Forage Utilization

The Effect of Heat Treatment of Forages on Degradation Kinetics and Escape Protein Concentration

  • M. A. Karsli (Iowa State University)
  • J. R. Russell (Iowa State University)


An in situ study was conducted to evaluate the effects of heat treatments on the degradation kinetics and escape protein concentrations of forages (alfalfa and berseem clover). Alfalfa collected at 4 and 7 weeks post-harvest and berseem clover collected at 5 and 7 weeks postharvest were freeze-dried and then heated to 100, 125, and 150o C for 2 hours. Heat treatment effects were determined by placing two bags of sample (for each treatment, maturity, and forage species for a given incubation times) into the rumen of one fistulated steer fed alfalfa hay. Bags were incubated for periods of 0 to 48 hours. Increasing levels of heat treatments of forages increased concentrations of neutral detergent fiber (NDF), acid detergent fiber (ADF), and acid detergent insoluble nitrogen (ADIN) and non-degradable protein (NDP), potentially degradable protein proportion (PDP), and protein escaping rumen degradation (PEP) while decreasing water soluble protein (WSP) and the rates of crude protein (CP), except immature berseem clover and cell wall (CW) degradation. PEP was greater and rate of CP degradation was lower at 100 and 150o C compared to 125o C in immature berseem clover.

Keywords: ASL R1547

How to Cite:

Karsli, M. A. & Russell, J. R., (1999) “The Effect of Heat Treatment of Forages on Degradation Kinetics and Escape Protein Concentration”, Iowa State University Animal Industry Report 1(1).

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Published on
01 Jan 1999
Peer Reviewed