co-products were analyzed by using the PROC CORR procedure
of SAS with FISH option [3]. The assumption for correlation
analysis was checked using ShapiroeWilk method.
Significance was declared at P < 0.05 and trends were
declared at P < 0.10. Differences among treatments were
evaluated using Tukey-Karmer method; means with different
letters were obtained with “pdmix800 SAS macro” [31].
3. Results and discussion
3.1. Protein profiles and protein subfractions
The detailed protein profiles and subfractions of the coproducts
are presented in Table 1. The results showed that
the parameters of associated with protein, such as CP, NDICP,
ADICP and SCP, were significant difference (p < 0.05) among
the DDGS samples from different plants and derived from
different grains. The changes in protein profiles among DDGS
samples may be occur during processing, such as amount of
added solubles, partial protein degradation during fermentation
and Maillard product proportion as a result of heating. In
corn DDGS, the 5th plant samples had highest contents of CP,
NDICP, and ADICP. In barley DDGS, SCP content in the 7th
plant samples was almost 8 times greater than those of the 6th
plant samples. This difference among co-products may
caused by different processing condition, such as heating
condition, dry temperature, distillation. The results (Table 1)
indicated that SCP content of corn DDGS and barley DDGS was
mainly NPN. When comparison corn DDGS with barley DDGS,
all protein chemical parameters of corn DDGS were higher
than barley DDGS, except SCP content. The result is closely
agreement with those reported by previous studies [7,32].
From Table 1, we can also see that all DDGS samples still had
unremovaled starch, which indicated complete fermentation
had not achieved in any DDGS samples. The total digestible CP
(tdCP) and total digestible nutrient (TDN1x) content among the
co-products, as determined by using the chemical summary
approach [14] were presented in Table 1. The result indicated
co-products were analyzed by using the PROC CORR procedureof SAS with FISH option [3]. The assumption for correlationanalysis was checked using ShapiroeWilk method.Significance was declared at P < 0.05 and trends weredeclared at P < 0.10. Differences among treatments wereevaluated using Tukey-Karmer method; means with differentletters were obtained with “pdmix800 SAS macro” [31].3. Results and discussion3.1. Protein profiles and protein subfractionsThe detailed protein profiles and subfractions of the coproductsare presented in Table 1. The results showed thatthe parameters of associated with protein, such as CP, NDICP,ADICP and SCP, were significant difference (p < 0.05) amongthe DDGS samples from different plants and derived fromdifferent grains. The changes in protein profiles among DDGSsamples may be occur during processing, such as amount ofadded solubles, partial protein degradation during fermentationand Maillard product proportion as a result of heating. Incorn DDGS, the 5th plant samples had highest contents of CP,NDICP, and ADICP. In barley DDGS, SCP content in the 7thplant samples was almost 8 times greater than those of the 6thplant samples. This difference among co-products maycaused by different processing condition, such as heatingcondition, dry temperature, distillation. The results (Table 1)indicated that SCP content of corn DDGS and barley DDGS wasส่วนใหญ่เป็น NPN เมื่อเปรียบเทียบข้าวโพด DDGS กับ DDGS ข้าวบาร์เลย์พารามิเตอร์ทางเคมีโปรตีนทั้งหมดของข้าวโพด DDGS ได้สูงกว่าข้าวบาร์เลย์ที่ DDGS ยกเว้นเนื้อหา SCP ผลคืออย่างใกล้ชิดข้อตกลงกับรายงานก่อนหน้านี้ศึกษา [7,32]จากตารางที่ 1 เรายังสามารถดูว่า ตัวอย่างทั้งหมด DDGS ยังคงมีunremovaled แป้ง ซึ่งระบุการหมักสมบูรณ์ไม่ประสบความสำเร็จในตัวอย่าง DDGS ใด ๆ CP digestible รวม(ทีดีซีพี) และรวม digestible สาร (TDN1x) เนื้อหาในการสินค้าร่วม ตามที่กำหนดไว้ โดยใช้สารเคมีสรุปวิธีการ [14] ได้แสดงในตารางที่ 1 ผลลัพธ์ที่ระบุ
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