HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Holmes, J. H. G. Articles by Garrett, W. N. Search for Related Content PubMed Articles by Holmes, J. H. G. Articles by Garrett, W. N.

Digestion of Steam-Processed Milo by Ruminants

Department of Animal Science, University of California, Davis

Abstract

Starch digestion in two rations containing 80% steamed milo was estimated using abomasal fistulated cattle, and slaughter studies with sheep. The grain in one ration had been steamed at atmospheric pressure before rolling, in the other ration it has been steamed at a pressure of 3.5 kg/cm² before rolling. Both methods of estimating the amount of starch fermented in the rumen-reticulum gave about the same result, i.e., about 90% for steamed grain and 95% for pressure-steamed grain. Overall starch disappearance from the gastrointestinal tract averages 97.3 and 97.6% for the steamed grain and pressure-steamed grain, respectively. Pressure steaming the grain resulted in more rapid and more nearly complete fermentation. There was bacterial adaptation to the rations, as evidenced in vitro by the increased ability of rumen flora to ferment the ration the sheep had received for the previous 5 weeks.