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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2021.9
- 수록면
- 1,018 - 1,033 (16page)
- DOI
- 10.5187/jast.2021.e91
이용수
초록· 키워드
오류제보하기
In this study, we aimed to assess the effect of flaking on the nutrient digestibility of corn grain in ruminants. In this regard, in vitro rumen fermentation, in situ rumen degradability, and in vivo metabolic experiments were performed. The automated gas production technique was used for the in vitro fermentation experiments. Six types of corn flakes with various degrees of gelatinization (32%, 41%, 48%, 66%, 86%, and 89%) were ground and incubated in rumen fluid to measure rumen fermentation characteristics and digestion rate. The in situ degradability of ground corn, whole corn, and corn flakes with 62% and 66% gelatinization was measured by incubation in the rumen of two cannulated Holstein cows. In vivo metabolic experiments were performed using 12 crossbred goats (29.8 ± 4.37 kg) using a 3 × 3 Latin square design. The dietary treatments consisted of ground corn and flaked corn with 48% or 62% gelatinization. In vitro experiments showed that as the degree of gelatinization increased, the digestion rate increased linearly, while the discrete lag time decreased linearly (p < 0.05). The effective rumen dry matter degradability, determined by in situ fermentation, was 37%p lower in corn flakes than ground corn, assuming a passage rate of 6%/h (p < 0.01), and there was no difference between the two flakes. In the in vivo experiment, there was no difference in dry matter intake, average daily gain, feed efficiency, and nitrogen utilization among the treatment groups (p > 0.05); however, the crude fat digestibility was lower for corn flakes than for ground corn (p < 0.05). To summarize, the rate of fermentation of corn flakes increased as the degree of gelatinization increased. However, non-ground corn flakes had lower rumen digestibility and did not improve in vivo apparent nutrient digestibility, compared with ground corn. In contrast to the assumption that flaked corn provides more energy to ruminant animals than ground corn, we conclude that the digestibility and energy value of corn flakes are lower than those of ground corn if mastication does not sufficiently reduce the particle size of corn flakes.
목차
등록된 정보가 없습니다.
참고문헌 (57)
참고문헌 신청
C B Theurer / 1999 / Steam-processed corn and sorghum grain flaked at different densities alter ruminal, small intestinal, and total tract digestibility of starch by steers / Journal of Animal Science 77(10):2824~2831
T. A. McAllister / 1993 / Effect of the protein matrix on the digestion of cereal grains by ruminal microorganisms / Journal of Animal Science 71(1):205~212
K. A. Beauchemin / 1994 / Effects of mastication on digestion of whole cereal grains by cattle / Journal of Animal Science 72(1):236~246
W.Z. Yang / 2000 / Effects of Barley Grain Processing on Extent of Digestion and Milk Production of Lactating Cows / Journal of Dairy Science 83(3):554~568
Safaei K / 2017 / Effects of grain processing with focus on grinding and steam-flaking on dairy cow performance / InTechOpen :117~133
T. A. McAllister / 1993 / Effect of the protein matrix on the digestion of cereal grains by ruminal microorganisms / Journal of Animal Science 71(1):205~212
K. A. Beauchemin / 1994 / Effects of mastication on digestion of whole cereal grains by cattle / Journal of Animal Science 72(1):236~246
W.Z. Yang / 2000 / Effects of Barley Grain Processing on Extent of Digestion and Milk Production of Lactating Cows / Journal of Dairy Science 83(3):554~568
Safaei K / 2017 / Effects of grain processing with focus on grinding and steam-flaking on dairy cow performance / InTechOpen :117~133
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