Preparation and Evaluation of Popped Grains for Feed Use

Walker, H. G. and et al, . (1983) Preparation and Evaluation of Popped Grains for Feed Use. Cereal Chemistry, 47. pp. 513-521.

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Dry-heat expansion or "popping" of grains has been investigated as a method for increasing the digestibility of cereal grains for feedlot use. In-vitro data for different processing conditions show greatest starch digestibility associated with high initial moisture level and greatest degree of expansion. Comparison of in- vitro digestibility of popped milo with atmospheric-steamed and flaked or pressure-cooked and flaked milo indicates that the popped product is digested more slowly. Popping does not increase the amount of water- soluble material appreciably nor decrease the apparent availability of lysine, but does lower the amount of extractable protein. In-vivo ruminant feeding tests showed that popped grains performed as well as steamed and rolled or pressure-cooked and rolled grains

Item Type: Article
Author Affiliation: Western Regional Research Laboratory, Albany, California
Subjects: Crop Improvement
Divisions: Other Crops
Depositing User: Library ICRISAT-InfoSAT
Date Deposited: 05 Mar 2012 04:13
Last Modified: 05 Mar 2012 04:13
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