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Steam explosion processing intensifies the nutritional values of most crop byproducts: Morphological structure, carbohydrate-protein fractions, and rumen fermentation profile

To investigate the feasibility of steam explosion on the exploitation of ruminant feedstuff, the morphological structure, carbohydrate-protein fractions, and rumen fermentation profile of five typical crop byproducts (corn cob, rice straw, peanut shell, millet stalk, and sugarcane tip) were analyzed...

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Autores principales: He, Liwen, Huang, Yinchao, Shi, Lei, Zhou, Zhenming, Wu, Hao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9618810/
https://www.ncbi.nlm.nih.gov/pubmed/36324623
http://dx.doi.org/10.3389/fnut.2022.979609
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author He, Liwen
Huang, Yinchao
Shi, Lei
Zhou, Zhenming
Wu, Hao
author_facet He, Liwen
Huang, Yinchao
Shi, Lei
Zhou, Zhenming
Wu, Hao
author_sort He, Liwen
collection PubMed
description To investigate the feasibility of steam explosion on the exploitation of ruminant feedstuff, the morphological structure, carbohydrate-protein fractions, and rumen fermentation profile of five typical crop byproducts (corn cob, rice straw, peanut shell, millet stalk, and sugarcane tip) were analyzed before and after steam explosion processing. The results showed that these crop byproducts had different physicochemical properties and rumen fermentation profiles, most of which could be improved by steam explosion processing, i.e., more rough morphological surface, much-broken structure, more digestible carbohydrate fraction (non-NDF +49.92–452.24%), faster gas production rate (c +9.72–68.75%), higher dry matter digestibility (DMD(48) +11.38–47.36%), more available energy (ME −3.69–+42.13%, except for peanut shell), along with more unavailable protein fraction (ADICP +27.16–102.70%). It is suggested that steam explosion processing could intensify the feeding value of most crop byproducts for ruminants, but with a caution of heat damage to proteins.
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spelling pubmed-96188102022-11-01 Steam explosion processing intensifies the nutritional values of most crop byproducts: Morphological structure, carbohydrate-protein fractions, and rumen fermentation profile He, Liwen Huang, Yinchao Shi, Lei Zhou, Zhenming Wu, Hao Front Nutr Nutrition To investigate the feasibility of steam explosion on the exploitation of ruminant feedstuff, the morphological structure, carbohydrate-protein fractions, and rumen fermentation profile of five typical crop byproducts (corn cob, rice straw, peanut shell, millet stalk, and sugarcane tip) were analyzed before and after steam explosion processing. The results showed that these crop byproducts had different physicochemical properties and rumen fermentation profiles, most of which could be improved by steam explosion processing, i.e., more rough morphological surface, much-broken structure, more digestible carbohydrate fraction (non-NDF +49.92–452.24%), faster gas production rate (c +9.72–68.75%), higher dry matter digestibility (DMD(48) +11.38–47.36%), more available energy (ME −3.69–+42.13%, except for peanut shell), along with more unavailable protein fraction (ADICP +27.16–102.70%). It is suggested that steam explosion processing could intensify the feeding value of most crop byproducts for ruminants, but with a caution of heat damage to proteins. Frontiers Media S.A. 2022-10-17 /pmc/articles/PMC9618810/ /pubmed/36324623 http://dx.doi.org/10.3389/fnut.2022.979609 Text en Copyright © 2022 He, Huang, Shi, Zhou and Wu. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
He, Liwen
Huang, Yinchao
Shi, Lei
Zhou, Zhenming
Wu, Hao
Steam explosion processing intensifies the nutritional values of most crop byproducts: Morphological structure, carbohydrate-protein fractions, and rumen fermentation profile
title Steam explosion processing intensifies the nutritional values of most crop byproducts: Morphological structure, carbohydrate-protein fractions, and rumen fermentation profile
title_full Steam explosion processing intensifies the nutritional values of most crop byproducts: Morphological structure, carbohydrate-protein fractions, and rumen fermentation profile
title_fullStr Steam explosion processing intensifies the nutritional values of most crop byproducts: Morphological structure, carbohydrate-protein fractions, and rumen fermentation profile
title_full_unstemmed Steam explosion processing intensifies the nutritional values of most crop byproducts: Morphological structure, carbohydrate-protein fractions, and rumen fermentation profile
title_short Steam explosion processing intensifies the nutritional values of most crop byproducts: Morphological structure, carbohydrate-protein fractions, and rumen fermentation profile
title_sort steam explosion processing intensifies the nutritional values of most crop byproducts: morphological structure, carbohydrate-protein fractions, and rumen fermentation profile
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9618810/
https://www.ncbi.nlm.nih.gov/pubmed/36324623
http://dx.doi.org/10.3389/fnut.2022.979609
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