Techniques in Forage Quality Analysis

ISBN-13: 9789811960192 / Angielski / Twarda / 2022 / 233 str.

Rajan Katoch

Opis

The book covers different techniques and methodologies involved in the nutritional quality analysis of forages. It also discusses the nutritional quality, anti-nutritional components, factors affecting forage quality, feed processing and conservation. Different techniques and methodologies have been presented in a simplified manner. The book has been divided in separate chapters and each chapter discusses different aspect of forage quality. Further, the book also covers the topics on conservation and processing of forages and management techniques for improving the forage nutritional quality. This book is an essential source of information for research scholars, post-graduate students and scientists working on forage quality estimation and also in livestock and dairy industries.

Spis treści

 

CONTENT

 

 

1.       

INTRODUCTION

 

1.1.       FORAGE QUALITY

1.1.1.      Plant perspective…………………………………………………………..

1.1.2.      Animal erspective…………………………………………………………

1.1.3.      Environmental perspective……………………………………………….

 

 

2.          

FORAGE QUALITY VIS-A-VIS LIVESTOCK RODUCTIVITY

 

 

3.          

FORAGE QUALITY INDICES

i)              Nutritive Value Index (NVI)………………………………………

ii)            Digestible Energy Intake (DEI)……………………………………

iii)          Fill Unit and Feed Unit…………………………………………….

iv)          Quality Index (QI)…………………………………………………

v)            Relative Feed Value………………………………………………..

vi)          Relative Forage Quality (RFQ)……………………………………

 

 

4.          

FORAGE QUALITY COMPONENTS

4.1.         Quality parameters………………………………………………………..

i)              Moisture……………………………………………………………

ii)            Dry matter………………………………………………………….

iii)          Digestible dry matter (DDM)……………………………………...

iv)          Digestible energy (DE)…………………………………………….

v)            Crude protein (CP)…………………………………………………

vi)          Crude fiber (CF)…………………………………………………...

vii)         Acid detergent insoluble nitrogen (ADIN)………………………...

viii)       Ether extract (EE)………………………………………………….

ix)           Carbohydrates……………………………………………………...

x)            Ash…………………………………………………………………

xi)           Nitrogen free extract (NFE)……………………………………….

xii)         Total digestible nutrients (TDN)…………………………………..

xiii)       Net energy (NE)……………………………………………………

xiv)       Fat soluble micronutrients………………………………………….

xv)         Amino acids and protein quality……………………………………

4.2.         Anti-quality parameters…………………………………………………..

i)              Neutral detergent fiber (NDF) and Acid detergent fiber (ADF)…..

ii)            Polyphenolic compounds………………………………………….

iii)          Lignin………………………………………………………………

iv)          Alkaloids…………………………………………………………..

v)            Saponins……………………………………………………………

vi)          Cyanogens…………………………………………………………

vii)         Oxalates……………………………………………………………

viii)       Protease and α-Amylase inhibitors………………………………...

ix)           Nitrates……………………………………………………………..

x)            Non protein amino acids…………………………………………...

xi)           Phytoestrogens…………………………………………………….

 

5.       

METHODS TO ALLEVIATE ANTINUTRIENTS FROM FORAGES

 

 

6.       

GENERAL SCHEME FOR FORAGE QUALITY ANALYSIS

6.1.         Forage quality analysis

6.1.1.      Destructive methods of forage quality analysis

1)      Weende proximate analysis

2)      Van Soest system

6.1.2.      Non-destructive methods of forage quality analysis

1)   Near-infrared reflectance spectroscopy (NIRS)

2)   Fourier-transform infrared spectroscopy (FTIRS)

 

7.       

LABORATORY ESSENTIALS FOR FORAGE EVALUATION

7.1.         Instrumentation for forage quality analysis

7.2.         Laboratory gadgets

 

8.       

SOLUTIONS AND BUFFERS IN DIFFERENT ESTIMATIONS

8.1.        Preparation of solutions………………………………........................................

8.1.1. Representation of concentration of solutions…………..............................

i)        Concentrations based on volume…………………………………...

ii)      Concentrations based on weight…………………………................

        8.1.2. Stock and working solutions……………………………………………..

 8.1.3. Standard, saturated and supersaturated solutions……………………….

 8.1.4. Formulation of acid solutions……………………..………………………

 8.1.5. Examples of common laboratory solutions……………………………….

8.2. Preparation of buffers ……………………………………………..………………..

8.2.1. Concept of acidity and basicity…………….………………………............

8.2.2. Concept of oxidation and reduction………………………………………..

8.2.3. pH and pH indicators…………………………………………………........

8.2.4. Buffers…………………………………………………......................      

8.2.5. Preparation of acetic acid-sodium acetate buffer (pH, 4.6)……………….

8.2.6. Preparation of phosphate buffer (pH, 6.8)…………………….................

8.2.7. Preparation of carbonate-bicarbonate buffer (pH, 10.2)………………..

8.2.8. Composition of some important buffers and solutions……….....................

 

 

9.       

ESTIMATION OF NUTRITIONAL COMPONENTS IN FORAGES

 

9.1. Estimation of dry matter (DM) in forages………………………………..

9.1.1. DM in bulk feed samples…………………………………….

9.1.2. Dry matter in laboratory samples……………………………

9.1.3. DM in Silage, Haylage and molasses…………………………………….

9.2.   Crude protein estimation by micro-Kjeldhal’s method

  9.3. Determination of true protein and non-protein nitrogen

9.4. Estimation of ammonia nitrogen in feed samples

9.5. Estimation of urea nitrogen

9.6. Estimation of total soluble proteins by Lowry’s method               

9.7.  Determination of crude fiber in forages

9.8. Determination of crude fat (Ether extract

9.9. Identification and quantification of fatty acids by gas liquid chromatography                                                   

9.10. Estimation of total carbohydrates                             

9.11. Colorimetric determination of reducing sugars……………………………..

9.12. Estimation of reducing sugars by Nelson-Somogyi’s and DNS method

9.12.1. Nelson-Somogyi’s method

9.12.2. Dinitrosalicylic acid (DNS) method       

9.13. Determination of nitrogen free extract (NFE)………………………….................

9.14. Estimation of starch……………………………………………………………….

9.15. Estimation of non-starch polysaccharides………………………………...............

9.16. Estimation of cellulose……………………………………………………………..

        9.17. Determination of digestibility by In vitro and In sacco techniques…………….

                   9.17.1. In vitro dry matter digestibility …………………………

9.17.2. Modified method of In vitro dry matter digestibility……

9.17.3. In Sacco determination of forage digestibility…………..

9.17.4. Determination of In vivo digestibility feed resources in sheep…………..

9.18. Calculation of organic matter digestibility from dry matter digestibility...

9.19. Calculation of metabolizable energy…………………………………………..

        9.20. Protein profiling of forages with SDS-PAGE……………………………………

        9.21. Forage quality analysis using near infrared technology…………………………

 

10.   

ESTIMATION OF ANTI-NUTRIENTS IN FORAGES

 

10.1. Determination of neutral detergent fiber (NDF)…………………………...

10.2. Determination of acid detergent fiber (ADF)………………………………

10.3. Estimation of cellulose and silica in forages……………………………….

10.4. Estimation of lignin content in forages

              10.4.1. Determination of acid detergent lignin (ADL)

              10.4.2. Estimation of permanganate lignin in forages

10.4.3. Quantification of lignin by the thioglycolic acid method, acetyl bromide method and Klason method                                                                                  

10.5. Estimation of oxalate content………………………………………………

10.6. Determination of oxalic acid in forage samples using HPLC……………..

10.7. Estimation of saponins content in forages…………………………………

10.8. Estimation of cyanogenic glycosides in forages…………………………..

10.8.1. Qualitative Test…………………………………………………

10.8.2. Titrimetric Method for Quantitative Test……………………….

                  10.9. Estimation of phenols………………………………………………………

 10.10. Estimation of tannin content using Folin Denis reagent…………………..

 10.11. Determination of condensed tannins (Proanthocyanidins)…………………

 10.12. Determination of condensed tannis using vanillin reagent          

 10.13. Characterization of phenolic compounds by thin layer chromatography (TLC)

10.13.1. Characterization of condensed tannins………………………..

10.13.2. Analysis of condensed and hydrolysable tannins by TLC…….

10.14. Determination of gallotannins in forages using HPLC……………………

10.15. Determination of protein-precipitable phenolics…………………………

10.16. Protein-binding capacity by filter paper assay…………………

10.17. Estimation of nitrates and nitrites in forages……………………………..

10.18. Estimation of Nitrate-N……………………………………………………

10.19. Estimation of trypsin inhibitor in forages………………………………..

10.20. Estimation of mimosine content………………………………………….

10.21. Estimation of alkaloids……………………………………………………

10.22. Determination of phytic acid content……………………………………..

10.23. Estimation of nitric oxide………………………………………………..

11.   

ESTIMATION OF MINERAL CONTENT IN FORAGES

11.1. Determination of ash content……………………………………………

11.2. Estimation of acid insoluble ash………………………………………….

11.3. Estimation of calcium content……………………………………………..

11.4. Estimation of phosphorus content…………………………………………

11.5. Estimation of potassium content………………………………..............

11.6. Mineral analysis of plant tissue using atomic absorption spectrophotomer.

11.7. Flame photometric determination of sodium and potassium……………...

11.8. Flame photometric determination of calcium……………………………..

11.9. Determination of zinc by colorimetric dithizone method…………………

11.10. Colorimetric determination of iron……………………………………..

12.   

ESTIMATION OF PHYTOCHEMICALS AND ENZYMES INVOLVED IN  PLANT DEFENSE (BIOTIC & ABIOTIC STRESS) IN FORAGES

 

12.1. Estimation of phyochemicals…………………………………………….

12.1.1.Estimation of flavanols………………………………………….

12.1.2. Estimation of flavonoids………………………………...

12.1.3. Estimation of chlorophyll content in green forages……….

12.1.4. Estimation of antioxidant activity……………………………

12.1.5. Estimation of ortho-dihydroxyphenols ………………………

12.1.6. Estimation of hydrogen peroxide………………………………

12.1.7. Estimation of malondialdehyde (MDA)……………………….

12.1.8. Estimation of glutathione content………………………………

12.1.9. Estimation of proline content……………………………………                                

12.2. Determination of polyphenol oxidase (PPO) activity

12.3. Estimation of peroxidase (POD) enzyme activity

12.4. Estimation of catalase activity

12.5. Estimation of L-phenylalanine ammonia lyase (PAL) activity

12.6. Estimation of tyrosine ammonia lyase (TAL) activity            

12.7. Estimation of polyamine oxidase (PAO) and diamine oxidase (DAO)  activity……………………………………………………………. 

     12.8. Estimation of ascorbate oxidase activity…………………………….

     12.9. Estimation of glutathione reductase activity………………………….

   12.10. Estimation of dehydroascorbate reductase activity………………………

   12.11. Estimation of ascorbate peroxidase activity……………………………….

   12.12. Estimation of guaiacol peroxidase activity………………………………..

         12.13.  Determination of superoxide dismutase (SOD) enzyme activity…………

13.   

QUALITY OF NATURAL GRASSLANDS AND PASTURES

 

13.1. Determination of quality of grasslands and pastures using remote sensing  technology

 13.1.1. Proximal remote sensing

 13.1.2. Aerial and space-based remote sensing

 

14.   

NUTRITIONAL QUALITY OF SOME IMPORTANT FORAGES

 

14.1.      Nutritional quality of forage legumes

14.2.      Nutritional quality of forage grasses

14.3.      Nutritional quality of some important fodder trees

 

 

15.   

CONSERVATION AND PROCESSING OF FEEDS FOR LIVESTOCK FEEDING

 

15.1.      Chaffing of green fodder and hay

15.1.1.  Process of hay making

15.2.      Grinding

15.3.      Mixing

15.4.      Silage preparation

15.4.1.      Phases of silage fermentation

15.4.2.      Important factors in silage preparation

15.4.3.     Principle of silage preparation

15.4.4.     Round bale silage

15.4.5.     Feed resources for silage preparation

15.5.       Pelleting

15.5.1.      Technology for the preparation of feed pellets

15.6. Methods of grain processing for livestock feeding

 

16.   

MANAGEMENT TECHNIQUES FOR IMPROVING FORAGE NUTRITIONAL QUALITY

      16.1 Management practices for modulating forage nutritional quality

      16.2 Physical treatments

      16.3 Chemical treatments for improving digestibility and nutritional quality

      16.4 Biological treatments

 

 

17.   

FACTORS AFFECTING FORAGE QUALITY

17.1 Maturity stage

17.2 Seasonal variations

17.3 Forage cultivar (variety)

17.4 Palatability

17.5 Digestibility

17.6 Microbial evaluation

17.6.1  Fungal contamination

17.6.2   Fungal propagule count

17.6.3   Mycotixins

 

 

 

18.   

ABBREVIATIONS………………………………………………………………….............

 

19.   

GLOSSARY OF TERMS IN FORAGE QUALITY……………………………………..

 

20.   

APPENDIX…………………………………………………………………………………..

 

O autorze

Dr. Rajan Katoch is presently working as a Principal Scientist at CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur, India. He has more than 25 year’s of research experience in the field of Biochemistry and Molecular biology. He is actively involved in research on nutritional evaluation of forages and has headed more than ten research projects sponsored by prestigious organizations. He has received several prestigious awards and honors, such as the Young Scientist Award, award from CSIR, Government of India for excellence in biochemistry, Group Study Exchange (GSE) fellowship from South America (Brazil), ICAR fellowship, and DBT Crest Award. He has also received “appreciation award” from the United States Department of Agriculture (USDA) for his exemplary work on rice bean protease inhibitor as a transgene for resistance. He has the credit of nutritional profiling of major grasses, legumes, fodder trees, and nonconventional forage resources of Indian Himalayas. He is a fellow and member of various professional societies. He has published over 100 papers in high impact peer-reviewed international and national journals and has authored ten successful books with prestigious publishers..

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