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The intact and steam-fl aked sorghum grains were analysed for starch crystal structure, gas production kinetics and ruminal fermentation characteristics to investigate the disintegration of starch crystal structure by steam fl aking responsible for the improved in vitro ruminal fermentation of steam fl aked sorghum. All typical diffraction peaks at 2θ values of 15°, 17°, 18°, and 23° disappeared in the steam-fl aked sorghum. The degree of starch gelatinization and the rate of gas production were signifi cantly increased (P<0.0001) by steam-fl aking processing. The steam-fl aked sorghum showed increased ruminal molar proportion of acetic acid (P<0.01) and propionic acid (P<0.01), and decreased acetic: propionic acid ratio (P<0.05). The present results indicate that the disintegration of starch crystal structure, associated with increased starch gelatinization in steamfl aked sorghum, would be responsible for the improvement of in vitro ruminal fermentation of steam fl aked sorghum grains.

journal of animal and feed sciences

Disintegration of starch crystal structure by steam flaking may be responsible for the improvement of &lt;i&gt;in vitro&lt;/i&gt; ruminal fermentation of steam flaked sorghum grains