Comparison of Nutritional Value, Rumen Degradation Characteristics and Their Relationships with Carbohydrate Molecular Structures of Seed Pumpkin By-Products

LYU Jingyi; LI Guanglei; DU Hongbo; WANG Yiqiang; ZHANG Shuzhi; ZHANG Yonggen; LI Yang; XIN Hangshu

doi:10.3969/j.issn.1006-267x.2021.05.055

2021 , Vol. 33 >Issue 5: 2971 - 2981

DOI: https://doi.org/10.3969/j.issn.1006-267x.2021.05.055

Comparison of Nutritional Value, Rumen Degradation Characteristics and Their Relationships with Carbohydrate Molecular Structures of Seed Pumpkin By-Products

LYU Jingyi ,
LI Guanglei ,
DU Hongbo ,
WANG Yiqiang ,
ZHANG Shuzhi ,
ZHANG Yonggen ,
LI Yang ,
XIN Hangshu

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1. College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China;
2. Hanzhong Tobacco Company Nanzheng Branch, Hanzhong 723102, China;
3. Shenyang Hefeng Ruminant Feed Co., Ltd., Shenyang 110164, China

Received date: 2020-10-14

Online published: 2021-05-14

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Abstract

The study was conducted to investigate the relationships between nutritional value and rumen degradation characteristics and their molecular structural profiles within carbohydrate regions in seed pumpkin by-products including pumpkin seed cake, pumpkin seed coat and seed pumpkin flesh. The carbohydrate compositions, in situ rumen degradation parameters of dry matter and neutral detergent fiber and Cornell net carbohydrate-protein system (CNCPS) subfractions of seed pumpkin by-products were determined. Meanwhile, the Fourier transform infrared spectroscopy (FTIR) technology was used to analyze the molecular structural profiles within carbohydrate regions. The results showed as follows:1) there were significant differences in carbohydrate components of seed pumpkin by-products (P<0.05). The contents of neutral detergent fiber, acid detergent fiber, acid detergent lignin and cellulose in pumpkin seed skin were the highest, whereas the contents of starch, non-fiber carbohydrate and total carbohydrate were higher in seed pumpkin flesh. The content of rapid degradation part of carbohydrate in the seed pumpkin flesh was significantly higher than that of the other two by-products (P<0.05), while the content of non-degradable carbohydrate was the lowest (P<0.05). The rumen effective degradation rates of dry matter and neutral detergent fiber in pumpkin seed cake and seed pumpkin flesh were significantly higher than those in pumpkin seed coat (P<0.05); 2) the peak heights and areas within regions of structural carbohydrate and total carbohydrate were the highest in seed pumpkin flesh. Whereas the peak area and height within the cellulose components region in pumpkin seed coat were significantly higher than those in the other two byproduct samples (P<0.05); 3) there were significant correlations between the peak areas and peak height ratios of pumpkin seed cake, pumpkin seed coat and seed pumpkin flesh, carbohydrate components and rumen degradation kinetics (P<0.05). In summary, there are remarkable differences in nutritional characteristics and carbohydrate molecular structural parameters among pumpkin seed cake, pumpkin seed coat and seed pumpkin flesh, and there are some correlations between them.

Key words： by-products of seed pumpkin; nutritional value; FTIR technique; carbohydrate molecular structure; correlation

Cite this article

LYU Jingyi , LI Guanglei , DU Hongbo , WANG Yiqiang , ZHANG Shuzhi , ZHANG Yonggen , LI Yang , XIN Hangshu . Comparison of Nutritional Value, Rumen Degradation Characteristics and Their Relationships with Carbohydrate Molecular Structures of Seed Pumpkin By-Products[J]. Chinese Journal of Animal Nutrition, 2021 , 33(5) : 2971 -2981 . DOI: 10.3969/j.issn.1006-267x.2021.05.055

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