Abstract #151
Section: ADSA Production PhD Oral Competition (Graduate)
Session: ADSA Graduate Student (PhD) Production Oral Competition
Format: Oral
Day/Time: Monday 4:30 PM–4:45 PM
Location: 309
Session: ADSA Graduate Student (PhD) Production Oral Competition
Format: Oral
Day/Time: Monday 4:30 PM–4:45 PM
Location: 309
# 151
Alteration of intrinsic molecular structure by steam flaking process improved gastrointestinal digestion of carbohydrate in dairy cows.
N. Xu*1,2, J. Liu1, P. Yu2, 1Institute of Dairy Science, MoE Key Laboratory of Molecular Animal Nutrition, College of Animal Sciences, Zhejiang University, Hangzhou, China, 2Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon, Canada.
Key Words: steam flaking, carbohydrate molecular spectra, corn digestibility
Alteration of intrinsic molecular structure by steam flaking process improved gastrointestinal digestion of carbohydrate in dairy cows.
N. Xu*1,2, J. Liu1, P. Yu2, 1Institute of Dairy Science, MoE Key Laboratory of Molecular Animal Nutrition, College of Animal Sciences, Zhejiang University, Hangzhou, China, 2Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon, Canada.
This study was aimed to investigate effects of steam flaking on rumen and intestinal digestibility of corn carbohydrate (CHO) on a molecular basis. Duplicates of 2 corns (Corn1, Corn2) and the corresponding steam-flaked corns (SFCorn1, SFCorn2) were collected from 2 commercial plants. Attenuated total reflectance Fourier-transform vibrational molecular spectroscopy was used to collect CHO molecular spectra (ca. 1188–950 cm−1) with 3 major spectral peaks: 1st (ca. 1188–1132 cm−1), 2nd (ca. 1132–1066 cm−1) and 3rd Peaks (ca. 1066–950 cm−1). Starch rumen and intestinal digestion characteristics were evaluated by conventional in situ procedure. PROC MIXED program of SAS 9.4 was used to analyze molecular spectral peak intensity and starch digestibility based on 2 factory design; and multivariate analyses (Statistica 8.0) were applied to CHO spectral absorption intensity data to distinguish CHO intrinsic molecular difference between raw and steam flaked types of corn. Truly digestible non-fiber carbohydrate was greater in steam flaked corn than their corresponding raw corn (P < 0.01). Rate constant of starch digestion increased (P < 0.01) after steam flaking. Rumen bypass starch of SFCorn1 was lower (P < 0.01) than that of Corn1, but no difference was found between SFCorn2 and Corn2. Steam flaking process increased effective rumen degradability of starch (P < 0.01), but had no effects on intestinally digestible bypass starch and total digestible starch (P > 0.05). Steam flaking process increased spectral peak area intensities of total CHO and CHO 3rd Peak (P < 0.01). For CHO 1st and 2nd Peaks, molecular spectral peak area intensities increased in SFCorn1 (P < 0.01) compared with Corn1, but this was not the case for Corn2. Molecular spectral peak height of CHO 2nd Peak was greater (P < 0.01) in SFCorn1 than in Corn1. Multivariate analysis demonstrated that steam flaked corn could be apparently distinguished from their raw corn in carbohydrate molecular spectral region. In summary, steam flaking process altered carbohydrate molecular spectral structure, and improved carbohydrate gastrointestinal digestion.
Key Words: steam flaking, carbohydrate molecular spectra, corn digestibility
