Effect of steam flaking with different process conditions on dry matter and crude protein degradability of barley grain in Holstein cows

Effects of different processing conditions in steam flaking was examined on the dry matter and crude protein degradability of barley grain in Holstein cows. This study was conducted as a factorial experiment in completely randomized design. Two levels of pressure (3 and 5 Bar), 3 levels of heating temperature (75, 90 and 105 centigrade), and three levels of the roll interspaces (low, medium and high) were used. In situ ruminal degradability was measured using three ruminally fistulated Holstein cows.Dry matter and crude protein degradability of processed materials were significantly decreased by steam flaking compared with untreated barley (P