[논문]Effect of flaking on the digestibility of corn in ruminants

Kang, Hamin; Lee, Mingyung; Jeon, Seoyoung; Lee, Sang Moon; Lee, Ju Hwan; Seo, Seongwon

doi:10.5187/jast.2021.e91

[해외논문] Effect of flaking on the digestibility of corn in ruminants 원문보기

Journal of animal science and technology : JAST, v.63 no.5, 2021년, pp.1018 - 1033

Kang, Hamin (Division of Animal and Dairy Sciences, Chungnam National University) , Lee, Mingyung (Division of Animal and Dairy Sciences, Chungnam National University) , Jeon, Seoyoung (Division of Animal and Dairy Sciences, Chungnam National University) , Lee, Sang Moon (Jeil Feed) , Lee, Ju Hwan (Jeil Feed) , Seo, Seongwon (Division of Animal and Dairy Sciences, Chungnam National University)

Abstract ▼ AI-Helper

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 0.05); 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.

주제어

표/그림 (12)

표 Table 1. Analyzed chemical composition (g/kg DM or as stated) of corn samples used for this study
표 Table 2. Analyzed chemical composition (g/kg DM or as stated) of the corn silage and commercial concentrate mix fed to two fstulated Holstein
표 Table 3. Analyzed chemical composition (g/kg DM or as stated) of the oat hay and commercial concentrate mix for in vivo experiments
그림 Fig. 1. Gas production profle. Flaked corn with diferent rate of gelatinization, Flake_(% gelatinization).
표 Table 4. pH of the cultured medium after 48-hour incubation, true dry matter digestibility of the samples, and kinetic parameters of gas production
그림 Fig. 2. In situ rumen dry matter degradability. ^a-cMeans that do not have common superscript differ (p < 0.05). Ground, ground corn; Whole, whole corn; Flake_(% gelatinization).
그림 Fig. 3. In situ rumen starch degradability. ^a-cMeans that do not have common superscript differ (p < 0.05). Ground, ground corn; Whole, whole corn; Flake_(% gelatinization).
표 Table 5. In situ ruminal degradation parameters and efective dry matter ruminal degradability
표 Table 6. In situ ruminal degradation parameters and efective starch ruminal degradability
표 Table 7. Average daily gains, feed conversion ratio, and nutrient intake of goats fed ground and faked corn
표 Table 8. Nutrient digestibility of goats fed ground and faked corn (%/d, DM basis)
표 Table 9. Nitrogen utilization of goats fed ground and faked corn

AI 본문요약
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제안 방법

The objectives of this study were two-fold: 1) to evaluate the effect of flaking on ruminal fermentability and degradability of corn grain and 2) to compare ruminal and total tract degradability of flaked corn with that of ground corn. In the present study, in vitro fermentation experiments, in situ degradability experiments, and in vivo metabolic experiments using goats were performed.

대상 데이터

Seven flaked corn samples, along with whole and ground corn, were used in this study. Corn samples were obtained from multiple feed manufacturers to cover a wide range of flaking processes.

이론/모형

Pair-wise comparisons of the least square means were conducted using the PDIFF option with Tukey–Kramer adjustment

성능/효과

In conclusion, although an increase in gelatinization enhances the ruminal fermentability of flaked corn, flaking by itself may not sufficiently improve corn’s degradability compared to grinding
The in situ DM degradability of ground corn was significantly higher than that of the other treatments at all times, whereas DM degradability of whole corn was significantly lower than that of the other treatments at all times (p < 0.05) (Fig
The starch degradability of ground corn was higher than that of the other treatments at all times, while that of whole corn was significantly lower than that of the other treatments (p < 0.05) (Fig

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