PMID- 20163583
OWN - NLM
STAT- MEDLINE
DCOM- 20100521
LR  - 20171116
IS  - 1740-0929 (Electronic)
IS  - 1344-3941 (Linking)
VI  - 80
IP  - 2
DP  - 2009 Apr
TI  - Chemical characterization, energy values, protein and carbohydrate fractions, 
      degradation kinetics of frost damaged wheat (with severely overall weight loss) 
      in ruminants.
PG  - 140-8
LID - 10.1111/j.1740-0929.2008.00606.x [doi]
AB  - In Canada, frost damage can result in millions of tonnes of wheat that is not 
      suitable for human consumption (such wheat is referred to as 'frozen') each year. 
      There is a need to systematically evaluate the nutritive value of frozen wheat 
      for ruminants. So far, little research has been conducted to determine the 
      magnitude of the differences in nutritive value between frozen and normal wheat. 
      The objectives of this study were to compare frozen wheat and normal wheat (AC 
      Barrie) in terms of (i) chemical characteristics; (ii) protein and carbohydrate 
      fractions; (iii) energy value; and (iv) rumen degradation kinetics. The results 
      showed that the overall yield losses of the frozen wheat were around 24%. The 
      frozen wheat was significantly lower (P < 0.05) in starch (47 vs. 62%DM), 
      non-structural carbohydrates (60 vs. 70%DM), and non-protein N (63 vs. 93%SCP); 
      and higher (P < 0.05) in crude fat (3 vs. 2%DM), acid (6 vs. 2%DM), neutral 
      detergent fiber (22 vs. 10%DM), lignin (2 vs. 1%DM), acid (3 vs. 1%CP) and 
      neutral detergent insoluble CP (19 vs. 14%CP). The frozen wheat was also lower in 
      (P < 0.05) energy (TDN, DE(3X), ME(3X,) NEL(3X), DE(4X), ME(4X,) NEL(4X) for 
      dairy; ME, NE(m), and NE(g) beef cattle). After partitioning of protein and 
      carbohydrate (CHO) subfractions, the results showed that the frozen wheat was 
      lower (P < 0.05) in the intermediately degradable CP (PB2: 47 vs. 59%CP); and 
      higher in rapidly degradable CP (PB1: 12 vs. 2%CP) and unavailable CP (PC: 3 vs. 
      1%CP). The frozen wheat was also lower (P < 0.05) in intermediately degradable 
      CHO (CB1: 60 vs. 77%CHO); and higher (P < 0.05) in slowly degradable CHO (CB2: 20 
      vs. 8%CHO) and unavailable CHO (CC: 5 vs. 2%CHO). The in situ results showed that 
      the frozen wheat had different patterns in rumen degradation kinetics of protein 
      and starch. The extent of the changes varied according to the specific nutrient 
      examined. In conclusion, the frozen wheat differed in chemical characteristics, 
      TDN and energy values, protein and carbohydrate fractions and in situ degradation 
      behavior from normal wheat. The chemical and nutritional characterization of 
      wheat was highly associated with climate condition (frost damage). The frost 
      damage to the wheat reduced nutrient content and availability and thus reduced 
      nutrient supply to ruminants.
FAU - Yu, Peiqiang
AU  - Yu P
AD  - Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon, 
      SK, Canada. peiqiang.yu@usask.ca
FAU - Racz, Vern
AU  - Racz V
LA  - eng
PT  - Journal Article
PL  - Australia
TA  - Anim Sci J
JT  - Animal science journal = Nihon chikusan Gakkaiho
JID - 100956805
RN  - 0 (Dietary Carbohydrates)
RN  - 0 (Dietary Fats)
RN  - 0 (Dietary Fiber)
RN  - 0 (Dietary Proteins)
SB  - IM
MH  - *Animal Feed
MH  - Animal Nutritional Physiological Phenomena
MH  - Animals
MH  - Cattle
MH  - Dietary Carbohydrates/analysis
MH  - Dietary Fats/analysis
MH  - Dietary Fiber/analysis
MH  - Dietary Proteins/analysis
MH  - Digestion/physiology
MH  - Female
MH  - Fermentation
MH  - Freezing/*adverse effects
MH  - Nutritive Value
MH  - Rumen/*physiology
MH  - Triticum/*chemistry
EDAT- 2010/02/19 06:00
MHDA- 2010/05/22 06:00
CRDT- 2010/02/19 06:00
PHST- 2010/02/19 06:00 [entrez]
PHST- 2010/02/19 06:00 [pubmed]
PHST- 2010/05/22 06:00 [medline]
AID - ASJ606 [pii]
AID - 10.1111/j.1740-0929.2008.00606.x [doi]
PST - ppublish
SO  - Anim Sci J. 2009 Apr;80(2):140-8. doi: 10.1111/j.1740-0929.2008.00606.x.