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Home / Equine Research Bank / Animals (Basel) / Effect of Hay Steaming on the Estimated Precaecal Digestibil...
Animals : an open access journal from MDPI2022; 12(22); 3092; doi: 10.3390/ani12223092

Effect of Hay Steaming on the Estimated Precaecal Digestibility of Crude Protein and Selected Amino Acids in Horses.

Abstract: Steaming hay is increasingly used to treat low-quality forage because it was proven to reduce inhalable allergens such as mould spores, bacteria, and airborne dust particles. Preliminary results have shown a substantial loss of precaecal (pc) digestibility (D) of crude protein (CP) and amino acids (AA). For this purpose, six different batches of hay from central Germany were divided into four subsamples, and each one was individually steamed. Native hay and four replicates of each steamed subsample were analysed for CP, AA, neutral detergent insoluble crude protein (NDICP), neutral detergent soluble crude protein (NDSCP) as well as pepsin insoluble CP (piCP). Based on the analytical parameters, pcD of CP, protein solubility (PS), piCP (% CP) and precaecal digestible (pcd) CP and pcdAA contents were calculated. Selected Maillard reaction products (MRP), namely furosine and carboxymethyllysine (CML), were also analysed. Steaming did not affect CP content (native = 69, steamed = 67 g/kg dry matter, DM; p > 0.05), but it had an impact on the insoluble part of CP. Thus, NDICP increased by 57% (native = 27, steamed = 42 g/kg DM; p < 0.05) and piCP by 15% overall (native = 40, steamed = 46% of CP; p < 0.05). This could be a consequence of the heat damage and the associated increase in MRP. The content of furosine rose by 67% (native = 17.6, steamed = 29.4 mg/100 g DM; p < 0.05). The content of CML increased by 120% (native = 5.1, steamed = 11.3 mg/100 g DM; p < 0.05). We chose to analyse these two MRPs because they represent the reaction products with the limiting AA lysine. In contrast, the soluble fractions of CP declined, while PS as a percentage of CP decreased by 38% as a result of the treatment, and NDSCP was reduced by as much as 41% (p < 0.05). In line with this, the steaming process decreased the pcD of CP (native = 56%, steamed = 35%; p < 0.05) and pcdCP (native = 37.9, steamed = 22.5 g/kg DM; p < 0.05), respectively. The same effects were shown for selected AA; e.g., sulphuric AA pcd methionine plus pcd cysteine decreased by 45%, pcd threonine decreased by 41%, and the limited AA pcd lysine decreased by more than 50% (p < 0.05). In conclusion, the high temperatures generated during steaming lead to protein damage and consequently to a reduction in the pcD of CP and essential AA. Nevertheless, steaming successfully reduces viable microorganisms and binds dust particles. Therefore, steamed hay is still a proper and sometimes the only possible roughage for horses suffering from respiratory diseases such as equine asthma. Essentially, horse diets based on steamed hay should be balanced accordingly.
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Publication Date: 2022-11-10 PubMed ID: 36428320PubMed Central: PMC9686632DOI: 10.3390/ani12223092Google Scholar: Lookup
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Summary

This research summary has been generated with artificial intelligence and may contain errors and omissions. Refer to the original study to confirm details provided. Submit correction.

This research investigated the effect of steaming hay on crude protein (CP) and specific amino acid (AA) digestibility in horses. The study found that although steaming did not affect CP content in the hay, it had a significant impact on some protein and amino acid fractions. The authors suggest that steaming hay may be appropriate for horses with respiratory disorders, but care needs to be taken to balance the diet to compensate for changes in protein and amino acids.

Methodology

  • The researchers took six different batches of hay from central Germany and divided each into four subsamples.
  • As part of the experimental process, each of these samples was individually steamed.
  • Native hay (not steamed) and four replicates of the steamed subsamples were analyzed for a variety of parameters – these included CP, AA, neutral detergent insoluble crude protein (NDICP), neutral detergent soluble crude protein (NDSCP), and pepsin insoluble CP (piCP).
  • Using these data, the researchers calculated estimates for the precaecal digestibility (pcD) of CP and AA, protein solubility (PS), and piCP.

Findings

  • Haying steaming did not affect the total CP content. However, it did have an impact on the insolubility of some of this CP, as observed in the increases in NDICP and piCP.
  • The researchers interpret these changes as being the result of heat damage during steaming and a consequent increase in certain Maillard reaction products (MRPs) – chemical compounds produced during cooking.
  • The MRP content also saw substantial increases with the content of furosine and carboxymethyllysine (CML) rising by 67% and 120% respectively.
  • On the other hand, soluble fractions of CP decreased by significant percentages, leading to a decrease in estimated pcD of CP and various AAs.

Conclusions

  • The study concludes that the high temperatures generated during the steaming process can lead to protein damage and a reduction in the estimated digestibility of CP and essential AAs.
  • However, the steaming process provides benefits by reducing viable microorganisms and dust particles, which make it a suitable roughage for horses suffering from respiratory diseases like equine asthma.
  • Overall, the researchers suggest that while steamed hay can be beneficial, careful planning is necessary to balance the diet, taking into account the impact of steaming on nutritional components.

Cite This Article

APA
Pisch C, Wensch-Dorendorf M, Schwarzenbolz U, Henle T, Greef JM, Zeyner A. (2022). Effect of Hay Steaming on the Estimated Precaecal Digestibility of Crude Protein and Selected Amino Acids in Horses. Animals (Basel), 12(22), 3092. https://doi.org/10.3390/ani12223092

Publication

Animals : an open access journal from MDPI
ISSN: 2076-2615
NlmUniqueID: 101635614
Country: Switzerland
Language: English
Volume: 12
Issue: 22
PII: 3092

Researcher Affiliations

Pisch, Caroline
  • Institute of Agricultural and Nutritional Sciences, Martin-Luther-University Halle-Wittenberg, 06108 Halle (Saale), Germany.
Wensch-Dorendorf, Monika
  • Institute of Agricultural and Nutritional Sciences, Martin-Luther-University Halle-Wittenberg, 06108 Halle (Saale), Germany.
Schwarzenbolz, Uwe
  • Institute of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany.
Henle, Thomas
  • Institute of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany.
Greef, Jörg Michael
  • Federal Research Center for Cultivated Plants, Crop and Soil Science, Julius Kuehn Institute, 38104 Braunschweig, Germany.
Zeyner, Annette
  • Institute of Agricultural and Nutritional Sciences, Martin-Luther-University Halle-Wittenberg, 06108 Halle (Saale), Germany.

Conflict of Interest Statement

The authors declare no conflict of interest.

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