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

Ruminal starch digestion characteristics in vitro of barley cultivars with varying amylose content

2009 ◽  
Vol 148 (2-4) ◽  
pp. 167-182 ◽  
Author(s):  
Anita Stevnebø ◽  
Arja Seppälä ◽  
Odd Magne Harstad ◽  
Pekka Huhtanen
Keyword(s):  
Amylose Content ◽  
Starch Digestion ◽  
Barley Cultivars

In vitro starch degradation from wheat-based products in the presence of lipid complex emulsions

1999 ◽  
Vol 19 (6) ◽  
pp. 881-892 ◽  
Author(s):  
A. Fardet ◽  
C. Hoebler ◽  
M. Armand ◽  
D. Lairon ◽  
J.-L. Barry
Keyword(s):  
Starch Degradation ◽  
Lipid Complex

In Vitro Starch Digestibility and Total Carotenoid of Corn from Various Ways of Processing

2020 ◽  
Vol 4 (2) ◽  
pp. 30-36
Author(s):  
Rina Yenrina ◽  
Fauzan Azima ◽  
Rani Liganti ◽  
Heriyenni Heriyenni
Keyword(s):  
Amylose Content ◽  
Starch Content ◽  
Starch Digestibility ◽  
Carotenoid Content ◽  
Total Carotenoid ◽  
Nutritional Content ◽  
Carotene Content ◽  
In Vitro Starch Digestibility ◽  
Corn Processing

This research aims to study in vitro starch digestibility, total carotenoid, and nutritional content from various ways of corn processing.  The design used in this study was explorative with six treatments is raw, boiled, steamed, roasted, fried, and puffing. The results showed that the lowest water content was found in popcorn (0.93%), the lowest ash content in raw corn (0.52%), the lowest fat content in raw corn (0.61%), the highest protein content in raw corn (8.80%), the highest starch content in popcorn (59.19%), the lowest amylose content in fried corn (19.56%) and the highest amylopectin in fried corn (80.44%), FFA content (0.33%) in fried corn, the highest carotenoid content (11.05 μg/g) was found in raw corn and the lowest carotene content(6.01 μg/g) was found in popcorn, the lowest starch digestibility (47.36%) was found in raw corn

Physicochemical Characteristics and In Vitro Starch Digestibility of Spontaneously Combined Submerged and Solid State Fermented Cassava (Manihot esculenta Crantz) Flour

2019 ◽  
Vol 15 (7) ◽  
pp. 725-734
Author(s):  
Erning Indrastuti ◽  
Teti Estiasih ◽  
Elok Zubaidah ◽  
Harijono
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Submerged Fermentation ◽  
Amylose Content ◽  
Starch Content ◽  
Starch Digestibility ◽  
Fermentation Time ◽  
Cassava Flour ◽  
In Vitro Starch Digestibility

Background: High cyanide varieties of cassava must be detoxified before consumption. Several studies showed detoxification of cassava by slicing, submerged fermentation (soaking), solid state fermentation, and drying. One of traditional detoxification is combination of submerged and solid state fermentation and the effect of this processing on cyanide reduction and food properties has not been evaluation yet. Objective: This research studied the effect of solid state fermentation time on physicochemical, starch granule morphology, and in vitro starch digestibility of cassava flour from high cyanide varieties of Malang 4, Malang 6, and Sembung. Methods: Three varieties of high cyanide grated cassavas were soaked for 3 days in ratio of water to cassava 1:1. After draining for 1 hour, grated cassava was placed in a bamboo container and put in a humid place for 3-day solid state fermentation. Fermented grated cassavas were then dried, milled, and analyzed. Results: Solid state fermentation similarly affected cyanide reduction and characteristics of cassava flour for three high cyanide varieties. The detoxification process reduced cyanide to 89.70-93.42% and produced flour with a total cyanide of 8.25-10.89 mg HCN eq/kg dry matters, which is safe to consume. Fermentation decreased cyanide, starch content, titratable acidity, swelling power, and solubility; meanwhile pH, amylose content, water absorption, oil absorption, and in vitro starch digestibility increased in all three varieties studied. Submerged fermentation reduced the pH thus inhibiting the degradation of linamarin and cyanohydrin into free HCN. pH value was increased by solid state fermentation, from 4.43 to 6.90 that optimum for linamarin and cyanohydrin degradation into free HCN. The submerged and solid-state fermentation indeuce spontaneous microbial growth that affected chemical composition of cassava flour. The changes of structure and morphology of starch granules affected pasting properties, and Increased in vitro starch digestibility due to damaged granules. Conclusion: Solid-state fermentation reduced cyanide content of all three cassava varieties into the safe level for consumption, and aiso changed chemical, physical, and functional characteristics and starch digestibility of cassava flour.

scholarly journals Discovery of a low-glycaemic index potato and relationship with starch digestion in vitro

2013 ◽  
Vol 111 (4) ◽  
pp. 699-705 ◽  
Author(s):  
Kai Lin Ek ◽  
Shujun Wang ◽  
Les Copeland ◽  
Jennie C. Brand-Miller
Keyword(s):  
Amylose Content ◽  
Starch Content ◽  
Screening Method ◽  
Potato Cultivar ◽  
Glycaemic Index ◽  
Potato Cultivars ◽  
Starch Digestibility ◽  
International Standard Organisation ◽  
Wide Range

Potatoes are usually a high-glycaemic index (GI) food. Finding a low-GI potato and developing a screening method for finding low-GI cultivars are both health and agricultural priorities. The aims of the present study were to screen the commonly used and newly introduced cultivars of potatoes, in a bid to discover a low-GI potato, and to describe the relationship between in vitro starch digestibility of cooked potatoes and their in vivo glycaemic response. According to International Standard Organisation (ISO) guidelines, seven different potato cultivars were tested for their GI. In vitro enzymatic starch hydrolysis and chemical analyses, including amylose content analysis, were carried out for each potato cultivar, and correlations with the respective GI values were sought. The potato cultivars had a wide range of GI values (53–103). The Carisma cultivar was classified as low GI and the Nicola cultivar (GI = 69) as medium GI and the other five cultivars were classified as high GI according to ISO guidelines. The GI values were strongly and positively correlated with the percentage of in vitro enzymatic hydrolysis of starch in the cooked potatoes, particularly with the hydrolysis percentage at 120 min (r 0·91 and P <0·01). Amylose, dietary fibre and total starch content was not correlated with either in vitro starch digestibility or GI. The findings suggest that low-GI potato cultivars can be identified by screening using a high-throughput in vitro digestion procedure, while chemical composition, including amylose and fibre content, is not indicative.

The digestion of wheat starch in broiler chickens

1987 ◽  
Vol 38 (3) ◽  
pp. 639 ◽  
Author(s):  
AM Rogel ◽  
EF Annison ◽  
WL Bryden ◽  
D Balnave
Keyword(s):  
Broiler Chickens ◽  
Metabolizable Energy ◽  
Wheat Starch ◽  
Starch Digestibility ◽  
Pancreatic Amylase ◽  
Oat Hulls ◽  
Apparent Metabolizable Energy ◽  
Highly Correlated

Apparent metabolizable energy (AME) of wheat for 6-week-old male broiler chickens was highly correlated with starch digestibility when pelleted diets containing 820 g wheat per kg were fed. Starch isolated from low-AME wheats was hydrolysed in vitro by chicken pancreatic amylase as rapidly as starch from high-AME wheats. When included in semi-purified diets the isolated starches were completely digestible. Digestibility of starch was poor and highly variable when 3-week-old chickens were fed unpelleted wheat diets, but improved with age. Oat hulls improved the digestibility of starch in young chickens fed unpelleted diets.

scholarly journals Variability in waxy (Wx) allele, in-vitro starch digestibility, glycemic response and textural behaviour of popular Northern Himalayan rice varieties

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Bazila Naseer ◽  
H. R. Naik ◽  
Syed Zameer Hussain ◽  
Asif Bashir Shikari ◽  
Nowsheen Noor
Keyword(s):  
Amylose Content ◽  
Rice Variety ◽  
Glycemic Load ◽  
Starch Digestibility ◽  
Glycemic Response ◽  
Rice Varieties ◽  
High Association ◽  
In Vitro Starch Digestibility ◽  
Apparent Amylose Content

AbstractEight commonly cultivated and consumed rice varieties of Northern Himalayan regions and a popular high amylose rice variety were characterized at Wx locus and evaluated for resistant starch (RS), in-vitro starch digestibility, predicted glycemic index (pGI), glycemic load (GL) and textural parameters. Cytosine and thymine repeats (CT)n at waxy locus (Wx) showed high association with apparent amylose content (AAC). Both pGI and GL varied substantially within the selected varieties. The pGI was relatively lower in high and intermediate amylose Indica varieties compared to low amylose Japonica ones. However, Koshikari despite being a low amylose variety showed relatively lower pGI and GL, due to its higher RS, dietary fiber, protein and fat content. It was thus presumed that in addition to AAC, RS and other grain components also affect the glycemic response. Inherent resistance to enzymatic hydrolysis was also found to be higher in firm textured and less sticky rice varieties. The genotypes—Lalat, Basmati-1509 and Koshikari, in view of their low to moderate pGI and relatively higher RS content, can be explored in future breeding programmes to develop rice varieties whose consumption will help to prevent hyper/hypo glycemic responses in Northern Himalayan regions, where daily staple diet is rice.

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