Ways to reduce anti-nutritional substances in winter rye grain

The purpose of this research was to establish the nature and extent of the influence of microwaves and extrusion on the content of anti-nutritional substances of winter rye grain. There was performed two-factor laboratory experiment with the treatment of winter rye grain by electromagnetic waves of super-high frequency (microwave) on a LG MS-2042G installation and one-factor laboratory experiment with grain treatment using a MKP-30-500 extruder. Depending on the power and duration of the microwave treatment, the content of water-soluble pentosans decreased by 0.04-0.44% and the kinematic viscosity of the aqueous extract-by 2.4 times. As a result of extrusion processing, the content of water-soluble pentosans in the winter rye grain decreased by 1.34 times, the kinematic viscosity of the aqueous extract-by 2.42 times. For all the years of the research, extrusion has led to a certain decrease in starch in winter rye grain. During a 3-year period the original grain of winter rye contained on average 59.9% of starch. After extrusion, the value of this indicator decreased by 2.0% amounting to 57.9%. During the extrusion process, starch is partially hydrolyzed to form intermediate carbohydrates-dextrins and then glucose. Our research has shown an increase in the content of soluble carbohydrates in extruded rye grain. During a 3-year period, the content of soluble carbohydrates in grain increased on average from 31.45 to 51.36%, i.e. by 19.91%. Treatment by microwaves and extrusion are effective ways to reduce the anti-nutritional substances of winter rye grain and significantly increase the proportion of rye grain in the diet of farm animals.