Characterisation of Several Rye Cultivars with Respect to Arabinoxylans and Extract Viscosity

Jürgens, Hans‐Ulrich; Jansen, Gisela; Wegener, Christina

doi:10.5539/jas.v4n5p1

Cited by 34 publications

(26 citation statements)

References 22 publications

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“…As per H.-U. Jürgens et al [17], the total number of pentosans varied from 89 to 103 mg/g, and the extractable viscosity ranged from 2.6 to 5.1 centistokes (cSt).…”

mentioning

confidence: 70%

“…Two weeks after harvesting, the grain was ground using a Laboratory Mill 3100 (Perten Instruments, Germany), flour and meal were sampled as per State Standard GOST 13586.5-85. Pentosans were quantified by high-performance liquid chromatography in a HPLC-RI system (JASCO Deutschland GmbH, Germany) using a RF-10AXL fluorescent detector and 465 autosampler (Kontron Instruments, Germany) [17]. The qualitative composition of pentosans was evaluated according to the total number of arabinoxylans (total arabinoxylans, TAX) and the fraction of water-soluble arabinoxylans (soluble arabinoxylans, SAX).…”

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confidence: 99%

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Pentosan Content Genotypic Variability in Winter Rye Grain

Ponomareva¹,

Ponomarev²,

Тагиров³

et al. 2017

S-h. biol.

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A b s t r a c tVarieties intended for diverse use are modern priority in winter rye (Secale cereale L.) breeding. Composition and content of pentosans are indicators to diversify rye grain use. The aim of this work was estimation of variability in total arabinoxylans and soluble arabinoxylans in rye grain. Pentosans content was determined by high performance liquid chromatography in the HPLC-RI system (JASCO Deutschland GmbH, Germany), by chemical micro method with use of orcinchloride, and indirectly by determining the viscosity of water extract (VWE). As a result, the samples with low and high pentosan content were identified at the linear, population and hybrid level in domestic and foreign gene pools. It was shown that Russian population varieties and high-pentosan lines selected at Tatar Research Institute of Agriculture stood out due to high rates of general pentosan level and extracted viscosity. The relationship between VWE and the content of water-soluble pentosans in the studied quantitative limits with a high probability (95 %) has a rectilinear character. In low pentosans lines originated from Tatar Research Institute of Agriculture VWE amounted to 6.40-of 6.45 centistokes (sSt), in the domestic population varieties VWE ranged from 15.40 to 34.50 sSt, and in hybrid varieties from Germany VWE reached 47.50 sSt. So we have a gene pool sufficient for baking rye breeding. In high-pentosan forms, we found the high significant positive correlation between the total content of pentosans, viscosity of water extracts and water-soluble fraction. An indirect estimate of pentosans fraction through determination of the water extract viscosity of rye meal allows to start selection in the early steps of breeding and to analyze a large number of samples in a relatively short time. Further search is necessary to select donor lines with low total level of arabinoxylans and water-soluble fraction. It is difficult to phenotypically evaluate low-pentosans plants based on an indirect indicator of viscosity only. Low pentosan lines had a significant correlation between VWE and the water-soluble fraction (r = 0.745, Р = 0.05). Heritability of water extract viscosity of grain meal was rather high (H 2 = 0.71), and genotypic variation coefficient reached 32.53 %, indicating advisability of VWE improving by breeding techniques. Heritability index of water-soluble pentosan content was 0.50, and genotypic coefficient of variation was 13.02 %, so the impact of breeding on these indicators should be low. The presented genotypic variability parameters are applicable only to the genotypes used in our experiment. The smallest amounts of water-soluble pentosans in flour and meal were characteristic of the Russian varieties Marusenka, Ogonek, Chulpan 7. We revealed a low content of water-soluble fraction in the bran in variety Ogonek. To distinguish rye genotypes more precisely, it is necessary to develop effective tests which will allow to assess water absorption, viscosity and solubility of pentosans (high-molecular arabinoxylans) in ...

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“…As per H.-U. Jürgens et al [17], the total number of pentosans varied from 89 to 103 mg/g, and the extractable viscosity ranged from 2.6 to 5.1 centistokes (cSt).…”

mentioning

confidence: 70%

mentioning

confidence: 99%

Pentosan Content Genotypic Variability in Winter Rye Grain

Ponomareva¹,

Ponomarev²,

Тагиров³

et al. 2017

S-h. biol.

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“…All grain crops contain anti-nutrients, but rye grain contains more anti-nutrient substances than does any other grain (Puztai 1967;Wieringa 1967). However, there are several advantages of cultivating rye, namely the low soil-quality requirements, tolerance for a wide range of climate conditions and high resistance to pests and moulds (Jürgens et al 2012). While rye cultivation is relatively inexpensive, the yields are typically as high as for other cereals (Bujak and Dopierała 2007;Hübner et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Assessing the efficiency of using a modern hybrid rye cultivar for pig fattening, with emphasis on production costs and carcass quality

et al. 2015

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There were two goals of the present experiment, namely (1) to determine and compare the concentrations of basal nutrients and anti-nutrients in the grain of a modern hybrid rye and barley cultivars, and (2) to compare the effectiveness of the rye- and barley-containing diets for pig fattening. Crude protein and starch contents were greater (P < 0.01) in rye (cv. Visello) than in barley (cv. Bryl) but fibre and total lipid concentrations were lower (P < 0.01) in rye grain. Mean concentrations of alkylresorcinols and pentosans, as well as the activity of trypsin inhibitors, were all higher (P < 0.01) in rye grain. In all, 150 PIC gilts were randomly divided into two equinumerous groups; control pigs were fed a diet containing barley as the main cereal ingredient (starter phase (SP), 35% of feed content; grower phase (GP), 40% of feed content; and finisher phase (FP), 65% of feed content), while the experimental group received a diet with rye replacing a proportion of barley (10% during SP, 25% during GP and 50% during FP); the diets for both subsets of animals also contained wheat and soybean meal to obtain a proper level of nutritional value. The average weight gain of the rye-fed gilts (783 ± 183 g/day; mean ± s.d.) was greater (P < 0.05) than that of control animals (747 ± 218 g/day). This difference in weight gain was due mainly to an increase in daily feed intake (2.35 ± 0.21 and 2.15 ± 0.19 kg/day in the experimental and control groups, respectively; P < 0.01) recorded during the grower and finisher phase. Carcasses from both groups exhibited the same lean meat content; however, the percentage of carcasses in the higher classes according to the EUROP quality scale tended to be greater in the experimental group, which resulted in a higher (P < 0.05) carcass value than for barley-fed controls. The present results indicated that a modern rye cv. Visello is a safe and cost-effective feed for growing pigs, and yields significantly better outcomes than commonly used barley-containing diets in terms of carcass quality and price.

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“…In the 1980s, several modern rye cultivars with significantly reduced alkylresorcinol concentrations had been developed (Hoffmann and Wenzel 1981), but despite these technological advancements, a number of studies still have shown suboptimal productivity in commercial herds of pigs receiving large quantities of the rye cultivars (Makarska et al 2007;Jurgens et al 2012). Therefore, in the early1990s, the importance of alkylresorcinols as a primary anti-nutrient was questioned, and more attention was devoted to other substances present in rye grain.…”

Section: Introductionmentioning

confidence: 99%

“…Over the past several years, however, a number of new rye varieties with significantly reduced content of anti-nutritive substances have become available on the market (Makarska et al 2007;Jurgens et al 2012). Many of these new varieties have been tested as the primary feed ingredient (≥ 50% of total feed content) for fattener pigs in commercial operations (Hooper et al 2002;Schwarz et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Production value and cost-effectiveness of pig fattening using liquid feeding or enzyme-supplemented dry mixes containing rye grain

Schwarz¹,

Turek²,

Nowicki³

et al. 2016

CZECH J ANIM SCI

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ABSTRACT:The aim of this study was to assess the cost-effectiveness of a fermented liquid feeding and enzyme supplementation of dry fodders containing rye grain for pig fattening. Two experiments were performed on 126 gilts (82 in Experiment 1 and 44 in Experiment 2) of hybrid Pig Improvement Company (PIC) lines. In both experiments, the pigs were randomly divided into two equinumeric groups (treatment vs control). In Experiment 1, the treatment group received a diet containing 25% of rye grain (cultivar Visello) in the grower and 50% in the finisher period, replacing a proportion of barley from control mixes, and the fodders were given as pre-fermented liquid feed twice daily. In Experiment 2, both the control and experimental diets contained rye grain at the same quantities as the experimental group in Experiment 1, but the mixes for the treatment groups were supplemented with 0.01% of xylanase and fed in dry form. There were no differences in the mean growth rate or feed conversion ratio between the control and experimental groups of gilts. In Experiment 1, there was no effect of rye feeding on backfat thickness, loin depth, and meatiness, and hence the final carcass price, but the overall cost of fattening was lower by 5.1% in rye-fed pigs, which resulted in an 11.3% surplus. In Experiment 2, the backfat thickness was significantly greater and the lean meat content lower in the experimental compared with control group of animals. In spite of these differences, the lower cost of feeding (by 3.4%) resulted in a 5.2% increment in the economic efficiency of production of pigs receiving enzyme-supplemented mixes. It can be concluded that, in comparison to traditional barley-based nutrition, the pig fattening utilizing rye grain in wet fermented mixes is more profitable. The increased bottom-line profits of using dry rye mixes with carbohydrate-hydrolyzing enzymes appear to be associated with declining carcass quality.

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Characterisation of Several Rye Cultivars with Respect to Arabinoxylans and Extract Viscosity

Cited by 34 publications

References 22 publications

Pentosan Content Genotypic Variability in Winter Rye Grain

Pentosan Content Genotypic Variability in Winter Rye Grain

Assessing the efficiency of using a modern hybrid rye cultivar for pig fattening, with emphasis on production costs and carcass quality

Production value and cost-effectiveness of pig fattening using liquid feeding or enzyme-supplemented dry mixes containing rye grain

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