Abstract
Abstract Steam blanching has been shown to accelerate the drying of alfalfa. The object of this experiment was to determine the effect of blanching on the solubility of alfalfa constituents important in animal nutrition. Four treatments consisted of a combination of steam blanching for 2 minutes vs no steam, and oven (36C) vs freeze drying. Total nitrogen, alcohol‐soluble nitrogen, and sugars were measured. Also measured were nitrogen and dry matter dissolved by a buffer solution (pH 4.0), a buffered cellulase‐pepsin solution, and an acid detergent solution. Sugars and total nitrogen were unaffected by the treatments but blanching reduced the alcohol‐soluble nitrogen. Blanching also significantly reduced the dry matter and nitrogen removed by buffer, but had only small effect on the amount removed by the enzymes. Oven drying slightly lowered enzyme‐soluble nitrogen. Detergent‐soluble nitrogen and dry matter were reduced by oven drying, particularly after blanching. The results show that blanching effectively inactivates enzymes which may cause deterioration during drying or storage. A combination of blanching and oven drying appears to cause some reaction involving the nitrogen compounds which could reduce their digestibility.
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Claims 8
Claim · model-written summary
Sugars and total nitrogen of alfalfa were unaffected by blanching and drying treatments.
- Taxon
- alfalfa
Medicago sativat0 - Treatment
- steam blanchinge2
- Outcome
- Sugars and total nitrogene3
- Direction
- unaffectede3
- Comparator
- no steame2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Alfalfa Constituents”
e2“Four treatments consisted of a combination of steam blanching for 2 minutes vs no steam, and oven (36C) vs freeze drying”
e3“Sugars and total nitrogen were unaffected by the treatments but blanching reduced the alcohol‐soluble nitrogen”
Claim · model-written summary
Blanching reduced the alcohol-soluble nitrogen of alfalfa.
- Taxon
- alfalfaMedicago sativat0
- Treatment
- steam blanchinge2
- Outcome
- alcohol‐soluble nitrogene3
- Direction
- reducede3
- Comparator
- no steame2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Alfalfa Constituents”
e2“Four treatments consisted of a combination of steam blanching for 2 minutes vs no steam, and oven (36C) vs freeze drying”
e3“Sugars and total nitrogen were unaffected by the treatments but blanching reduced the alcohol‐soluble nitrogen”
Claim · model-written summary
Blanching significantly reduced the dry matter and nitrogen of alfalfa removed by buffer.
- Taxon
- alfalfaMedicago sativat0
- Treatment
- steam blanchinge2
- Outcome
- dry matter and nitrogen removed by buffere4
- Direction
- reducede4
- Comparator
- no steame2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Alfalfa Constituents”
e2“Four treatments consisted of a combination of steam blanching for 2 minutes vs no steam, and oven (36C) vs freeze drying”
e4“Blanching also significantly reduced the dry matter and nitrogen removed by buffer, but had only small effect on the amount removed by the enzymes”
Claim · model-written summary
Blanching had only a small effect on the amount of alfalfa constituents removed by the enzymes.
- Taxon
- alfalfaMedicago sativat0
- Treatment
- steam blanchinge2
- Outcome
- amount removed by the enzymese4
- Direction
- small effecte4
- Comparator
- no steame2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Alfalfa Constituents”
e2“Four treatments consisted of a combination of steam blanching for 2 minutes vs no steam, and oven (36C) vs freeze drying”
e4“Blanching also significantly reduced the dry matter and nitrogen removed by buffer, but had only small effect on the amount removed by the enzymes”
Claim · model-written summary
Oven drying slightly lowered the enzyme-soluble nitrogen of alfalfa compared with freeze drying.
- Taxon
- alfalfaMedicago sativat0
- Treatment
- Oven dryinge5
- Outcome
- enzyme‐soluble nitrogene5
- Direction
- lowerede5
- Qualifier
- slightlye5
- Comparator
- freeze dryinge2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Alfalfa Constituents”
e2“Four treatments consisted of a combination of steam blanching for 2 minutes vs no steam, and oven (36C) vs freeze drying”
e5“Oven drying slightly lowered enzyme‐soluble nitrogen”
Claim · model-written summary
Oven drying reduced the detergent-soluble nitrogen and dry matter of alfalfa, particularly after blanching.
- Taxon
- alfalfaMedicago sativat0
- Treatment
- oven dryinge6
- Outcome
- Detergent‐soluble nitrogen and dry mattere6
- Direction
- reducede6
- Qualifier
- particularly after blanchinge6
- Comparator
- freeze dryinge2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Alfalfa Constituents”
e2“Four treatments consisted of a combination of steam blanching for 2 minutes vs no steam, and oven (36C) vs freeze drying”
e6“Detergent‐soluble nitrogen and dry matter were reduced by oven drying, particularly after blanching”
Claim · model-written summary
Blanching inactivates enzymes in alfalfa, which may cause deterioration during drying or storage.
- Taxon
- alfalfaMedicago sativat0
- Treatment
- blanchinge7
- Outcome
- inactivates enzymese7
- Qualifier
- may cause deterioration during drying or storagee7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Alfalfa Constituents”
e7“The results show that blanching effectively inactivates enzymes which may cause deterioration during drying or storage”
Claim · model-written summary
A combination of blanching and oven drying may cause a reaction of the nitrogen compounds of alfalfa that reduces their digestibility.
- Taxon
- alfalfaMedicago sativat0
- Treatment
- blanching and oven dryinge1
- Outcome
- digestibilitye1
- Qualifier
- some reaction involving the nitrogen compoundse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Alfalfa Constituents”
e1“A combination of blanching and oven drying appears to cause some reaction involving the nitrogen compounds which could reduce their digestibility”
The same questions in other papers
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See all 14 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.