Abstract
Disintegration of starch crystal structure by steam flaking may be responsible for the improvement of <i>in vitro</i> ruminal fermentation of steam flaked sorghum grains
Highlights
Sorghum is a widely used grain for feeding livestock
The possible mechanisms enabling the starch to be more accessible to digestive enzymes and microbes include: 1. the starch granules become swollen by water and heat during the steam processing, and 2. the protein matrix surrounding the endosperm of cereals is disrupted by flaking (Rooney and Pflugfelder, 1986)
It has been well documented that steam flaking can increase starch gelatinization (Xiong et al, 1990), very little is known about its effects on starch crystal structure
Summary
Sorghum is a widely used grain for feeding livestock. the natural starch granules of cereal grains are partially embedded in the protein matrix, and this may impair both the protein and starch digestibility (Streeter et al, 1993). A physical processing of grains, can effectively improve the feeding value of sorghum grains by 12-15% via increasing starch digestibility in the rumen and in the whole digestive tract (Huntington, 1997). Earlier studies suggested that heat-moisture treatment might alter the thermodynamics of starch gelatinization as well as the crystal structure of grain starch (Wang et al, 1998). It has been well documented that steam flaking can increase starch gelatinization (Xiong et al, 1990), very little is known about its effects on starch crystal structure. The objective of the present study was to determine the effects of steam-flaking processing on the starch crystal structure, in vitro gas production kinetics by rumen microorganisms and ruminal fermentation characteristics of sorghum grains
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
