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Effect of flame roasting on the nutritional quality of common cereal grains for non-ruminants and ruminants

Animal Feed Science & Technology 47(1-2): 31-40
Effect of flame roasting on the nutritional quality of common cereal grains for non-ruminants and ruminants
The effect on nutritional quality of barley, corn, oats and wheat after flame roasting at three temperatures was evaluated. Batches of barley, corn, oats or wheat were flame roasted in a commercial propane heated roaster at 67, 100 and 133% of the manufacturer's suggested temperatures. A sample of non-roasted material was also included for each grain. Evaluation as non-ruminant feeds was done using a rooster bioassay. For ruminants, the dry matter and crude protein degradation in the rumen and intestinal digestibility were deter-mined. Roasting had little effect on any non-ruminant estimate of utilization but it significantly (P lt 0.05) decreased effective ruminal degradation and ruminal degradation rates of dry matter and crude protein for all grains, although the effect was least for corn. Total tract digestibility in ruminants was not affected by roasting, except for oats and wheat which was reduced at the highest level of roasting. For ruminant diets, heat treatment by roasting of wheat and barley may be beneficial, resulting in a slower release of nutrients in the rumen and allowing more dry matter and crude protein to escape degradation in the rumen and be digested in the small intestine.

Accession: 002355856

DOI: 10.1016/0377-8401(94)90157-0

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