Differences in nutritional characteristics of three varieties of sorghum grain determine their in vitro rumen fermentation

Differences in nutritional characteristics of three varieties of sorghum grain determine their in vitro rumen fermentation

The effect of phenolic compounds and protein matrix on microbial fermentation of three sorghum grains (S1, S2 and S3) were studied in vitro. Total phenolics and total tannins concentration (g/kg dry matter, DM) were 1.5 and 0.2 for S1, 19.3 and 8.1 for S2 and 2.6 and 1.3 for S3. Protein enzymatic di...

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Bibliographic Details
Main Authors: Zahia Amanzougarene, Susana Yuste, Antonio de Vega, Manuel Fondevila
Format: Article
Language:English
Published: Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria 2018-10-01
Series:Spanish Journal of Agricultural Research
Subjects:
starch
tannins
protein
polyethylene glycol
gas production
Online Access:http://revistas.inia.es/index.php/sjar/article/view/13010

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