Effect of grain processing at different barley varieties on nutrient compositions, starch contents and in vitro digestion parameters

Main Article Content

Mehtap Güney


Barley variety, barley starch composition, in vitro digestibility


This study examined how response of treating with heat of twelve different barley varieties on nutrient composition, starch contents, in vitro dry matter digestibility (IVDMD) and in vitro organic matter digestibility (IVOMD). In the study, a total of twelve different barley varieties (Tarm-92, Avcı-2000, Çetin-2002, Özdemir, İnce, Bolayır, Anka-04, Tosunpaşa, Larende, Martı) were used. Processing with heat to all barley varieties were significantly higher contents of DM, OM and neutral detergent fiber (NDF). However, starch contents were significantly lower compared to unprocessing group (p<0.05). Treating with heat in term of IVDMD and IVOMD had importantly decreased in some varieties, while no change did in some varieties (p<0.05). Of all results, it was thought that treating with heat of barley varieties were important in term of regulating synchronization of energy and protein in rumen of nutrient digestion in ruminant as it increase the cell wall.


Download data is not yet available.
Abstract 60 | PDF Downloads 61


1.Dehghan-banadaky M, Corbett R, Oba M. Effects of barley grain processing on productivity of cattle. Anim. Feed Sci. and Tech 2007; 137: 1-24.
2. Safaei K, Yang W. Effects of grain processing with focus on grinding and steam-flaking on dairy cow performance. Chapter 5 from the book Herbivores 2017.
3. Ergun A, Tuncer SD, Colpan I et al. Yemler Yem Hijyeni ve Teknolojisi. Veterinary Journal of Ankara University. Department of Animal Nutrition and Nutrition Diseases Anabilim Dali, ISBN: 975 97808-0-1. 2002, 465pp., Ankara, Turkey, 2013.
4. (AOAC) Association of Official Analytical Chemists. Officials methods of analysis of the AOAC International. 15th ed. Arlington (VA): AOAC 1990.
5. Van Soest PJ, Robertson JB, Lewis BA. Methods for dietary fiber, neutral detergent fiber, and nonstarch polysaccharides in relation to animal nutrition. J Dairy Sci 1991; 74: 3583–3597. 6. (ISO): 10520:1997 Native starch – Determination of starch content – Ewers polarimetric method 2013.
7. (SAS) User’s Guide: statistics Version 9.4 2014.
8. Yang WZ, Beauchemin KA, Rode LM. Effects of barley grain processing on extent of digestion and milk production of lactating cows. J. Dairy Sci 2000; 83: 554-568.
9. Izydorczyk MS, Storsley J, Labossiere D, MacGregor AW, Rossnagel BG. Variation in total and soluble β-glucan content in hulless barley: Effects of thermal, physical, and enzymic treatments. J. Agric. Food Chem 2000; 48: 982-989.
10. Asare EK, Jaisway S, Maley J, Baga M, Sammynaiken R, Rossnagel BG, Chibbar RN. Barley grain constituents, starch composition, and structure affect starch in vitro enzymatic hydrolysis. J Agri. and Food Chem 2011; 59: 4743-4754.
11. Poutanen K, Flander L, Katina K. Sourdough and cereal fermentation in a nutritional perspective. Food Microbiology 2009; 26: 693-696.
12. Chandrasekara A, Shahidi F. Bioaccessibility and antioxidant potential of millet grain phenolics as affected by simulated in vitro digestion and microbial fermentation. J Func. Foods 2012; 4: 226-237.
13. Meral R. The effect of different temperatures on antioxidant activity and phenolic profile of the rheum ribes. YYU J. Agri. Sci 2017; 27 (1): 88-94.
14. Ortega-Cercilla ME, Martinez GM. Starch digestion and glucose metabolism in the ruminant. Interciencia 2003; 28 (7): 380-386.
15. Gomez LM, Posada SL, Olivera M. Starch in ruminant diets: a review. Rev Colomb Cienc Pecu 2016; 29: 77-90.
16.Santos FAP, Huber JT, Theurer CB, Swingle RS, Wu Z et al. Comparison of barley and sorghum grain processed at different densities for lactating dairy cows. J. Dairy Sci 1997; 80: 2098-2103.
17. Heremans, K.: High pressure effects on biomolecules. On in high pressure. Processing of Food (eds. D.A. Ledward, D.E. Johnston). Nottingham University Pres, UK, 1982.
18. Zhu F. Barley starch: Composition, structure, properties, and modifications. Comprehensive Reviews in Food Science and Food Safety 2017; 16: 558-579.
19. Watanabe M, Arai E, Honma K, Fuke S. Improving the cooking properties of aged rice grains by pressurization and enzymatic treatment. Agric. Biol. Chem 1991; 55 (11): 2725-2731.
20. İbanoğlu, E. and İbanoğlu, Ş.: Yüksek hidrostatik basınç uygulamasının mısır nişastasının jelatinizasyonu üzerine etkileri, Gıda 2003; 28 (3): 273-276.
21. Kibar EAA, Gönenç İ. Us F. Gelatinization of waxy, normal and high amylose corn starches. Gıda 2010; 35 (4): 237-244.
22. Fife TE, Szasz JI, Hunt PAS CW, Ahola JA. Relationship between quality characteristics of barley grain and digestibility in feedlot steers. The Prof. Anim. Scientist 2008; 24 (6): 560-565.
23. Yang WZ, Beauchemin KA, Koenig KM, Rode LM. Comparison of hull-less barley, barley, or corn for lactating cows: Effects on extent of digestion and milk production. J. Dairy Sci 1997; 80: 2475-2486.