Table 3.

Effect of steam explosion on the carbohydrate composition of five byproduct feedstuffs (DM basis, expressed as %).

Item 1	Treatment 2	CHO	CA	CB1	CB2	CC	CNSC
CAR	Raw	68.96	8.34	1.22	28.91	30.49	9.56
	Steam explosion	67.98	16.02	1.32	13.54	37.11	17.34
	SEM 3	0.399	0.423	0.018	0.284	0.279	0.406
	p-Value	0.135	0.002	0.104	0.001	0.003	0.002
DG	Raw	70.42	15.45	4.64	17.6	32.80	20.02
	Steam explosion	67.96	20.28	5.69	14.72	27.26	25.97
	SEM	0.325	0.57	0.028	0.234	0.425	0.522
	p-Value	0.007	0.002	0.002	0.002	0.001	0.01
CM	Raw	46.86	9.30	0.47	13.91	23.18	9.77
	Steam explosion	47.66	9.59	0.72	16.00	21.35	10.31
	SEM	0.511	0.713	0.005	0.815	0.329	0.711
	p-Value	0.231	0.843	<0.001	0.116	0.039	0.715
RM	Raw	49.02	0.26	0.21	6.39	42.02	0.52
	Steam explosion	46.89	0.17	0.14	3.62	42.96	0.30
	SEM	0.098	0.022	0.005	0.254	0.253	0.045
	p-Value	0.005	0.011	0.017	0.03	0.189	0.048
PSR	Raw	80.53	50.77	11.46	12.49	5.80	62.23
	Steam explosion	84.59	52.7	12.49	13.39	6.01	65.18
	SEM	0.254	0.538	0.133	0.146	0.269	0.404
	p-Value	0.002	0.01	0.057	0.074	0.66	0.019

¹ CAR: Cassava alcohol residues; DG: Distillers’ grains; CM: Cottonseed meal; RM: Rapeseed meal; PSR: Potato starchy residue. ² CHO: Carbohydrate; CA: Sugar; CB1: Starch; CB2: Available cell wall; CC: Unavailable cell wall; CNSC: Non-structural carbohydrate. ³ SEM: Standard error of the mean.