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

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

Item	Raw (RO)	Oat Heat Treatment		SEM	P value	Contrast
Item	Raw (RO)	Dry roasting (DO)	Microwave irradiation (MIO)	SEM	P value	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	35.05^b	28.58^b	57.20^a	2.17	0.005	0.003	0.006	0.125
CP	24.49^b	20.19^b	69.19^a	3.08	0.003	0.015	0.002	0.040
Starch	17.21^b	10.46^b	43.03^a	3.98	0.019	0.010	0.018	0.308
OM	33.05^b	27.89^c	53.25^a	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

SEM standard error of mean, DM dry matter, CP crude protein, OM organic matter
^{a, b, c}Means with different letters within the same row differ (P < 0.05)

ISSN: 2049-1891