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Effects of gradually increasing drying temperatures on energy aspects, fatty acids, chemical composition, and in vitro ruminal fermentation of acorn

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Abstract

Acorns are commonly used to meet energy, protein, and mineral needs of livestock in various parts of the world. However, since acorns have quite a high moisture content at harvest, they should be stored as dried to prevent loss of nutrients and spoilage throughout storage periods. The aim of this study is to determine the drying kinetics, color, energy aspects, crude protein, crude ash, crude oil, fatty acid composition, ADF, NDF, condensed tannin, and mineral composition properties of acorns dried at gradually increasing drying temperatures. Drying processes were carried out in an air-convective dryer at temperatures of 40, 60, 80, 100, and 120 °C. The Logistic model was identified as the best model for describing current drying conditions. Increasing drying temperatures reduced L* (lightness) values and increased thermal efficiency and effective moisture diffusion values. In terms of energy efficiency, the best outcomes were achieved at 80 °C and 120 °C drying temperatures. Drying temperatures had highly significant effects on nutritional traits of acorn samples. Increasing drying temperatures increased fiber content, gas-methane production, and energy values and reduced crude protein and oil contents. Some minerals decreased and some others increased with increasing drying temperatures. Increasing drying temperatures caused slight changes in fatty acid compositions. In terms of animal drying and feeding characteristics, it was determined that a drying temperature of 80 °C was ideal for acorn drying.

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Data availability

The datasets used and/or analyzed during the current study are available from the corresponding author on reasonable request.

Abbreviations

ADF:

Acid detergent fiber

NDF:

Neutral detergent fiber

Ca:

Calcium

B:

Boron

Cu:

Copper

Fe:

Iron

K:

Potassium

Mg:

Magnesium

Mn:

Manganese

Na:

Sodium

P:

Phosphorus

S:

Sulfur

Zn:

Zinc

L*:

Lightness

a*:

Redness-greenness

b*:

Yellowness-blueness

C:

Chroma

ΔE:

Total color change

MR:

Moisture ratio

DR:

Drying rate

w.b.:

Wet basis

R 2 :

Coefficient of determination

χ 2 :

Reduced chi-square

RMSE:

Root mean square error

E c :

Energy consumption

SEC:

Specific energy consumption

SMER:

Specific moisture extraction rate

η en :

Energy efficiency

η th :

Thermal efficiency

D eff :

Effective moisture diffusivity

E a :

Activation energy

GC:

Gas chromatography

FID:

Flame ionization detection

FAME:

Fatty acid methyl ester

PUFA:

Polyunsaturated fatty acid

MUFA:

Monounsaturated fatty acid

MCFA:

Medium-chain fatty acids

LCFA:

Long-chain fatty acids

VLCFA:

Very-long-chain fatty acids

ME:

Metabolic energy

NEL:

Net energy lactation

OMD:

Organic matter digestion

DM:

Dry matter

LST:

Least significant difference

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Funding

This work was supported by the Scientific Research Department of Erciyes University-Turkey (Project no: FKB-2021-11371), which enabled this research to proceed successfully.

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Authors and Affiliations

  1. Department of Biosystems Engineering, Faculty of Agriculture, University of Erciyes, Kayseri, Turkey

    Necati Çetin

  2. Department of Field Crops, Faculty of Agriculture, University of Erciyes, Kayseri, Turkey

    Beyza Ciftci & Mahmut Kaplan

  3. Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Erciyes University, Kayseri, Turkey

    Kanber Kara

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  1. Necati Çetin
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  2. Beyza Ciftci
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  3. Kanber Kara
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  4. Mahmut Kaplan
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Contributions

NC proposed the method, built the software, worked on data visualization, and wrote the original draft. BC conducted data curation and wrote the original draft. KK conducted data curation and investigated the experiments. MK provided the conceptualization and supervision, validate the experiment results, as well as wrote the original draft. All authors read and approved the final manuscript.

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Correspondence to Necati Çetin.

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Çetin, N., Ciftci, B., Kara, K. et al. Effects of gradually increasing drying temperatures on energy aspects, fatty acids, chemical composition, and in vitro ruminal fermentation of acorn. Environ Sci Pollut Res 30, 19749–19765 (2023). https://doi.org/10.1007/s11356-022-23433-7

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