The effects of wheat variety, dietary heat treatment and enzyme inclusion on digestibility parameters for growing pigs

1999 ◽  
Vol 1999 ◽  
pp. 165-165 ◽  
Author(s):  
F.J. Lewis ◽  
M.E.E. McCann ◽  
H. Schulze ◽  
J. McEvoy ◽  
K.J McCracken
Keyword(s):  
Heat Treatment ◽  
Thermal Processing ◽  
Wheat Variety ◽  
Growing Pigs ◽  
Gut Contents ◽  
Apparent Digestibility ◽  
Negative Effects ◽  
Wheat Varieties ◽  
Soyabean Meal

Thermal processing is carried out on commercial diets primarily to kill bacteria and reduce mould growth, although additional benefits have been shown such as an inactivation of trypsin inhibitors present in soyabean meal (McNaughton and Reece, 1980). However, heat treatment if too severe can produce negative effects, such as reduced apparent digestibility and increased viscosity of gut contents in broilers, an effect reversed by the addition of enzymes (McCracken et al, 1993). The aim of this study was to examine the effect of heat treatment during diet preparation on ileal and overall apparent digestibility of diets for growing pigs, made from two wheat varieties of different in vitro viscosity (8.8 vs 20.8 cps) with and without the addition of feed enzyme.

The effects of wheat variety on diet digestibility and on performance parameters of pigs from 10 - 20 kg

1999 ◽  
Vol 1999 ◽  
pp. 166-166 ◽  
Author(s):  
F.J. Lewis ◽  
H. Schulze ◽  
J. McEvoy ◽  
K.J McCracken
Keyword(s):  
Northern Ireland ◽  
Wheat Variety ◽  
Apparent Digestibility ◽  
Performance Parameters ◽  
Casein Diet ◽  
Wheat Varieties ◽  
Commercial Diet ◽  
Significant Relationships ◽  
And Performance

Lewiset al(1998) observed differences in overall and ileal apparent digestibility of wheat varieties using a wheat / casein diet but no significant relationships within vitroviscosity of wheat. In the present study six of the varieties used previously were selected to examine if the variety differences would be repeatable using a more commercial diet and the extent of correlation between overall digestibility (OD) and performance parameters. The wheats chosen wereAbbott, Caxton, Crofter, Encore, Hussar, Riband(in vitroviscosity range 6.8 - 19.2 cps). Three contained the 1B1R gene (Crofter, Encore, Hussar) and three were soft wheats (Crofter, Encore, Riband). All wheats were harvested in Northern Ireland in 1997.

Lack of relationship between wheat in vitro viscosity and digestibility parameters for pigs

1998 ◽  
Vol 1998 ◽  
pp. 32-32
Author(s):  
F.J. Lewis ◽  
J. McEvoy ◽  
K.J. McCracken
Keyword(s):  
Physical Properties ◽  
Nutritive Value ◽  
Wheat Variety ◽  
Growing Pigs ◽  
Variable Composition ◽  
Wheat Quality ◽  
Inexpensive Method ◽  
Metabolisable Energy ◽  
The Relationship

Whilst wheat is a major component in many pig diets it has the most variable composition of any of the cereals (Bolton & Blair, 1974) with wheat variety and the environment in which it was grown influencing its chemical and physical properties and thus nutritive value. A rapid and inexpensive method for prediction of nutritive value is thus needed to account for these variations in wheat composition. Viscosity is closely related to the soluble arabinoxylan content of wheat (Dusel et al., 1997) with a high in vitro wheat viscosity associated with a reduction in apparent metabolisable energy (AME) for poultry (Classen et al, 1995). The relationship between viscosity and nutritive value for pigs is therefore of interest. The present study investigated the effect of wheat quality measured by extract viscosity, on ileal and overall digestibility using the post-valve ‘T’ caecal (PVTC) canulation method in growing pigs.

Lack of relationship between wheat in vitro viscosity and digestibility parameters for pigs

1998 ◽  
Vol 1998 ◽  
pp. 32-32 ◽  
Author(s):  
F.J. Lewis ◽  
J. McEvoy ◽  
K.J. McCracken
Keyword(s):  
Physical Properties ◽  
Nutritive Value ◽  
Wheat Variety ◽  
Growing Pigs ◽  
Variable Composition ◽  
Wheat Quality ◽  
Inexpensive Method ◽  
Metabolisable Energy ◽  
The Relationship

Whilst wheat is a major component in many pig diets it has the most variable composition of any of the cereals (Bolton & Blair, 1974) with wheat variety and the environment in which it was grown influencing its chemical and physical properties and thus nutritive value. A rapid and inexpensive method for prediction of nutritive value is thus needed to account for these variations in wheat composition. Viscosity is closely related to the soluble arabinoxylan content of wheat (Dusel et al., 1997) with a high in vitro wheat viscosity associated with a reduction in apparent metabolisable energy (AME) for poultry (Classen et al, 1995). The relationship between viscosity and nutritive value for pigs is therefore of interest. The present study investigated the effect of wheat quality measured by extract viscosity, on ileal and overall digestibility using the post-valve ‘T’ caecal (PVTC) canulation method in growing pigs.

scholarly journals Biochemical Constituents and In Vitro Antioxidant Potential of Fermented Wheat Grains Using Bacillus subtilis

2019 ◽  
Author(s):  
Muhammad Zahaib Ilyas ◽  
Muhammad Roman ◽  
Muhammad Waqas Ali ◽  
Muhammad Nadeem
Keyword(s):  
Bacillus Subtilis ◽  
Antioxidative Activity ◽  
Wheat Variety ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Wheat Varieties ◽  
Wheat Grains ◽  
Food Industries ◽  
Phytochemical Constituents

High antioxidants level in food is gradually becoming popular because of the enhanced risk of oxidative stress in humans. Bread wheat is rich in vital antioxidants but its major bioactive compounds are not available for the human. This study was conducted with the aim to enhance the phytochemical constituents and antioxidative activity of wheat grains by fermenting it with the use of Bacillus subtilis KCTC 13241. The antioxidative potential was determined by DPPH (2,2-diphenyl-1-picryl- hydrazyl) and ABTS (3-ethyl-benzothiazo- line-6-sulfonic acid) radical scavenging assay as well by the concentration of amino acids, flavonoids, minerals, carbohydrates, and phenolic compounds. Different varieties showed different free radical scavenging potential on fermentation, which was significantly high with respect to their corresponding unfermented wheat varieties. The highest potential was found in a fermented wheat variety named Namhae and this combination can be used in the pharmaceutical and food industries.

Digestion of disulphide bonds in protein by growing pigs fed diets containing Barley, barley plus fish meal or barley plus Soyabean meal as the sources of protein

1991 ◽  
Vol 1991 ◽  
pp. 39-39
Author(s):  
S.M. Masvaure ◽  
E.L. Miller
Keyword(s):  
Amino Acid ◽  
Proteolytic Enzymes ◽  
Growing Pigs ◽  
Disulphide Bonds ◽  
Sh Group ◽  
Protein Gels ◽  
Soyabean Meal ◽  
Digestible Amino Acids

Sulphydryl (SH) groups and disulphide bonds are important in maintaining the structure and functional properties of food proteins. They play an important role in the formation of relatively rigid complexes as in protein gels and doughs. Heating affects the proportion of cysteine/cystine residues (ie. SH/S-S groups, respectively) and has also been found to reduce protein utilisation by animals. It has been postulated from studies which utilised fish protein that heat induced S-S linkages from SH group oxidation hamper the action of proteolytic enzymes and cause a reduction in protein and amino acid digestibility (Opstvedt et al.,1984). An examination of literature data on pigs also show that the amino acid cystine, is often among the least digestible amino acids. Secondly, proteins that are typically high in cystine or S-S bond content such as blood, feather and hair meals, are all known to have low in-vitro or in-vivo nitrogen digestibilities.

scholarly journals PSVII-1 Effects of exogenous fibrolytic enzymes on the release of xylo-oligosaccharides from six varieties of wheat in-vitro

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 360-361 ◽  
Author(s):  
Tom N Dale ◽  
Tim Parr ◽  
Julie King ◽  
John Brameld
Keyword(s):  
High Performance ◽  
Wheat Variety ◽  
Anion Exchange Chromatography ◽  
Exchange Chromatography ◽  
Citrate Buffer ◽  
Wheat Varieties ◽  
Study Objective ◽  
The Individual

Abstract The study objective was to investigate the effects of in-vitro fibrolytic enzyme incubation on xylooligosaccharide (XOS) release from different wheat varieties. Six varieties of wheat were ground to a 300µm powder and subjected to total non-cellulosic hydrolysis with Trifluroacetic acid (TFA) and in-vitro incubations with one of three commercially available enzymes at their recommended doses: Econase XT (xylanase 160,000 BXU/g), Econase MP1000 (Mannase 100,000 MNU/g) or Econase BP700 (ß-glucanase 700,000 BU/g) or no added enzymes. Each wheat variety was suspended (at 5mg/ml) in 50mM sodium citrate buffer (pH 5.2) with or without the individual enzymes (n = 3), and incubated at 40.7°C in a shaking incubator. Samples were taken at 0 and 6hr. Concentrations of xylose, xylobiose and xylotriose were determined by High-Performance Anion-Exchange Chromatography coupled with Pulsed Electrochemical Detection fitted with a CarboPac PA20 (xylose) or CarboPac PA200 Column (Dionex, Thermo Scientific) and known xylose and XOS standards (Megazyme, Ltd). Data were analysed by one or two-way ANOVA (Genstat 19th Edition), with significance accepted at P < 0.05. After TFA hydrolysis, there were significant differences between varieties (P < .001, ANOVA) in total xylose contents (Huntsman > Paragon > Chinese spring > Sinuelo > Highbury = Pavon 74). In the in-vitro incubations, there was a significant effect of enzyme, but not wheat variety, on both xylose (P = 0.009) and xylotriose (P < .001) release at 6 hours, with Econase XT releasing more than the other two enzymes. There was a significant enzyme x wheat variety interaction (P < .001) for xylobiose release at 6 hours, with Econase MP1000 releasing the most from Huntsman. In conclusion, the 6 wheat varieties differed in their non-cellulosic xylose contents and there were clear differences in the amounts of XOS released by the 3 enzymes. Further trials are needed to investigate whether the in-vitro experiments are indicative of results observed in-vivo.

A note on the influence of micronization and polyethylene glycol on the nutritional value of brown sorghum for growing pigs

1980 ◽  
Vol 30 (1) ◽  
pp. 157-160 ◽  
Author(s):  
G. P. Savage ◽  
W. C. Smith ◽  
P. A. Briggs
Keyword(s):  
Polyethylene Glycol ◽  
Crude Protein ◽  
Nutritional Value ◽  
Energy Content ◽  
Nitrogen Retention ◽  
Growing Pigs ◽  
Metabolizable Energy ◽  
Apparent Digestibility ◽  
Gross Energy

ABSTRACTMicronization followed by grinding of brown-seeded sorghum increased starch availability in vitro but had no effect on proximate composition of the grain. In diets containing 70% of sorghum in ground or micronized and ground form, apparent digestibility of dry matter and nitrogen and nitrogen retention by growing pigs were improved (2·5, 5·0 and 12·2% respectively). Addition to the diet of 0*2 g polyethylene glycol per g crude protein in the sorghum fraction produced similar effects. In the ground cereal diet inclusion of polyethylene glycol increased apparent digestibility of gross energy (3·8%) and improved metabolizable energy content by 5·5%, but i n the micronized and ground cereal diet the additive had no effect.

“In vitro” and in Animal Model Studies on a Double Virus- Inactivated Factor VIII Concentrate

1995 ◽  
Vol 74 (03) ◽  
pp. 868-873 ◽  
Author(s):  
Silvana Arrighi ◽  
Roberta Rossi ◽  
Maria Giuseppina Borri ◽  
Vladimir Lesnikov ◽  
Marina Lesnikov ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Animal Model ◽  
Factor Viii ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Virus Inactivation ◽  
Enveloped Viruses ◽  
Model Studies ◽  
Heat Treated

SummaryTo improve the safety of plasma derived factor VIII (FVIII) concentrate, we introduced a final super heat treatment (100° C for 30 min) as additional virus inactivation step applied to a lyophilized, highly purified FVIII concentrate (100 IU/mg of proteins) already virus inactivated using the solvent/detergent (SID) method during the manufacturing process.The efficiency of the super heat treatment was demonstrated in inactivating two non-lipid enveloped viruses (Hepatitis A virus and Poliovirus 1). The loss of FVIII procoagulant activity during the super heat treatment was of about 15%, estimated both by clotting and chromogenic assays. No substantial changes were observed in physical, biochemical and immunological characteristics of the heat treated FVIII concentrate in comparison with those of the FVIII before heat treatment.

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