In vitro method to evaluate the effect of steam fl aking on the quality of common cereal grains

3^rd International Conference on Veterinary & Livestock

November 02-03, 2017 Bangkok, Thailand

Wanbao Chen, Qianqian Yao and Zhenming Zhou

China Agricultural University, China

Posters & Accepted Abstracts: J Vet Sci Technol

Abstract :

Whole grains with intact pericarp are largely resistant to digestion by ruminants because entire kernels are not conducive to bacterial attachment. But processing methods makes the starch more accessible to microbes and increases the rate and extent of starch degradation in the rumen. To estimate the feasibility of applying a steam-fl aking as the processing technique of grains for ruminants, cereal grains (maize, wheat, barley and sorghum) were processed by steam-fl aking (steam temperature 105 oC, heating time and 45 min). And chemical analysis, in vitro gas production, volatile fatty acid concentrations, and energetic values were adopted to evaluate the eff ects of steam-fl aking. In vitro cultivation was conducted for 48 hours with the rumen fl uid collected from steers fed a total mixed ration consisted of 40% hay and 60% concentrates. Th e results showed that steam-fl aking processing had a signifi cant eff ect on the contents of neutral detergent fi ber and acid detergent fi ber (P<0.01). Th e concentration of starch gelatinization degree in all grains was also great improved in steam-fl aking grains, as steam-fl aking processing disintegrates the crystal structure of cereal starch, which may subsequently facilitate absorption of moisture and swelling. Th eoretical maximum gas production aft er steam-fl aking processing showed no great diff erence. However, compared with intact grains, total gas production at 48 hours and the rate of gas production were signifi cantly (P<0.01) increased in all types of grain. Furthermore, there was no eff ect of steam-fl aking processing on total volatile fatty acid, but it a decrease in the ratio between acetate and propionate was observed in the current in vitro fermentation. Th e present study also found that steam-fl aking processing increased (P<0.05) organic matter digestibility and energy concentration of the grains. Th e collective fi ndings of the present study suggest that steamfl aking processing of grains could improve their rumen fermentation and energy utilization by ruminants. In conclusion, the utilization of steam-fl aking would be practical to improve the quality of common cereal grains.