RUMINANT AND HERBIVORE NUTRITION AND FEED

Effects of Corn Variety and Starch Retrogradation on Infrared Spectroscopy Structure and in Vitro Fermentation Parameters

  • CHEN Kai ,
  • JIANG Weimin ,
  • HE Zhixiong ,
  • HE Jianhua ,
  • TAN Zhiliang
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  • 1. Central South Scientific Observing and Experimental Station of Animal Nutrition and Feed, Ministry of Agriculture, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Key Laboratory for Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, The Chinese Academy of Sciences, Changsha 410125, China;
    2. College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China;
    3. Hunan Institute of Animal and Veterinary Science, Changsha 410131, China;
    4. University of Chinese Academy of Sciences, Beijing 100049, China

Received date: 2020-12-30

  Online published: 2021-07-06

Supported by

 

Abstract

The experiment was conducted to analyze different corn varieties (normal corn and high amylose corn) and starch retrogradation on feed nutrients, Fourier transform infrared spectroscopy (FTIR) molecular structure and in vitro fermentation parameters, and to explore the correlation between FTIR molecular structure parameters and in vitro fermentation characteristics of corns. The results showed that there were significant interactions between corn variety and starch retrogradation on sectional FTIR structure parameters, total volatile fatty acid (VFA) content and the butyrate proportion in in vitro fermentation (P<0.05). Compared with the normal corn, the β-glucan peak height, the area and peak height of cellulosic compounds and carbohydrate peak Ⅲ area in the high amylose corn before retrogradation were significantly increased (P<0.05), but the butyrate proportion in the high amylose corn after retrogradation was significantly decreased (P<0.05). Compared with the normal corn before retrogradation, total VFA content and the butyrate proportion in the high amylose corn after retrogradation were significantly reduced (P<0.05), but there was no significant difference in FTIR molecular structure between the normal corn and the high amylose corn after retrogradation (P<0.05). Compared with the normal corn, the propionate proportion in the high amylose corn was significantly increased (P<0.05), but the total gas production, methane production and hydrogen production were significantly reduced (P<0.05). Starch retrogradation significantly reduced the total gas production, methane production, hydrogen production, dry matter degradation rate and propionate proportion (P<0.05), and significantly increased the acetate proportion (P<0.05). The correlation analysis results showed that the total gas production was negatively correlated with the amide Ⅰ peak height, peak height ratio of amide Ⅰ to amide Ⅱ, cellulosic compound peak height and total carbohydrate domain structure (P<0.05), while it was positively correlated with the area and peak height of amide Ⅱ (P<0.05). The dry matter degradation rate was negatively correlated with the amide Ⅱ peak height, peak height ratio of amide Ⅰ to amide Ⅱ, cellulosic compound peak height, carbohydrate Ⅰ area, peak height of carbohydrate Ⅰ and carbohydrate Ⅱ (P<0.05). The acetate proportion was positively correlated with the amide Ⅰ peak height, peak height ratio of amide Ⅰ to amide Ⅱ, cellulosic compound peak height and total carbohydrate domain structure (P<0.05), while it was negatively correlated with the area and peak height of β-glucan (P<0.05). The total VFA content was positively correlated with the area and peak height of amide Ⅱ, while it was negatively correlated with the amide Ⅰ peak height, area and peak height ratio of amide Ⅰ to amide Ⅱ, cellulosic compound peak height and total carbohydrate domain structure (P<0.05). In conclusion, there are differences in FTIR molecular structure and in vitro fermentation parameters as affected by different corn varieties and starch retrogradation. The total VFA produce, dry matter degradation rate and gas production in vitro were negatively correlated with the FTIR molecular structure except for amide Ⅱ, but were positively correlated with amide Ⅱ.

Cite this article

CHEN Kai , JIANG Weimin , HE Zhixiong , HE Jianhua , TAN Zhiliang . Effects of Corn Variety and Starch Retrogradation on Infrared Spectroscopy Structure and in Vitro Fermentation Parameters[J]. Chinese Journal of Animal Nutrition, 2021 , 33(7) : 3980 -3993 . DOI: 10.3969/j.issn.1006-267x.2021.07.039

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