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Effect of oat decortication on chemical composition, in vitro digestibility and in situ degradability
Author(s) -
Panah Farhad M.,
Lashkari Saman,
Weisbjerg Martin Riis
Publication year - 2020
Publication title -
journal of animal physiology and animal nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.651
H-Index - 56
eISSN - 1439-0396
pISSN - 0931-2439
DOI - 10.1111/jpn.13217
Subject(s) - decortication , chemistry , zoology , composition (language) , lysine , dry matter , linoleic acid , food science , fatty acid , biology , biochemistry , amino acid , medicine , philosophy , linguistics , pathology
Abstract The effect of decortication on chemical composition and degradability characteristics of four Danish oat varieties was investigated. Effective degradability (ED) and post‐ruminal disappearance (PRD) were measured by in situ and mobile bag techniques respectively. Decorticated oat showed higher ( p = .01) concentrations of crude protein (CP; 134 vs. 108 g/kg DM) and crude fat (71.6 vs. 53.1 g/kg DM) and a higher ( p = .001) organic matter digestibility (OMD; 888 vs. 703 g/kg OM) than oat. The content of total fatty acids (FA) in DM was higher in decorticated oat. The proportion of linoleic acid (C18:2 n6) increased ( p < .05) due to decortication, while the linolenic acid (C18:3 n3) proportion of total FA decreased in decorticated oat. Decortication increased ( p = .01) the concentration of amino acids (AA), but the proportion of lysine in total AA decreased ( p < .002). Effective degradability (ED) of both DM and CP was ( p < .001) higher in decorticated oat. Decortication increased the total tract disappearance (TTD) and PRD of CP ( p < .001). In conclusion, decortication can be used as a practical approach to increase the nutritional value of oat.