Effect of steam-flaking on chemical compositions, starch gelatinization, in vitro fermentability, and energetic values of maize, wheat and rice
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...
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| Format: | Article |
| Language: | English |
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KeAi Communications Co., Ltd.
2015-05-01
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| Series: | Journal of Integrative Agriculture |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2095311914609138 |
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| author | Fu-qiang QIAO Fei WANG Li-ping REN Zhen-ming ZHOU Qing-xiang MENG Yu-hong BAO |
| author_facet | Fu-qiang QIAO Fei WANG Li-ping REN Zhen-ming ZHOU Qing-xiang MENG Yu-hong BAO |
| author_sort | Fu-qiang QIAO |
| collection | DOAJ |
| description | 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 was 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. |
| format | Article |
| id | doaj-art-33f0ff0dd971429f8a801f2d14f19b51 |
| institution | Matheson Library |
| issn | 2095-3119 |
| language | English |
| publishDate | 2015-05-01 |
| publisher | KeAi Communications Co., Ltd. |
| record_format | Article |
| series | Journal of Integrative Agriculture |
| spelling | doaj-art-33f0ff0dd971429f8a801f2d14f19b512025-07-02T05:53:05ZengKeAi Communications Co., Ltd.Journal of Integrative Agriculture2095-31192015-05-01145949955Effect of steam-flaking on chemical compositions, starch gelatinization, in vitro fermentability, and energetic values of maize, wheat and riceFu-qiang QIAO0Fei WANG1Li-ping REN2Zhen-ming ZHOU3Qing-xiang MENG4Yu-hong BAO5State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, P.R. China; College of Animal Sciences, Beijing University of Agriculture, Beijing 102206, P.R. ChinaState Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, P.R. ChinaState Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, P.R. ChinaState Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, P.R. ChinaState Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, P.R. China; Correspondence MENG Qing-xiang, Tel: +86-10-62734508Tibetan Academy of Agricultural and Forestry Sciences, Lasa 850000, P.R. ChinaIntact 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 was 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.http://www.sciencedirect.com/science/article/pii/S2095311914609138steam-flakingmaizewheatricestarch gelatinizationin vitro fermentation |
| spellingShingle | Fu-qiang QIAO Fei WANG Li-ping REN Zhen-ming ZHOU Qing-xiang MENG Yu-hong BAO Effect of steam-flaking on chemical compositions, starch gelatinization, in vitro fermentability, and energetic values of maize, wheat and rice Journal of Integrative Agriculture steam-flaking maize wheat rice starch gelatinization in vitro fermentation |
| title | Effect of steam-flaking on chemical compositions, starch gelatinization, in vitro fermentability, and energetic values of maize, wheat and rice |
| title_full | Effect of steam-flaking on chemical compositions, starch gelatinization, in vitro fermentability, and energetic values of maize, wheat and rice |
| title_fullStr | Effect of steam-flaking on chemical compositions, starch gelatinization, in vitro fermentability, and energetic values of maize, wheat and rice |
| title_full_unstemmed | Effect of steam-flaking on chemical compositions, starch gelatinization, in vitro fermentability, and energetic values of maize, wheat and rice |
| title_short | Effect of steam-flaking on chemical compositions, starch gelatinization, in vitro fermentability, and energetic values of maize, wheat and rice |
| title_sort | effect of steam flaking on chemical compositions starch gelatinization in vitro fermentability and energetic values of maize wheat and rice |
| topic | steam-flaking maize wheat rice starch gelatinization in vitro fermentation |
| url | http://www.sciencedirect.com/science/article/pii/S2095311914609138 |
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