Changes in organic acid content of perennial rye‐grass during conservation

Hirst, E. L.; Ramstad, S.

doi:10.1002/jsfa.2740081211

Cited by 26 publications

(4 citation statements)

References 13 publications

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“…It may also contain organic acids not determined in this study. Formic, acetic, propionic lactic, butyric, and succinic were the only acids determined, but it has been reported that small amounts of other acids are also present in silages (8).…”

Section: Discussionmentioning

confidence: 93%

Fate of Carbon‐14‐Labeled Cell Walls in Silage Fermentation¹

Goering¹,

Smith²,

Laksmanan

et al. 1970

Agronomy Journal

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Uniformly carbon‐14 labeled wheat plant cell walls (CW‐UL14C) were combined with ground orchardgrass hay substrate and ensiled in order to determine the contribution of cell walls to silage fermentation end‐products. Eight samples in half‐pint jars were fermented for either 49, 76, 141, 188, 237, 285, 429, or 504 hours. Carbon‐14 activity was measured in water solubles, organic acids, and carbon dioxide. Substantial activity was found in lactic and acetic acid, both of which increased at essentially the same rate initially. Eight percent of the labeled cell wall was hydrolyzed, apparently through bacterial mechanisms. Eighty percent was found in the acids and 4.5% in carbon dioxide. The usefulness of this technique for studying various ramifications of silage fermentation is demonstrated.

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Section: Discussionmentioning

confidence: 93%

Fate of Carbon‐14‐Labeled Cell Walls in Silage Fermentation¹

Goering¹,

Smith²,

Laksmanan

et al. 1970

Agronomy Journal

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“…These data together with the reduced urinary output of magnesium when the dried grass was eaten and the data from Expt 1 suggest that the process of artificially drying grass leads to a reduction in the availability of magnesium and possibly of calcium too. A possible explanation of this reduced magnesium availability could be an alteration of the organic acids when grass is dried, since Hirst & Ramstad (1957) showed that wilting and slow drying of grass caused considerable losses of malic and citric acids from the grass. However, these two workers did not examine the levels of irons-aconitic acid and it is possible that changes in this or other acids may influence magnesium availability in dried grass.…”

Section: Discussionmentioning

confidence: 99%

Some effects of conservation of grass upon magnesium metabolism in sheep

Powley

Johnson

1977

J. Agric. Sci.

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Metabolism trials were conducted with sheep to study the effects of conservation of herbage as silage, frozen or artificially dried grass upon the magnesium and calcium availabilities in the conserved products.When the diet was changed, approximately isomagnesaemically, from hay and barley to each of the conserved products, there was a highly significant (P < 0-001) decrease in the plasma magnesium concentration. However, the plasma magnesium concentrations of the ewes eating the artificially dried grass were significantly lower (P < 0-05) than the corresponding values when they ate the frozen grass or silage. No changes were seen in the plasma calcium concentrations.The apparent availability of magnesium in the silage was significantly higher (P < 0-05) than that in the frozen and artificially dried grasses. Also, the apparent availability of magnesium and calcium was lower in the dried grass than in the other two products, whilst the retention of both magnesium and calcium was significantly lower (P < 0-05) when the dried grass was eaten as compared with the frozen grass and silage. The percentage urinary loss of magnesium was greatest on the silage and least on the dried-grass diet.It was concluded that artificially drying grass caused a reduction in magnesium availability.

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“…With a potential capacity to metabolize as much as 0.76 Amole per g per min, the highest rate in these experiments, the substrate can quickly be utilized. The citric acid content in perennial rye-grass varies between 0.4 and 0.7%-of the dry matter (8), and, in a mixed pasture or Ruanui ryegrass in New Zealand, it varies between 0.88 and 1.34%-f (13). Assuming a daily intake of 12 kg of dry matter, about 170 g of citric acid could be ingested daily.…”

Section: Discussionmentioning

confidence: 99%

Citric Acid Metabolism in the Bovine Rumen

Wright¹

1971

Applied Microbiology

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Rumen microorganisms rapidly metabolize citric acid to carbon dioxide and acetic acid. The rate of metabolism varied between 0.00008 and 0.76 ,moles per g per min, the rate becoming higher as the citric acid concentration increased. The addition of potassium chloride to rumen contents decreased the rate of utilization. The results indicate that dietary citric acid is unlikely to accumulate in the rumen to a sufficiently high level to be an important factor in hypomagnesemia, except where other factors such as very high potassium levels in the food influence its metabolism.

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Changes in organic acid content of perennial rye‐grass during conservation

Cited by 26 publications

References 13 publications

Fate of Carbon‐14‐Labeled Cell Walls in Silage Fermentation¹

Fate of Carbon‐14‐Labeled Cell Walls in Silage Fermentation¹

Some effects of conservation of grass upon magnesium metabolism in sheep

Citric Acid Metabolism in the Bovine Rumen

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Changes in organic acid content of perennial rye‐grass during conservation

Cited by 26 publications

References 13 publications

Fate of Carbon‐14‐Labeled Cell Walls in Silage Fermentation1

Fate of Carbon‐14‐Labeled Cell Walls in Silage Fermentation1

Some effects of conservation of grass upon magnesium metabolism in sheep

Citric Acid Metabolism in the Bovine Rumen

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Product

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About

Fate of Carbon‐14‐Labeled Cell Walls in Silage Fermentation¹

Fate of Carbon‐14‐Labeled Cell Walls in Silage Fermentation¹