In situ rumen degradability characteristics of rice straw, soybean curd residue and peppermint (Mentha piperita) in Hanwoo steer (Bos Taurus coreanae)

  • Byong Tae Jeon
  • KyoungHoon Kim
  • Sung Jin Kim
  • Na Yeon Kim
  • Jae Hyun Park
  • Dong Hyun Kim
  • Mi Rae Oh
  • Sang Ho Moon

Abstract

This study was intended to evaluate in situ rumen degradability characteristic of soybean curd residue (SCR) and peppermint compared to rice straw, which are used as a functional feed source for beef cattle for high quality beef production. Two steers were fitted with rumen and duodenum cannulae and in situ degradable and nylon bags were used to assess digestion of rice straw, SCR and peppermint in three replicated experiments. The highly effective dry matter (DM) degradability of peppermint was attributable to the high rate of the a and b fractions. Dry matter disappearance rate of SCR after 48 h was higher (p < 0.05) than that of peppermint. Based on DM disappearance, SCR showed the highest digestibility (p < 0.05). Crude protein disappearance (%) was higher for SCR and peppermint than rice straw (p < 0.05), and neutral detergent fibre disappearance (%) was higher for SCR (p < 0.05). Soybean curd residue and peppermint have great nutritive values as feed sources for ruminants, and using SCR and peppermint would have possibilities for efficient and functional livestock production.

Keywords: Beef cattle, digestibility, effective degradability, soybean curd residue, peppermint

African Journal of Biotechnology Vol. 12(14), pp. 1710-1715

Author Biographies

Byong Tae Jeon
School of Food BioScience, Konkuk University, Chungju, 380-701, Korea
KyoungHoon Kim
National Institute of Animal Science, RDA, Suwon, 441-706, Korea.
Sung Jin Kim
School of Food BioScience, Konkuk University, Chungju, 380-701, Korea
Na Yeon Kim
School of Food BioScience, Konkuk University, Chungju, 380-701, Korea
Jae Hyun Park
School of Food BioScience, Konkuk University, Chungju, 380-701, Korea
Dong Hyun Kim
School of Food BioScience, Konkuk University, Chungju, 380-701, Korea
Mi Rae Oh
School of Food BioScience, Konkuk University, Chungju, 380-701, Korea
Sang Ho Moon
School of Food BioScience, Konkuk University, Chungju, 380-701, Korea
Published
2016-01-20
Section
Articles

Journal Identifiers


eISSN: 1684-5315