Affiliation:
1. College of Engineering, China Agricultural University, Beijing 100083, China
2. College of Grassland Science and Technology, China Agricultural University, Beijing 100093, China
3. School of Environmental Science & Engineering, Huazhong University of Science and Technology, Wuhan 430074, China
Abstract
The hard texture and poor palatability of straw are important factors that hinder its application in feed. Expansion is a technology that can improve the utilization of biomass, but few studies have comprehensively revealed how to change physicochemical characteristics to improve nutritional value. In this study, mechanical and chemical methods were combined to study the texture properties, rheological properties, and physicochemical structures of straw, and its utilization value was evaluated by in vitro rumen digestion. Expansion caused hemicellulose degradation, cellulose separation, and lignin redistribution, resulting in a decrease in crystallinity. The hardness and chewiness of expanded straw were reduced by 55% to 66%, significantly improving palatability. The compressive stress could be reduced by 54–73%, and the relaxation elasticity was reduced by 5% when expanded straw was compressed. The compression deformation of expanded straw was doubled compared to feedstock, and the compacting degree was improved. Expanded straw significantly improved digestibility and gas production efficiency, which was due to the pore structure increasing the attachment of rumen microorganisms; besides that, the reduction of the internal structural force of the straw reduced energy consumption during digestion. The lignin content decreased by 10%, the hardness decreased further in secondary expansion, but the digestibility did not improve significantly.
Funder
Modern Agro-industry Technology Research System of China
Major Science and Technology Projects of Inner Mongolia Autonomous Region
China Postdoctoral Science Foundation
Subject
General Veterinary,Animal Science and Zoology