EFFECTS OF PROCESSING METHOD, STEAMING DURATION AND ROLLER SETTING DISTANCE ON RUMINAL DEGRADABILITY OF BARLEY GRAIN

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

SAFAEI KH.; GHORBANI GH.R.; ALIKHANI M.; SADEGHI SEFIDMAZGI A.; YANG W.Z.; MOHAMMADI F.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF RUMINANT RESEARCH Year:2016 | Volume:3 | Issue:4 Page(s): 103-125

Download Full-Text

Persian Verion

View:

1,231

Download:

Cites:

Information Journal Paper

Title

EFFECTS OF PROCESSING METHOD, STEAMING DURATION AND ROLLER SETTING DISTANCE ON RUMINAL DEGRADABILITY OF BARLEY GRAIN

Author(s)

Keywords

BARLEY GRAINQ1

GRINDINGQ2

NON-LACTATING COWQ2

IN SITU RUMINAL DEGRADABILITYQ2

STEAM-FLAKINGQ2

Abstract

Background and objectives: Whole barley kernel because of its intact pericarp is resistant to bacterial attachment in the rumen and digestion by ruminants. Therfore, barley processing is required to make its endosperm, encased within indigestible pericarp and hull layers, accessible to the microbial population in the rumen. This study was carried out to evaluate the effects of processing method (grinding vs. steam flaking) using completely randomized design and to investigate the impacts of steaming duration, roller setting, and interaction between steaming duration and roller setting on ruminal degradability of BARLEY GRAIN dry and organic matter in a 3 x 2 completely randomized factorial design.Materials and methods: Five grams (DM basis) of processed barley, ground barley using a hammer mill with a standard screen size of 3 mm (GB) or steam-flaked barley (SFB) using 3 steaming times including of 35, 45 or 55 min. and 2 roller setting distances of 0.3 or 0.4 mm for each steaming time, were weighed into bags (10×20 cm) made of polyester (pore size, 50 m). Triplicate nylon bags were placed in the rumen of a non-lactating Holstein dairy cow for 0, 2, 4, 8, 16, 24, and 48 h, respectively, for each sample. The incubation was repeated three times. Residues of dry matter (DM) and organic matter (OM) per incubation time were analyzed using SAS software.Results: Processing method changed the density of GB (616 g/L), SFB (285 g/L on average) compared to whole BARLEY GRAIN density (684 g/L). Increasing the extent of barley flaking decreased the density from 390 to 180 g/L, and kernel thickness from 1.5 to 1.0 mm. GRINDING of barley versus STEAM-FLAKING on average increased DM and OM disappearance (%) and raised (P<0.01) the washable fraction (28.6 vs. 21.6%), degradation rate of potentially degradable fraction (0.10 vs. 0.05/h), and effective degradability (60.4 vs. 47.5%); whereas it reduced (P<0.01) the potentially degradable fraction (51.7 vs. 56.0%), and undergrad able fraction (19.7 vs. 22.5%) of DM and increased (P<0.01) the washable fraction (28.3 vs. 21.4%), degradation rate of potentially degradable fraction (0.10 vs. 0.05/h), and effective degradability (60.6 vs. 47.6%); whereas it reduced (P<0.01) the potentially degradable fraction (52.6 vs. 56.5%), and undegradable fraction (19.1 vs. 22.1%) of OM (P<0.01). Increasing the steaming time and decreasing the distance of roller setting (to comparison the distance of rollers, 0.4 vs.0.3 mm) on average increased DM and OM disappearance (%) but decreased the potentially degradable fraction (62.6 vs. 49.4%), and increased the washable fraction (17.8 vs. 25.3%), undegradable fraction (19.7 vs. 25.3%), degradation rate of potentially degradable fraction (0.05 vs. 0.06/h), and effective degradability (44.1 vs. 50.9%) of DM and decreased the potentially degradable fraction (62.9 vs. 50.1%), and increased the washable fraction (17.7 vs. 25.1%), undegradable fraction (19.5 vs. 24.9%), degradation rate of potentially degradable fraction (0.05 vs. 0.06/h), and effective degradability (44.2 vs. 51.0%) of OM for SFB (P<0.05).Conclusion: Results of this study showed that processing method could change BARLEY GRAIN density, particle size and its distribution on sieves. GRINDING versus flaking increased the effective degradability of grain DM and OM. Ruminal DM and OM degradability of BARLEY GRAIN could be manipulated by varying the duration of steaming and the distance of roller setting.

Cites

No record.

References

No record.

Cite

APA: Copy

SAFAEI, KH., GHORBANI, GH.R., ALIKHANI, M., SADEGHI SEFIDMAZGI, A., YANG, W.Z., & MOHAMMADI, F.. (2016). EFFECTS OF PROCESSING METHOD, STEAMING DURATION AND ROLLER SETTING DISTANCE ON RUMINAL DEGRADABILITY OF BARLEY GRAIN. JOURNAL OF RUMINANT RESEARCH, 3(4), 103-125. SID. https://sid.ir/paper/244060/en

Vancouver: Copy

SAFAEI KH., GHORBANI GH.R., ALIKHANI M., SADEGHI SEFIDMAZGI A., YANG W.Z., MOHAMMADI F.. EFFECTS OF PROCESSING METHOD, STEAMING DURATION AND ROLLER SETTING DISTANCE ON RUMINAL DEGRADABILITY OF BARLEY GRAIN. JOURNAL OF RUMINANT RESEARCH[Internet]. 2016;3(4):103-125. Available from: https://sid.ir/paper/244060/en

IEEE: Copy

KH. SAFAEI, GH.R. GHORBANI, M. ALIKHANI, A. SADEGHI SEFIDMAZGI, W.Z. YANG, and F. MOHAMMADI, “EFFECTS OF PROCESSING METHOD, STEAMING DURATION AND ROLLER SETTING DISTANCE ON RUMINAL DEGRADABILITY OF BARLEY GRAIN,” JOURNAL OF RUMINANT RESEARCH, vol. 3, no. 4, pp. 103–125, 2016, [Online]. Available: https://sid.ir/paper/244060/en

Related Journal Papers