Effects of toasting temperature and duration on in vitro ruminal gas production kinetics and post-ruminal crude protein from field pea (Pisum sativum) legume grain silages

Bachmann, Martin; Kuhnitzsch, C.; Thierbach, Annabel; Michel, Sebastian; Bochnia, Mandy; Greef, Jörg Michael; Martens, Siriwan D.; Steinhöfel, Olaf; Zeyner, Annette

doi:10.1016/j.livsci.2020.103944

Cited by 4 publications

(6 citation statements)

References 39 publications

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“…Ensiling may generally lead to proteolysis and carbohydrate degradation [41,42,43] but should not affect ruminal degradation of protein, starches, and other carbohydrates as long as no perishable fermentation (e.g., yeast fermentation) and concomitant heating occurs. Despite a good sensorial quality, the current pea grain silage was not reduced in pH (6.1), and ethanoic acid and ethanol contents were increased compared to previously used silages (by 1.4 and 6.8 g/kg DM) [11]. However, the proportion of true protein was comparable [11,12].…”

Section: Discussionmentioning

confidence: 99%

“…Despite a good sensorial quality, the current pea grain silage was not reduced in pH (6.1), and ethanoic acid and ethanol contents were increased compared to previously used silages (by 1.4 and 6.8 g/kg DM) [11]. However, the proportion of true protein was comparable [11,12].…”

Section: Discussionmentioning

confidence: 99%

“…In native pea grains, storage proteins are mainly composed of the globulins 7S vicilin and 11S legumin, which are soluble to more than 70% in the digestive tract (74% in this study) [11,44]. Heat or heat plus pressure treatments such as dry roasting, steam flaking, autoclaving, toasting, extrusion, or expander treatment clearly decrease protein degradability in the rumen [4,5,6,10,45,46,47,48].…”

Section: Discussionmentioning

confidence: 99%

“…Next, proteolysis in the rumen can be inhibited or slowed down, but total tract digestibility of OM or protein should not be affected [4,54]. These effects largely depend on the type and the conditions of the treatment (e.g., temperature, throughput rate/duration of heat exposure, feed quantity, and moisture content) [11,53]. The native field pea grains in our study had a RUP content of about 20% of CP, which was similar to what Masoero et al [5] measured.…”

Section: Discussionmentioning

confidence: 99%

“…Previous in vitro [11] and in vivo [12] studies demonstrated that the combination of ensiling and subsequent toasting of pea grains is suitable to obtain harvesting and storage stability regardless of the weather conditions. Contrary to our expectations, ensiling of pea grains still led to reduction of protein solubility and an increase of RUP in vitro [11]. Toasting of dry and unprocessed peas after harvesting did not decrease protein solubility, and did not increase RUP or post-ruminal crude protein (CP).…”

Section: Introductionmentioning

confidence: 99%

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Ruminal In Vitro Protein Degradation and Apparent Digestibility of Energy and Nutrients in Sheep Fed Native or Ensiled + Toasted Pea (Pisum sativum) Grains

Bachmann

Kuhnitzsch

Okon

et al. 2019

Animals

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Pea grains may partially replace soybean or rapeseed meals and cereals in ruminant diets, but substitution by unprocessed peas is limited by high ruminal protein solubility. The effect of combined ensiling and toasting of peas using a mobile toaster (100 kg/h throughput rate, 180 to 190 °C supplied air temperature) on rumen-undegraded protein (RUP) was tested in vitro using the Streptomyces griseus protease test. The effects of ensiling plus toasting on apparent digestibility of organic matter (OM), gross energy (GE), and proximate nutrients were examined in a digestion trial. Concentrations of metabolizable energy (ME) and net energy lactation (NEL) were calculated. Native peas had 38 g RUP/kg dry matter (DM), which was 20% of crude protein (CP). Rumen-undegraded protein increased three-fold after ensiling plus toasting (p < 0.001). Acid detergent insoluble protein increased five-fold. Apparent digestibility was 0.94 (OM), 0.90 (CP), and above 0.99 (nitrogen-free extract, starch, and sugars) and was not altered by the treatment. The ME (13.9 MJ/kg DM) or the NEL (8.9 MJ/kg DM) concentration was similar in native and ensiled plus toasted peas. This technique can easily be applied on farms and may increase RUP. However, it needs to be clarified under which conditions pea protein will be damaged.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Ruminal In Vitro Protein Degradation and Apparent Digestibility of Energy and Nutrients in Sheep Fed Native or Ensiled + Toasted Pea (Pisum sativum) Grains

Bachmann

Kuhnitzsch

Okon

et al. 2019

Animals

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Effects of heat treatment on rumen degradability and protein intestinal digestibility of black soldier fly (Hermetia illucens L.) in goat

Lu,

Paengkoum,

Chen

et al. 2024

Sci Rep

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Effect of endogenous sodium and potassium ions in plants on the quality of alfalfa silage and bacterial community stability during fermentation

Shi,

Zhang,

et al. 2023

Front. Plant Sci.

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This study investigated the impact of endogenous sodium and potassium ions in plants on the quality of alfalfa silage, as well as the stability of bacterial communities during fermentation. Silage was produced from the fermented alfalfa, and the chemical composition, fermentation characteristics, and microbiome were analyzed to understand their interplay and impact on silage fermentation quality. The alfalfa was cultivated under salt stress with the following: (a) soil content of <1‰ (CK); (b) 1‰–2‰ (LP); (c) 2‰–3‰ (MP); (d) 3‰–4‰ (HP). The results revealed that the pH of silage was negatively correlated with the lactic acid content. With the increase of lactic acid (LA) content increased (26.3–51.0 g/kg DM), the pH value decreased (4.9–5.3). With the increase of salt stress, the content of Na+ in silage increased (2.2–5.4 g/kg DM). The presence of endogenous Na+ and K+ ions in plants significantly affected the quality of alfalfa silage and the dynamics of bacterial communities during fermentation. Increased salt stress led to changes in microbial composition, with Lactococcus and Pantoea showing a gradual increase in abundance, especially under high salt stress. Low pH inhibited the growth of certain bacterial genera, such as Pantoea and Pediococcus. The abundance of Escherichia–Shigella and Comamonas negatively correlated with crude protein (CP) content, while Enterococcus and Lactococcus exhibited a positive correlation. Furthermore, the accumulation of endogenous Na+ in alfalfa under salt stress suppressed bacterial proliferation, thereby reducing protein degradation during fermentation. The pH of the silage was high, and the LA content was also high. Silages from alfalfa under higher salt stress had higher Na+ content. The alpha diversity of bacterial communities in alfalfa silages showed distinct patterns. Desirable genera like Lactococcus and Lactobacillus predominated in silages produced from alfalfa under salt stress, resulting in better fermentation quality.

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Effects of toasting temperature and duration on in vitro ruminal gas production kinetics and post-ruminal crude protein from field pea (Pisum sativum) legume grain silages

Cited by 4 publications

References 39 publications

Ruminal In Vitro Protein Degradation and Apparent Digestibility of Energy and Nutrients in Sheep Fed Native or Ensiled + Toasted Pea (Pisum sativum) Grains

Ruminal In Vitro Protein Degradation and Apparent Digestibility of Energy and Nutrients in Sheep Fed Native or Ensiled + Toasted Pea (Pisum sativum) Grains

Effects of heat treatment on rumen degradability and protein intestinal digestibility of black soldier fly (Hermetia illucens L.) in goat

Effect of endogenous sodium and potassium ions in plants on the quality of alfalfa silage and bacterial community stability during fermentation

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