<i>Differences in gelatinization properties among corn starch, corn meal and formula feed for finishing pigs with rapid visco analyzer</i>

2019 ◽  
Author(s):  
Nan Jin ◽  
Hongying Wang ◽  
Peng Fang ◽  
Juan Ma ◽  
Enze Duan ◽  
...  
Keyword(s):  
Corn Starch ◽  
Finishing Pigs ◽  
Corn Meal ◽  
Gelatinization Properties ◽  
Rapid Visco Analyzer

Variability of apparent ileal amino acid digestibility in different pea samples for growing-finishing pigs

1999 ◽  
Vol 79 (4) ◽  
pp. 467-475 ◽  
Author(s):  
M. Z. Fan ◽  
W. C. Sauer
Keyword(s):  
Amino Acid ◽  
Crude Protein ◽  
Corn Starch ◽  
Latin Square ◽  
Experimental Period ◽  
Trypsin Inhibitor Activity ◽  
Significant Finding ◽  
Finishing Pigs ◽  
Initial Body Weight ◽  
Ileal Digestibility

Six barrows, average initial body weight 32.5 kg, fitted with a simple T-can-nula at the distal ileum, were used to investigate factors responsible for the variability of apparent ileal amino acid (AA) digestibility values among six pea samples. The barrows were fed six corn-starch-based diets, formulated to contain 16.5% crude protein (CP) (as-fed) from six different pea samples, according to a 6 × 6 Latin square design. Chromic oxide (0.3%) was used as the digestibility marker. The pigs were fed twice daily, at 0800 and 2000 h. The dietary allowance was 1600 g−1. Each experimental period lasted 7 d. Ileal digesta were collected at 2-h intervals for a total of 24 h from 0800 h on day 6 to 0800 h on day 8. With the exception of arginine, cysteine, histidine, and methionine, there were differences (P < 0.05) in the apparent ileal digestibility values of the indispensable including semi-essential (+semi-) AA among the pea samples. Of the indispensable AA (+semi-) within each pea sample, the digestibility values of arginine and lysine were relatively high, ranging from 88.3 to 91.3% and from 78.7 to 85.2%, respectively, while the digestibility values of cysteine, methionine, and tryptophan were relatively low, ranging from 53.8 to 62.7%, from 69.4 to 75.4%, and from 53.1 to 70.4%, respectively. With the exception of arginine, cysteine, and tryptophan, the ileal digestibility values of the indispensable AA (+semi-) were negatively correlated (P < 0.05) with the neu-tral-detergent fiber content in the pea samples. Of all the AA, only the digestibility of tryptophan was negatively correlated (P < 0.05) with the trypsin inhibitor activity in the pea samples. The significant finding of this study was that with the exception of arginine, cysteine, and proline, differences in the digestibility values of all other AA in the pea samples were positively correlated (P < 0.05) with their respective dietary AA contents. This suggests that differences in AA levels in the assay diets were responsible for the variability of apparent ileal digestibility values of AA between pea samples. Therefore, to eliminate this methodological effect, true rather than apparent ileal AA digestibility values for peas should be determined. Key words: Amino acids, ileal digestibility, peas, pigs

Complexation between burdock holocellulose nanocrystals and corn starch: gelatinization properties, microstructure, and digestibility in vitro

2022 ◽  
Author(s):  
Ying Li ◽  
Wei Liang ◽  
Wuyang Huang ◽  
Meigui Huang ◽  
Jin Feng
Keyword(s):  
Dietary Fiber ◽  
Corn Starch ◽  
Ultrasonic Power ◽  
Starch Gelatinization ◽  
Insoluble Dietary Fiber ◽  
Gelatinization Properties

Holocellulose nanocrystals (hCNCs), with hydrodynamic diameters (DZ) ranging from about 600 to 200 nm, were prepared by treating burdock insoluble dietary fiber (IDF) with enzymes and ultrasonic power. It was...

scholarly journals Incomplete Recoveries of Fumonisins Present in Naturally Contaminated Corn Foods from an Immunoaffinity Column

2009 ◽  
Vol 92 (2) ◽  
pp. 496-501
Author(s):  
Keum Soon Oh ◽  
Peter M Scott ◽  
Soo-Hyun Chung
Keyword(s):  
Corn Starch ◽  
Total Concentration ◽  
Fumonisin B1 ◽  
Official Method ◽  
Corn Meal ◽  
Immunoaffinity Column ◽  
Practical Procedure ◽  
Naturally Occurring ◽  
Series Of Experiments ◽  
Corn Flakes

Abstract Following previous observations of apparent instability of fumonisin B1 in corn starch and corn meal, immunoaffinity column (IAC) cleanup, of the type used in the analysis of commercial starch-containing corn foods for fumonisins, was investigated. Foods analyzed for naturally occurring fumonisins B1, B2, and B3 included corn flour (3 different products), corn meal, and corn flakes. In 2 series of experiments, fractions were eluted by gravity or vacuum from narrow- or wide-bore Fumonitest IACs either with 2 2 mL methanol, followed by 2 mL methanolwater (8 2, v/v), or with 2 mL methanol, then 2 mL methanolwater (8 2, v/v). The ratio () of fumonisin B1 concentration in the first methanol eluate to the total concentration measured from all eluates in most cases varied from 2570. Incomplete recoveries were also observed for fumonisins B2 and B3. It is concluded that there can be a major underestimation of naturally occurring fumonisins in methods using only methanol elution for IAC cleanup, as in AOAC INTERNATIONAL Official Method 2001.04 (accuracy of these methods had been determined only by spiking the food with fumonisins). Elution with 2 2 mL methanolwater (8 2, v/v) was chosen as a practical procedure; means of 8198 of the total fumonisin B1 concentration were found in the first eluate, except for corn flakes and 2 experiments with corn meal.

Effect of dandelion root polysaccharide on pasting, gelatinization, rheology, structural properties and in vitro digestibility of corn starch

2021 ◽  
Author(s):  
Jingyu Gao ◽  
Ling Zhu ◽  
Jing Huang ◽  
Lianyu Li ◽  
Yang Yu ◽  
...  
Keyword(s):  
Structural Properties ◽  
Corn Starch ◽  
In Vitro Digestibility ◽  
Gelatinization Properties

The influence of dandelion root polysaccharide (DRP) on gelatinization properties and in vitro digestibility of corn starch was investigated. Pasting behaviors indicated that the addition of DRP led to an increase of...

Effect of single and dual heat-moisture treatments on the gelatinization properties and crystalline structure of normal corn starch

2016 ◽  
Vol 68 (11-12) ◽  
pp. 1196-1202 ◽  
Author(s):  
MengShan Shang ◽  
HaiHua Chen ◽  
YuSheng Wang ◽  
QianQian Li
Keyword(s):  
Crystalline Structure ◽  
Corn Starch ◽  
Gelatinization Properties

Variability of apparent ileal amino acid digestibility in canola meal for growing-finishing pigs

1996 ◽  
Vol 76 (4) ◽  
pp. 563-569 ◽  
Author(s):  
M. Z. Fan ◽  
W. C. Sauer ◽  
V. M. Gabert
Keyword(s):  
Amino Acids ◽  
Crude Protein ◽  
Corn Starch ◽  
Latin Square ◽  
Experimental Period ◽  
Neutral Detergent Fiber ◽  
Canola Meal ◽  
Finishing Pigs ◽  
Analysis Method ◽  
Ileal Digestibility

Studies were conducted with six barrows, average initial body weigh 32.5 kg, fitted with a T-cannula at the distal ileum, to determine some of the factors responsible for the variability in apparent ileal digestibility values of amino acids (AA) in canola meal. The barrows were fed six corn starch-based diets, formulated to contain 18.0% crude protein (CP) on a dry matter (DM) basis from six canola meal samples, according to a 6 × 6 Latin square design. Chromic oxide (0.3%) was used as a digestibility marker. The pigs were fed twice daily, at 08:00 and 20:00 h. The dietary allowance was 1600 g d−1. Each experimental period consisted of 8 d. Ileal digesta were collected at 2-h intervals, for a total of 24 h from 08:00 on day 6 to 08:00 h on day 8. With the exception of proline, there were differences (P < 0.05) in the apparent ileal digestibility values of all AA among the six canola meal samples. Of the indispensable AA in canola meal, the digestibility values of arginine, histidine, and methionine were relatively high, ranging from 79.4 to 84.4, from 76.5 to 81.0%, and from 77.3 to 82.4%, respectively, while the digestibility values of threonine and tryptophan were relatively low, ranging from 59.7 to 66.5 and from 61.7 to 67.5%, respectively. Furthermore, with the exception of arginine, the digestibility values of the indispensable AA were negatively correlated (P < 0.05) with the neutral-detergent fiber (NDF) content in canola meal. In addition with the exception of threonine, tryptophan and valine, the digestibility values of the indispensable AA were positively correlated (P < 0.05) with their respective dietary levels. In conclusion, measured with the ileal analysis method, there were differences (P < 0.05) in the digestibility values of the majority of AA among the canola meal samples. Differences in NDF content were mainly responsible for the variation. In addition, differences in the dietary levels of most AA also contributed, in part, to the variation of AA digestibility values. Key words: Amino acids, ileal digestibility, canola meal, pigs

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