Digestibility of Milo Processed by Different Methods

Abstract

Two trials were conducted with yearling steers to determine digestibility of rations containing 77% milo processed by various methods. In trial 1, the processing methods were: dry rolled, steam processed flaked, steam processed cut, and water soaked cut. The digestibility of the nitrogen free extract fraction of the rations containing steam processed flaked milo was significantly (P<.05) greater than for the other three treatments which were not significantly different from each other. The total digestible nutrients of the rations was increased significantly (P<.05)by the steam processed flaked milo compared to the other three treatments; however, the total digestible nutrients of the water soaked milo ration was significantly (P<.05) higher than for the dry rolled treatment. The estimated total digestible nutrients of the steam processed flaked milo was 89.8% as compared to 72.1% for dry rolled milo. In trial 2 the processing methods were: dry rolled, fine ground, steam processed flaked, and pressure cooked flaked (2.81 kg./cm.2 for 1 min.). The digestibility of the nitrogen free extract of the ration containing the steam processed and pressure cooked flaked milo was significantly (P<.05) greater than for the rations containing the dry rolled or fine ground milo. The total digestible nutrients of the rations containing the two moist heat treated milos was significantly greater than for the two dry processed. The estimated total digestible nutrients of the steam processed flaked, pressure cooked flaked, fine ground and dry rolled milos were: 88.3, 86.8, 81.1 and 79.7%, respectively. The results indicated that the digestibility and total digestible nutrients of milo can be markedly improved by either steam processing and flaking or pressure cooking and flaking