Some processes of sulfating roasting and water leaching of crude Mianning RE concentrate ore, of fine Mianning RE concentrate ore, of Baotou RE concentrate ore and of their mixture were investigated.The result shows t...Some processes of sulfating roasting and water leaching of crude Mianning RE concentrate ore, of fine Mianning RE concentrate ore, of Baotou RE concentrate ore and of their mixture were investigated.The result shows that the mixture of Mianning and Baotou RE concentrate ore has the optimum leaching rate and rate of recovery when the mixture ratio is 1:4.The recovery rate of the mixture is higher by 14.76% than that of crude Mianning RE concentrate ore, by 5.0 % than that of Mianning fine RE concentrate ore and by 2.4 % than that of Baotou RE concentrate ore.展开更多
Background： To our knowledge, there is little study on the interaction between nutrient availability and molecular structure changes induced by different processing methods in dairy cattle. The objective of this stud...Background： To our knowledge, there is little study on the interaction between nutrient availability and molecular structure changes induced by different processing methods in dairy cattle. The objective of this study was to investigate the effect of heat processing methods on interaction between nutrient availability and molecular structure in terms of functional groups that are related to protein and starch inherent structure of oat grains with two continued years and three replication of each year.Method： The oat grains were kept as raw（control） or heated in an air-draft oven（dry roasting： DO） at 120 °C for 60 min and under microwave irradiation（MIO） for 6 min. The molecular structure features were revealed by vibrational infrared molecular spectroscopy.Results： The results showed that rumen degradability of dry matter, protein and starch was significantly lower（P 〈0.05） for MIO compared to control and DO treatments. A higher protein α-helix to β-sheet and a lower amide I to starch area ratio were observed for MIO compared to DO and/or raw treatment. A negative correlation（-0.99, P 〈 0.01）was observed between α-helix or amide I to starch area ratio and dry matter. A positive correlation（0.99, P 〈 0.01） was found between protein β-sheet and crude protein.Conclusion： The results reveal that oat grains are more sensitive to microwave irradiation than dry heating in terms of protein and starch molecular profile and nutrient availability in ruminants.展开更多
文摘Some processes of sulfating roasting and water leaching of crude Mianning RE concentrate ore, of fine Mianning RE concentrate ore, of Baotou RE concentrate ore and of their mixture were investigated.The result shows that the mixture of Mianning and Baotou RE concentrate ore has the optimum leaching rate and rate of recovery when the mixture ratio is 1:4.The recovery rate of the mixture is higher by 14.76% than that of crude Mianning RE concentrate ore, by 5.0 % than that of Mianning fine RE concentrate ore and by 2.4 % than that of Baotou RE concentrate ore.
基金supported by grants from the Prairie Oat Grower Association(POGA)Natural Sciences and Engineering Research Council of Canada(NSERC-federal government)Ministry of Agriculture Strategic Research Chair(PY)Program
文摘Background： To our knowledge, there is little study on the interaction between nutrient availability and molecular structure changes induced by different processing methods in dairy cattle. The objective of this study was to investigate the effect of heat processing methods on interaction between nutrient availability and molecular structure in terms of functional groups that are related to protein and starch inherent structure of oat grains with two continued years and three replication of each year.Method： The oat grains were kept as raw（control） or heated in an air-draft oven（dry roasting： DO） at 120 °C for 60 min and under microwave irradiation（MIO） for 6 min. The molecular structure features were revealed by vibrational infrared molecular spectroscopy.Results： The results showed that rumen degradability of dry matter, protein and starch was significantly lower（P 〈0.05） for MIO compared to control and DO treatments. A higher protein α-helix to β-sheet and a lower amide I to starch area ratio were observed for MIO compared to DO and/or raw treatment. A negative correlation（-0.99, P 〈 0.01）was observed between α-helix or amide I to starch area ratio and dry matter. A positive correlation（0.99, P 〈 0.01） was found between protein β-sheet and crude protein.Conclusion： The results reveal that oat grains are more sensitive to microwave irradiation than dry heating in terms of protein and starch molecular profile and nutrient availability in ruminants.
