Starch Properties, Nutrients Profiles, In Vitro Ruminal Fermentation and Molecular Structure of Corn Processed in Different Ways

Abstract

Processing will improve the digestion of corn by ruminant animals. The objectives of this study were to investigate the effects of processing methods (grinding, G; steam flaking, SF; extrusion, E) on the starch properties, nutrient profiles, in vitro ruminal fermentation and molecular structure of corn. Compared with G, SF and E increased (p < 0.05) the starch content, starch gelatinization, ruminal gas production (GP, 0.5–32 h), propionic acid, starch degradability (SD), the area and height of carbohydrate peaks, and decreased (p < 0.05) starch crystallinity, content of crude protein, neutral detergent fiber and acid detergent fiber, ruminal NH3-N, the area and height of amide I and II, α-helix, and β-sheet. The total VFA (24 h, 48 h) tended to be increased by SF and E (p < 0.10). The carbohydrate peak area and height were positively (p < 0.05) correlated with GP (1–24 h) and SD. The protein molecular absorption intensity was negatively correlated with SD (p < 0.05). The change in starch properties, GP (1–24 h) and molecular structure caused by E was greater than SF (p < 0.05). These results indicated that the higher starch gelatinization and lower starch crystallinity of E corn, induced by the high temperature and pressure, enabled more fermentation and digestion in the artificial rumen. The carbohydrate and protein molecular structures were correlated with the nutritional characteristics of corn.