Heat Damaged Forages: Effects on Forage Quality
نویسنده
چکیده
Traditionally, heat damage in forages has been associated primarily with alterations in forage protein quality as a result of Maillard reactions. A Maillard reaction is a heat-induced chemical reaction between protein (amino acids) and sugars. Maillard products produce a range of odors and colors in forages, but generally are poorly characterized nutrients in ruminant nutrition. Terms such as heat-damaged protein, available protein, and acid-detergent insoluble protein have been used to characterize heat damage in forages for decades. Recent research offers new and broader perspectives in regard to the effects of heating on forage quality. This Focus on Forage will highlight new perspectives on how heating effects forage quality.
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