Dry or Steam Rolling of Soft Grains: Dairy and Beef Bioprocessing Perspectives

摘要

This article yields pragmatic perspectives on dry-rolling vs. steam-rolling of barley and wheat grains for modern dairy and beef industries. Dry-rolling could suffice exposing soft cereal starch and protein to adequate (but not excess) ruminal microbial fermentation without compromising rumen health when dietary space for sufficient physically effective fibre is designed. In high-producing dairy and finishing beef diets, however, due to the highly concentrated cereal starch, steam-rolling could provide healthier rumen conditions over dry-rolling.