ウィスキー製造副産物への尿素の添加がin vitroでの反すう胃内発酵に及ぼす影響

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  • Effect of Addition of Whisky Distillers' Byproducts with Supplementary Urea on <I>in vitro</I> Rumen Fermentation
  • ウィスキー セイゾウ フクサンブツ ヘ ノ ニョウソ ノ テンカ ガ in v

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In the previous paper, in vitro rumen culture was carried on with dried distillers' grains (DDG) or condensed distillers' solubles (CDS) from the whisky distillation process, and the protein degradation of both DDGs and CDSs had the variety with the kinds of grains used in the distillation process (corn, barley or corn and barley mixed). The ammonia nitrogen(NH3-N)concentration after 24 hr incubation of all kinds of DDGs and CDS from corn(C-CDS)had the lower values than that at the start of incubation and showed the values below 5 mg/dl. The bacterial protein increase during 24 hr incubation of DDGs and CDSs was smaller than that of soybean meal (SBM). It was considered that the rumen fermentation would be restricted by the deficiency of NH3-N in the medium when DDGs or CDSs was used as nitrogen source. WALLER et al. reported that the restriction of rumen fermentation by the deficiency of NH3-N could be resolved by the addition of available nitrogen.The present in vitro experiment was conducted to obtain the information on the state of rumen fermentation when the whisky distillers' byproducts was fed with supplementary urea.

収録刊行物

  • 日本畜産学会報

    日本畜産学会報 58 (4), 359-362, 1987

    公益社団法人 日本畜産学会

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