Radiation effects of micrwave on chemical compounds, rumen degradability, starch digestion and crude protein of different barley grain varieties

Microwave irradiation is a type of heat processing to reduce the crude protein and starch degradability and increased protein passing to the small intestine to improve rumen fermentation of cereals. This research was carried out to investigate the degradability of starch and crude protein of different varieties of microwave irradiated barley grain and the distribution of protein in the carbohydrate system and pure protein kornel system and metabolizable protein system.
Determination of chemical composition with laboratory mill with 1 mm grinding mill and dry matter concentration, raw material of crude protein (Kjeldahl machines), raw Ethere Extract using standard methods. Starch was evaluated by anthrom (44) and neutral detergent fiber (ankome system) and acid detergent fiber by Van Suste et al. (1991) measurements (three replicates). Three barley varieties (Sahand, Makoei, and BahmanAbi) were exposed were exposed to microwave radiation for 2, 4, and 6 minutes. Kinetic and ruminal digestibilty of dry matter, starch and protein feed samples was determined by nylon bag using three Holstein male calves equipped with flexible rhombic fistula at 0, 2, 4, 6, 8, 12, 24 and 48 hours in a randomized complete block design. Distribution of protein was determined based on the metabolizable protein system and the relevant equations. Protein solubility in different buffers was determined in order to understand the distribution of different protein portions in the carbohydrate system and the pure Cornell protein (CNCPS). In addition, the effect of irradiation on the distribution of barley carbohydrates in this system was studied.
Under the influence of microwave irradiation, the amount of dry matter, crude protein, organic matter, soluble fiber in acid detergent, insoluble fiber in neutral detergent of different barley grain varieties decreased, so that in the last 6 minutes, the lowest amount of dry matter, crude protein, organic matter, acid detergent fiber, neutral detergent fiber and ethere extract belonging to Sahand cultivar. The results of this experiment indicated a significant and reducing effect of irradiation at different times on the amount of starch and digestible protein in the rumen and there was a significant difference between the different studied cultivars. Among different studied varieties, the different degradability parameters of Sahand varietie were affected by radiation. The difference between varieties in response to treatments can be considered as a reflection of the amount of crust, starch and crude protein and different distribution of starch in different parts of the grain. Prolonging the irradiation time increased its effect on different parameters of evaluation regarding crude protein and starch degradability. Treating various maize varieties with microwave significantly reduced the amount of soluble protein, reduced protein nitrogen and increased protein and starch content available in the carbohydrate system and pure cornel protein. However, Prolonging the irradiation time increased the protein bound to the cell wall and subsequently reduced protein availability but had no effect on the amount of available starch. Contrary to the results of the carbohydrate system and pure Cornell protein test, irradiation did not have a negative effect on the digestibility of crustacean protein subunits based on a three-step enzymatic method, but affected the digestive ability of starch.
The results of this study showed the different response of barley varieties to irradiation with microwave waves and the need for an in vivo investigations. It seems that according to the results, the best response in influencing nutritional parameters for improving rumen fermentation, protein degradation, starch and increasing the amounts of starch and digestible protein entering the small intestine can be related to irradiation to It was 4 minutes in different cultivars.