Abstract
Drying experiments with crushed feed rice (Oryza sativa, L., japonica, ‘Mizuhochikara’) were conducted to investigate the thermal decomposition effect on seventeen amino acids, including lysine which is the first limiting amino acid in pig nutrition, with drying air temperatures of 40, 50, 60, 70 and 80 °C and relative humidity of 10%. The lysine content in crushed rice decreased with increasing drying temperature; however, there was no significant thermal effect on the decomposition of amino acids during hot-air drying. It was suggested that the crushed rice samples contained lower amino acid levels than whole brown rice because the graded, crushed rice included a little germ and bran layer. It was also confirmed that the amino acid components of the provided brown rice sample showed a similar trend to previous studies. It is expected that high-temperature drying techniques for crushed rice will become a useful method for feed rice drying, because it can achieve rapid, energy-efficient processing without causing damage to the amino acid composition.
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Claims 5
Claim · model-written summary
Lysine content decreased as drying temperature increased.
- Taxon
- rice
Oryza sativae0 - Material
- crushed ricee0
- Treatment
- drying temperaturee0
- Outcome
- lysine content in crushed ricee0
- Direction
- decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The lysine content in crushed rice decreased with increasing drying temperature”
Claim · model-written summary
Hot-air drying showed no significant thermal effect on amino acid decomposition.
- Taxon
- riceOryza sativat0
- Treatment
- hot-air dryinge0
- Outcome
- decomposition of amino acidse0
- Direction
- no significant thermal effecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“there was no significant thermal effect on the decomposition of amino acids during hot-air drying.”
t0“feed rice”
Claim · model-written summary
Crushed rice had lower amino acid levels than whole brown rice, attributed to reduced germ and bran.
- Taxon
- riceOryza sativae0
- Material
- crushed rice samplese0
- Outcome
- amino acid levelse0
- Direction
- lowere0
- Qualifier
- included a little germ and bran layere0
- Comparator
- whole brown ricee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the crushed rice samples contained lower amino acid levels than whole brown rice because the graded, crushed rice included a little germ and bran layer.”
Claim · model-written summary
The brown rice sample had an amino acid composition trend similar to previous studies.
- Taxon
- riceOryza sativat0
- Material
- brown rice samplee0
- Outcome
- amino acid componentse0
- Comparator
- previous studiese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the amino acid components of the provided brown rice sample showed a similar trend to previous studies.”
t0“feed rice”
Claim · model-written summary
The authors expect high-temperature drying to enable rapid, energy-efficient feed rice processing without amino acid damage.
- Taxon
- riceOryza sativae0
- Outcome
- high-temperature drying techniques for crushed ricee0
- Qualifier
- rapid, energy-efficient processing without causing damage to the amino acid compositione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“It is expected that high-temperature drying techniques for crushed rice will become a useful method for feed rice drying, because it can achieve rapid, energy-efficient processing without causing damage to the amino acid composition.”
The same questions in other papers
processing · molecular: metabolites · Oryza sativa (rice)Positive and negative results
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See all 57 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.