Implication of Modified Chemical Profiles of Different Seed Proteins through Heat-Related Processing to Protein Nutrition and Metabolic Characteristics in Ruminant Systems.

The objectives of this study were to reveal the implication of modified chemical profiles of protein in cool-season-adapted cereal seeds through heat-related processing to protein nutrition and metabolic characteristics in ruminant systems. The parameters of protein-related chemical and nutritive profiles modified by heat-related processing included (a) chemical and nutrient profiles, (b) degradation kinetics (Kd and BCP), (c) digestion (IDP and TDP), (d) degraded protein balance (DPB/OEB value), and (e) metabolizable protein (MP, DVE, and FMV values). The seeds used in this study included cool-season-adapted wheat (CSW), triticale (CST), and corn (CSC). Each grain source had 3 consecutive year-replicated samples and were subjected to different heat-related processing: dry heating (DH) and moist heating (MH). The results showed that (1) the heat-related processing significantly modified metabolic characteristics of protein in the seeds (p < 0.05), (2) in comparison to DH, MH had a dramatic improvement (p < 0.05) in protein utilization profiles (decreased rumen degradation and increased intestinal digestion), (3) the seeds had significant (p < 0.05) difference in rumen degradation and intestinal digestion, (4) among the seeds, the CSW had the highest milk value (FMV; p < 0.05) and was increased by MH application (p < 0.05), and (5) the results showed that the seeds responded independently to different heat-related processing. MH-related processing had a more profound impact on CSW and CST in chemical profiles and nutrition. The CSC had less response to the heat-related processing.