effect of nonionic vs. ionic-based surfactants on molecular morphology and fractionations, and in situ mobile nylon bag nutrients disappearance of the steam-infrared heated- flaked corn grains

The present experiment evaluated the effect of applying nonionic [(leaves of laurus nobilis (ln) and tween 80 (tw))] or ionic-based [(sodium dodecyl sulfate (sd) and double sulfate of aluminum and potassium (al))] surfactants, applied during steaming to steam-infrared heated-flaked corn grains (sifc), on nutrient composition, crude protein (cp) and carbohydrate fractionations, protein and starch granule structures, and in situ mobile nylon bag ruminal and post-ruminal nutrients disappearance. treatments were steam-infrared heated-flaked corn grain (control; sifcco), and sifc treated with ln (sifcln), tw (sifctw), sd (sifcsd) or al (sifcal). surfactants were used at 10 g/kg dry matter (dm). the cp concentration was highest in sifcco and lowest in sifcal (92.9 and 85.4 g/kg dm, respectively). indigestible cp was higher in sifcsd (6.67% cp) than those of the other treatments (p<0.05). total carbohydrate fractionation was the highest in sifcal treatment (p<0.05). both sifcal and sifctw (19.5 and 19.7 g/kg dm, respectively) had the highest concentration of soluble fiber compared with the other treatments (p<0.05). the sifcal had the greatest concentration of digestible fiber (96.1 g/kg dm). fourier-transform infrared spectroscopy (ftir) wave number peaks for amide i and amide ii were greater for sifcco and sifcsd than the other treatments. starch morphology granules were notably changed in sifctw. when sd was used, both post-rumen and total tract disappearances of dm, cp, and starch were significantly increased (p<0.05) compared to other treatments. the highest ruminal disappearances of cp and starch were seen in sifcln and sifcsd, respectively. overall, the present results demonstrated that either the nonionic-based or ionic-based surfactants might be beneficial when applied during the steam cooking of the corn grains, considering their positive effects on protein starch morphology, as well as digestive disappearance of cp and starch.