Digestion of Steam-Processed Milo by Ruminants

Abstract

Starch digestion in two rations containing 80% steamed milo was estimated using abomasal fistulated cattle, and slaughter studies with sheep. The grain in one ration had been steamed at atmospheric pressure before rolling, in the other ration it has been steamed at a pressure of 3.5 kg/cm² before rolling. Both methods of estimating the amount of starch fermented in the rumen-reticulum gave about the same result, i.e., about 90% for steamed grain and 95% for pressure-steamed grain. Overall starch disappearance from the gastrointestinal tract averages 97.3 and 97.6% for the steamed grain and pressure-steamed grain, respectively. Pressure steaming the grain resulted in more rapid and more nearly complete fermentation. There was bacterial adaptation to the rations, as evidenced in vitro by the increased ability of rumen flora to ferment the ration the sheep had received for the previous 5 weeks. Copyright © 1970. American Society of Animal Science . Copyright 1970 by American Society of Animal Science