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Effects of micronisation on ruminal starch and protein degradation kinetics of corn grain

Published online by Cambridge University Press:  23 November 2017

A. A. Sadeghi  and
P. Shawrang
A. A. Sadeghi*
Affiliation:
Department of Animal Science, Science & Research Campus, Islamic Azad University, Tehran, Iran
P. Shawrang*
Affiliation:
Dep. of Animal Science, Tehran university, Karaj, Iran
*
Email: [email protected]
Email: [email protected]
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Extract

Micronisation or infrared processing has been used as a thermal process of feedstuffs. In this technology, feeds are subjected to rapid surface and internal heating by the application of infrared light. This energy is absorbed by the product and causes constituent molecules to vibrate, resulting in rapid internal heating. A major advantage of micronisation over other heat treatment methods is the shorter heating time applied during processing. The effects of micronisation of cereals on starch structure and digestibility of starch and crude protein (CP) and performance of pigs has been investigated (Zarkadas and Wiseman, 2001). However, data on ruminal starch and protein degradability of micronised cereals, especially corn grain are limited. Furthermore, the effect of micronisation on the type of corn true protein escaping from the rumen is lacking. The objectives of this study were to determine the effects of micronising corn grain on ruminal kinetic parameters of dry matter (DM), CP and starch and to determine the types of corn true protein escaping from the rumen to small intestine by using SDS-PAGE.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2005 , 2005 , pp. 199
Copyright
Copyright © The British Society of Animal Science 2005

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References

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Zarkadas, L. N. and Wiseman, J. 2001. Influence of processing variables during micronization of wheat on starch structure and subsequent performance and digestibility in weaned piglets fed wheat based diets. Animal Feed Science and Technology 93: 93–107.Google Scholar