Soft wheat instead of hard wheat in pelleted diets results in high starch digestibility in broiler chickens

2005 ◽  
Vol 46 (1) ◽  
pp. 66-74 ◽  
Author(s):  
B. Carré ◽  
N. Muley ◽  
J. Gomez ◽  
F.-X. Oury ◽  
E. Laffitte ◽  
...  
Keyword(s):  
Broiler Chickens ◽  
Soft Wheat ◽  
Starch Digestibility ◽  
Hard Wheat ◽  
High Starch

Nutritional value of diets for broiler chickens as affected by fat source, amylose level and diet processing

2007 ◽  
Vol 87 (4) ◽  
pp. 553-562 ◽  
Author(s):  
O. Zimonja ◽  
A. Stevnebø ◽  
B. Svihus
Keyword(s):  
Broiler Chickens ◽  
Amylose Content ◽  
Processing Technique ◽  
Starch Digestibility ◽  
Starch Degradation ◽  
Soy Oil ◽  
Lipid Complex ◽  
Broiler Performance ◽  
Barley Cultivars

Two experiments were conducted to investigate effects of fat source, fat level, amylose level and processing technique on technical pellet quality and broiler performance. In both experiments wheat-barley-based diets were either pelleted or expanded and pelleted using the same production conditions. In exp. 1 soy oil and akofeed fat at inclusion levels of 25 and 50 g kg-1, respectively, were tested. Akofeed fat containing diets resulted in significant (P < 0.001) improvement in pellet durability compared with soy oil containing diets under both processing methods and both fat levels. As a consequence of higher content of amylose-lipid complexes, feeding the akofeed fat containing diets resulted in significant reduction (P < 0.05) of starch digestibility at jejunual level. In exp. 2, three barley cultivars with varying amylose content were tested. Total tract starch digestibility was higher (P < 0.0001) for normal amylose (NA) containing diets compared with low amylose (LA) and high amylose (HA) containing diets. In vitro results, however, showed highest starch degradation for LA diets compared with NA and HA diets, indicating that the in vitro method did not seem to be a good predictor of starch digestibility for broiler chickens. Key words: Starch; Barley; Amylose-lipid complex; Akofeed fat; Soy oil; Expander-pelleting treatment

scholarly journals Effect of Radio Frequency Cold Plasma Treatment on Intermediate Wheatgrass (Thinopyrum intermedium) Flour and Dough Properties in Comparison to Hard and Soft Wheat (Triticum aestivum L.)

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Sophie Held ◽  
Catrin E. Tyl ◽  
George A. Annor
Keyword(s):  
Plasma Treatment ◽  
Cold Plasma ◽  
Soft Wheat ◽  
Thinopyrum Intermedium ◽  
Retention Capacity ◽  
Intermediate Wheatgrass ◽  
Hard Wheat ◽  
Protein Secondary Structures ◽  
Solvent Retention ◽  
Solvent Retention Capacity

Cold plasma is an emerging technology to improve microbiological safety as well as functionality of foods. This study compared the effect of radio frequency cold plasma on flour and dough properties of three members of the Triticeae tribe, soft as well as hard wheat (Triticum aestivum L.) and intermediate wheatgrass (Thinopyrum intermedium, IWG). These three flour types differ in their protein content and composition and were evaluated for their solubility, solvent retention capacity, starch damage, GlutoPeak and Farinograph profiles, and protein secondary structures. Plasma treatment resulted in dehydration of flours but did not change protein content or solubility. Farinograph water absorption increased for all flours after plasma treatment (from 56.5–61.1 before to 71.0–81.6%) and coincided with higher solvent retention capacity for water and sodium carbonate. Plasma treatment under our conditions was found to cause starch damage to the extent of 3.46–6.62% in all samples, explaining the higher solvent retention capacity for sodium carbonate. However, Farinograph properties were changed differently in each flour type: dough development time and stability time decreased for hard wheat and increased for soft wheat but remained unchanged in intermediate wheatgrass. GlutoPeak parameters were also affected differently: peak torque for intermediate wheatgrass increased from 32 to 39.5 GlutoPeak units but was not different for the other two flours. Soft wheat did not always aggregate after plasma treatment, i.e., did not aggregate within the measurement time. It was also the only flour where protein secondary structures were changed after plasma treatment, exhibiting an increase from 15.2 to 27.9% in β-turns and a decrease from 59.4 to 47.9% in β-sheets. While this could be indicative of a better hydrated gluten network, plasma-treated soft wheat was the only flour where viscoelastic properties were changed and extensibility decreased. Further research is warranted to elucidate molecular changes underlying these effects.

Nutritional evaluation of wheat. 5. Disappearance of components in digesta of pigs prepared with two re-entrant cannulae

1976 ◽  
Vol 23 (1) ◽  
pp. 111-119 ◽  
Author(s):  
M. Ivan ◽  
D. J. Farrell
Keyword(s):  
Amino Acids ◽  
Small Intestine ◽  
Terminal Ileum ◽  
Dry Matter ◽  
Soft Wheat ◽  
Wheat Protein ◽  
Hard Wheat ◽  
Gross Energy ◽  
Complete Digestion ◽  
Matter Energy

SUMMARY1. Three pigs prepared with re-entrant cannulae in the proximal duodenum and terminal ileum were used to study flow rate of nitrogen, and digestion and absorption of dry matter, nitrogen, gross energy and starch. The pigs were given a semi-purified diet, a hard wheat diet and a soft wheat diet. These were approximately isonitrogenous.2. Nitrogen content of insoluble dry matter of duodenal digesta was much higher on the semi-purified diet than on the wheat-based diets.3. Apparent digestibilities of dry matter, energy and nitrogen in the small intestine were in the order semi-purified diet > hard wheat > soft wheat although differences were not statistically significant. Similar results were obtained for total digestibility of these components.4. Absorption of most amino acids from the small intestine was higher for casein in the semi-purified diet than for wheat protein. Significantly more lysine, arginine, isoleucine and tyrosine were absorbed from hard than from soft wheat.5. With all diets there was almost complete digestion of starch in the small intestine.6. There was little digestion of nutrients in the large intestine, and thus digestibilities calculated from faecal analyses showed similar trends to those calculated from analyses of digesta from the terminal ileum. Most values compared favourably with those reported elsewhere for digestibilities of amino acids in wheat.7. It was concluded that casein was superior to the wheat proteins but that protein of hard wheat was of better quality than that of soft wheat when evaluated by ileal recovery of animo acids, due largely to a greater absorption of lysine.

Polysaccharide composition of Australian wheats and the digestibility of their starches in broiler chicken diets

1990 ◽  
Vol 30 (2) ◽  
pp. 183 ◽  
Author(s):  
G Annison
Keyword(s):  
Broiler Chickens ◽  
Dry Matter ◽  
Broiler Chicken ◽  
New South ◽  
Starch Digestibility ◽  
Wheat Varieties ◽  
South Wales ◽  
Wheat Starches ◽  
Polysaccharide Composition ◽  
Matter Basis

The polysaccharide compositions of 20 wheat varieties from New South Wales and Western Australia were determined. Mean pentosan and �-glucan contents ranged from 5.7 1 to 8.18% and from 0.61 to 0.87% respectively, on a dry matter basis. Starch contents ranged from 61.5 to 68.9% and the wheat starches were between 21.1 and 31.8% amylose. The starch digestibility of the wheats was found to be independent of the levels or composition of the polysaccharides when assayed using 5-week-old broiler chickens.

scholarly journals Effect of age on digestibility of starch in chickens with different growth rate

2011 ◽  
Vol 50 (No. 9) ◽  
pp. 411-415 ◽  
Author(s):  
J. Zelenka ◽  
Z. Čerešňáková
Keyword(s):  
Growth Rate ◽  
Starch Digestibility ◽  
Indicator Method ◽  
Average Value ◽  
Maize Type ◽  
High Starch ◽  
Ad Libitum ◽  
The Difference ◽  
Slow Growing ◽  
Effect Of Age

Digestibility of starch was examined in slow-growing cockerels of laying type (SG) and in fast-growing male chickens (FG) of broiler type fed ad libitum on a&nbsp;maize-type diet until Day 22 of age in one-day periods and from Day 22 to Day 100 in three-day periods. Digestibility was estimated using the chromic oxide indicator method. In SG chicks, starch digestibility rapidly increased within the first days of their lives and reached the value of 0.986 already on Day 4 of life. It was maintained on this level till the end of the experiment, which was finished at the age of 100 days. In FG chicks, which in comparison with SG birds consumed more than a double quantity of feed, high starch digestibility was observed as late as on Day 8. From Day 8 to Day 100 of age, starch digestibility slightly but highly significantly (P &lt; 0.01) decreased. The average value of digestibility was lower by 0.008 in broiler type chickens than in SG chickens at this time; nevertheless, digestibility was never below 0.96. The difference was highly significant (P&lt; 0.001). &nbsp; &nbsp;

Limitations to wheat starch digestion in growing broiler chickens: a brief review

2011 ◽  
Vol 51 (7) ◽  
pp. 583 ◽  
Author(s):  
Birger Svihus
Keyword(s):  
Cell Wall ◽  
Broiler Chickens ◽  
Glucose Absorption ◽  
Wheat Starch ◽  
Starch Digestibility ◽  
Limiting Factors ◽  
Wall Structure ◽  
Aleurone Layer ◽  
Starch Granules ◽  
Absorption Process

Starch digestibility may be suboptimal in broilers fed pelleted wheat-based diets. In the present review, the digestion and absorption process related to starch is presented, followed by a discussion of the effect of wheat characteristics and bird-related effects. Enzyme secretion or glucose absorption and metabolism have not been shown to be limiting factors. Suboptimal starch digestibility is primarily observed when a large proportion of wheat is included in the diet, and appears to be partly associated with characteristics of the wheat such as hardness and cell wall structure, which cause starch granules to remain entrapped in the protein matrix and the cell wall of the endosperm or aleurone layer. There are indications that low starch digestibility is negatively correlated with feed intake, and that such a feed over-consumption is linked to an under-developed gizzard.

scholarly journals Starch digestibility and apparent metabolizable energy of western Canadian wheat market classes in broiler chickens

2018 ◽  
Vol 97 (8) ◽  
pp. 2818-2828 ◽  
Author(s):  
N.D. Karunaratne ◽  
D.A. Abbott ◽  
P.J. Hucl ◽  
R.N. Chibbar ◽  
C.J. Pozniak ◽  
...  
Keyword(s):  
Broiler Chickens ◽  
Metabolizable Energy ◽  
Starch Digestibility ◽  
Wheat Market ◽  
Apparent Metabolizable Energy

Flow rates of components in digesta of pigs prepared with re-entrant cannulas in the proximal duodenum and terminal ileum, and fed semipurified, hard wheat, and soft wheat diets

1976 ◽  
Vol 54 (6) ◽  
pp. 891-897 ◽  
Author(s):  
Michael Ivan ◽  
David J. Farrell
Keyword(s):  
Amino Acids ◽  
Small Intestine ◽  
Terminal Ileum ◽  
Peak Flow ◽  
Essential Amino Acids ◽  
Soft Wheat ◽  
Flow Rates ◽  
Hard Wheat ◽  
Proximal Duodenum ◽  
Post Feeding

Four pigs prepared with re-entrant cannulas in the proximal duodenum and terminal ileum were used to study flow rates of total digesta, insoluble dry matter, nitrogen, and amino acids entering and leaving the small intestine. The pigs received a semipurified diet, a hard wheat diet, or a soft wheat diet. These were approximately isonitrogenous.A higher rate of passage of digesta through the proximal duodenum and terminal ileum were measured in pigs receiving the hard wheat diet. Peak flow of digesta at the duodenum of all pigs occurred at 1 h post feeding. Peak flow of digesta at the ileum occurred at 9 h post feeding on the soft wheat diet, but somewhat earlier on the hard wheat and semipurified diet. More nitrogen and essential amino acids flowed in the solid fraction of duodenal digesta during the first 2 h post feeding for the wheat diets and 4 h post feeding for the semipurified diet.It was concluded that flow rate of most nutrients from the stomach and through the small intestine of pigs is modified by the composition and texture of the food ingested. It is postulated that efficiency of mixing of digesta with digestive secretions in the stomach is a major factor influencing rate of flow.

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