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Reconstituted Wheat. II. Influence of Physical Form on In Vitro Digestibility^{1, 2,}

Oklahoma State University,⁴ Stillwater 74074

Abstract

Three in vitro dry matter disappearance (IVDMD) studies compared wheat reconstituted and processed in different forms with dry rolled wheat (DRW) and dry rolled sorghum (DRS). Wheat to be reconstituted was raised to 30% moisture and stored for 21 days. Reconstitution treatments compared with DRW and DRS in Experiment 1 were ground reconstituted wheat (GRW), rolled reconstituted wheat (RRW) and whole reconstituted wheat rolled just prior to in vitro digestion (WRRW). RRW, WRRW, DRW and DRS were compared in Experiment 2, and DRW, WRRW and whole reconstituted wheat with no further processing (WRW) before in vitro digestion were evaluated in Experiment 3. DRW, GRW and RRW, in Experiment 1, and DRW and RRW, in Experiment 2, were more completely digested than DRS and WRRW (P<.01). In Experiment 3, DRW was more completely digested (P<.05) than WRRW, with WRRW showing a higher (P<.01) IVDMD than WRW. In general, wheat which was dry rolled produced higher (P<.01) IVDMD than sorghum, but none of the reconstitution treatments improved the IVDMD of wheat over dry rolling.

¹ Journal Article 2598 of the Agricultural Experiment Station, Oklahoma State University, Stillwater.

² The assistance of I.T. Omtvedt in statistical analysis is gratefully acknowledged.

³ Present address: Roxbury, Kansas.

⁴ Department of Animal Sciences and Industry.