Expansion Improved the Physical and Chemical Properties and In Vitro Rumen Digestibility of Buckwheat Straw.

ABSTRACT: The hard texture and poor palatability of straw are important factors that hinder its application in feed. Expansion is a technology that can improve the utilization of biomass, but few studies have comprehensively revealed how to change physicochemical characteristics to improve nutritional value. In this study, mechanical and chemical methods were combined to study the texture properties, rheological properties, and physicochemical structures of straw, and its utilization value was evaluated by in vitro rumen digestion. Expansion caused hemicellulose degradation, cellulose separation, and lignin redistribution, resulting in a decrease in crystallinity. The hardness and chewiness of expanded straw were reduced by 55% to 66%, significantly improving palatability. The compressive stress cou

SUBMITTER: Cao X 

PROVIDER: S-EPMC10777991 | biostudies-literature | 2023 Dec

REPOSITORIES: biostudies-literature