Infrared attenuated total reflection spectroscopic analysis and quantitative detection of forage spectral features in ruminant systems

Ji, Cuiying; Deng, Ganqi; Guevara-Oquendo, Víctor H.; Zhang, X.; Yan, Xiaogang; Zhang, H.; Yu, Ping

doi:10.1016/j.saa.2019.117630

Cited by 1 publication

(1 citation statement)

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“…Attenuated total reflectance Fourier-transformed infrared (ATR-FT/IR) molecular spectroscopy is a technique that can reveal the molecular structure of biological tissues with ultra-high spatial resolution [12]. This method has been applied successfully to evaluate the carbohydrate or protein molecular structure of faba [13], canola seed [14], oats [15], barley [16], carinata meal [17], and alfalfa hay [18]. The results revealed correlations between the molecular structure characteristics and nutrient degradation in the rumen of consumers.…”

Section: Introductionmentioning

confidence: 99%

Starch Properties, Nutrients Profiles, In Vitro Ruminal Fermentation and Molecular Structure of Corn Processed in Different Ways

Han¹,

Guo²,

Cai³

et al. 2022

Fermentation

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Processing will improve the digestion of corn by ruminant animals. The objectives of this study were to investigate the effects of processing methods (grinding, G; steam flaking, SF; extrusion, E) on the starch properties, nutrient profiles, in vitro ruminal fermentation and molecular structure of corn. Compared with G, SF and E increased (p < 0.05) the starch content, starch gelatinization, ruminal gas production (GP, 0.5–32 h), propionic acid, starch degradability (SD), the area and height of carbohydrate peaks, and decreased (p < 0.05) starch crystallinity, content of crude protein, neutral detergent fiber and acid detergent fiber, ruminal NH3-N, the area and height of amide I and II, α-helix, and β-sheet. The total VFA (24 h, 48 h) tended to be increased by SF and E (p < 0.10). The carbohydrate peak area and height were positively (p < 0.05) correlated with GP (1–24 h) and SD. The protein molecular absorption intensity was negatively correlated with SD (p < 0.05). The change in starch properties, GP (1–24 h) and molecular structure caused by E was greater than SF (p < 0.05). These results indicated that the higher starch gelatinization and lower starch crystallinity of E corn, induced by the high temperature and pressure, enabled more fermentation and digestion in the artificial rumen. The carbohydrate and protein molecular structures were correlated with the nutritional characteristics of corn.

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