Ruminal and post‐ruminal barley grain digestion and starch granule morphology under three heat methods,Annals of Applied Biology

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Ruminal and post‐ruminal barley grain digestion and starch granule morphology under three heat methods
Annals of Applied Biology ( IF 2.2 ) Pub Date : 2020-11-05 , DOI: 10.1111/aab.12662
Shahram Shirmohammadi ₁ , Akbar Taghizadeh ₁ , Ali Hosseinkhani ₁ , Gholam Ali Moghaddam ₁ , Abdelfattah Z. M. Salem ₂ , Alberto Barbabosa Pliego ₂

Affiliation

This study was designed to investigate the effect of three heating methods on the ruminal and post‐ruminal nutrient degradability and starch granule morphology of barley grain (BG ‐ Hordeum vulgare). Treatments were Control (CG): without processing; Roasted (RG): roasted BG for 300 s at 130°C; Microwaved (MG): irradiated BG for 120 s at 1200 W; and Steam flaked (SG): BG misted for 30 min under steam flow of boiling water and flaked. Gas production and in situ techniques were used to evaluate the ruminal degradability of treatments, and a modified three‐step method was utilised to estimate the total‐tract digestibility. Morphological changes of starch granules were determined by field emission scanning electron microscopy (FESEM). Ruminal gas production and dry matter disappearance were increased (p < .05) in SG vs. CG. Heat processing had different effects on starch and crude protein degradability; however, starch degradability increased (p < .05) from CG to SG. Post‐ruminal disappearance of dry matter in CG was greater (p < .05) than other treatments. These results validated by FESEM images that explained high barley grain degradability in relation to the number of holes on the surface of starch granules. Heat processing can enhance ruminal and post‐ruminal utilisation efficiency of barley grain, resulting in improvement of total‐tract digestibility.

中文翻译：

三种加热方式下瘤胃和瘤胃后大麦籽粒的消化和淀粉颗粒的形态

本研究旨在研究三种加热方法对大麦籽粒（BG- Hordeum vulgare）的瘤胃和瘤胃后营养降解性以及淀粉颗粒形态的影响。处理为对照（CG）：未经处理；烤（RG）：在130 °C下烤BG 300 sC; 微波（MG）：以1200 W的功率照射BG 120 s；蒸汽剥落（SG）：BG在沸水的蒸汽流中雾化30分钟并剥落。用产气量和原位技术评估瘤胃的瘤胃降解性，并采用改进的三步法估算总消化率。通过场发射扫描电子显微镜（FESEM）测定淀粉颗粒的形态变化。SG比SG升高了瘤胃气体产生和干物质消失（p <.05）。CG。热处理对淀粉和粗蛋白的降解能力有不同的影响。然而，从CG到SG ，淀粉的降解性增加了（p <.05）。瘤胃后干物质在CG中的消失更大（p <.05）。这些结果由FESEM图像验证，该图像解释了大麦籽粒的可降解性与淀粉颗粒表面的孔数有关。热处理可以提高大麦籽粒的瘤胃和瘤胃后利用效率，从而改善全道消化率。

更新日期：2020-11-05

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