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http://dx.doi.org/10.5187/jast.2020.62.4.475

A study on the optimal thickness of corn flakes produced by using the pressurized steam chamber  

Ahn, Jun-Sang (Hanwoo Research Institute, National Institute of Animal Science, RDA)
Shin, Jong-Suh (Department of Animal Science, Kangwon National University)
Kim, Min-Ji (Department of Animal Science, Kangwon National University)
Son, Gi-Hwal (Department of Animal Science, Kangwon National University)
Gil, Deok-Yun (Department of Animal Science, Kangwon National University)
Kwon, Eung-Gi (Hanwoo Research Institute, National Institute of Animal Science, RDA)
Park, Byung-Ki (Department of Animal Science, Kangwon National University)
Publication Information
Journal of Animal Science and Technology / v.62, no.4, 2020 , pp. 475-484 More about this Journal
Abstract
This study was conducted to evaluate the effect of the thickness of corn flakes produced by pressurized steam chamber (PSC) on rumen fermentation characteristics and nutrient degradability in Hanwoo and Holstein cows. Corn flakes were treated by PSC, in three groups based on corn flake thickness: < 2.5 mm (T1), 2.5-3.0 mm (T2), and > 3.0 mm (T3). Corn flake thickness significantly influenced pH (p < 0.01) and propionate concentration (p < 0.05) and slightly but not significantly influenced acetate, butyrate, and total-volatile fatty acids (T-VFA) concentrations. The dry matter (DM) degradability increased significantly with a reduction in corn flake thickness (p < 0.01), being significantly greater in T1 and T2 than T3 groups (p < 0.01) and similar between T1 and T2 groups throughout whole incubation time. Also, starch degradability was the lowest in T3 groups than others (p < 0.01). Thus, the present results showed that considering the production efficiency and economic feasibility, the optimal thickness of corn flakes produced in a PSC is recommended to be 2.5-3.0 mm.
Keywords
Pressurized steam chamber; Corn flake; Thickness; Dry matter degradability; Starch degradability;
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