Disintegration of starch crystal structure by steam
flaking may be responsible for the improvement
of  in vitro  ruminal fermentation of steam flaked
sorghum grains

J. Ding; L. Zhang; R. Wan; L. P. Ren; Q. X. Meng

doi:10.22358/jafs/74579/2007

Current issue Online first Archive About the Journal Editorial Office Editorial Board Copy right and self-archiving policy Peer review process Instructions for Reviewers Printed version subscription Abstracting and indexing Contact Instructions for Authors Policies General information Open Access, Licensing terms, Commercial use and Copyright terms policies Self-archiving policy and Archive policies Article Correction and Withdrawal policy Manuscript Submission policy Authorship policy Conflict of Interest policy Language considerations policy Plagiarism and Duplicate publications policy Ethics policy Review process policy Acceptance of manuscripts policy Online First Articles and Special Issues policies Generative artificial intelligence (AI) policy Advertising policy Article publication charges

Current issue

Online first

Archive

About the Journal Editorial Office Editorial Board Copy right and self-archiving policy Peer review process Instructions for Reviewers Printed version subscription Abstracting and indexing Contact

Instructions for Authors

Policies General information Open Access, Licensing terms, Commercial use and Copyright terms policies Self-archiving policy and Archive policies Article Correction and Withdrawal policy Manuscript Submission policy Authorship policy Conflict of Interest policy Language considerations policy Plagiarism and Duplicate publications policy Ethics policy Review process policy Acceptance of manuscripts policy Online First Articles and Special Issues policies Generative artificial intelligence (AI) policy Advertising policy

Article publication charges

Suppl. 2/2007 vol. 16

Stats

CC-BY 4.0

Get citation

SHORT COMMUNICATION

Disintegration of starch crystal structure by steam flaking may be responsible for the improvement of in vitro ruminal fermentation of steam flaked sorghum grains

J. Ding ¹

L. Zhang ²

R. Wan ¹

L. P. Ren ¹

Q. X. Meng ¹

More details

Hide details

State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100094, P.R. China

Beijing Institute of Animal Sciences, Chinese Academy of Agriculture Science, Beijing 100094, P.R. China

Publication date: 2007-09-17

Corresponding author

Q. X. Meng

State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100094, P.R. China

J. Anim. Feed Sci. 2007;16(Suppl. 2):448-453

DOI: https://doi.org/10.22358/jafs/74579/2007

Article (PDF)

Citations (3)

KEYWORDS

ABSTRACT

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 2θ values of 15°, 17°, 18°, and 23° 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 ruminal 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.

CITATIONS (3):

Effects of substituting corn with steam-flaked sorghum on growth, digestion and blood metabolites in young cattle fed feedlot diets
C. Wang, Q. Liu, G. Guo, W. J. Huo, Y. L. Zhang, C. X. Pei, S. L. Zhang, W. Z. Yang, H. Wang
Animal Production Science

CrossRef

Effect of steam-flaking on chemical compositions, starch gelatinization, in vitro fermentability, and energetic values of maize, wheat and rice
Fu-qiang QIAO, Fei WANG, Li-ping REN, Zhen-ming ZHOU, Qing-xiang MENG, Yu-hong BAO
Journal of Integrative Agriculture

CrossRef

In vitro rumen fermentation characteristics of bakery by‐products containing high starch and sugar
Sandi Nayohan, Miyu Sekoguchi, Yoshimasa Nishikawa, Masaya Matamura, Anuraga Jayanegara, Hiroki Matsui, Makoto Kondo
Animal Science Journal

CrossRef

Submit your paper

Instructions for Authors

Archive

Send by email

Evaluation of feed supplementation using legume leaf meal and spent substrate fermented by Eupenicillium javanicum as a potential feed for ruminants: an in vitro study

Effects of level and type of essential oils on rumen methanogenesis and fermentation: A meta-analysis of in vitro experiments

Preliminary study of the effects of Apilactobacillus kunkeei EIR/BG-1 and Enterococcus hirae EIR/CM-2 supplementation on in vitro rumen fermentation and microbial population

Determination of quality and nutrient content of artichoke by-products ensilaged with barley and molasses

Impact of humic acid as an organic additive on ruminal fermentation constituents, blood parameters and milk production in goats and their kids growth rate

Indexes

Keywords index

Topics index

Authors index

ISSN:

1230-1388

Assigning DOI numbers, introducing articles from supplements and recent publications to POL-index database, maintaining anti-plagiarism detection, electronic system to proceed manuscripts and webpage of the Journal with interactive pdf files, and language correction of manuscripts published in Journal of Animal and Feed Sciences are financed in the years 2018–2019 by the Ministry of Science and Higher Education from the funds for science popularization activities, Agreement No. 631/P-DUN/2018.