Journal article

Microwave Heat Treatment Induced Changes in Forage Hay Digestibility and Cell Microstructure

Md Safiqur Rahaman Shishir, Graham Brodie, Brendan Cullen, Ravneet Kaur, Ellie Cho, Long Cheng

Applied Sciences | MDPI | Published : 2020


To investigate the effects of microwave (MW) treatment on hays nutritive value, five types of hay (50 g) were treated with MW for 0 (control), 20, 40, 60, and 80 s (0, 440, 880, 1320, and 1760 kJ kg−1 of MW energy, respectively) and analyzed for nutritive value prior to scanning by an electron microscope to observe microstructure changes. The dry matter (DM) % of hays were increased with increasing treatment time (p < 0.001). The improved DM and digestible organic matter in the DM were recorded from MW treated lucerne (60 s), wheat (40 s), and canola (20 s) (p < 0.001), which might have been due to the MW ruptured cell wall. The MW energy required for maximal DM digestibility improvement was..

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