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Title: FREEZE DRYING VERSUS ONEN DRYING OF TREE LEGUMES EFFECT ON FIBER AND N CONCENTRATIONS AND IN VITRO DIGESTIBILITY

Author
item MERKEL, R - NORTH CAROLINA STATE UNIV
item POND, K - NORTH CAROLINA STATE UNIV
item HORNE, P - NORTH CAROLINA STATE UNIV
item GATENBY, D - UCAA DAVIS CALIFORNIA
item Fisher, Dwight
item Burns, Joseph
item SARI, CHAIDAM - DEPT OF AGRICULTURE

Submitted to: Society for Animal Clinical Biochemistry International Congress
Publication Type: Proceedings
Publication Acceptance Date: 7/10/1994
Publication Date: N/A
Citation: N/A

Interpretive Summary: These tree species, used as a source of protein in ruminant diets, are known to contain varying quantites of tannins. Tannins affect the nutritive value of the forage, thus information about the relationship between types of tannin and their concentrations and how they interact with availability of nutrients is essential. This study examines drying methodology for the analyses of tannin and how drying can alter analytical results. Oven drying at high temperatures greatly alters the concentration obtained of the constituents used to determine nutritive value of the leaves. The influence of oven drying on nutrient constituents differs among the tree legumes. This problem needs to be considered in estimating the nutritive value of forages.

Technical Abstract: (This paper has no technical abstract.)