Browsing by Subject "Starch"

Now showing 1 - 3 of 3
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    Managing Feed Deliveries And Optimizing Inclusion Of Non-Antibiotic Feed Additives And Supplemental Sugar In A Cattle Feeding Program
    (2020-07) VanDerWal, Allison
    Feedlot management strategies are ever changing. Consumer perspectives, commodity market fluctuations, location, weather and demand of beef are only a few aspects that drive feedlot manager’s management decisions. Recent consumer push back towards the use of antibiotics in the cattle sold for beef has resulted in industry and academia to develop non-antibiotic alternatives to supplement calves during the receiving period. Therefore, a 49 d study was conducted to understand the effect of blended DFM, prebiotics and probiotics on receiving cattle. By day 7, cattle fed either additive had greater ADG, improved feed efficiency which continued throughout the 49 d study ultimately resulting in greater final BW compared to cattle not supplemented a nonantibiotic feed additive. In addition to improved performance parameters, health of supplemented cattle was also improved over the 49 d study in terms of decreased morbidity. Market fluctuations and increase in HCW has also directed cow/calf and feedlot producers to grow cattle prior to feeding a high concentrate diet. However, due to the location of some of these producers being primarily in areas of high forage production and pasture land, at times corn availability can be scarce and expensive requiring the need for an alternative energy source. A 70 d study was conducted in an effort to determine the optimum sugar inclusion, in the form of cane molasses, in a high forage backgrounding diet. Results from this study revealed replacing up to 10.5% of starch with sugar led to no adverse effects on intake or growth performance and energy content, and this inclusion was comparative to that of corn grain. A management strategy that continues to challenge feeders across the country is controlling variation in DMI. However, challenges in measuring variation in intake are often due to the fact that intake is determined as feed delivered on a pen basis. A considerable amount of research has been completed to understand performance responses to fluctuations feed delivered and frequency of delivery. Due to quantity of precipitation in a year in the Midwest, changes in DM of ingredients may also fluctuate DMI of cattle fed high concentrate diets. For that reason, an 84 day study was completed to understand whether as-fed dietary composition adjustments are necessary as feed ingredient DM content changes and to validate on-farm feed ingredient dry matter determination methods. Results of this study revealed adjusting as-fed dietary composition due to changes in DM content of feed ingredients daily resulted in no benefit over adjusting as-fed dietary composition every 28 d. Using a microwave and Koster tester to determine hay and corn silage DM, respectively, resulted in DM that were similar to those using laboratory procedures. However, DM estimated of high moisture corn using a Koster tester were different than DM determined using laboratory procedures.
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    Quantification Of Flow Aids In Shredded Cheese Blends Using Enzymatic Starch Analysis And Fourier Transform Near-Infrared Spectroscopy
    (2017-08) Zumbusch, Andrew
    Flow aids are commonly used in the production of shredded cheese. It serves as an anticaking agent as well as a carrier for antimycotics and oxygen scavengers to increase shelf-life and quality. There is no current standard method of analysis to confirm the amount of flow aid in shredded cheese. The objective of this research was to develop two methods of analysis for quantification. A total starch assay method was developed to quantify the starch of the flow aid in order to quantify total amount present. With known starch composition of the flow aid, the method was able to accurately analyze total flow aid content to within 0.26% of its true value. A method and calibration using fourier transform near-infrared spectroscopy (NIR) was developed that can accurately analyze total flow aid content of shredded Cheddar cheese to within 0.36% of its true value.
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    Structural Characterization and Glycemic Attributes of Intermediate Wheatgrass (Thinopyrum intermedium) Flour and Extracted Starch
    (2019-05) Zhong, Yingxin
    Intermediate wheatgrass (IWG) is an environmentally sustainable perennial crop with potential food applications. This study investigated the starch hydrolysis kinetics of IWG grown in Roseau (IWG-RS) and Rosemount (IWG-RM), Minnesota, USA and the molecular structure of their residual (resistant) starch after 2 hr hydrolysis. Hard red wheat (HRW) and Jasmine rice (JR) were compared to the IWG samples. Molecular size distribution and unit chain profiles of the RS fraction of raw starches after enzymatic hydrolysis were determined with gel permeation chromatography and high-performance anion-exchange chromatography respectively. Moreover, thermal properties, size distribution, granule size and morphology, as well as the unit and internal chain profile of extracted starches were evaluated. IWG flour had significantly lower total starch, lower RDS and higher lipid and protein contents compared to JR and HRW. JR flour had the highest eGI (49.2), with IWG-RM recording the lowest (40.6). Significant differences were observed in the glucan chain lengths of the RS fraction. JR had the shortest average chain length (DP=4.75) compared to HRW (DP=7.46), IWG-RS (DP=5.72) and IWG-RM (DP=4.85). IWG flour had slower starch hydrolysis kinetics compared to JR and HRW flour. The RS fraction of the samples consisted mostly of short chains. The glucan chain length of IWG RS fraction was also significantly affected by location. The amylose contents of IWG-RS and IWG-RM were 30.7% and 30.4%, respectively. IWG starches had the lowest gelatinization temperatures. Enthalpy of gelatinization (ΔH) of HRW was similar to that of IWG-RM. The λmax of the starches suggests that the amylose chains and internal chains of the IWG starches were longer than those of HRW and JR. IWG-RM has the least beta-limit dextrin and longer external chain. Unit and internal chain profiles of amylopectins between IWGs were similar. This study revealed that IWG could potentially be exploited for the preparation of foods with lower glycemic responses. IWG starches properties were similar to those of wheat. Differences in some starch properties were also observed between the IWG grown at different locations. Understanding the microstructure of starch from Intermediate wheatgrass can potentially optimize its chemical functionality.