Carbohydrates molecular structure profiles in relation to nutritional characteristics of newly developed low and normal tannin faba bean varieties in dairy cows analysed by using standard methods and the vibrational molecular spectroscopy (Ft/IR‐ATR)

2021 ◽  
Author(s):  
María E. Rodríguez‐Espinosa ◽  
Víctor H. Guevara‐Oquendo ◽  
Peiqiang Yu
Keyword(s):  
Molecular Structure ◽  
Dairy Cows ◽  
Faba Bean ◽  
Molecular Spectroscopy ◽  
Standard Methods ◽  
Nutritional Characteristics ◽  
Ft Ir

scholarly journals Interactive association between processing induced molecular structure changes and nutrient delivery on a molecular basis, revealed by cutting-edge vibrational biomolecular spectroscopy

2019 ◽  
Vol 10 (1) ◽  
Author(s):  
Aya Ismael ◽  
Victor Hugo Guevara-Oquendo ◽  
Basim Refat ◽  
Peiqiang Yu
Keyword(s):  
Molecular Structure ◽  
Molecular Spectroscopy ◽  
Degradation Kinetics ◽  
Structural Features ◽  
Molecular Structures ◽  
Non Invasive ◽  
Structure Changes ◽  
Ft Ir ◽  
Α Helix ◽  
Β Sheet

Abstract Background This study was conducted to determine protein molecular structure profiles and quantify the relationship between protein structural features and protein metabolism and bioavailability of blend pelleted products (BPP) based on co-products (canola or carinata) from processing with different proportions of pulse pea screenings and lignosulfonate chemical compound. Method The protein molecular structures were determined using the non-invasive advanced vibrational molecular spectroscopy (ATR-FT/IR) in terms of chemical structure and biofunctional groups of amides (I and II), α-helix and β-sheet. Results The results showed that increasing the level of the co-products in BPP significantly increased the spectral intensity of the amide area and amide height. The products exhibited similar protein secondary α-helix to β-sheet ratio. The protein molecular structure profiles (amides I and II, α-helix to β-sheet) were highly associated with protein degradation kinetics and intestinal digestion. In conclusion, the non-invasive vibrational molecular spectroscopy (ATR-FT/IR) could be used to detect inherent structural make-up characteristics in BPP. Conclusion The molecular structural features related to protein biopolymer were highly associated with protein utilization and metabolism.

scholarly journals PSXII-5 Feed processing-induced changes in protein molecular structure in relation to nutrient utilization and availability of warm-season Sorghum grain (Sorghum bicolor) in ruminants

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 412-413
Author(s):  
Jiaer He ◽  
María E T Lechuga ◽  
Peiqiang Yu
Keyword(s):  
Molecular Structure ◽  
Sorghum Bicolor ◽  
Dairy Cows ◽  
Molecular Spectroscopy ◽  
Warm Season ◽  
Nutrient Utilization ◽  
Grain Sorghum ◽  
Nutrient Profiles ◽  
Sorghum Grain ◽  
Induced Changes

Abstract The objective of this study was reveal heat related processing (HP) induced changes in protein molecular structure in relation to nutrient utilization and availability of warm-season sorghum grain (Sorghum bicolor) in dairy cows. Three new warm-season genotypes of sorghum grain (Sorghum bicolor) were studied. The nutrient utilization and availability of sorghum grain (Sorghum bicolor) in dairy cows include: protein subfractions, energy values, rumen degradation, and intestinal digestibility of rumen undegraded protein. The protein structure change on molecular level were revealed with cutting edge non-invasive vibrational ATR-FTIR molecular spectroscopy. The warm-season sorghum grains were either maintained in their raw state (as control) or treated with for 80 min at 121°C with the Lindberg/Blue M™. The RCBD data were analyzed using SAS9.4 with Mixed model procedure. Tukey method was used for mean separation. The results showed that compared with the control, the HP treatment altered (P < 0.05) nutrient profiles and utilization and availability in dairy cows and increased (P < 0.05) metabolizable energy and net energy values in dairy cows. The HP treatment also altered (P < 0.05) the protein molecular structure profile of the warm-season sorghum grain. It increased (P < 0.05) the ratio of protein Amide I and Amide II height and decreased (P < 0.05) the ratio of α-helix to β-sheet. In conclusion, the HP treatment altered molecular structure and nutrient profiles without negatively affecting the nutritive value and digestion of warm-season sorghum grain. The molecular spectral profiles revealed by rapid and non-invasive ATR-FTIR molecular spectroscopy could be used as a fast predictor for the warm-season sorghum grain utilization and digestion in dairy cows.

Sign in / Sign up

Export Citation Format

Share Document