Microwave Cooking of Some or All High Starch Ingredients of Cattle Feed Concentrate Improves Nutritional Value and In Vitro Bioavailability.

Abstract

Microwaving has been used to qualitatively improve feed ingredients prior to including them in cattle feed. However, it is not known whether feed ingredients should be microwaved separately or in a mixture before being included in cattle feed concentrates. In the current study, the effects of the partial and full microwaving of high starch ingredients were investigated regarding their impact on the nutritional composition, physicochemical properties, and in vitro digestibility of feed concentrates. The cassava was microwave-irradiated before being mixed with other ingredients (MC, 35% of formulation). A microwave-cooked cassava-corn meal mixture (MCC, 45% of formulation) and a combination of all solid components (MSI, 96% of formulation) were also compared. A feed containing non-microwaved ingredients was formulated and served as the control (NM). Significantly altered proximate compositions and nutritive profiles were observed in all the microwaved components (p < 0.05). The observed modifications in pHs, water absorption capacities, thermal properties (differential scanning calorimetry), diffraction patterns (X-ray diffractometry), and microstructures (scanning electron microscopy) indicated enhanced enzymatic hydrolysis in vitro. A higher cellulase organic matter solubility and digestible organic matter were observed in the MCC and MSIs feeds relative to the control NM (p < 0.05). These findings indicate a combination of components could be added to feedstock before it is microwave processed to potentially include this pretreatment in the feed production process.