In vitro gas production as a method to compare fermentation characteristics of steam-flaked corn

DePeters, E.J.; Getachew, G.; Fadel, James G.; Zinn, R. A.; Taylor, S.J.; Pareas, J.W.; Hinders, R.; Aseltine, M

doi:10.1016/s0377-8401(03)00042-7

Cited by 24 publications

(18 citation statements)

References 24 publications

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“…Meanwhile, the differences between the cumulative gas production (24 h and calculated maximal GP) of rice and the other two grains were narrowed, suggesting more prominent improvement of SF processing on nutritional value of rice than maize and wheat. Our results are in agreement with the data of DePeters et al (2003), who found that total GP at 8 h of incubation was higher for steam-flaked maize than for whole shelled maize, but that total GP did not differ at 24 and 72 h. In addition, a shift towards propionate fermentation would be expected in the in vitro rumen cultures due to SF processing. Consistent with previous studies (Lee et al 1982;Zinn 1987; Barajas and Zinn 1998), decreased acetate: propionate ratios were also observed for the steam-flaked maize.…”

Section: Influence On In Vitro Gas Production and Fermentabilitysupporting

confidence: 92%

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

Qiao

Wang

Ren

et al. 2015

Journal of Integrative Agriculture

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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 were 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.

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Section: Influence On In Vitro Gas Production and Fermentabilitysupporting

confidence: 92%

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

Qiao

Wang

Ren

et al. 2015

Journal of Integrative Agriculture

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“…The maximum rate of gas production (c) was observed in the SFBSB diet. Our results were consistent with the findings of other studies, which confirmed that steam flaking of grains led to greater production of in vitro gas compared to unprocessed grain [18]. Soluble starch of the grain in the rumen is readily susceptible to enzymatic hydrolysis, and therefore, whether amino acids and peptides can stimulate the growth of rumen bacteria, either in vitro or in vivo, will depend on the energy source [20].…”

Section: Discussionsupporting

confidence: 92%

“…As expected, the amount of gas produced by G diets was especially higher compared to that of the L diets. This was not unexpected as a lot of in vitro studies have reported significant differences in the fermentation characteristics of various carbohydrate sources [18]. The gas produced from the fermentable part (b) and the rate of gas production (c) were affected by the sources of RDAA; (b) was 30% higher in F and (c) was 63% higher in SB containing diets.…”

Section: Discussionmentioning

confidence: 81%

In Vitro Yield of Microbial-N from Fermentation of Glucogenic and Lipogenic Diets Provided by Different Sources of Rumen Degradable Amino Acids

Eyni¹,

Mesgaran²,

Vakili³

et al. 2017

J Vet Sci Technol

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This experiment was conducted to evaluate the effects of different sources of rumen degradable amino acids, soybean meal versus a commercial source of hydrolyzed cottonseed cake with low molecular weight (Fortid ® ), on the in vitro ruminal fermentation responses and the microbial nitrogen yield of glucogenic (n=8) and lipogenic (n=8) diets. An in vitro gas production technique was used to determine the differences in microbial nitrogen yield of the diets. Sources of grain including barely and corn were used in the glucogenic diets as grinded or steam flaked, while in the lipogenic diets, corn silage, sugar beet pulp, linseed and prill fat were used to provide the energy needed for rumen fermentation. The experiment was a randomized design including two types of diets × two sources of rumen degradable amino acids factorial arrangement. The gas produced from the fermentable fraction (b) was higher for the lipogenic diets containing corn silage and F than those for the others. The fraction (b) and microbial nitrogen to diet nitrogen ratio were greater (p<0.05) for Fortid ® versus soybean meal. The true substrate digestibility of glucogenic diets were significantly higher (p<0.05) compared to those of lipogenic diets. Both the grain sources used as steam flaked caused an increase in the rate of gas produced (c) and microbial nitrogen to diet nitrogen ratio. There were significant interactions (p<0.005) of the type of diets with either soybean meal or Fortid ® on microbial nitrogen to diet nitrogen. The results indicated that pre-hydrolyzed protein sources which are rich in low molecular weight peptides may be considered as candidates to improve rumen feed fermentation and microbial nitrogen production with both glucogenic and lipogenic diets. This conclusion was arrived at from the different patterns of action of soybean meal and Fortid ® in the present in vitro rumen fermentation responses.

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“…The gas method has been used to evaluate the effects of grain processing on the rate and extent of gas production (DePeters et al 2003) (fig. 1).…”

Section: Organic Matter Digestibilitymentioning

confidence: 99%

In vitrogas production provides effective method for assessing ruminant feeds

Getachew¹,

DePeters²,

Robinson³

2004

Cal Ag

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An animal's feed intake, and how well that feed is digested, determine the feed's production performance. The in vitro gas production technique is a relatively simple method for evaluating feeds, as large numbers of samples can be incubated and analyzed at the same time. This method has been applied successfully at UC Davis for a variety of purposes in feed evaluation, including calculating organic matter digestibility, the metabolizable energy of feeds and kinetics of their fermentation; determining how feed value is affected by added fat, antinutritive factors and rumen modifiers; quantifying the energy value of feed mixtures (rations); monitoring microbial change in the rumen; synchronizing nutrient digestion; and selecting forage nutrient targets for agricultural biotechnology. More than half of the nutrients consumed by ruminant animals leave the animal unutilized and undigested, and are excreted in feces, urine and gases. The in vitro gas production method can be used to examine animal waste components that impact the environment and develop appropriate mitigations.

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In vitro gas production as a method to compare fermentation characteristics of steam-flaked corn

Cited by 24 publications

References 24 publications

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

In Vitro Yield of Microbial-N from Fermentation of Glucogenic and Lipogenic Diets Provided by Different Sources of Rumen Degradable Amino Acids

In vitrogas production provides effective method for assessing ruminant feeds

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