Effect of steam-flaking on chemical compositions, starch gelatinization, in vitro fermentability, and energetic values of maize, wheat and rice

doi:10.1016/S2095-3119(14)60913-8

Journal of Integrative Agriculture ›› 2015, Vol. 14 ›› Issue (5): 949-955.DOI: 10.1016/S2095-3119(14)60913-8

Effect of steam-flaking on chemical compositions, starch gelatinization, in vitro fermentability, and energetic values of maize, wheat and rice

QIAO Fu-qiang, WANG Fei, REN Li-ping, ZHOU Zhen-ming, MENG Qing-xiang, BAO Yu-hong

1、State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, P.R.China
2、College of Animal Sciences, Beijing University of Agriculture, Beijing 102206, P.R.China
3、Tibetan Academy of Agricultural and Forestry Sciences, Lasa 850000, P.R.China

收稿日期:2014-03-26 出版日期:2015-05-01 发布日期:2015-05-13
通讯作者: MENG Qing-xiang, Tel: +86-10-62734508,E-mail: qxmeng@cau.edu.cn
基金资助:
This study was supported by the Earmarked Fund of Modern Agro-Industry Technology Research System, China (Beef Cattle and Yaks, CARS-38) and the 948 Project of Ministry of Agriculture, China (2003-Z77).

Effect of steam-flaking on chemical compositions, starch gelatinization, in vitro fermentability, and energetic values of maize, wheat and rice

QIAO Fu-qiang, WANG Fei, REN Li-ping, ZHOU Zhen-ming, MENG Qing-xiang, BAO Yu-hong

1、State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, P.R.China
2、College of Animal Sciences, Beijing University of Agriculture, Beijing 102206, P.R.China
3、Tibetan Academy of Agricultural and Forestry Sciences, Lasa 850000, P.R.China

Received:2014-03-26 Online:2015-05-01 Published:2015-05-13
Contact: MENG Qing-xiang, Tel: +86-10-62734508,E-mail: qxmeng@cau.edu.cn
Supported by:
This study was supported by the Earmarked Fund of Modern Agro-Industry Technology Research System, China (Beef Cattle and Yaks, CARS-38) and the 948 Project of Ministry of Agriculture, China (2003-Z77).

摘要/Abstract

摘要： Intact and steam-flaked grains of maize, wheat and rice (with whole hulls) were analyzed for chemical composition, starch gelatinization degree (SGD) and in vitro fermentation characteristics to investigate the influence of cereal type and steam-flaking (SF) processing on their nutritive values. The treatments were arranged in a 3×2 factorial design. Obvious differences (P<0.001) in chemical composition and energetic values were observed among the different cereal types. SGD and gas production (GP) rate was significantly increased (P<0.001) by SF processing. SF processing also increased (P<0.01) the proportion of propionic acid and decreased the acetic:propionic acid ratio in vitro. Steam-flaking also increased organic matter digestibility and the energetic value of the cereal grains, especially rice. Based on these results, rice probably is more amendable to SF processing than maize and wheat. In conclusion, it is feasible to partially substitute maize grain with wheat or rice in ruminant diets, and steam-flaking can significantly improve the nutritional value of wheat and rice grains.

关键词: steam-flaking , maize , wheat , rice , starch gelatinization , in vitro fermentation , energetic value , gas production

Abstract: Intact and steam-flaked grains of maize, wheat and rice (with whole hulls) were analyzed for chemical composition, starch gelatinization degree (SGD) and in vitro fermentation characteristics to investigate the influence of cereal type and steam-flaking (SF) processing on their nutritive values. The treatments were arranged in a 3×2 factorial design. Obvious differences (P<0.001) in chemical composition and energetic values were observed among the different cereal types. SGD and gas production (GP) rate was significantly increased (P<0.001) by SF processing. SF processing also increased (P<0.01) the proportion of propionic acid and decreased the acetic:propionic acid ratio in vitro. Steam-flaking also increased organic matter digestibility and the energetic value of the cereal grains, especially rice. Based on these results, rice probably is more amendable to SF processing than maize and wheat. In conclusion, it is feasible to partially substitute maize grain with wheat or rice in ruminant diets, and steam-flaking can significantly improve the nutritional value of wheat and rice grains.

Key words: steam-flaking , maize , wheat , rice , starch gelatinization , in vitro fermentation , energetic value , gas production

QIAO Fu-qiang, WANG Fei, REN Li-ping, ZHOU Zhen-ming, MENG Qing-xiang, BAO Yu-hong. Effect of steam-flaking on chemical compositions, starch gelatinization, in vitro fermentability, and energetic values of maize, wheat and rice[J]. Journal of Integrative Agriculture, 2015, 14(5): 949-955.

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Effect of steam-flaking on chemical compositions, starch gelatinization, in vitro fermentability, and energetic values of maize, wheat and rice

Effect of steam-flaking on chemical compositions, starch gelatinization, in vitro fermentability, and energetic values of maize, wheat and rice

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