ÉVALUATION DE DIVERS TRAITEMENTS TECHNOLOGIQUES DES CÉRÉALES VIII. — EFFICACITÉ COMPARÉE DE TRAITEMENTS THERMIQUES DU MAÏS POUR L'UTILISATION DE L'URÉE IN VITRO ET CHEZ I,E CHEVREAU PRÉCOCEMENT SEVRÉ

Open Access
Publisher Website
Google Scholar
Abstract
Three maize treatments, flaking, popping and extrusion, which were shown in vitro to intensify .alpha.-amylase action, were compared when included in a concentrate for growing kids containing (g/kg): ground maize 400, either untreated or treated ground maize 400, straw 150, urea 20, minerals and vitamin mixture 30. Of each concentrate, 12 g were incubated for 5 h with 200 ml of whole rumen content from sheep adapted to a similar diet and an equal volume of artificial saliva. As compared with the untreated diet, extrusion and flaking, and to a lesser extent, popping produced, within the first 30 min, a higher soluble-carbohydrates peak and then a more pronounced pH decrease with an enhanced volatile fatty acid formation; this involved a significant increase in the disappearance of urea-N and NH3-N from the medium. Two pairs of early-weaned (5th wk) male and female kids were offered 1 of the 4 concentrates ad lib plus 200 g/hay per day. For all diets, concentrate intake was high and growth fairly good. The effect of treatment was quite different on males and females. For males, values were in good agreement with in vitro values; growth rates, were increased by about 20% with flaked and extruded maize and 10% with the popped cereal. Dietary dry matter and N efficiency followed the same trend.

This publication has 0 references indexed in Scilit: