EFFECT OF CARBOHYDRATE TRAITS ON NUTRITIONAL CHARACTERISTICS AND
Date
2013-01-24
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
ORCID
Type
Degree Level
Masters
Abstract
Four hulless barley varieties (zero-amylose waxy, CDC Fibar; 5%-amylose waxy, CDC Rattan; normal-amylose, CDC McGwire and high-amylose, HB08302) were developed at the Crop Development Centre, University of Saskatchewan with differences in carbohydrates traits on the basis of amylose (1 to 20% DM), amylopectin (34 to 51% DM), amylose to amylopectin ratio (0.02 to 0.59) and β-glucan (5 to 10% DM) content. The objectives of this research were to determine: 1) the effect of the alteration of these carbohydrate traits in hulless barley on nutrient availability in ruminants, and 2) spectral characteristics of molecular structures in comparison with hulled barley-CDC Copeland. Studies on chemical and nutrient profiles, rumen degradation kinetics, in vitro intestinal nutrient digestion and potential protein supply estimated by the Dutch model and the NRC Dairy 2001 model were carried out. Fourier Transform Infrared Spectroscopy (FTIR) and advanced synchrotron-based FTIR Microspectroscopy (SR-FTIRM) with univariate and multivariate analysis were applied to investigate the influence of genetic modification of barley cultivars on the molecular structure features at the regions of protein amide I and II, β-glucan, cellulosic compounds and carbohydrates. By quantifying the relationship between the measured parameters and the alteration of carbohydrate traits, the results of studies revealed: 1) the hulless barley lines with altered carbohydrate traits have the potential to increase rumen and intestinal nutrient availability, thus improving the truly absorbed protein supply to ruminants compared to hulled barley; 2) lower amylose and higher β-glucan level in the hulless barley varieties increased estimated energy and metabolizable protein supply to ruminants; 3) molecular structure differences of the hulless barley varieties can be detected by both conventional FTIR spectroscopy and SR-FTIRM; 4) metabolizable protein (MP) was affected significantly by protein molecular structure characteristics in hulless barley.
Description
Keywords
Hulled and hulless barley, Amylose, β-Glucan, DVE/OEB, Synchrotron-based Fourier Transform Infrared Spectroscopy (SR-FTIRM)
Citation
Degree
Master of Science (M.Sc.)
Department
Animal and Poultry Science
Program
Animal Science