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


     

Journal of Dairy Science Vol. 77 No. 2 492-500
© 1994 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 Similar articles in PubMed
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 HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Messman, M. A.
Right arrow Articles by Koch, M. E.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Messman, M. A.
Right arrow Articles by Koch, M. E.

Changes in Total and Individual Proteins During Drying, Ensiling, and Ruminal Fermentation of Forages

M. A. Messman 1, W. P. Weiss 1, and M. E. Koch 1

1 Department of Dairy Science, Ohio Agricultural Research and Development Center, The Ohio State University, Wooster 44691

Effects of wilting, drying, and ensiling on concentrations of proteins in alfalfa, crown vetch, perennial ryegrass, orchardgrass, and tall fescue were studied using SDS-PAGE. Seven to nine proteins were identified in the samples. Wilting forages for 24 h on a laboratory bench had little effect on the relative amounts of proteins. Drying forage (on a laboratory bench) for 5 d resulted in a 25 to 30% loss in electrophoretically identified proteins. A 45-kDa protein was more susceptible to hydrolysis during drying than were most other proteins. After ensiling, <10% of the proteins in fresh alfalfa and fescue remained, but crown vetch silage contained 46% of its original proteins. A 54-kDa protein was extremely susceptible to hydrolysis during ensiling, but a 30-kDa protein was relatively resistant. Fresh forage and hay samples were incubated in vitro for 5 h to determine degradation of proteins. In general, the 54-kDa protein was most susceptible, and the 30-kDa protein was least susceptible, to ruminal hydrolysis. Certain proteins in hay were more degradable than those in fresh forage. Among fresh forages, alfalfa and fescue contained the lowest concentrations of undegradable proteins. Differences among forage species were considerably less for hay samples.

Key Words: forage • protein • rumen degradability • electrophoresis

Submitted on June 7, 1993
Accepted on September 20, 1993




This article has been cited by other articles:


Home page
 J ANIM SCIHome page
M. J. Hersom
Opportunities to enhance performance and efficiency through nutrient synchrony in forage-fed ruminants
J Anim Sci, April 1, 2008; 86(14_suppl): E306 - E317.
[Abstract] [Full Text] [PDF]

Home page
 Agron. J.Home page
G. R. Pichard, B. R. Tesser, C. Vives, C. Solari, A. Hott, and R. E. Larrain
Proteolysis and Characterization of Peptidases in Forage Plants
Agron. J., October 3, 2006; 98(6): 1392 - 1399.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
C.-M. J. Yang
Proteolysis, Fermentation Efficiency, and In Vitro Ruminal Digestion of Peanut Stover Ensiled with Raw or Heated Corn
J Dairy Sci, August 1, 2005; 88(8): 2903 - 2910.
[Abstract] [Full Text] [PDF]

Home page
 J ANIM SCIHome page
H. Volden, L. T. Mydland, and V. Olaisen
Apparent ruminal degradation and rumen escape of soluble nitrogen fractions in grass and grass silage administered intraruminally to lactating dairy cows
J Anim Sci, October 1, 2002; 80(10): 2704 - 2716.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1994 by the American Dairy Science Association ®.