Degradability of Vicia ervilia Grain Using In Situ and CNCPS Methods, and Model-Based Analysis of Its Ruminal Degradation

Using nylon bag techniques, Cornell net carbohydrates and protein systems (CNCPS), scanning electron microscopy, the authors examined digestibility structure of Vicia ervilia (ervil, bitter vetch) after steam flaking, roasting, microwave processing. During in situ technique, samples were incubated at 0, 2, 4, 6, 8, 12, 16, 24, 36, 48 h. For description ruminal DM (dry matter) CP (crude protein) degradation kinetics treated untreated ervilia, different models selected as best fit for dry matter (DM) crude (CP) parameters flaked samples. The results showed that both flaking treatment contained high levels non-protein nitrogen buffer soluble protein, respectively. In comparison with treatment, roasting decreased increased neutral detergent insoluble control treatments highest lowest acid protein. Moreover, amount When using heat (microwave roasting), fractions increased. As a result this experiment, altered Hence, fermented feed fermentation conditions can be expressed these results.