Abstract
Different techniques have been applied in feed processing to improve ruminal degradation and nutrient utilization in ruminant. There are limited studies investigating how moist heating process impacts barley protein utilization and internal molecular structures. The objectives of this study were to investigate: 1) how moist heating affects barley protein chemical profiles and Cornell Net Carbohydrate and Protein System (CNCPS) subfractions, in situ rumen degradation parameters, and predicted intestinal protein supply and feed milk value; 2) how moist heating affects protein molecular spectral features; and 3) the relationship between protein molecular structure spectral features and protein chemical profiles and metabolic characteristics. The barley variety CDC cowboy samples collected from the research farm during two consecutive years were used. Half of each sample was kept as raw and the other half underwent moist heating. The advanced molecular spectroscopy (attenuated total reflectance-fourier transform infrared, ATR-FTIR) was used to detect the barley protein molecular structure spectral features. It was found that moist heating decreased the fractions of soluble protein and increased the moderately degradable protein and ingestible protein fractions. This further resulted in the changes of in situ rumen degradation parameters and intestinal protein digestion characteristics. The protein molecular structure spectral features detected by using ATR-FTIR spectroscopy can be used as potential predictors for protein related chemical and metabolic parameters.
Highlights
Barley grain (Hordeum vulgare L.) is the primary energy and protein source for beef and dairy cattle diets in western Canada
The crude protein (CP) and non-protein nitrogen (NPN) were not affected by the heat treatment whereas SCP tended to be lower in the heat treated barley compared to the raw sample (1.43 vs. 3.39; P = 0.056)
Compared to the control group, the heat treatment increased the content of ADICP (P = 0.012) with a trend to increase NDICP
Summary
Barley grain (Hordeum vulgare L.) is the primary energy and protein source for beef and dairy cattle diets in western Canada. Animal nutritionists have been working closely with plant breeders to identify barley variety with the most desirable nutritional characteristics for ruminants. Barley has higher neutral detergent fiber (NDF) and acid detergent fiber (ADF) content relative to corn and wheat [1]. The higher protein content of barley is offset. Moist heating impacts protein structure and utilization. Saskatchewan Forage Network (SNK), the Western Grain Research Foundation (WGRF), and the Prairie Oat Grower Associations (POGA).The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript
Sign-in/Register to view highlights & summary 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.
