Degradability of <i>Vicia ervilia</i> Grain Using In Situ and <i>CNCPS</i> Methods, and Model-Based Analysis of Its Ruminal Degradation
Using <i>nylon bag</i> techniques, Cornell net carbohydrates and protein systems (CNCPS), and scanning electron microscopy, the authors examined the digestibility and structure of <i>Vicia ervilia</i> (ervil, bitter vetch) after steam flaking, roasting, and microwave processi...
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| Format: | Article |
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MDPI AG
2023-04-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/9/5/419 |
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| author | Marziyeh Taghavi Akbar Taghizadeh Yousef Mehmannavaz Ali Hoseinkhani Hamid Mohammadzadeh Muhlis Macit Valiollah Palangi Maximilian Lackner |
| author_facet | Marziyeh Taghavi Akbar Taghizadeh Yousef Mehmannavaz Ali Hoseinkhani Hamid Mohammadzadeh Muhlis Macit Valiollah Palangi Maximilian Lackner |
| author_sort | Marziyeh Taghavi |
| collection | DOAJ |
| description | Using <i>nylon bag</i> techniques, Cornell net carbohydrates and protein systems (CNCPS), and scanning electron microscopy, the authors examined the digestibility and structure of <i>Vicia ervilia</i> (ervil, bitter vetch) after steam flaking, roasting, and microwave processing. During the in situ technique, the samples were incubated at 0, 2, 4, 6, 8, 12, 16, 24, 36, and 48 h. For the description of the ruminal DM (dry matter) and CP (crude protein) degradation kinetics of treated and untreated <i>Vicia ervilia</i>, different models were selected as the best fit for the dry matter (DM) and crude protein (CP) degradation parameters of steam flaked samples. The results showed that both the steam flaking and microwave treatment samples contained high levels of non-protein nitrogen and buffer soluble protein, respectively. In comparison with steam flaking and microwave treatment, roasting decreased and increased the buffer soluble protein and neutral detergent insoluble protein, respectively. The control treatments showed the highest levels of neutral detergent soluble protein and the lowest levels of acid detergent soluble protein. Moreover, steam flaking and roasting decreased and increased the amount of acid detergent insoluble protein, respectively. When using dry heat (microwave and roasting), the acid detergent soluble and insoluble protein fractions were increased. As a result of this experiment, the nitrogen fractions were altered using heat processing. Hence, protein fermented feed and ruminal fermentation conditions can be expressed using these results. |
| first_indexed | 2024-03-11T03:46:01Z |
| format | Article |
| id | doaj.art-b91742e452984f42af71f7c8c744f6a5 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-11T03:46:01Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-b91742e452984f42af71f7c8c744f6a52023-11-18T01:17:31ZengMDPI AGFermentation2311-56372023-04-019541910.3390/fermentation9050419Degradability of <i>Vicia ervilia</i> Grain Using In Situ and <i>CNCPS</i> Methods, and Model-Based Analysis of Its Ruminal DegradationMarziyeh Taghavi0Akbar Taghizadeh1Yousef Mehmannavaz2Ali Hoseinkhani3Hamid Mohammadzadeh4Muhlis Macit5Valiollah Palangi6Maximilian Lackner7Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz 51666, IranDepartment of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz 51666, IranDepartment of Animal Science, Faculty of Agriculture, Islamic Azad University of Maragheh Branch, Maragheh 55, IranDepartment of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz 51666, IranDepartment of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz 51666, IranDepartment of Animal Science, Agricultural Faculty, Ataturk University, Erzurum 25240, TürkiyeDepartment of Animal Science, Faculty of Agriculture, Ege University, Bornova, Izmir 35100, TürkiyeDepartment of Industrial Engineering, University of Applied Sciences Technikum Wien, Hoechstaedtplatz 6, 1200 Vienna, AustriaUsing <i>nylon bag</i> techniques, Cornell net carbohydrates and protein systems (CNCPS), and scanning electron microscopy, the authors examined the digestibility and structure of <i>Vicia ervilia</i> (ervil, bitter vetch) after steam flaking, roasting, and microwave processing. During the in situ technique, the samples were incubated at 0, 2, 4, 6, 8, 12, 16, 24, 36, and 48 h. For the description of the ruminal DM (dry matter) and CP (crude protein) degradation kinetics of treated and untreated <i>Vicia ervilia</i>, different models were selected as the best fit for the dry matter (DM) and crude protein (CP) degradation parameters of steam flaked samples. The results showed that both the steam flaking and microwave treatment samples contained high levels of non-protein nitrogen and buffer soluble protein, respectively. In comparison with steam flaking and microwave treatment, roasting decreased and increased the buffer soluble protein and neutral detergent insoluble protein, respectively. The control treatments showed the highest levels of neutral detergent soluble protein and the lowest levels of acid detergent soluble protein. Moreover, steam flaking and roasting decreased and increased the amount of acid detergent insoluble protein, respectively. When using dry heat (microwave and roasting), the acid detergent soluble and insoluble protein fractions were increased. As a result of this experiment, the nitrogen fractions were altered using heat processing. Hence, protein fermented feed and ruminal fermentation conditions can be expressed using these results.https://www.mdpi.com/2311-5637/9/5/419<i>Vicia ervilia</i>steam flakingmicrowaveroastingin situscanning electron microscopy (SEM) |
| spellingShingle | Marziyeh Taghavi Akbar Taghizadeh Yousef Mehmannavaz Ali Hoseinkhani Hamid Mohammadzadeh Muhlis Macit Valiollah Palangi Maximilian Lackner Degradability of <i>Vicia ervilia</i> Grain Using In Situ and <i>CNCPS</i> Methods, and Model-Based Analysis of Its Ruminal Degradation Fermentation <i>Vicia ervilia</i> steam flaking microwave roasting in situ scanning electron microscopy (SEM) |
| title | Degradability of <i>Vicia ervilia</i> Grain Using In Situ and <i>CNCPS</i> Methods, and Model-Based Analysis of Its Ruminal Degradation |
| title_full | Degradability of <i>Vicia ervilia</i> Grain Using In Situ and <i>CNCPS</i> Methods, and Model-Based Analysis of Its Ruminal Degradation |
| title_fullStr | Degradability of <i>Vicia ervilia</i> Grain Using In Situ and <i>CNCPS</i> Methods, and Model-Based Analysis of Its Ruminal Degradation |
| title_full_unstemmed | Degradability of <i>Vicia ervilia</i> Grain Using In Situ and <i>CNCPS</i> Methods, and Model-Based Analysis of Its Ruminal Degradation |
| title_short | Degradability of <i>Vicia ervilia</i> Grain Using In Situ and <i>CNCPS</i> Methods, and Model-Based Analysis of Its Ruminal Degradation |
| title_sort | degradability of i vicia ervilia i grain using in situ and i cncps i methods and model based analysis of its ruminal degradation |
| topic | <i>Vicia ervilia</i> steam flaking microwave roasting in situ scanning electron microscopy (SEM) |
| url | https://www.mdpi.com/2311-5637/9/5/419 |
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