Research progress in structural and nutritional characterization and technologically processing impact on cool-season adapted oat and barley cereal kernels with wet chemistry and advanced vibrational molecular spectroscopy

Tosta, Marcela Ribeiro; Prates, Luciana L.; Feng, Xin; Rodríguez-Espinosa, María E.; Zhang, H.; Zhang, W.; Yu, Peiqiang

doi:10.1080/10408398.2021.1882380

Cited by 3 publications

(3 citation statements)

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“…Recently, the intrinsic molecular structure of nutrients has been proposed to a potential predictor to estimate nutrient supply and availability for ruminants. The relationship between nutrient inherent molecular structure and the nutritive values has been reported in several published studies (Khan et al, 2015, Sun et al, 2018, Tosta et al, 2021, Xin et al, 2021. The attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy is a rapid, nondestructive analytical approach to study nutrient molecular structure and hence its utilization and availability (Khan et al, 2015;Rodríguez-Espinosa et al, 2020;Tosta et al, 2021;Xin et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…Heat‐related processing has gained considerable interest to increase the nutritional values of feed ingredients (Rodríguez‐Espinosa et al, 2020; Tosta et al, 2021; Xin et al, 2021). Besides coarse grinding and using buffering additives, heat processing is also an effective method to prevent ruminal acidosis.…”

Section: Introductionmentioning

confidence: 99%

“…The relationship between nutrient inherent molecular structure and the nutritive values has been reported in several published studies (Khan et al, 2015, Sun et al, 2018, Tosta et al, 2021, Xin et al, 2021. The attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy is a rapid, nondestructive analytical approach to study nutrient molecular structure and hence its utilization and availability (Khan et al, 2015;Rodríguez-Espinosa et al, 2020;Tosta et al, 2021;Xin et al, 2021). This technique requires minimal sample preparation and no chemicals during analysis.…”

Section: Introductionmentioning

confidence: 99%

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Dry heating, moist heating, and microwave irradiation of cold‐climate‐adapted barley grain—Effects on ruminant‐relevant carbohydrate and molecular structural spectral profiles

Feng

Prates

Espinosa

et al. 2022

Animal Physiology Nutrition

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Different feed processing techniques affect barley digestibility and nutrient utilization in ruminants. To our knowledge, there are few studies on the interactive relationship between carbohydrate molecular structure profiles of cool‐season‐adapted barley grain and nutritional characteristics for ruminants. The objectives of this study were: (1) to investigate the effect of different technological processing methods on carbohydrate chemical profiles, Cornell Net Carbohydrate and Protein System—carbohydrate subfractions, ruminal and intestinal carbohydrate digestion of barley grain in dairy cows; (2) to study the effect of heat processing on carbohydrate molecular structure of barley grain using advanced molecular spectroscopy; and (3) to associate processing‐induced changes in carbohydrate molecular structure with changes in carbohydrate metabolic profiles in dairy cows. Barley grain samples collected from Crop Research Field in Western Canada underwent four different processing treatments: control, dry heating (120°C for 60 min in an air‐ventilated oven), moist heating (120°C for 60 min in an autoclave), and microwave irradiation (900 W and 2450 MHz for 5 min in a microwave). The heating conditions used in the current study induced some changes in rumen‐degradable and ‐undegradable digestible fibre (CB3) fraction. Intestinally digestible CB3 was decreased after moist heating. Moist heating decreased starch digestibility compared to the other three treatments. The processing‐induced carbohydrate molecular structure changes, which was revealed by advanced vibrational molecular spectroscopic technique (attenuated total reflectance‐Fourier transform infrared), could be used to predict carbohydrate nutritional value.

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