Dry matter disappearance and gelatinization of grains as influenced by processing and conditioning

Malcolm, K.J.; Kiesling, H. E.

doi:10.1016/0377-8401(93)90061-n

Cited by 22 publications

(12 citation statements)

References 18 publications

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“…In the present study, increased ESD after expander treatment was observed only for maize, sorghum and peas. The lack of effect of expander treatment on the ESD of barley, oats and wheat may be surprising since the gelatinizing temperatures are lower for these feeds than for maize and sorghum (Malcolm and Kiesling, 1993;Hoseney, 1994). However, the results may be explained by the low water content during treatment, short treatment time and limited potential for increasing ESD compared to maize, sorghum and peas.…”

Section: Effect Of Treatment On Rumen Degradation and Intestinal Digementioning

confidence: 99%

Effects of pelleting and expanding of vegetable feeds on <i>in situ</i> protein and starch digestion in dairy cows

Ljøkjel¹,

Skrede²,

Harstad³

2003

J. Anim. Feed Sci.

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In situ digestion of protein and starch in barley, oats, wheat, wheat bran, maize, sorghum, peas, and soyabeans was evaluated in dairy cows after milling (untreated), pelleting (ca. 81 o C) and expander processing at two different temperatures (110 or 130 o C). Effective degradation of crude protein (EPD) and starch (ESD) in the rumen, as well as total tract indigested protein (IP) and starch (IS) fractions, were determined by in situ methods. Pelleting significantly decreased EPD of wheat and wheat bran by 14 and 10 percentage units, respectively, and increased ESD in maize by 10 percentage units. Expander treatment efficiently protected protein from rumen degradation in all feeds evaluated, except maize. The ESD of maize, sorghum, peas and oats increased with 31, 18, 22 and 5 percentage units, respectively, after expander treatment at 130 o C. The IP fraction of sorghum and peas increased after expander treatment. In maize, sorghum and peas the IS fraction decreased by heat treatment. It is concluded that protein and starch digestion of vegetable feeds in dairy cows can be modified by different heat treatment.

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Section: Effect Of Treatment On Rumen Degradation and Intestinal Digementioning

confidence: 99%

Effects of pelleting and expanding of vegetable feeds on <i>in situ</i> protein and starch digestion in dairy cows

Ljøkjel¹,

Skrede²,

Harstad³

2003

J. Anim. Feed Sci.

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“…Consistent increases in ruminal starch digestion have also been observed for steam-laked corn, as compared with ground or dry-rolled corn [13]. Malcolm and Kiesling [14] reported that steam-laking of barley tended to increase in situ rumen dry mater degradation. These experiments have shown that steamlaking increases the amount of starch fermented in the rumen and, also, enhances the intestinal digestibility of starch that escape the rumen degradation.…”

Section: Introductionmentioning

confidence: 63%

Effects of Grain Processing with Focus on Grinding and Steam- Flaking on Dairy Cow Performance

Safaei¹,

Yang²

2017

Herbivores

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Milk production and milk components are of prime economic importance for dairy farmers. Although milk production depends largely on numerous dietary nutrients, energy and protein are most critical. Feed grains containing starch such as corn, barley, wheat, and sorghum as a primary source of energy are commonly fed to beef and dairy catle to improve meat or milk productions. Feed grain needs to be processed prior to feed catle to increase accessibility of the endosperm by microbial population in the rumen and the host enzyme in the intestine. Grain processing is done by the application of various combinations of heat, moisture, time and mechanical actions. This article outlines the efect of grain processing method and degree of processing on rate and extent of grain digestion in the digestive tract of catle, and consequently on lactation performance and catle health. Methods of grinding, rolling and steam laking are particularly discussed on their advantages and disadvantages. The optimal degree of processing can achieve a balance between maximizing the extent and controlling the rate of starch digestion in the rumen to maximize utilization and avoid digestive and metabolic disturbances. A recent developed precision processing technique has been highlighted and discussed as well.

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“…The commercial conditioner did not increase starch gelatinization (measured by ESS) over that of the nontempered treatment, nor was it different from the grain tempered with water alone, or SA. Malcolm and Kiesling (1993) reported that the addition of commercial conditioner to corn, barley, wheat, and sorghum did not consistently or significantly affect the quality of the flakes nor their in situ digestibilities. The BME induced the highest ESS values among the treatments, but was not different from the ESS for SA.…”

Section: Effect Of Tempering With Conditioners On Flake Qualitymentioning

confidence: 98%

“…Water uptake during tempering occurs in two distinct phases: water first adheres to the surface of the kernel, and then diffuses to the center of the kernel through the germ and pericarp (Glueck and Rooney 1978, Hsu 1984, Zinn 1990, Ruan et al 1992. Karr (1984) and Malcolm and Kiesling (1993) reported that grain conditioners enabled moisture to adhere to the surface of the grain and increase water uptake. Adams (1985) reported that grain conditioners added at any level or temperature of application had no effect over water with a surfactant on moisture uptake in sorghum.…”

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confidence: 99%

Effect of Conditioning Agents on the Structure of Tempered and Steam‐Flaked Sorghum

McDonough

Anderson²,

Acosta-Zuleta

et al. 1998

Cereal Chem

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Cereal Chem. 75(1):58-63Tempering agents affect the pericarp of steamed grain and the endosperm of steam-flaked sorghum. Examination by environmental scanning electron microscopy (ESEM) clearly showed that β−mercaptoethanol (BME), sulfurous acid (SA), phosphoric acid, and cellulase significantly altered the structure of the pericarp and endosperm during tempering. Lime and protease had a lesser effect on the pericarp structure of the kernels, and had little effect on the endosperm. Steamed flakes from the SA treatment were more translucent and durable than all other treatments. Flakes with BME were translucent and high in quality, but were more fragile than the SA flakes. Nontempered, water only, and commercial conditioner treatments produced flakes with the lowest quality. Peak, final, and breakdown Rapid Visco Analyzer (RVA) viscosities were low-est for the SA flakes due to disruption of the starch chains by the weak acid. BME viscosity values were higher than SA, but lower than the water and commercial tempering treatments. The commercial conditioner (15× normal concentration) did not alter kernel structure and did not cause any changes in the RVA profiles over kernels tempered with water alone. Starch gelatinization, measured by enzyme susceptible starch (ESS), was highest in the SA and BME flakes and lowest in the nontempered flakes. Feedlot operators may be able to save money by avoiding the use of chemical additives that do nothing to the grain. By using chemicals proven to have positive effects on flake quality, operators could save money by reducing the processing time and energy needed to produce good quality flakes.

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Dry matter disappearance and gelatinization of grains as influenced by processing and conditioning

Cited by 22 publications

References 18 publications

Effects of pelleting and expanding of vegetable feeds on <i>in situ</i> protein and starch digestion in dairy cows

Effects of pelleting and expanding of vegetable feeds on <i>in situ</i> protein and starch digestion in dairy cows

Effects of Grain Processing with Focus on Grinding and Steam- Flaking on Dairy Cow Performance

Effect of Conditioning Agents on the Structure of Tempered and Steam‐Flaked Sorghum

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