Poolthajit Sukanya, Takaeh Suriyanee, Hahor Waraporn, Nuntapong Nutt, Ngampongsai Wanwisa, Thongprajukaew Karun
Division of Health and Applied Sciences, Faculty of Science, Prince of Songkla University, Songkhla 90110, Thailand.
Kidchakan Supamattaya Aquatic Animal Health Research Center, Aquatic Science and Innovative Management Division, Faculty of Natural Resources, Prince of Songkla University, Songkhla 90110, Thailand.
Animals (Basel). 2024 Oct 19;14(20):3028. doi: 10.3390/ani14203028.
Microwaving has been used to qualitatively improve feed ingredients prior to including them in cattle feed. However, it is not known whether feed ingredients should be microwaved separately or in a mixture before being included in cattle feed concentrates. In the current study, the effects of the partial and full microwaving of high starch ingredients were investigated regarding their impact on the nutritional composition, physicochemical properties, and in vitro digestibility of feed concentrates. The cassava was microwave-irradiated before being mixed with other ingredients (MC, 35% of formulation). A microwave-cooked cassava-corn meal mixture (MCC, 45% of formulation) and a combination of all solid components (MSI, 96% of formulation) were also compared. A feed containing non-microwaved ingredients was formulated and served as the control (NM). Significantly altered proximate compositions and nutritive profiles were observed in all the microwaved components ( < 0.05). The observed modifications in pHs, water absorption capacities, thermal properties (differential scanning calorimetry), diffraction patterns (X-ray diffractometry), and microstructures (scanning electron microscopy) indicated enhanced enzymatic hydrolysis in vitro. A higher cellulase organic matter solubility and digestible organic matter were observed in the MCC and MSIs feeds relative to the control NM ( < 0.05). These findings indicate a combination of components could be added to feedstock before it is microwave processed to potentially include this pretreatment in the feed production process.
在将饲料原料纳入牛饲料之前，微波处理已被用于定性改善这些原料。然而，尚不清楚在将饲料原料纳入牛浓缩饲料之前，是应单独对其进行微波处理还是以混合物形式进行处理。在本研究中，研究了高淀粉原料部分微波处理和完全微波处理对浓缩饲料营养成分、理化性质及体外消化率的影响。木薯在与其他原料混合之前进行微波辐照（MC，占配方的35%）。还比较了微波煮熟的木薯-玉米粉混合物（MCC，占配方的45%）和所有固体成分的组合（MSI，占配方的96%）。配制了一种含有未微波处理原料的饲料作为对照（NM）。在所有微波处理的成分中均观察到显著改变的近似成分和营养特征（<0.05）。观察到的pH值、吸水能力、热性质（差示扫描量热法）、衍射图谱（X射线衍射法）和微观结构（扫描电子显微镜）的变化表明体外酶解增强。相对于对照NM，在MCC和MSI饲料中观察到更高的纤维素酶有机物溶解度和可消化有机物（<0.05）。这些发现表明，可以在对原料进行微波处理之前将多种成分添加到原料中，以便有可能在饲料生产过程中纳入这种预处理。
