CARBOHYDRATE HYDROLYZABILITY IN WINTER WHEAT GRAIN AS AFFECTED BY VARIOUS PROCESSING TECHNIQUES
Currently there is an important problem in insufficient amount of digestible carbohydrates in cattle diet. Forage beet cultivation is cost-ineffective. Moreover, forage molasses requires better quality. Various techniques of physical and chemical methods used for winter rye grain processing had positive effect on sugar concentration in grain. Sugar content increased by 1.4–4.4 times after grain boiling, 5.8 times — after grain frying, 4.9–5.8 times — after enzyme treatment, 7.7 times — after bioresonance processing and 1.5 times — under extrusion in comparison to the control variants. The data is supported by IR–spectrometry.
Source: http://kormoproizvodstvo.ru/en/archive/4-2017/ , p. 25
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