Variability in the chemical composition of cereal straws and in vitro digestibility with and without sodium hydroxide treatment

Pearce, GR; Beard, Janet; Hilliard, EP

doi:10.1071/ea9790350

Cited by 28 publications

(13 citation statements)

References 9 publications

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“…The 48-h DML values for some of the straws were similar to the in vitro organic-matter digestibility (OMD) values reported by Pearce, Beard and Hillard (1979;0-453) and Kernan et al (1979;0-377). The 48-h DML values for some of the straws were similar to the in vitro organic-matter digestibility (OMD) values reported by Pearce, Beard and Hillard (1979;0-453) and Kernan et al (1979;0-377).…”

Section: Untreated Strawssupporting

confidence: 85%

Rumen degradation of straw 1. Untreated and ammonia-treated barley, oat and wheat straw varieties and triticale straw

Tuah¹,

Lufadeju²,

Ørskov³

et al. 1986

Anim. Sci.

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The dry-matter degradation of 19 varieties of barley, 14 varieties of wheat, 11 varieties of oats and one variety of triticale straws, both untreated and ammonia treated were studied using the nylon-bag technique. There were significant differences between the untreated varieties of all the types of cereal straw studied with respect to dry-matter loss (DML) values. When the barley and wheat straws were treated with ammonia, the differences between the varieties were also significant although ammonia treatment tended to improve those with lower values to a greater extent than those with higher values. There were also significant differences between the DML values of the oat straws when they were treated with ammonia but only after 48-h incubation. There was a significant negative relationship between the 48-h DML values of the untreated oat straws and the improvement in the DML values with ammonia treatment (r = −0·65; P < 0·05). Grain yield, straw length and nitrogen concentration had no significant relationship with the DML values of the untreated straws. Barley and oat straws had generally higher DML than the wheat and triticale straws.

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Section: Untreated Strawssupporting

confidence: 85%

Rumen degradation of straw 1. Untreated and ammonia-treated barley, oat and wheat straw varieties and triticale straw

Tuah¹,

Lufadeju²,

Ørskov³

et al. 1986

Anim. Sci.

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show abstract

“…This calls for the need to examine our feeding strategies (especially supplementation schemes) accordingly when feeding dairy cows using crop residues as basal diets. The research result indicated that heavy rain may leach out the cell contents resulting in low digestibility (Pearce et al, 1979). Similar effects would be expected under conditions of inadequate protection from moisture when cut straw is stored.…”

Section: Resultssupporting

confidence: 53%

“…In addition, moldiness may reduce the acceptability of the material to animals. Pearce et al (1979) reported that rain damaged cereal straw has lower quality than undamaged straw. The invitro organic matter digestibility of the straws which have suffered by rain damage ranged from 25 to 34% compared with 30 to 49% for the undamaged straw.…”

Section: Resultsmentioning

confidence: 99%

Dynamics in nutritional qualities of tef and wheat straws as affected by storage method and storage duration in the central highlands of Ethiopia

Feyissa¹,

Kebede²,

Assefa³

2015

Afr. J. Agric. Res.

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“…Besides cellulose, straw also contains mineral substances, lignin, and pentosans that have an increasing role in the present diet. New researches offer more detailed information on the straw composition (Arisoy 1998;Pearce et al 1998;Rouzbehan et al 2001;Fazaeli et al 2003).…”

mentioning

confidence: 99%

Quality parameters of noodles made with various supplements

Ugarčić-Hardi¹,

Jukić²,

Komlenić³

et al. 2007

Czech J. Food Sci.

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Ugarčić-Hardi Ž., Jukić M., Koceva Komlenić D., Sabo M., Hardi J. (2007): Quality parameters of noodles made with various supplements. Czech J. Food Sci., 25: 151-157.The influence of various supplements (extruded maize, maize, defatted soy flour and maize/soy flour blends, lecithin and wheat straw) on the pasta quality has been examined. Noodles were prepared by means of conventional laboratory equipment. Common wheat flour supplemented with 1% lecithin powder, 20% extruded maize flour, 20% maize flour, 10% defatted soy flour, 20% defatted soy and maize flour blend (1:1), and 7.5% wheat straw was used. The produced pasta was dried at 55°C in a laboratory dryer (Instrumentaria, Croatia) to 13.0% moisture. Pasta colour was evaluated with fresh pasta by measuring L*, a*, b* parameters by means of a reflectance colorimeter (CR 300 Chroma-metter, Minolta, Japan). The following parameters of cooked noodles were determined: volume increase coefficient, water uptake (g/g), optimum cooking time (min), and cooking loss (%). Sensory quality was evaluated on a scale of 1-5 for: odour, external appearance, flavour and mouth feel, and total quality scores. The noodles made with extruded maize flour, maize flour, and wheat straw supplements had the highest total sensory score. Cooking losses of these samples were below 10%. Regardless of the fact that the sample with lecithin had the lowest cooking loss, it was not acceptable for the panel members. Supplementation with extruded maize, maize and defatted soy flours, and wheat straw could be used to produce pasta without eggs, with a reduced cholesterol content, enriched with dietary fibre and possessing a lower glycemic index.

show abstract

Variability in the chemical composition of cereal straws and in vitro digestibility with and without sodium hydroxide treatment

Cited by 28 publications

References 9 publications

Rumen degradation of straw 1. Untreated and ammonia-treated barley, oat and wheat straw varieties and triticale straw

Rumen degradation of straw 1. Untreated and ammonia-treated barley, oat and wheat straw varieties and triticale straw

Dynamics in nutritional qualities of tef and wheat straws as affected by storage method and storage duration in the central highlands of Ethiopia

Quality parameters of noodles made with various supplements

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