CHEMICAL COMPOSITION AND DIGESTIBLE ENERGY OF BARLEY

1975 ◽  
Vol 55 (4) ◽  
pp. 759-764 ◽  
Author(s):  
R. S. BHATTY ◽  
J. D. BERDAHL ◽  
G. I. CHRISTISON
Keyword(s):  
Amylose Content ◽  
Kernel Weight ◽  
Malting Quality ◽  
Major Influence ◽  
Digestible Energy ◽  
Gross Energy ◽  
The Mean ◽  
Starch Composition ◽  
High Amylose

Digestibility of energy (D) and digestible energy (DE) content of 16 cultivars and lines of barley (Hordeum vulgare and H. distichum) were determined by mouse-feeding and related to 1,000-kernel weight (KW), plumpness (seed size), hull, protein, lysine, starch, amylose and gross energy (GE) of the cultivars. The experimental design allowed paired comparisons to be made of D and DE between the hulled vs. hulless types, small vs. large-seeded, normal vs. high lysine, low vs. high amylose, and good vs. poor malting quality of the cultivars. The data obtained showed that KW, plumpness and lysine contents of barley had little effect on D and DE. Although four cultivar pairs (II, III, IV, and VIII) had variable starch composition, only in pair IV did high amylose content reduce D. The data appeared to suggest that good malting quality in barley is not incompatible with high D and DE as determined by mouse-feeding. The hull content of the cultivars had a major influence both on D and DE. The mean D and DE values for the six hulless cultivars were 85.7% and 3,918 kcal/kg compared with means of 79.2% and 3,627 kcal/kg for the 10 hulled cultivars.

OBSERVATIONS ON THE STUDY OF VARIETAL DIFFERENCES IN THE MALTING QUALITY OF BARLEY. PART IV

1939 ◽  
Vol 17c (3) ◽  
pp. 57-71 ◽  
Author(s):  
Henry R. Sallans ◽  
J. Ansel Anderson
Keyword(s):  
Differential Effect ◽  
Malting Quality ◽  
Limiting Factor ◽  
Standard Variety ◽  
Real Difference ◽  
Mean Values ◽  
Reasonable Range ◽  
Diastatic Activity ◽  
The Mean

An investigation was undertaken to compare the relative magnitudes of the differential effects of environment (i.e., stations) and of malting methods on the malting quality of barley varieties. Samples of Olli, O.A.C. 21, Hannchen, and Regal from four stations were malted by eight methods representing the combinations of germinating at 50° and 56° F., at 42 and 46% moisture, and for six and nine days.Statistical analyses showed that, with respect to diastatic activity, wort nitrogen, and extract yield, the variations due to the differential effect of environment on varieties were greater than the variations due to the differential effect of malting methods on varieties. As a result of this study and earlier ones, it appears that the former effect is the limiting factor in studies of the comparative malting qualities of varieties. The latter effect is of less importance but must be kept in mind if errors in the interpretation of the results of routine tests are to be avoided. In general, it appears that if routine tests show that the mean values for any variety, when grown at 12 stations representing a reasonable range of environment, differ from the values for the standard variety by more than 1% in extract, or 10% in diastatic activity or wort nitrogen, a real difference exists between the varieties, which cannot be overcome by any reasonable change in malting conditions.

Digestible energy content of cereals and wheat by-products for growing pigs

1980 ◽  
Vol 31 (3) ◽  
pp. 259-271 ◽  
Author(s):  
E. S Batterham ◽  
C. E. Lewis ◽  
R. F. Lowe ◽  
C. J. McMillan
Keyword(s):  
Energy Content ◽  
Growing Pigs ◽  
Crude Fibre ◽  
Digestible Energy ◽  
Eastern Australia ◽  
Gross Energy ◽  
The Mean ◽  
Physical And Chemical ◽  
By Products ◽  
Proximate Analyses

ABSTRACT1. The digestible energy content of eight samples of barley, sorghum, wheat, weather-damaged wheat and wheat by-products produced from different regions of eastern Australia was determined using growing pigs. The relationships between physical and chemical composition and digestible energy content of the meals were studied.2. The mean and range in digestible energy (MJ/kg, air-dry basis) were, respectively: barleys 12·7 (12·4 to 13·0), sorghums 14·4 (14·1 to 14·9), wheats 14·4 (14·0 to 15·0), weather-damaged wheats 14·1 (12·9 to 14·9) and wheat by-products 12·4 (10·9 to 14·1).3. All possible regressions of digestible energy content against density, gross energy and proximate analyses of the meals were screened to select useful relationships. These screens indicated that, with the exception of wheat by-products, the majority of variation in digestible energy was due to gross energy and fibre. For wheat by-products, a combination of density and fibre accounted for most of the variation.4. Prediction equations had the most application to weather-damaged wheats, wheat by-products and a combination of all samples.5. There was no indication that neutral-detegent fibre was superior to crude fibre as a predictor of digestible energy in cereals for pigs.

A study of the effect of supplementing a concentrate diet with roughages of different quality on the performance of Friesian steers. I. Voluntary food intake and food utilization

1970 ◽  
Vol 75 (2) ◽  
pp. 327-335 ◽  
Author(s):  
T. A. McCullough
Keyword(s):  
Dry Matter ◽  
Nitrogen Retention ◽  
Live Weight ◽  
Metabolizable Energy ◽  
Food Utilization ◽  
Stages Of Growth ◽  
Gross Energy ◽  
The Mean ◽  
Metabolizable Energy Intake

SUMMARYConcentrate diets supplemented with 5, 20 and 40% of a high- and a low-quality hay were given ad libitum to British Friesian steers from 9 weeks of age to slaughter. The intake of dry matter and metabolizable energy was studied over weight ranges from 91 to 363 kg live weight. The quality of hay did not significantly affect the drymatter intake at any of the weight ranges studied. From 91 to 182 kg live weight the daily dry-matter intake decreased as the proportion of hay in the diet increased. Over the weight range from 182 to 272 kg live weight, intake was maximum at the 20% level of hay supplementation, while from 272 to 363 kg live weight, intake increased with increasing levels of hay in the diet. The supplementation of high-quality hay significantly increased the intake of metabolizable energy by animals weighing 91–182 kg. Increasing proportions of hay in the diet significantly affected the metabolizable energy intake at all stages of growth studied.At 18 and 36 weeks of age digestibility and N balance studies were carried out. The metabolizable energy expressed as a percentage of the gross energy and the mean retention time of the diets were significantly affected by the age of animal, quality of the hay and the level of hay supplementation. Nitrogen retention was also affected by the age of the animal but not by the quality of the hay.The relationships between the voluntary intake of dry matter and the metabolizable energy of the diet expressed as a percentage of the gross energy, for different stages of growth, are also presented.The change in the digestibility and the mean time of retention of the diets in the digestive tract with age and the effect of this on the point where physical regulation to intake gives way to physiological regulation are discussed.

scholarly journals RELATIONSHIPS OF VARIOUS PHYSICAL AND CHEMICAL CHARACTERS TO DIGESTIBLE ENERGY IN WHEAT AND BARLEY CULTIVARS

1974 ◽  
Vol 54 (3) ◽  
pp. 419-427 ◽  
Author(s):  
R. S. BHATTY ◽  
G. I. CHRISTISON ◽  
F. W. SOSULSKI ◽  
B. L. HARVEY ◽  
G. R. HUGHES ◽  
...  
Keyword(s):  
Selection Criteria ◽  
Triticum Aestivum L ◽  
Kernel Weight ◽  
Ether Extract ◽  
Digestible Energy ◽  
Barley Cultivars ◽  
Bulk Weight ◽  
Gross Energy ◽  
Chemical Characters ◽  
Physical And Chemical

Seventeen cultivars of hard and soft spring wheat (Triticum aestivum L.), and 29 cultivars of two-row and six-row barley (Hordeum distichum and H. vulgare) were examined for bulk weight (BW), 1,000-kernel weight (KW) and plumpness, and analyzed for gross composition, amylose, gross energy (GE), β-glucan (barley only), and for sedimentation (wheat only). Digestion coefficients and digestible energy (DE) values of the cultivars were determined by mouse-feeding. The ranges in protein, starch, amylose, and GE varied from 5 to 15%, whereas ether extract, fiber, ash and β-glucan contents varied from 1 to 3%. Except for sedimentation in wheat, and plumpness in barley there were no major differences in physical or chemical characters between hard and soft wheats or between two- and six-row barley. In wheat, DE was significantly correlated with BW (−0.59, P < 0.05), KW (−0.53, P < 0.05), plumpness (−0.55, P < 0.05), fiber (+0.72, P < 0.01), ash (−0.52, P < 0.05), sedimentation (−0.57, P < 0.05) and GE (+0.97, P < 0.01). Digestion coefficient was significantly correlated with protein (−0.58, P < 0.05), ash (−0.56, P < 0.05), and sedimentation (−0.57, P < 0.05). In barley, DE was significantly correlated with protein (+0.41, P < 0.05) and GE (+0.82, P < 0.01), and digestion coefficient was significantly correlated with BW (+0.55, P < 0.01), plumpness (+0.45, P < 0.05), ether extract (+0.50, P < 0.01), and fiber (−0.52, P < 0.01). For use as selection criteria the most significant correlations were between DE and GE and sedimentation in wheat, and between DE and GE in barley.

The digestible energy content of some tropical forages

1964 ◽  
Vol 63 (3) ◽  
pp. 319-321 ◽  
Author(s):  
M. H. Butterworth
Keyword(s):  
Energy Content ◽  
Mean Value ◽  
Regression Equations ◽  
Digestible Energy ◽  
Gross Energy ◽  
The Mean ◽  
Tropical Forages

1. The content of gross and digestible energy of twenty-four forages grown in Trinidad was determined using samples of food and faeces from previously described digestibility trials.2. The content of gross energy of the forages ranged from 4-13 to 5-02 kcal./g. and that of digestible energy, from 2-23 to 3-20 kcal./g. The corresponding regression equations could be used for the prediction of digestible energy.4. The calorific equivalent of TDN was calculated in each case and the mean value was found to be 2114 kcal./lb. Highly significant differences in this parameter existed among diets.

scholarly journals Innovative Milling Processes to Improve the Technological and Nutritional Quality of Parboiled Brown Rice Pasta from Contrasting Amylose Content Cultivars

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1316
Author(s):  
Federica Taddei ◽  
Elena Galassi ◽  
Francesca Nocente ◽  
Laura Gazza
Keyword(s):  
Resistant Starch ◽  
Amylose Content ◽  
Starch Content ◽  
Fine Fraction ◽  
Brown Rice ◽  
Rice Flour ◽  
Free Products ◽  
Technological Processes ◽  
High Amylose

The demand for gluten-free products, including pasta, is increasing and rice pasta accounts for the largest share of this market. Usually, the production of rice pasta requires additives or specific technological processes able to improve its texture, cooking quality, and sensory properties. In this work, two rice cultivars, with different amylose content, were subjected to parboiling, micronization, and flour air fractionation to obtain brown rice pasta, without any supplement but rice itself. In particular, two types of pasta (spaghetti shape) were produced, one from 100% micronized wholemeal, and the other from refined rice flour replaced with 15% of the air-fractionated fine fraction. Regardless of the cultivar, pasta from wholemeal micronized flour showed higher protein and fiber content than refined flour enriched with fine fraction, whereas no differences were revealed in resistant starch and antioxidant capacity. Pasta from the high amylose content genotype showed the highest resistant starch content and the lowest predicted glycemic index along with sensorial characteristics as good as durum semolina pasta in fine fraction enriched pasta. Besides the technological processes, pasta quality was affected the most by the genotype, since pasta obtained from high amylose cv Gladio resulted in the best in terms of technological and sensory quality.

THE EFFECT OF SWATHING AT DIFFERENT STAGES OF MATURITY ON THE MALTING QUALITY OF BARLEY

1963 ◽  
Vol 43 (4) ◽  
pp. 534-541 ◽  
Author(s):  
D. A. Dew ◽  
V. M. Bendelow
Keyword(s):  
Moisture Content ◽  
Kernel Weight ◽  
Malting Quality

Tests conducted at Lacombe, Alberta, indicate barley may be harvested at a stage of maturity indicated by a kernel moisture content of 35 per cent, without any significant effect on malting quality. The per cent heavy grade and 1000-kernel weight increased rapidly till approximately 40 per cent kernel moisture was reached and showed little change from there to maturity. Barley nitrogen and saacharifying activity increased slightly throughout the complete range. The per cent extract was not consistent, some tests showing a slight increase and some showing a slight decrease with approaching maturity.

scholarly journals Genetic progress of grain quality of flooded-irrigated rice cultivars in the state of Rio Grande do Sul, Brazil

2018 ◽  
Vol 53 (4) ◽  
pp. 453-463 ◽  
Author(s):  
Eduardo Anibele Streck ◽  
Ariano Martins de Magalhães Júnior ◽  
Gabriel Almeida Aguiar ◽  
Paulo Henrique Karling Facchinello ◽  
Lais Perin ◽  
...  
Keyword(s):  
Grain Quality ◽  
Amylose Content ◽  
Rio Grande ◽  
The State ◽  
Breeding Program ◽  
Rio Grande Do Sul ◽  
Genetic Progress ◽  
Irrigated Rice ◽  
High Amylose

Abstract: The objective of this work was to determine the genetic progress of grain quality attributes of flooded irrigated rice (Oryza sativa) cultivars in the state of Rio Grande do Sul, Brazil, between 1972 and 2016. The genetic estimates followed an approach based on the comparative analysis of 25 cultivars released by Embrapa’s breeding program over this period. The experiment was implemented in four producing regions of the state of Rio Grande do Sul: Sul, Campanha, Planície Costeira Interna, and Planície Costeira Externa. The following significant genetic gains were observed: 0.20% per year, for percentage of whole grains after processing; -1.38% per year, for percentage of chalky kernels and white-core grains; -0.77% per year, for total chalky area; -0.08% per year, for total whiteness; and -0.82% per year, for non-vitreous grain whiteness. Most cultivars released have high amylose content and a low gelatinization temperature. Therefore, the breeding program presented significant annual genetic progresses between 1972 and 2016 for the main attributes of grain quality, and made cultivars available according to the national demand for grain quality in the several segments of the rice production industry.

THE EFFECT OF LEAF RUST OF BARLEY ON THE YIELD AND QUALITY OF BARLEY VARIETIES

1945 ◽  
Vol 23c (6) ◽  
pp. 212-218 ◽  
Author(s):  
Margaret Newton ◽  
B. Peturson ◽  
W. O. S. Meredith
Keyword(s):  
Nitrogen Content ◽  
Leaf Rust ◽  
Kernel Weight ◽  
Malting Quality ◽  
Malt Extract ◽  
Rust Infection ◽  
Commercial Grade ◽  
Yield And Quality

An experiment was carried out to test the effect of leaf rust of barley (Puccinia anomala Rostr.) on the yield, grade, and malting quality of the six barley varieties, O.A.C. 21, Mensury, Chevron, Peatland, Regal, and Plush. Leaf rust reduced the grade of O.A.C. 21 and Mensury by one commercial grade, and caused statistically significant reductions in the yield, bushel weight, and kernel weight of all the varieties tested except Mensury. It adversely affected the value of all the varieties for malting purposes by reducing the percentage of heavy-grade kernels. The nitrogen content and the wort nitrogen content were reduced by leaf rust, but the malt extract and diastatic powers were not greatly affected. Differentia¡ responses of the varieties to rust infection were observed in yield, kernel weight, bushel weight, and malt properties.

scholarly journals Green Labelled Rice Shows a Higher Nutritional and Physiochemical Quality Than Conventional Rice in China

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 915
Author(s):  
Jiuliang Xu ◽  
Jiahui Zhong ◽  
Baozhen Zhang ◽  
Xuexian Li
Keyword(s):  
Nutritional Quality ◽  
Amylose Content ◽  
Kernel Weight ◽  
Dramatic Reduction ◽  
High Accumulation ◽  
Safety Standards ◽  
Green Food ◽  
Rice Consumption ◽  
Chemical Inputs

In China, green food refers to a wide array of certified agricultural and processed edible commodities that are produced strictly following defined standard protocols and labelled with a specified “Green Food” logo. The demand for green labelled rice is rapidly growing due to its higher quality and adherence to safety standards compared to conventional rice. Therefore, the physicochemical and nutritional quality of green rice needs to be further investigated for consumers’ benefits. Using Daohuaxiang 2, one of the most famous types of green rice, we found that green rice was significantly superior to conventional rice in terms of thousand kernel weight, chalkiness, amylose content, and rheological properties. Green rice contained lower levels of heavy metals than conventional rice due to a dramatic reduction in chemical inputs during its cultivation. The concentrations of Cr, As, Cd, Pb in green rice decreased, respectively, from 98.7 to 180.1 μg/kg, 49.8 to 62.3 μg/kg, 7.8 to 9.1 μg/kg, and 29.0 to 42.8 μg/kg on average. Gas chromatography coupled with mass spectrometry (GC–MS)-based metabolomics, in combination with multivariate analysis, revealed that 15 metabolites differentially accumulated when comparing green and conventional rice. Among these, 12 metabolites showed a high accumulation in green rice, including seven amino acids, two sugars, and three fatty acids. Overall, our results suggest the superior quality of a type of green rice that is popular in China, which may boost green rice consumption and facilitate the further expansion of green rice production in China.

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