The effect of different methods of drying on the biological value and digestibility of the proteins and on the carotene content of grass

Publisher Website
Google Scholar
Abstract
The biol. value and true digestibility of the proteins of grass artificially dried at the normal running temp. (300[degree] F) in a rotating drum type drier were compared on rats by the method of Mitchell with those of grass dried in the same drier at low temp. (170[degree] F) and those of sun-cured hay. All 3 samples were made from one bulk of fresh grass. The following figures were found for biol. value and true digestibility: artificially dried grass, high temp., 67 and 66; artificially dried grass, low temp., 62 and 65; hay, 52 and 64. The differences in biol. values of the proteins between artificially dried samples and hay were statistically highly significant, other differences were not. Carotene figures are given for various samples of dried and fresh grass and also measurements of the rate of loss of carotene in the course of sun-curing of grass.