The effect of decortication on chemical composition and degradability characteristics of four Danish oat varieties was investigated. Effective degradability (ED) and post-ruminal disappearance (PRD) were measured by in situ and mobile bag techniques respectively. Decorticated oat showed higher (p = .01) concentrations of crude protein (CP; 134 vs. 108 g/kg DM) and crude fat (71.6 vs. 53.1 g/kg DM) and a higher (p = .001) organic matter digestibility (OMD; 888 vs. 703 g/kg OM) than oat. The content of total fatty acids (FA) in DM was higher in decorticated oat. The proportion of linoleic acid (C18:2 n6) increased (p < .05) due to decortication, while the linolenic acid (C18:3 n3) proportion of total FA decreased in decorticated oat. Decortication increased (p = .01) the concentration of amino acids (AA), but the proportion of lysine in total AA decreased (p < .002). Effective degradability (ED) of both DM and CP was (p < .001) higher in decorticated oat. Decortication increased the total tract disappearance (TTD) and PRD of CP (p < .001). In conclusion, decortication can be used as a practical approach to increase the nutritional value of oat.
Keywords: decortication; in situ degradability; in vitro digestibility; oat.
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