaving. In a study on the chemistry of the spontaneous heating of stored alfalfa pellets, Ruliffson et al (1956) concluded that the heating was initiated and sustained by sugar-protein interactions of the Maillard type, resulting in reduction of the free amino acid content. Beauchene and Mitchell (1957) found no difference in the total nitrogen content of alfalfa meal dehydrated at 50°C from that which was dehydrated commercially.…”