Effect of oat decortication on chemical composition, in vitro digestibility and in situ degradability

Panah, Farhad M.; Lashkari, Saman; Weisbjerg, M.R.

doi:10.1111/jpn.13217

Cited by 3 publications

(4 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Therefore, the FA composition in hull compared with whole oat explains the effect of decortication on FA composition of diets containing undecorticated oat. In agreement with the present findings, Panah et al (2020b) also reported an increased FA content in decorticated oat. Therefore, decortication of oat is a tool to increase the concentration of FA in the ration.…”

Section: Intakesupporting

confidence: 93%

Effect of toasting and decortication of oat on rumen biohydrogenation and intestinal digestibility of fatty acids in dairy cows

Panah

Lashkari

Jensen

et al. 2020

Journal of Dairy Science

Self Cite

View full text Add to dashboard Cite

This experiment quantified the effect of decorticated and toasted oat (Avena sativa L.) on fatty acid (FA) supply, ruminal biohydrogenation (BH) of FA, and intestinal digestibility of FA in 4 ruminal and intestinal cannulated Danish Holstein cows. Experimental diets containing untreated oat, decorticated oat, toasted oat, and decorticated and toasted oat were fed ad libitum to the cows in a 2 × 2 factorial arrangement in a Latin square design throughout 4 periods. Unless otherwise mentioned, the results of this study indicate the main effect of decortication and toasting. Decortication increased the intake of FA by 40.3 g/d and increased feed-ileum digested FA, whereas toasting decreased the intake of FA by 69.3 g/d. Toasting increased both feedileum and total-tract digestibility of FA by 59.8 and 67.4 g/kg of FA intake, respectively. The proportion of C18: 2n -6 in FA intake increased, and the C18: 3n -3 proportion in FA intake decreased due to decortication. Toasting resulted in a dramatic reduction of the C18: 2n -6 proportion in FA intake, and it increased the proportions of C18:0 and C18: 3n -3 in FA intake. Toasting reduced ruminal BH of C18: 1n -9 and C18: 2n -6 by 134 and 11.7 g/kg of FA intake, respectively, and toasting increased the proportion of unsaturated FA to saturated FA in the duodenal FA flow. Decortication decreased the ruminal BH of C18: 3n -3 by 38.0 g/kg of FA intake. Decortication increased small intestinal digestibility of C12:0, C15:0, C20:0, and C22:0. Toasting increased the small intestinal digestibility of C15:0, C18:0, trans-C18:1, C20:0, and C24:0. Toasting reduced the small intestinal digestibility of C18: 1n -9, C18: 2n -6, and C20: 1n -9. This study showed that decortication successfully increased the intake of FA and flow of FA at the duodenum and feed-ileum digested FA. However, toasting oat at 121°C caused a remarkable decline in FA concentration in oat, and thereby FA intake; therefore, toasting cannot be recommended.

show abstract

Section: Intakesupporting

confidence: 93%

Effect of toasting and decortication of oat on rumen biohydrogenation and intestinal digestibility of fatty acids in dairy cows

Panah

Lashkari

Jensen

et al. 2020

Journal of Dairy Science

Self Cite

View full text Add to dashboard Cite

show abstract

“…Decorticating of grains is a practical tool for increasing the digestible energy content of dairy cow diets without altering the forage-to-concentrate ratios (Yang et al, 1997;Wang et al, 2017). Decortication resulted in the expected changes in composition and in vitro digestibility (Panah et al, 2019). The composition of the removed oat hull showed that hulls are low in CP and high in NDF.…”

Section: Processing Of Oatmentioning

confidence: 99%

“…Although the in situ digestibility of lost particles was previously assumed to be similar to the particles remaining in the bag (Hvelplund and Weisbjerg, 2000), the interpretation of in situ observations in the case of oat grains must be done with caution. Particle loss for DM and CP is substantial in oat (Panah et al, 2019). Therefore, due to the methodology of in situ evaluation, the in vivo ruminal starch digestibility cannot be explained by reduced DM and CP particle loss in situ due to toasting.…”

Section: Digestibility Of Other Nutrientsmentioning

confidence: 99%

Effects of toasting and decortication of oat on nutrient digestibility in the rumen and small intestine and on amino acid supply in dairy cows

Panah

Lashkari

Hellwing

et al. 2020

Journal of Dairy Science

Self Cite

View full text Add to dashboard Cite

This study examined the potential for decorticating and toasting of oat (Avena sativa) to supply crude protein (CP) and amino acids (AA) in dairy cows. Four lactating Danish Holstein Friesian cows fitted with ruminal, duodenal, and ileal cannulas were assigned to a 4 × 4 Latin square design. Cows were fed experimental diets ad libitum based on grass-clover silage and toasted fava beans, with oat included in different forms arranged in a 2 × 2 factorial: whole oat, decorticated oat, toasted oat, and decorticated toasted oat. In situ rumen degradability of processed oat was also evaluated. Decortication increased starch intake by 0.38 kg/d and reduced NDF intake by 0.91 kg/d. Toasting reduced ruminal AA digestibility and increased duodenal flow of CP by 0.41 kg/d. In situ degradation rate and effective degradability of CP in the rumen were reduced by 0.46 h −1 and 310 g/kg CP due to toasting. Both decortication and toasting increased microbial synthesis of CP by 0.20 and 0.41 kg/d, respectively. Decortication and toasting did not affect small intestinal AA digestibility, but did increase the total digested amount of AA by 154 and 250 g/d, respectively. Milk production was not affected by treatments. Methane production (L/d) decreased with decortication and toasting. In conclusion, unless an interaction exists between decortication and toasting, the results indicate additive effects of toasting and decorticating oat for increasing the supply of digestible AA to the small intestine of dairy cows.

show abstract

“…Although there was an effect on α-tocopherol and α-tocotrienol content in oat due to decortication and toasting; the effect on overall intake of α-tocopherol was negligible, thus, in the discussion the overall fate of tocopherols across treatments throughout the gastrointestinal tract is discussed. Results for ruminal and post ruminal digestibility of protein ( Panah et al., 2020c ), amino acids ( Panah et al., 2020a ) and fatty acids ( Panah et al., 2020b ) have previously been presented and discussed.…”

Section: Discussionmentioning

confidence: 99%

Formation of RRR-α-tocopherol in rumen and intestinal digestibility of tocopherols in dairy cows

Lashkari,

Panah,

Weisbjerg

et al. 2023

Animal Nutrition

Self Cite

View full text Add to dashboard Cite

Effect of oat decortication on chemical composition, in vitro digestibility and in situ degradability

Cited by 3 publications

References 27 publications

Effect of toasting and decortication of oat on rumen biohydrogenation and intestinal digestibility of fatty acids in dairy cows

Effect of toasting and decortication of oat on rumen biohydrogenation and intestinal digestibility of fatty acids in dairy cows

Effects of toasting and decortication of oat on nutrient digestibility in the rumen and small intestine and on amino acid supply in dairy cows

Formation of RRR-α-tocopherol in rumen and intestinal digestibility of tocopherols in dairy cows

Contact Info

Product

Resources

About