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Table 1 Chemical profiles and nutrient availability: comparison among raw (RO), dry roasted (DO) and microwave irradiation (MIO) oat seed

From: Using vibrational infrared biomolecular spectroscopy to detect heat-induced changes of molecular structure in relation to nutrient availability of prairie whole oat grains on a molecular basis

Item Raw (RO) Oat Heat Treatment SEM P value Contrast
Dry roasting (DO) Microwave irradiation (MIO) Do vs MIO P value MIO vs RO P value DO vs RO P value
Chemical Profile, % DM
 DM 90.51 b 92.37 b 96.01 a 0.54 0.012 0.018 0.006 0.094
 ASH 3.55 a 2.95 b 3.68 a 0.07 0.012 0.006 0.285 0.011
 CP 12.94 12.60 12.25 0.18 0.160 0.266 0.076 0.283
 Starch 50.88 b 56.09 a 54.56 ab 0.76 0.036 0.251 0.042 0.017
 OM 96.79 b 97.28 a 96.47 b 0.07 0.011 0.005 0.055 0.019
Residue of feed nutrients after 16 h rumen incubation, %
 DM 35.05b 28.58b 57.20a 2.17 0.005 0.003 0.006 0.125
 CP 24.49b 20.19b 69.19a 3.08 0.003 0.015 0.002 0.040
 Starch 17.21b 10.46b 43.03a 3.98 0.019 0.010 0.018 0.308
 OM 33.05b 27.89c 53.25a 0.30 <.0001 <.0001 <.000 0.001
In vitro crude protein digestibility in the small intestine, % CP (in ruminally undegraded residues)
 IVCPD 50.06 57.57 72.14 3.94 0.06 0.079 0.029 0.271
  1. SEM standard error of mean, DM dry matter, CP crude protein, OM organic matter
  2. a, b, cMeans with different letters within the same row differ (P < 0.05)