PSI-18 Effect of Heat Processing Methods on Carbohydrate Subfractions and Degradation in Relation to Carbohydrate Molecular Spectral Profile of Barley Grain Using Advanced Molecular Spectroscopy in Ruminants

Abstract To our knowledge, there are few studies on the association between carbohydrate molecular structure spectral profiles of barley grain and ruminant-relevant nutritional characteristics. This study aimed to associate processing-induced changes in with profiles. The heat processing methods included: dry roasting, autoclaving, microwave irradiation. were determined which included chemical profiles, subfractions, digestion. using vibrational spectroscopy (ATR-FT/IR). results showed that related significantly induced also changed There was an advanced spectroscopic technique (ATR-FTIR) shows great potential as a fast analytical tool predict