Effect of Hay Steaming on the Estimated Precaecal Digestibility of Crude Protein and Selected Amino Acids in Horses

Effect of Hay Steaming on the Estimated Precaecal Digestibility of Crude Protein and Selected Amino Acids in Horses

Steaming hay is increasingly used to treat low-quality forage because it was proven to reduce inhalable allergens such as mould spores, bacteria, and airborne dust particles. Preliminary results have shown a substantial loss of precaecal (pc) digestibility (D) of crude protein (CP) and amino acids (...

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Bibliographic Details
Main Authors: Caroline Pisch, Monika Wensch-Dorendorf, Uwe Schwarzenbolz, Thomas Henle, Jörg Michael Greef, Annette Zeyner
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Animals
Subjects:
hay
hay steaming
protein
protein solubility
precaecal digestible crude protein
Maillard reaction
Online Access:https://www.mdpi.com/2076-2615/12/22/3092

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