ArticleAnimal science journal = Nihon chikusan Gakkaiho
In Vitro Ruminal Fermentation Profiles of Various Starch-Rich Food By-Products.
Article in Animal science journal = Nihon chikusan Gakkaiho. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Co-modification of corn flour byFrontiers in nutrition · 2026Article
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Authors and funding
7 authors.
Funding
Abstract
This study evaluated nutritional content, gelatinisation rate and rumen fermentation of 13 starch-rich food by-products compared with grain feeds. Using in vitro rumen gas production rates over 24 h, feeds were classified into five clusters. Cluster 1 (corn grits) showed lower rumen fermentability due to low gelatinised starch. Cluster 2 included steam-flaked corn and barley, brown rice tea and barley tea. Cluster 3 (granola, pancake, bread crust, crepe wrapper) exhibited the highest initial gas production rate (p < 0.01), with high sugar and moderate starch. Cluster 4 (ice-cream cone, spring roll wrapper) showed the highest middle-phase gas production rate (p < 0.01), with high gelatinised starch and low sugar. Cluster 5 (ramen, rice cracker, dumpling wrapper, thin wheat noodle) showed slow initial fermentation, accelerating significantly in middle phase. While Clusters 4 and 5 showed the highest organic acid production over 24 h, Cluster 5 had less lactate accumulation in initial and middle phases and a smaller pH decrease compared with Clusters 3 and 4. By-products in Clusters 3, 4 and 5 demonstrated potential to supply more energy to ruminants compared with grain feeds but may increase the risk of ruminal acidosis due to rapid fermentation and subsequent pH reduction.
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