Effect of feeding corn, hull-less or hulled barley on fermentation by mixed cultures of ruminal microorganisms

Increased demands for corn grain warrant the evaluation of alternative grain types for ruminant production systems. This study was conducted to determine the effects of hulled and hull-less barley (Hordeum vulgare L.) cultivars compared with corn (Zea mays L.) as an alternative grain type on fermentation in cultures of mixed ruminal microorganisms. Three continuous fermentors were fed 14 g of dry feed per day (divided equally between 2 feedings) consisting of alfalfa (Medicago sativa L.) hay pellets (40% of dry matter) and 1) ground corn, 2) hulled barley, or 3) hull-less barley concentrate (60% of dry matter) in each fermentor. Following an adaptation period of 5 d, culture samples were taken at 2 h after the morning feeding on d 6, 7, and 8 of each period for analysis. A second run of the fermentors followed the same treatment sequence to provide replication. Culture pH was reduced with corn (5.55) and did not differ between barley cultivars (average pH 5.89). Total volatile fatty acid concentration and acetate to propionate ratio were not different across grain type or barley cultivar with the exception of greater total volatile fatty acid concentrations with hull-less barley. Corn produced less methane (14.6 mmol/d) and ammonia-N (7.3 mg/100 mL) compared with barley (33.1 mmol/d and 22 mg/100 mL, respectively); methane was greater with hull-less barley but ammonia-N concentration was similar between the 2 barley cultivars. Hull-less barley had greater digestibility compared with hulled barley, and corn had reduced digestibility compared with barley. Concentrations of C18:0 were greater and those of C18:1 and C18:2 lesser in cultures fed hulled and hull-less barley compared with corn. Our data indicate that grain type and barley cultivar have an impact on ruminal fermentation. The lesser starch concentration of barley minimized the drop in culture pH and improved digestibility.     

Technical note: In situ ruminal starch disappearance kinetics of hull-less barley,hulled barley,and corn grains

The objective of this study was to compare ruminal starch disappearance rates of hull-less barley, hulled barley, and corn grains. Five different genotypes were used for each of the 2 barley types. In addition, each of these genotypes was grown in 2 different locations and years, resulting 10 independent barley samples for each of the 2 barley grain types. Five different genotypes of corn grain were obtained from a commercial seed company. After being ground to pass through a 4-mm screen of a cutter mill, 3.6 g of each grain was placed into a porous bag, which was then incubated in the rumen of 2 ruminally cannulated cows for 0, 4, 8, 12, 24, and 48 h. Corn grains had greater instant ruminal starch disappearances than barley grains (22.4 and 8.2%, respectively). Instant ruminal starch disappearances did not differ between hulled and hull-less barley grains. Ruminal starch fractional disappearance rates were greatest for hulled barley grains, moderate for hull-less barley grains, and lowest for corn grains (15.3, 13.9, and 7.1%/h, respectively). Ruminal starch half-life was shortest for hulled and hull-less barley grains (4.4 h) and longest for corn grains (6.6 h). Ruminal starch half-life did not differ between hulled barley and hull-less barley grains. In conclusion, using a holistic experimental design and statistical analysis, this study showed that starch from hull-less barley grains has a ruminal half-life similar to that of hulled barley grains and shorter than that of corn grains.     

Chemical characterisation and ruminal nutrient degradability of hulled and hull-less oats

The objectives of this study were to determine the chemical and ruminal nutrient degradability characteristics of two hulled (Calibre and AC Mustang) and one hull-less (AC Belmont) oat varieties. Ruminal nutrient degradability characteristics of the oat varieties were determined relative to barley using one ruminally fistulated cow. Neutral (NDF) and acid (ADF) detergent fibre levels were higher (P < 0·05) in hulled than hull-less oats. Hulled AC Mustang had higher (P < 0·05) NDF and ADF content than hulled Calibre. Starch content was higher (P < 0·05) in AC Belmont (590 g kg⁻¹) than Calibre (457 g kg⁻¹) and was higher in Calibre than AC Mustang (415 g kg⁻¹). Crude protein was higher (P < 0·05) in hull-less than hulled oat. Both hulled varieties had similar CP content (average 124 g kg⁻¹). Estimated digestible energy value was highest (P < 0·05) for AC Belmont (16·94 MJ kg⁻¹), intermediate for Calibre (14·18 MJ kg⁻¹) and lowest for AC Mustang (13·34 MJ kg⁻¹). Ruminal dry matter and NDF degradability were higher (P < 0·05) in hull-less than barley and was higher in barley than hulled oats. Ruminal starch degradability exceeded 900 g kg⁻¹ for all tested feeds and had the order AC Belmont = barley > Calibre = AC Mustang. It was concluded that oat varieties used in this study varied considerably in their chemical composition and ruminal degradability. When compared with barley, hulled oats had lower while hull-less oats had higher ruminal degradability. © 1998 SCI.     

Hull-less barley for swine: ileal and faecal digestibility of proximate nutrients,amino acids and non-starch polysaccharides

The nutritive value of three hull-less barley cultivars (Condor, Falcon and CDC Buck) were evaluated. The samples were analysed for proximate composition, amino acids and non-starch polysaccharides (NSP). Wheat and normal barley were used for comparison. Apparent digestibilities were determined with eight cannulated pigs. The diets were formulated to have all energy and protein supplied by the cereals. Compared to normal barley, hull-less barley has higher contents of protein and amino-acids, and lower levels of fibre components. The levels of several essential amino acids in hull-less barley are higher than in wheat. No obvious differences in NSP composition were observed, but the hull-less barley contained considerably higher levels of β-glucan compared to hulled barley and wheat. In digestion trials the piglets did not accept the diet in which conventional barley was formulated as the only energy and protein source, whereas hull-less barleys were well consumed. The results showed that, in the order of Condor, Falcon, CDC Buck and wheat, the overall tract digestibilities of intake energy were 83·1, 80·3, 83·2 and 82·9%, and of protein were 72·6, 69·5, 76·5 and 77·6%, respectively. The averages of apparent ileal amino acid digestibility were 56·5, 58·4, 65·3 and 65·4%, respectively. Hull-less barleys showed 20–37% ileal digestibility of total NSP. This study provides digestibility coefficients of hull-less barleys, and it is concluded that the digestibility of hull-less barley is comparable to wheat and superior to hulled barley in terms of nutrient composition and acceptability. © 1998 SCI.     

Sensitivity Analysis in Predictive Models for assessing the Level of β-Glucan in Oats and Barley Cultivars Using Meta-Models

Oats and barley β-glucans are well-known for their many health benefits; this has encouraged the food industry to develop new functional foods containing oats and barley. This study aims to develop an advanced sensitivity analysis to analyse and evaluate the most significant model inputs contributing to uncertainty in assessing the level of β-glucan content in harvested oat and barley grains. Two methodologies, nominal value and regression method sensitivity analysis, were adopted. The nominal sensitivity analysis highlighted that cultivar selection is the predominant factor with a correlation coefficient 0.66 for hulled oats and barley cultivars, whereas the correlation was 0.80 and 0.77 for naked oats and hull-less barley, respectively. Advanced sensitivity analysis using regression modelling highlighted that cultivar selection, storage days and germination time (days) were the most important parameters in both the oats and barley model. Regression analysis using the response surface methodology shows that prediction models were found to be significant (P < 0.0001) with low standard errors and high coefficients of determination (R ²  > 0.94). This study shows that regression modelling is an effective tool to highlight the effect of key input variables and their interactive effects on the predictive response of β-glucan in harvested oats and barley cultivars.     

Malting of Hulless Barley Cultivars and Glenlea (T. aestivum) Utility Wheat

Malting of hulless barley cultivar, Scout, and Utility wheat, Glenlea, was compared with the hulled barley, Harrington. Hulless barley showed faster steeping rate than either Harrington or wheat cultivars. Gibberellic acid, applied by steeping in 1 ppm solution, and germination for 2-8 days significantly increased cr-amylase activity of Scout and Glenlea cultivars and their extract yields were 46% higher than Harrington malts. The 2-day Scout malts produced highly viscous extracts. Desirable viscosity (5500 cPs) was obtained from 5-day malts.     

Effects of grain source and enzyme additive on site and extent of nutrient digestion in dairy cows

Four lactating, cannulated Holstein cows were used in a 4 x 4 Latin square design to investigate the effects of grain source and fibrolytic enzyme supplementation on ruminal fermentation, nutrient digestion in the rumen and in the intestine, and milk production. A 2 x 2 factorial arrangement was used; two grains (barley and hull-less barley) were combined with and without enzyme. The enzyme supplement (Pro-Mote; Biovance Technologies Inc., Omaha, NE) contained primarily cellulase and xylanase activities and was applied daily to the total mixed diet. Dry matter intake was not affected by diet, but starch intake was greatest when hull-less barley was fed. Starch from hull-less barley was more digestible in the rumen and in the total tract than was starch from barley, but opposite results occurred for fiber digestion, indicating that hull-less barley depressed fiber digestion. As a result, cows fed the hull-less barley diets tended to produce more milk with a higher milk lactose content than did cows fed the barley diets. Enzyme supplementation had minimal effects on ruminal digestion but increased nutrient digestibility in the total tract and the proportion of microbial N in nonammonia N. Consequently, cows fed diets supplemented with enzyme had a higher milk protein content and tended to produce more 4% fat-corrected milk than did control cows. These results indicate that the use of hull-less barley rather than barley increased the digestible energy intake of dairy cows, resulting in higher milk production. The use of a fibrolytic enzyme mixture enhanced feed digestibility and milk production.     

ON-LINE MEASUREMENT OF THE MICROBIAL IMPACTS ON THE GERMINATION OF BARLEY DURING MALTING

During germination, the metabolic activity of sterile barley was more pronounced than the activity of barley contaminated by its endogenous microbial population. CO₂ and heat production profiles showed higher peak values when microbial activity was eliminated. Moreover, the maxima in the profiles appeared sooner than with barley in the presence of its natural microflora. More intensive growth of the acrospire was observed with sterile barley and a malt was obtained with a higher and more homogeneous modification. Reverse effects were noticed when sterile barley was inoculated with an Erwinia sp. strain and germination was evaluated. The results provide clear evidence for the strong interaction between microbial and plant metabolism, even for non dormant and non water sensitive barley. The ratio of CO₂ production to heat production levels was a useful tool for on-line monitoring of microbial activity during germination. In this way, the effects of the microbial activity can be taken into account in the development of a more effective control of the malting process. All experiments were performed using a specially designed solid-state reactor.     

Antioxidant and polyphenol oxidase activity of germinated barley and its milling fractions

Eight different hulled barley cultivars were evaluated before and after germination for total phenolic content (TPC), antioxidant activity (AOA) and polyphenol oxidase (PPO) activity. Germination for 12 h significantly decreased the TPC in whole flour (WF), bran (B) and refined flour (RF), however, further increase in germination to 24 h significantly increased the TPC in the fractions. Germination for 12 h duration significantly increased the AOA for WF, B and RF and further increase in germination to 24 h significantly increased the AOA in all the barley cultivars tested. A strong positive correlation was observed between AOA and TPC. Upon germination for 12 h the polyphenol oxidase activity of WF, B and RF significantly decreased by 13.31–59.22, 1.93–59.46 and 7.08–45.87%, respectively, however, the PPO activity increased upon germination for 24 h. The highest level of TPC and AOA was observed in the bran fraction of all the barley cultivars.     

萌动青稞的研究进展

萌动谷物的研究越来越受到广大学者的关注,特别是萌动青稞。萌动青稞是一种新型的功能性食品,因其具有良好的口感和较高的营养价值而受到人们的喜爱。通过比较青稞萌动前后营养成分的变化、萌动后青稞的生理功效,以及国内外萌动青稞产品的研发现状,综述了国内外萌动青稞研究进展,为我国萌动青稞的开发与利用提供参考。     

Effects of Grain and Malt â‐Glucan on Distilling Quality in a Population of Hull‐less Barley

A population of barley lines, derived by mutation in the hull‐less variety, Penthouse, was included in a replicated trial, along with Penthouse and the hulled malting cultivar, Optic. Samples were assessed for a range of grain quality traits, then malted, with germination for either 4 or 5 days, prior to kilning. Most lines had grain β‐glucan contents lower than that of Penthouse, but there was no significant correlation between grain and malt β‐glucan content. Malt β‐glucan levels were indicative of differences in cell wall breakdown between 4 and 5 days germination, but negative associations with distilling parameters Extract and Alcohol Yield, were not statistically significant. It was concluded that the lines differed in the rate and extent of cell wall breakdown and that grain shape may influence modification in distal parts of the grain. However, a malting regime, optimised to suit Optic may be less suited to discriminating between hull‐less lines of reasonable quality.     

Differences in viscosity and textural properties of selected barley cultivars as influenced by pearling and cooking

Viscosity and texture are important attributes not only in determining quality of barley but also in delivering health benefits of barley products. The present study aimed at investigating viscosity and textural properties of nine barley cultivars selected for their compositional differences and economic importance to Canada. The cultivars were pearled to varying degrees to obtain whole grain and three pearled barley fractions named commercial, pot and white pearl. Increasing pearling time resulted in higher peak, trough, setback and final viscosity compared with whole grain flours. The hulless cultivars tested, tended to have lower trough, final and setback viscosities than the hulled ones. The waxy cultivars exhibited higher breakdown viscosities than normal cultivars. Viscosity at 37 °C of two cooked barley cultivars having extreme glycemic index (GI) values were significantly different. In other words, cooked Celebrity cultivar (low GI) had higher viscosity than AC Klink cultivar (high GI). Significant differences in maximum force and shearing work were also observed between cultivars. On the contrary to viscosity, both force and work decreased as pearling time increased. The study showed that some barley cultivars such as Celebrity fractions may hold a promise for the development of barley as a functional food ingredient or rice substitute.     

Effects of feeding hull-less barley on production performance,milk fatty acid composition,and nutrient digestibility of lactating dairy cows

The objectives of this study were to evaluate production performance, milk fatty acid composition, and nutrient digestibility in high-producing dairy cows consuming diets containing corn and hull-less barley (cultivar Amaze 10) in different proportions as the grain source. Eight primiparous and 16 multiparous Holstein cows were assigned to 1 of 4 diets in a replicated 4 × 4 Latin square design with 21-d periods. Cows were fed once daily (1200 h) by means of a Calan gate system (American Calan Inc., Northwood, NH). All diets contained ～20% grain (dry matter basis). Treatments consisted of 100% corn (0B), 67% corn and 33% hull-less barley (33B), 33% corn and 67% hull-less barley (67B), and 100% hull-less barley (100B) as the grain sources. Total-tract nutrient digestibility was estimated using lanthanum chloride (LaCl₃) as an external marker. Dry matter intake differed quadratically among treatments, being lowest for 67B and highest for 0B and 100B. Feeding hull-less barley did not affect milk yield, and milk fat concentration differed cubically among treatments. The cubic response was attributed to the higher milk fat concentration observed for the diet containing 67B. Neither the concentrations in milk of protein and lactose nor the yields of protein and lactose differed among treatments. The proportion of de novo synthesized fatty acids in milk did not differ among treatments. The apparent total-tract digestibility of dry matter, crude protein, and neutral detergent fiber did not differ among treatments. Although a quadratic effect was observed, starch digestibility was minimally affected by treatments. In conclusion, this study indicates that hull-less barley grain is as good as corn grain as an energy source when formulating diets for high-producing dairy cows.     

TOTAL β-GLUCAN CONTENT OF SOME BARLEY CULTIVARS

The use of cellulase preparations from Trichoderma reesii for measuring the total β-glucan content of barley was examined. The activities of amyloglucosidase and β-glucanase in the cellulase varied considerably between batches, and different heat treatments were necessary to ensure that amyloglucosidase was reduced to an insignificant level while adequate β-glucanase activity was retained. After suitable treatment the cellulase was used to study variation of total β-glucan concentration in some barley cultivars. Significant varietal variation was found in the fifteen genotypes examined. These had β-glucan concentrations in the range 2.7% to 5.2% dry weight.     

THE INFLUENCE OF THE GRAIN MICROFLORA ON THE GERMINATIVE PHYSIOLOGY OF BARLEY

Barley samples, which varied in maturity, were either steeped with calcium hypochlorite and then with a mixture of antibiotics, or in water, for twenty or sixty hours. The steeped grains were placed on agar and were scored for germination, growth of rootlets and α-amylase production at intervals up to ninety six hours after draining. The rates and final percentages of germination, rootlet growth per germinated corn and α-amylase per germinated corn were all greater where grain had been steeped with antimicrobial agents compared to water-steeped control samples of grain. It was confirmed that the antimicrobial agents reduced the extent of inhibition of germination which followed extended steeping. Thus controlling microbes increased grain germinability and the vigour of the grains which germinated. However, the vigour of more water sensitive grain was not increased enough to be equal to that of mature grain by reducing microbial activity . Experiments in which grain was reinfected with a suspension of microbes, following steeping with antibiotics, supported the theory that the observed effects were due to reductions in microbial activity and not any secondary effects of the antimicrobial agents.     

不同基因型啤酒大麦品种（系）籽粒灌浆特征及产量性状--测试文章

以9个不同基因型啤酒大麦品种（系）为供试材料,比较了籽粒灌浆特性及产量性状等指标。结果表明：不同基因型啤酒大麦品种（系）籽粒灌浆过程均呈“S”型曲线变化,开花后天数与千粒重的关系均符合Logistic方程,籽粒灌浆速率变化均呈“慢—快—慢”规律;高秆、旗叶宽大的品种（系）粒重增加时间较早;分蘖能力强或旗叶宽大的品种（系）灌浆速率峰值显现较早,且为单峰,其他品种（系）则为双峰;株高、分蘖能力、旗叶适中的品种（系）保持较高灌浆速率的持续时间较长;在各灌浆特征参数中,最大灌浆速率(R_max)与产量的灰色关联度最大,平均灌浆速率(R)与千粒重的灰色关联度最大,起始生长势(C₀)对前期贡献率的灰色关联度最大。旗叶宽大、分蘖能力和抗旱性较强的品种（系）穗长和穗粒重最大,穗粒数最多,具有一定的产量优势,可作为育种选择目标。0110-16和甘啤7号品种（系）单位面积产量较高,可在生产上推广应用。     

The influence of steep regime and germination period on the malting properties of some hull‐less barley lines

Following field trials in 2008 and 2010, six lines, derived by mutation in the hull‐less barley cultivar Penthouse, were selected to provide a range in grain β‐glucan content. These lines, along with Penthouse and the hulled, malting variety Optic, were then malted, using four different steeping regimes, with samples kilned after 3, 4 and 5 days of germination. The longest steep regime provided samples with optimum modification after 5 days of germination. Samples from the other steep regimes were under‐modified to varying degrees. In particular, the steeps with a single immersion gave poorly modified samples with low extracts and alcohol yields. One line, with low grain β‐glucan, gave higher alcohol yields than either Penthouse or Optic, following a regime comprising two short immersions and a single air‐rest, but there was no clear association, within the lines, between β‐glucan content and malting properties. Copyright © 2012 The Institute of Brewing & Distilling     

PLANT HORMONES IN FUNGI AND BACTERIA FROM MALTING BARLEY

40 Fungi and 16 strains of bacteria, isolated from the grains of three cultivars of matting-grade barley (Kymppi, Pokko and Kustaa, of 1990 harvest), were screened for the production of the plant hormones gibberellic acid (GA₃, abscisic acid (ABA) and indole-3-acetic acid (IAA). Four fungal strains were found capable of GA₃ production and four of ABA production. IAA production was common among both fungi (58% of strains active) and bacteria (88% of strains active). To get an estimate of the physiological significance of the presence of plant hormone producing microbes, the plant hormone production per microbial unit in the liquid growth media of the cultured organisms was weighed against the microbial counts and the endogenous hormone concentrations of barley grains. It was concluded that bacterial IAA production could be of significance in imbibed grains. This presupposes, however, that the conditions be ideal for the propagation of the active species and also, for the production of IAA by those same species and lastly, that similar production occurs in vivo as well as in vitro. Microbial GA3 and ABA production, on the other hand, were estimated to occur in negligent amounts.     

Amylose and β‐Glucan Content of New Waxy Barleys

Starch was isolated from four new waxy barleys and compared with normal and high‐amylose barley starch. The waxy barley samples were selected lines from crosses of Swedish hulled and naked barley cultivars with the cultivar Azhul as donor of the waxy gene. The starches from the waxy barley samples were found to contain 0.7–2.6% amylose when determined iodimetrically by amperometric titration and 0.0–0.9% when determined by size exclusion chromatography after debranching. However, Sepharose CL‐2B elution profiles of the starches detected by iodine staining showed that all four waxy samples were free from detectable amounts of amylose. The amylopectin starches were found to contain a small polysaccharide fraction with molecular size smaller than amylopectin, with an iodine staining λ_max range of 550–600 nm. The water extractable and acid extractable β‐glucan contents in the waxy barley cultivars were generally found to be higher than those in normal barley.     

Hull-less Barley Varieties: Storage Proteins and Amino Acid Distribution in Relation to Nutritional Quality

Abstract

Barley (Hordeum vulgare L.) has had an important impact on human nutrition. Hull-less barley is a genetically improved type that has been widely used in recent years. Six Brazilian hull-less barley varieties (IAC-IBON 214-82; IAC 8612-421; IAC 8501-31; IAC 8501-12; IAPAR 39-ACUMAI; IAC 8501-22) were analyzed for storage protein constituents, amino acid contents, and similarity among the hull-less barley varieties. Albumins, globulins, prolamins I and II, and glutelins were extracted and separated by SDS-PAGE. The total protein amino acid contents of the flour were also determined for each variety by TLC and HPLC. Variations in intensity and appearance and disappearance of protein bands were observed among the varieties suggesting genetic variability. However, the amino acid profile did not indicate any major variations in the amino acid concentrations. The high lysine and threonine total concentrations detected in the seeds of the hull-less barley varieties encouraged an investigation into the regulation of amino acid metabolism and storage protein synthesis.