Relationship Between Furosine And Nutritional Value Of DDGS Under Different Drying Condition

This experiment explored the effects of different temperatures and times in drying condition on the nutritional value of dry distillers grains and solubl e(DDGS),and explored the relationship of the Maillard reaction intermediates furosine and color score to chemicals,Cornell net carbohydrate protein system(CNCPS)components,rumen degradation parameters and intestinal digestion parameters in the different drying condition of DDGS.Wet corn distillers grains and solubles(WDGS)were collected and processed by different heating temperature and time.By detecting the thermal sensitivity indexes and color score of DDGS,the relationship between the nutritional value,rumen degradation parameters and intestinal digestibility parameters was compared.The purpose of this study was to evaluate the drying condition and nutritional value of DDGS by using furosine content,and to provide technical parameters for th e rapid,accurate and reasonable evaluation of the drying condition and nutritional value of high wet feed.Test ?: Effect of different drying condition on chemicals and CNCPS compositions of DDGSIn this experiment,the chemcials and CNCPS components of WDGS treated as the control group and DDGS treated with different heating temperatures and times were determined respectively.The results showed that the contents of NDICP,ADICP,NDF,ADF and ADL increased,while the contents of SCP,NPN and sugar decreas ed.The contents of slow degradation protein(PB3),unavailable protein(PC)and(carbohydrate)CC in CNCPS components increased,while the contents of non-protein nitrogen(PA),moderate degradation true protein(PB2)and fast degradation carbohydrate(CA)decreased.Test ?: Effect of different drying condition on rumen degradation parameters and intestinal digestion parameters of DDGS.In this study,rumen degradation parameters and intestinal digestibility of DDGS in untreated and different drying condition were determined.The results showed that different heating temperature and time and their interaction had significant effects on rumen degradation parameters and intestinal digestion parameters,respectively.With the increase of temperature and time,the soluble part(S)and effective degradation rate in the rumen degradation parameters of various nutrients decreased,while the degradable and non-degradable parts increased.The intestinal digestibility and total degradable protein of protein decr eased,and the intestinal digestible protein increased.Test ?: Effects of different of drying condition on thermal sensitivity indexes of DDGSThe thermal sensitivity indexes and color score of DDGS in control and different drying condition were determined.The results showed that the heating temperature and time significantly affected the thermal sensitivity indexes of DDGS.With the increase of heating temperature and time,the contents of furosine,ADICP,i NDF,ADF,ADL increa sed,and the color score of the brightness(L~*)and yellowness(b~*)decreased.There is a strong correlation between furosine content and chemicals and rumen degradation characteristics and intestinal digestion characteristics,to which NPICP,ADICP,NDF a nd ADF are the most relevant in conventional chemicals;and PB2 in CNCPS component PB3,PC,CA,and CC have the highest correlation;they have the highest correlation with the non-degradable parts of rumen culture of protein and neutral detergent fiber,an d they are used as predictors to establish a predictive model of production performance.The L~* and b~* values in the color fraction have a strong correlation with the nutritional value of DDGS and the rumen degradation and intestinal digestion characteristics,and a more accurate prediction equation can be established by regression.In summary,through the correlation analysis between heat sensitivity index and color score and DDGS nutritional value,it is found that there is a significant correlation betwe en proline and DDGS chemical composition and CNCPS protein and carbohydrate components,rumen degradation characteristics and intestinal digestion characteristics.And higher than the correlation of other heat sensitive indicators.L~* and b~* in color score s are closely related to DDGS nutrients and degradation and digestion characteristics.Through regression analysis,proline content and color fraction can be used as effective factors to predict the nutritional value of different drying condition DDGS,and the prediction equations with high determination coefficient are respectively returned.The furosine content and color fraction were verified to evaluate the feasibility of varying degrees of nutritional value of drying condition DDGS.