Disintegration of starch crystal structure by steam flaking may be responsible for the improvement of in vitro ruminal fermentation of steam flaked sorghum grains
文献类型: 外文期刊
第一作者: Ding, J.
作者: Ding, J.;Wan, R.;Ren, L. P.;Meng, Q. X.;Zhang, L.
作者机构:
关键词: steam-flaked sorghum;starch;crystal structure;ruminal fermentation;in vitro
期刊名称:JOURNAL OF ANIMAL AND FEED SCIENCES ( 影响因子:1.525; 五年影响因子:1.625 )
ISSN: 1230-1388
年卷期: 2007 年 16 卷
页码:
收录情况: SCI
摘要: The intact and steam-flaked sorghum grains were analysed for starch crystal structure, gas production kinetics and ruminal fermentation characteristics to investigate the disintegration of starch crystal structure by steam flaking responsible for the improved in vitro ruminal fermentation of steam flaked sorghum. All typical diffraction peaks at 2 theta values of 15 degrees, 17 degrees, 18 degrees, and 23 degrees disappeared in the steam-flaked sorghum. The degree of starch gelatinization and the rate of gas production were significantly increased (P<0.0001) by steam-flaking processing. The steam-flaked sorghum showed increased niminal molar proportion of acetic acid (P<0.01) and propionic acid (P<0.01), and decreased acetic: propionic acid ratio (P<0.05). The present results indicate that the disintegration of starch crystal structure, associated with increased starch gelatinization in steam-flaked sorghum, would be responsible for the improvement of in vitro ruminal fermentation of steam flaked sorghum grains.
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