Influence of Dry Roasting of Whole Faba Beans (Vicia faba) on Rumen Degradation Characteristics in Dairy Cows, II: Starch

Abstract

Whole faba beans (WFB) were dry roasted at different temperatures of 110, 130 and 150°C for 15, 30 and 45 minutes (min) to determine the optimal heating conditions to increase bypass starch as glucose source which may be a limiting nutrient in high producing dairy cattle. Ruminant degradation characteristics of starch (St) of WFB were determined using in sacco method in 6 dairy cows fed 60% hay and 40% concentrate. Measured characteristics of St were soluble (washable) fraction (S), potentially degradation fraction (D) and the rate of degradation (Kd) of the insoluble but degradable St fraction. Based on measurement of these characteristics, percentage bypass starch (%BSt) and bypass starch ..