The use of dietary fibre to optimize microbial gut function in pigs, with particular consideration of dietary cereal grains and legumes

This chapter examines interactions of dietary fibre components of pig diets with GIT microbiota, emphasizing cereals and legumes fed to pigs. Carbohydrate composition of these feedstuffs are described, and their relationship to metabolic activity of the porcine intestinal microbiota and interactions with the host. Fermentable carbohydrates which act as substrates for microbial metabolism are described, followed by an assessment of cereals and legumes as potential modulators of intestinal microbiota. Past work focussed on purified extracts, but attention is now focussing on whole grains or their fractions such as brans, in terms of effects on microbial populations. Such studies are showing the positive consequences of mixtures of DF in the form of complex plant cellular structures, rather than single refined ingredients, to achieve beneficial health outcomes. Further work is also needed to define appropriate quantities and types of DF to achieve desired effects whilst minimising negative outcomes.

Production efficiency of different crop rotations and tillage systems

Aim of study: The production efficiency of crop rotations was evaluated based on the yield of the main crop (cereal grains and pea seeds) and yield of the by-product (straw) converted per cereal units (CU), and on total protein yield. Area of study: South-eastern Poland, Europe (2017-2019). Material and methods: The first order experimental factor included crop rotations: A): peas–durum wheat–spring barley; B): spring wheat–durum wheat–spring barley +oats; and C): spring barley–durum wheat–spring wheat. The second order experimental factor included tillage systems: CT, conventional tillage, RT, reduced tillage, and NT, no-tillage. Main results: The yield of pea seeds, cereal grains, and straw per CU was higher in crop rotation A than B (127.8 CU vs. 101.1 CU). Higher CU yields were also recorded in crop rotation C than B (by 18.9 CU). The tillage system had no effect on CU yield. The total protein yield was significantly higher in crop rotation A (2110.7 kg ha-1) than in crop rotations B (by 808.8 kg ha-1) and C (by 448.0 kg ha-1). A higher protein yield was also recorded in RT than in the NT system. Research highlights: The units used for CR assessment, i.e. CU and total protein yield, enable to reliably evaluate the production yield of both CRs and tillage systems.

Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals

Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics.

The Beneficial Effect of Coarse Cereals on Chronic Diseases through Regulating Gut Microbiota

In recent years, chronic diseases including obesity, diabetes, cancer, cardiovascular, and neurodegenerative disorders have been the leading causes of incapacity and death globally. Increasing evidence suggests that improvements of lifestyle habits and diet is the most commonly adopted strategy for the prevention of chronic disorders. Moreover, many dietary compounds have revealed health-promoting benefits beyond their nutritional effects. It is worth noting that diet plays an important role in shaping the intestinal microbiota. Coarse cereals constitute important sources of nutrients for the gut microbiota and contribute to a healthy gut microbiome. Furthermore, the gut microbiota converts coarse cereals into functional substances and mediates the interaction between the host and these components. In this study, we summarize the recent findings concerning functional components of cereal grains and their potential chemopreventive activity via modulating the gut microbiota.

Effects of Xylanase in Corn- or Wheat-Based Diets on Cecal Microbiota of Broilers

Xylanase has been demonstrated to improve growth performance of broilers fed wheat- or corn-based diets due to its ability to degrade arabinoxylans (AX). However, content and structure of AX in corn and wheat are different, comparing effects of xylanase on cecal microbiota of broilers fed corn- or wheat-based diets could further elaborate the mechanism of the specificity of xylanase for different cereal grains. Thus, a total of 192 one-day-old broilers were randomly allotted into four dietary treatments, including wheat-soybean basal diet, wheat-soybean basal diet with 4,000U/kg xylanase, corn-soybean basal diet, and corn-soybean basal diet with 4,000U/kg xylanase to evaluate interactive effects of xylanase in corn- or wheat-based diets on broilers cecal microbiota during a 6-week production period. The results indicated that bacterial community clustering was mainly due to cereal grains rather than xylanase supplementation. Compared with broilers fed wheat-based diets, corn-based diets increased alpha-diversity and separated from wheat-based diets (p<0.05). Xylanase modulated the abundance of specific bacteria without changing overall microbial structure. In broilers fed wheat-based diets, xylanase increased the abundance of Lactobacillus, Bifidobacterium, and some butyrate-producing bacteria, and decreased the abundance of non-starch polysaccharides-degrading (NSP) bacteria, such as Ruminococcaceae and Bacteroidetes (p<0.05). In broilers fed corn-based diets, xylanase decreased the abundance of harmful bacteria (such as genus Faecalitalea and Escherichia-Shigella) and promoted the abundance of beneficial bacteria (such as Anaerofustis and Lachnospiraceae_UCG_010) in the cecum (p<0.05). Overall, xylanase supplementation to wheat- or corn-based diets improved broilers performance and cecal microbiota composition. Xylanase supplementation to wheat-based diets increased the abundance of butyrate-producing bacteria and decreased the abundance of NSP-degrading bacteria. Moreover, positive effects of xylanase on cecal microbiota of broilers fed corn-based diets were mostly related to the inhibition of potentially pathogenic bacteria, and xylanase supplementation to corn-based diets slightly affected the abundance of butyrate-producing bacteria and NSP-degrading bacterium, the difference might be related to lower content of AX in corn compared to wheat.

121 Use of Fermentation Co-products in Pet Food and Animal Feeds

Fermentation is used to create foods and beverages that are enjoyed by people around the world. Similarly, fermentation creates direct opportunities for feed application such as fermented liquid feed or fermented feedstuffs. Other opportunities exist: fermentation followed by extraction of a main product for human or biofuel application also creates co-products that require application in petfood or animal feeds for valorization. Indeed, cereal grains are fermented to produce beer, distilled spirits, or bioethanol and their associated co-products can be fed either wet or dry. For example, traditional beer production using fermentation of barley grain produces abundant brewer’s spent grains and also brewer’s spent hops and yeast as co-products. Brewer’s spent grains are mostly fed wet to ruminants due to its greater fiber content than barley grain and avoiding the cost of its drying required for compound feed application. Wet brewer’s yeast can be used as feedstuff in liquid feed systems for swine. Dried brewer’s yeast can be considered for pet food application due to included nutrients, nucleotides, mannan oligosaccharides, and β-glucans. Other cereal grains such as corn and rice are also used for beer production. Whiskey is produced using fermentation of an array of cereal grains, and distiller’s co-products have traditionally been fed wet or dry mostly to cattle. For the last two decades, large-scale production of ethanol as biofuel has created the co-product distillers dried grains with solubles (DDGS) as commodity feedstuff. Subsequently, DDGS has been used in livestock feed and petfood as protein source. With animal feed application, dietary inclusion of fermentation co-products provides opportunities for circular agriculture whereby nutrients excreted by livestock will be applied to soil to support grain production. Finally, depending on price and quality, fermentation co-products may be part of pet food and livestock feed formulations to achieve competitive cost and functionality.

Geometrical properties of underutilized cereal varieties of Himalayan origin for the development of future processing equipments.

This paper presents the database of physical and engineering characteristics of grains and flours of five underutilized cereal varieties viz sorghum, buck wheat, pearl millet, proso millet and barley of Himalayan origin. The results revealed a significant difference in width, length and breadth of these cereals. The sphericity value of cereal grains showed significant difference (p≤0.05) in the range 97.42 to 137.25.84% which was found to be highest for sorghum grain while as aspect ratio was found highest for proso millet grain. The static coefficient of friction samples was found maximum on corrugated board for the flour and grain. The hausner ratio and compressibility index indicated poor flowability of the sorghum flour. The bulk density, tapped density and porosity values of cereal grains varied significantly for cereal grains as well as flours. ATR-FTIR (attenuated total reflectance-Fourier transform infrared spectroscopy) confirmed the different types of linkages present in the flour samples found within the absorption bands of 3500-993 cm-1.

Geometrical properties of underutilized cereal varieties of Himalayan origin for the development of future processing equipments.

This paper presents the database of physical and engineering characteristics of grains and flours of five underutilized cereal varieties viz sorghum, buck wheat, pearl millet, proso millet and barley of Himalayan origin. The results revealed a significant difference in width, length and breadth of these cereals. The sphericity value of cereal grains showed significant difference (p≤0.05) in the range 97.42 to 137.25.84% which was found to be highest for sorghum grain while as aspect ratio was found highest for proso millet grain. The static coefficient of friction samples was found maximum on corrugated board for the flour and grain. The hausner ratio and compressibility index indicated poor flowability of the sorghum flour. The bulk density, tapped density and porosity values of cereal grains varied significantly for cereal grains as well as flours. ATR-FTIR (attenuated total reflectance-Fourier transform infrared spectroscopy) confirmed the different types of linkages present in the flour samples found within the absorption bands of 3500-993 cm-1.