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Effect of formic acid and urea phosphate-calcium propionate on amino acids in wheat silage
Year:
1984
Authors :
Ashbell, Gilad
;
.
Volume :
32
Co-Authors:
Ashbell, G., Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel
Theune, H.H., Institute of Grassland and Forage Research, Federal Research Center of Agriculture (F.A.L.), Braunschweig, Germany
Sklan, D., Hebrew University of Jerusalem, Faculty of Agriculture, Rehovot 76100, Israel
Facilitators :
From page:
849
To page:
852
(
Total pages:
4
)
Abstract:
Changes in distribution of nitrogenous compounds of chopped wheat plants ensiled during early stages were determined as affected by addition of 0.4% formic acid (FA) or 2.2% urea phosphate-calcium propionate (UP·CaP). Analyses were carried out after an ensiling period of 90 days and after a further aerated silage (AS) period of 7 days. Total amino acid (TAA) content in the dry matter (DM) remained stable during the fermentation period but decreased during aeration of silage in the untreated material (UM). Concentrations of essential amino acids (EAA) decreased during fermentation, this decrease being higher in UM. The free amino acids (FAA) were at low concentration in the fresh material (<10% of the TAA) but were high in ensiled material and reached about 73% (of TAA) in the silage. These levels decreased in AS to 63% in the UM, 54% in the FA-treated, and 67% in the UP-CaP-treated material. The ammonia N content increased during fermentation in UM and especially in the UP·CaP treatments, while this process was depressed by the FA. The concentrations and changes of 20 amino acids (AA) are given. The highest AA concentrations recorded in the fresh material were those of arginine, lysine, alanine, glutamic acid, leucine, aspartic acid, and glycine. The most marked increments in AA as a result of fermentation were ornithine, asparagine, γ-aminobutyric acid, and methionine. Marked decreases in arginine and glutamic acid were also observed. The influence of FA and UP·CaP on amino acids was FA increased mainly tyrosine, arginine, serine, and glutamic acid, whereas γ-aminobutyric acid, glutamine, and methionine were decreased. The UP·CaP increased arginine, tyrosine, and histidine and reduced γ-aminobutyric acid and methionine. © 1984 American Chemical Society.
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Database:
Scopus
Publication Type:
article
;
.
Language:
English
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ID:
26987
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:27
Scientific Publication
Effect of formic acid and urea phosphate-calcium propionate on amino acids in wheat silage
32
Ashbell, G., Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel
Theune, H.H., Institute of Grassland and Forage Research, Federal Research Center of Agriculture (F.A.L.), Braunschweig, Germany
Sklan, D., Hebrew University of Jerusalem, Faculty of Agriculture, Rehovot 76100, Israel
Effect of formic acid and urea phosphate-calcium propionate on amino acids in wheat silage
Changes in distribution of nitrogenous compounds of chopped wheat plants ensiled during early stages were determined as affected by addition of 0.4% formic acid (FA) or 2.2% urea phosphate-calcium propionate (UP·CaP). Analyses were carried out after an ensiling period of 90 days and after a further aerated silage (AS) period of 7 days. Total amino acid (TAA) content in the dry matter (DM) remained stable during the fermentation period but decreased during aeration of silage in the untreated material (UM). Concentrations of essential amino acids (EAA) decreased during fermentation, this decrease being higher in UM. The free amino acids (FAA) were at low concentration in the fresh material (<10% of the TAA) but were high in ensiled material and reached about 73% (of TAA) in the silage. These levels decreased in AS to 63% in the UM, 54% in the FA-treated, and 67% in the UP-CaP-treated material. The ammonia N content increased during fermentation in UM and especially in the UP·CaP treatments, while this process was depressed by the FA. The concentrations and changes of 20 amino acids (AA) are given. The highest AA concentrations recorded in the fresh material were those of arginine, lysine, alanine, glutamic acid, leucine, aspartic acid, and glycine. The most marked increments in AA as a result of fermentation were ornithine, asparagine, γ-aminobutyric acid, and methionine. Marked decreases in arginine and glutamic acid were also observed. The influence of FA and UP·CaP on amino acids was FA increased mainly tyrosine, arginine, serine, and glutamic acid, whereas γ-aminobutyric acid, glutamine, and methionine were decreased. The UP·CaP increased arginine, tyrosine, and histidine and reduced γ-aminobutyric acid and methionine. © 1984 American Chemical Society.
Scientific Publication
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