Nitrogen fractions and in sacco dry matter and crude protein degradability of fresh and frozen alfalfa

Aleksander N. Hristov

doi:10.1016/S0377-8401(97)00144-2

Nitrogen fractions and in sacco dry matter and crude protein degradability of fresh and frozen alfalfa

Aleksander N. Hristov

Animal Science

Research output: Contribution to journal › Article › peer-review

15 Scopus citations

Abstract

Second cut alfalfa was harvested at 163 g kg^-1 DM content and processed fresh or after being frozen for 30 days at - 18°C. Concentrations of ammonia- and free amino acid-N were clearly increased in frozen samples compared to the fresh crop. Freezing resulted in increased extent of initial dry matter and crude protein disappearance in sacco. Rumen degradability parameters significantly differed from those of the fresh forage with the soluble and potentially degradable fraction being the most affected. The effect of freezing on rumen degradability of alfalfa tended to disappear after 24 h of rumen incubation.

Original language	English (US)
Pages (from-to)	351-355
Number of pages	5
Journal	Animal Feed Science and Technology
Volume	71
Issue number	3-4
DOIs	https://doi.org/10.1016/S0377-8401(97)00144-2
State	Published - Apr 1998

All Science Journal Classification (ASJC) codes

Animal Science and Zoology

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10.1016/S0377-8401(97)00144-2

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abstract = "Second cut alfalfa was harvested at 163 g kg-1 DM content and processed fresh or after being frozen for 30 days at - 18°C. Concentrations of ammonia- and free amino acid-N were clearly increased in frozen samples compared to the fresh crop. Freezing resulted in increased extent of initial dry matter and crude protein disappearance in sacco. Rumen degradability parameters significantly differed from those of the fresh forage with the soluble and potentially degradable fraction being the most affected. The effect of freezing on rumen degradability of alfalfa tended to disappear after 24 h of rumen incubation.",

author = "Hristov, \{Aleksander N.\}",

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AU - Hristov, Aleksander N.

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AB - Second cut alfalfa was harvested at 163 g kg-1 DM content and processed fresh or after being frozen for 30 days at - 18°C. Concentrations of ammonia- and free amino acid-N were clearly increased in frozen samples compared to the fresh crop. Freezing resulted in increased extent of initial dry matter and crude protein disappearance in sacco. Rumen degradability parameters significantly differed from those of the fresh forage with the soluble and potentially degradable fraction being the most affected. The effect of freezing on rumen degradability of alfalfa tended to disappear after 24 h of rumen incubation.

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UR - https://www.scopus.com/pages/publications/0000442835#tab=citedBy

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JO - Animal Feed Science and Technology

JF - Animal Feed Science and Technology

IS - 3-4

ER -

Nitrogen fractions and in sacco dry matter and crude protein degradability of fresh and frozen alfalfa

Abstract

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