Browsing Grains Research and Development Corporation by publication year
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Strategies for the assessment of Livestock feed ingredient quality
Published 1999-01-01Potential exists to improve current strategies and methods employed to assess livestock feed ingredient quality. Of paramount importance to any assessment procedure is representative sampling of the test ingredient. Sampling ...Open AccessConference paper -
In vitro fermentation of grain and enzymatic digestion of cereal starch
Published 1999-01-01Fermentation of grain in the rumen and the digestion of starch in the small intestine are influenced by both animal and grain characteristics. Two assays were established to determine the importance of grain characteristics ...Open AccessConference paper -
Chemical and physical characteristics of grain related to variability in energy and amino acid availability in pigs: a review
Published 1999-01-01To optimise pig production, there is a need to define the variation in the available energy and amino acid content of feed grains and to understand those factors that influence nutritive value. Differences of up to 3.7 ...Open AccessArticle -
Genotype and environment effects on feed grain quality
Published 1999-01-01The extent of genotype and location effects on chemical composition and nutritive value of grains fed to animals was surveyed. The review covered the winter cereals (wheat, barley, oats, and triticale), the summer cereals ...Open AccessArticle -
Physical and chemical contaminants in grains used in livestock feeds
Published 1999-01-01This review focuses on 3 main sources of contamination of Australian grains used in livestock feeds, namely chemical residues, moulds and mycotoxins, and weed seeds, including natural toxins such as pyrrolizidine alkaloids. ...Open AccessArticle -
Increasing the utilisation of grain when fed whole to ruminants
Published 1999-01-01Feeding grain whole to cattle generally results in a lower digestibility than that obtained with processed grain. If this problem could be overcome, feeding with whole grain would reduce processing costs, and the slower ...Open AccessArticle -
Chemical and physical characteristics of grains related to variability in energy and amino acid availability in ruminants: a review
Published 1999-01-01This paper reviews the carbohydrate, protein, lipid, anti-nutritional, and physical characteristics of grains that determine the variability in their nutritional quality for ruminant animals. The amount, rate, and extent ...Open AccessArticle -
Comparison of methods used to predict the in vivo digestibility of feeds in ruminants
Published 1999-01-01Digestibility is a very useful index of the energy content of ruminant feeds, but cheaper and quicker laboratory methods are required as an alternative to the ultimate measure of in vivo digestibility using animals. These ...Open AccessArticle -
In vitro techniques for the assessment of the nutritive value of feed grains for pigs: a review
Published 1999-01-01The philosophy inherent in developing in vitro digestibility assays for dietary energy and protein is reviewed and an historical account is given of the development of such assays for the pig. General principles to be ...Open AccessArticle -
A review of methods for assessing the protein value of grain fed to ruminants
Published 1999-01-01The protein value of feed grains for ruminant rations is currently described in modern feeding systems in terms of total protein, potentially degradable protein, and potentially undegradable protein. Progress is being made ...Open AccessArticle -
Associative effects between forages and grains: consequences for feed utilisation
Published 1999-01-01Intake of metabolisable energy (ME) when forages and grains are fed together to ruminants may, due to digestive and metabolic interactions, be lower or higher than expected from feeding these components separately. These ...Open AccessArticle -
In vivo and in vitro techniques for the assessment of the energy content of feed grains for poultry: a review
Published 1999-01-01The focus of this paper is on the energy evaluation of foodstuffs, particularly of food grains for poultry. Apparent metabolisable energy (AME) is currently the preferred feeding system for poultry but net energy systems ...Open AccessArticle -
An assessment by in vivo methods of grain quality for ruminants
Published 1999-01-01For the purpose of this review, grain quality refers to the efficiency with which a grain supports growth in cattle fed diets which contain grain as a major component. Grains are fed as concentrated sources of energy. Their ...Open AccessArticle -
Processing cereal grains for animal feeding
Published 1999-01-01This review concentrates on factors influencing the nutritive value of cereal grains for animals and strategies, in particular processing and storage, which may be used to optimise fermentation and digestion. The main focus ...Open AccessArticle -
Nutritional value of cereal grains for animals
Published 1999-01-01The energy value of cereal grains for livestock varies widely between grains and animal species. For example, the digestible energy content for pigs of wheat and barley grain ranges from 13.3 to 17.0 MJ/kg and 11.7 to ...Open AccessArticle -
Methods for the analysis of premium livestock grains
Published 1999-01-01The literature contains a wide range of reported values for the content of most chemical constituents of feed grains and meals. It is not possible to assess accurately how much of this variation is due to genotypic and ...Open AccessArticle -
Chemical and physical characteristics of grains related to variability in energy and amino acid availability in poultry
Published 1999-01-01Grains such as wheat and barley, combined with legumes and oilseed meals, provide not only the bulk of essential nutrients for commercial poultry production and reproduction, but are also the prime source of anti-nutritive ...Open AccessArticle -
Cereal structure and composition
Published 1999-01-01Cereals are cultivated grasses that are grown throughout the world. As well as providing food for man, they, or fractions derived from processing them, make an important contribution to the diets of farm stock. Cereal ...Open AccessArticle -
Amino acid availability in poultry - in vitro and in vivo measurements
Published 1999-01-01Methodology to evaluate the protein quality or amino acid availability in feed ingredients for poultry using in vitro (enzymic, chemical, or microbiological assays), indirect in vivo (plasma amino acid assays), or direct ...Open AccessArticle -
Potential methodologies and strategies for the rapid assessment of feed-grain quality
Published 1999-01-01The efficient use of grains for animal feed requires the use of analytical methods that can provide rapid indications of the suitability of the grain for animal nutrition. Ideally, these methods need to be applied at the ...Open AccessArticle