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Article

Microwave Heat Treatment Induced Changes in Forage Hay Digestibility and Cell Microstructure

1
Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Dookie Campus, VIC 3647, Australia
2
Department of Animal Nutrition, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
3
Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
4
Biological Optical Microscopy Platform, The University of Melbourne, Parkville, VIC 3010, Australia
*
Author to whom correspondence should be addressed.
Appl. Sci. 2020, 10(22), 8017; https://doi.org/10.3390/app10228017
Received: 13 October 2020 / Revised: 6 November 2020 / Accepted: 10 November 2020 / Published: 12 November 2020
To investigate the effects of microwave (MW) treatment on hays nutritive value, five types of hay (50 g) were treated with MW for 0 (control), 20, 40, 60, and 80 s (0, 440, 880, 1320, and 1760 kJ kg−1 of MW energy, respectively) and analyzed for nutritive value prior to scanning by an electron microscope to observe microstructure changes. The dry matter (DM) % of hays were increased with increasing treatment time (p < 0.001). The improved DM and digestible organic matter in the DM were recorded from MW treated lucerne (60 s), wheat (40 s), and canola (20 s) (p < 0.001), which might have been due to the MW ruptured cell wall. The MW energy required for maximal DM digestibility improvement was linearly related to control hay crude protein content (r2 = 0.79; p < 0.001). Overall, the study showed MW treatment can increase some hays’ digestibility. In addition, the crude protein content from control hay may be a proxy to indicate DM digestibility improvement. View Full-Text
Keywords: thermal treatment; nutritional value; feed quality; SEM-IA; conserved forage thermal treatment; nutritional value; feed quality; SEM-IA; conserved forage
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MDPI and ACS Style

Shishir, M.S.R.; Brodie, G.; Cullen, B.; Kaur, R.; Cho, E.; Cheng, L. Microwave Heat Treatment Induced Changes in Forage Hay Digestibility and Cell Microstructure. Appl. Sci. 2020, 10, 8017. https://doi.org/10.3390/app10228017

AMA Style

Shishir MSR, Brodie G, Cullen B, Kaur R, Cho E, Cheng L. Microwave Heat Treatment Induced Changes in Forage Hay Digestibility and Cell Microstructure. Applied Sciences. 2020; 10(22):8017. https://doi.org/10.3390/app10228017

Chicago/Turabian Style

Shishir, Md S.R., Graham Brodie, Brendan Cullen, Ravneet Kaur, Ellie Cho, and Long Cheng. 2020. "Microwave Heat Treatment Induced Changes in Forage Hay Digestibility and Cell Microstructure" Applied Sciences 10, no. 22: 8017. https://doi.org/10.3390/app10228017

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