EJPAU 2004. Zawadzki W. , Kotecki A. , Czerski A. , Wincewicz E. , Kozak M. , Jeszka J. , Graczyk S. NUTRITIONAL VALUE AND FERMENTATION COURSE OF GROUND SEEDS OF YELLOW LUPIN OF MARKIZ AND TEO TYPES IN THE RUMEN FLUID IN CONDITIONS OF <I>IN VITRO</I>

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2004
Volume 7
Issue 2

Topic:

Veterinary Medicine

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Zawadzki W. , Kotecki A. , Czerski A. , Wincewicz E. , Kozak M. , Jeszka J. , Graczyk S. 2004. NUTRITIONAL VALUE AND FERMENTATION COURSE OF GROUND SEEDS OF YELLOW LUPIN OF MARKIZ AND TEO TYPES IN THE RUMEN FLUID IN CONDITIONS OF IN VITRO, EJPAU 7(2), #01.
Available Online: http://www.ejpau.media.pl/volume7/issue2/veterinary/abs-01.html

NUTRITIONAL VALUE AND FERMENTATION COURSE OF GROUND SEEDS OF YELLOW LUPIN OF MARKIZ AND TEO TYPES IN THE RUMEN FLUID IN CONDITIONS OF IN VITRO

Wojciech Zawadzki, Andrzej Kotecki, Albert Czerski, Edyta Wincewicz, Marcin Kozak, Jan Jeszka, Stanisław Graczyk

ABSTRACT

The goal of the research has been to determine the influence of ground seeds of yellow lupin of MARKIZ and TEO types on the value of selected fermentation parameters of rumen fluid in vitro. The following fermentation parameters were analyzed: the concentration of ammonia, total protein, methane and lactic acid as well as pH of the contents. The samples for analysis were drawn in the 1st, 2nd, 4th, 6th and 24-th hour of fermentation. Fermentation was conducted in specially designed vessels. It was determined, basing on the conducted tests, that the addition of yellow lupin to the fermented rumen contents caused the increase of ammonia concentration in all samples (except a sample including TEO type seeds in the amount of 1g per vessel in the 24-th hour of fermentation). The highest increase of ammonia level was observed in the 24-th hour of incubation after addition of 5g of MARKIZ type lupin. The mean values of total protein in the fermented contents with the addition of both types of yell

Key words: fermentation, yellow lupin, sheep.