A.S. Series 66-25
Temperature is a part of the environment and it undoubtedly has some influence on all grains. The term heating is rather vague to us because there are several types of heat and there is not a definite temperature at the start of heating. Also, destruction of the nutritional value of grain may occur in the case of fire or normal heating after harvesting. On the other side of the coin, the nutritional value of grains may be improved by heat treatment. Heat is used in a variety of ways as a part of the total process of improving feed grains for animals. For example, toasting of soybeans and peanuts has a direct relationship to their nutritional value. Heat is used in pelleting to change the physical form of the feed. The merit of cooking grains for ruminants is under investigation. The number of detailed reports in the literature on the effects of beating is relatively small. Therefore, a few reports will be presented in the areas of heating after harvest, artificial drying and heat treatment. The reports in these three areas are useful to make some judgments on the effect of heating.
Number of Pages
Agricultural Experiment Station, South Dakota State University
Seerley, Robert W., "Effect of Heating on the Nutritional Value of Grains" (1966). South Dakota Swine Field Day Proceedings and Research Reports, 1966. 10.