JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
 QUICK SEARCH:   [advanced]


     


Journal of Dairy Science Vol. 36 No. 4 346-355
© 1953 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Ely, R. E.
Right arrow Articles by Moore, L. A.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Ely, R. E.
Right arrow Articles by Moore, L. A.

Studies on the Composition of Lignin Isolated from Orchard Grass Hay Cut at Four Stages of Maturity and from the Corresponding Feces1

R. E. Ely, E. A. Kane, W. C. Jacobson and L. A. Moore

Bureau of Dairy Industry, U. S. Department of Agriculture, Washington, D. C.

ABSTRACT

Lignin has been reported by a number of workers to be indigestible (7, 9, 13, 14, 16, 17, 20, 39). Other reports indicate that varying amounts of lignin may be digested or broken down in the ruminant digestive tract (4, 8, 10, 11, 18, 22, 23, 28).

Since the chemical structure of lignin has not been established, it is not feasible to isolate or determine a product of uniform composition from different materials. Certain characteristics of crude lignin preparations vary considerably, depending upon the material from which it is isolated and the method used for its isolation. Extensive studies have been made of the characteristics of lignin isolated from various woods, but only limited studies have been reported on lignin prepared from forage plants important in animal feeding.

Phillips et al. (34) found 4.34 per cent nitrogen in the lignin obtained from oat plants 7 days old, which decreased to 1.26 per cent nitrogen in the lignin from plants 84 days old.


FOOTNOTES

1 From a portion of a thesis presented by the senior author to the Graduate School of Michigan State College in partial fulfillment of the requirements for the Ph.D. degree.







HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1953 by the American Dairy Science Association ®.