Abstract
Cereal grains are the most common sources of readily available energy for dairy cows. Several in vitro and in situ studies have measured starch degradability of cereal grains. However, most of these studies compared few samples and grain species and used only one method. Compared with protein, much less information is available on this topic. Such information would allow a more efficient use of energy and protein in dairy cow diets. The objective of this study was to determine starch degradation of 32 samples of 7 cereal grains using in vitro incubation with rumen fluid and a new method based on a boiling extraction with an enzymatic (thermo stable α-amylase) solution.
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