Influence of Processing on the Utilization of Grains (Starch) by Ruminants

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Abstract
Proper processing of grains, particularly milo and corn, improves the digestibility of starch by ruminants. The greatest increase in starch digestion occurs in the rumen. In terms of utilization by the animal there appears to be little difference between processing methods (other than ground or dry rolled) when grains are properly processed. The in vitro assay techniques such as gas production, enzymatic starch digestion, dry matter disappearance and volatile fatty acid production appear to be good indicators for prediction of in vivo digestibility and utilization. For certain of the processing methods, gelatinization of the starch of the grain is indicative of animal utilization but the improvement noted may not be due entirely to the gelatinization of the grain. There appears to be a close relationship between the apparent protein digestibility of the grain and the nitrogen free extract utilization of the grain by the animal. In certain of the processing methods the protein matrix of the endosperm is disrupted during processing thus permitting easier enzymatic access to the starch granules. Histological studies with reconstituted grain show a disorganization of the protein matrix surrounding the starch granules. The difference in overall alimentary tract digestion of starch between processed and non-processed grains probably cannot account entirely for the improved animal response due to processing. It is suggested that processing improves the efficiency of utilization of the starch by the rumen microorganisms and/or the animal. Copyright © 1973. American Society of Animal Science . Copyright 1973 by American Society of Animal Science.

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