SHORT COMMUNICATION
Disintegration of starch crystal structure by steam flaking may be responsible for the improvement of in vitro ruminal fermentation of steam flaked sorghum grains
J. Ding 1,   L. Zhang 2,   R. Wan 1,   L. P. Ren 1,   Q. X. Meng 1  
 
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1
State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100094, P.R. China
2
Beijing Institute of Animal Sciences, Chinese Academy of Agriculture Science, Beijing 100094, P.R. China
CORRESPONDING AUTHOR
Q. X. Meng   

State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100094, P.R. China
Publication date: 2007-09-17
 
J. Anim. Feed Sci. 2007;16(Suppl. 2):448–453
 
KEYWORDS
ABSTRACT
The intact and steam-flaked sorghum grains were analysed for starch crystal structure, gas production kinetics and ruminal fermentation characteristics to investigate the disintegration of starch crystal structure by steam flaking responsible for the improved in vitro ruminal fermentation of steam flaked sorghum. All typical diffraction peaks at 2θ values of 15°, 17°, 18°, and 23° disappeared in the steam-flaked sorghum. The degree of starch gelatinization and the rate of gas production were significantly increased (P<0.0001) by steam-flaking processing. The steam-flaked sorghum showed increased ruminal molar proportion of acetic acid (P<0.01) and propionic acid (P<0.01), and decreased acetic: propionic acid ratio (P<0.05). The present results indicate that the disintegration of starch crystal structure, associated with increased starch gelatinization in steam-flaked sorghum, would be responsible for the improvement of in vitro ruminal fermentation of steam flaked sorghum grains.
 
CITATIONS (2):
1.
Effects of substituting corn with steam-flaked sorghum on growth, digestion and blood metabolites in young cattle fed feedlot diets
C. Wang, Q. Liu, G. Guo, W. J. Huo, Y. L. Zhang, C. X. Pei, S. L. Zhang, W. Z. Yang, H. Wang
Animal Production Science
 
2.
Effect of steam-flaking on chemical compositions, starch gelatinization, in vitro fermentability, and energetic values of maize, wheat and rice
Fu-qiang QIAO, Fei WANG, Li-ping REN, Zhen-ming ZHOU, Qing-xiang MENG, Yu-hong BAO
Journal of Integrative Agriculture
 
ISSN:1230-1388