Effect of Gelatinizing Dietary Starch Through Feed Processing on Zero- to Three-Week Broiler Performance and Metabolism

Moritz, J. S.; Parsons, Andrea; Buchanan, N. P.; Calvalcanti, W. B.; Cramer, K. R.; Beyer, Richard

doi:10.1093/japr/14.1.47

Cited by 35 publications

(29 citation statements)

References 17 publications

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“…Previous research on the effects of extrusion on the performance of poultry have been inconsistent results (Plavnik and Sklad, 1995;Amornthewaphat et al, 2005;Beuković et al, 2010b). Moritz et al (2005) were obtained that extrusion process of corn has led to an increase in body weight of broiler chickens, aged 0 to 3 weeks. In the work of Amornthewaphat et al (2005), extruded crushed corn has a negative effect on performance of broilers.…”

Section: Resultsmentioning

confidence: 99%

“…Besides the positive effects of extrusion of maize, in previous research researcher were also found some negative consequences. In the work of Moritz et al (2005), process of extrusion of maize reduced the nutritive value of maize in the diet of broilers aged from 0 to 3 week. Amornthewaphat et al (2005) have observed that extruded crushed corn has a negative effect on performance of broilers.…”

Section: Introductionmentioning

confidence: 99%

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The influence of strain and age on some egg quality parameters of commercial laying hens

2011

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The experiment was conducted to evaluate the influence of strain and age on some egg quality parameters (egg weight and egg shell strength) of commercial laying hens. Layers of lines ISA Brown and DeKalb White were examined in period of nine months. Both lines were at same age (28 weeks) and were confined in common facility in battery cages. Laying hens were reared and fed according to standard breeding technology. Once a month 25 eggs of each line were taken to be examined for eggshell strength and egg weight, or in other words, total 450 table eggs were tested. Analises were done in Laboratory for testing egg quality by gaudges Egg Multi Tester EMT 5200 and Egg shell Gauge (Robotmation Co. Ltd., Tokyo, Japan) which have computerised equipment to examine quality and physical characteristics of eggs. Statistic analyses on results were done by computer sub-programme ANOVA and Fisher's LSD test to determine the level of statistical significant difference between examined factors. Egg weight was under significant impact of age (P ? 0,05), but not under the influence of strain, although eggs of ISA Brown line were insignificantly heavier than eggs of DeKalb White line. Eggs were heaviest at layers with older age, while they were lightest at younger birds. The results have shown significant differences (P ? 0,05) in eggshell strength compared to line influence (genotype) and months of age. Eggs from ISA Brown laying hens had much better and eggshell strength than those eggs from DeKalb White. Correlations between eggshell strength and egg weight were with significant (R < 0,05) negative value, which indicating that with increasing egg weight decreases of eggshell strength.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The influence of strain and age on some egg quality parameters of commercial laying hens

2011

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“…When the starch granule is submitted to heat, moisture, and shear force during feed expansion and or conditioning a phenomenon known as starch gelatinization may occur. Gelatinization is an irreversible process: water diffuses into the starch granule, hydrogen bonds are disrupted, the granule swells and loses shape, and amylose begins to leach (Holm et al, 1988;Lund & Lorenz, 1984;Moritz et al, 2005;Coral et al, 2009). White et al (2008) reported that the changes in the optical properties of starch can be monitored by the disappearance of 'Maltese crosses' and the disappearance of A-type diffraction patterns in the X-ray diffractograms when wheat granules are submitted to extrusion.…”

Section: Introductionmentioning

confidence: 99%

“…Moritz et al (2005) and Tran et al (2007) observed that different processing conditions (higher temperature and shear forces) can affect starch gelatinization rate. When these authors steamconditioned corn at 65.6°C for 10 seconds, followed by further pelleting, they observed that gelatinized starch percentage increased from 0% to 28.58%; on the other hand, when the same corn was submitted to extrusion (barrel chamber temperature set at 48, 48, 90, 120, 150, 142, 142 and 152°C), gelatinized starch percentage reached 91.52%.…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, the gelatinization of cereal starch may improve animal performance because the enzymatic access to glucosidic bonds may be enhanced by the disruption of the crystalline structure of starch, resulting in better digestibility (Holm et al, 1988;Moritz et al, 2005;Tran et al, 2007). Holm et al (1988) reported a 0.96 correlation between starch gelatinization and digestibility for pure starch.…”

Section: Introductionmentioning

confidence: 99%

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Impact of particle size, thermal processing, fat inclusion, and moisture addition on starch gelatinization of broiler feeds

Muramatsu

Maiorka

Dahlke

et al. 2014

Rev. Bras. Cienc. Avic.

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How environmental stress affects starch composition and functionality in cereal endosperm

2013

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Stressful environments can alter starch biosynthesis in cereal endosperm. The aim of this review is to carefully examine how starch functional properties are altered when plants encounter environmental parameters outside of the normal range. This is important because while growers and processors require grain yield stability and product uniformity this will be challenging in an era of variable weather patterns. Being able to predict the general physico‐chemical nature of the starch as a result of growth status is a step towards the “precise” agriculture required for the 21st century. Variations in soil moisture and nutrient availability, ambient temperature, and atmospheric composition were all shown to affect starch functionality. Elevated temperature led to the most significant changes in both tropical and temperate cereals and amylose content was the most sensitive parameter under various environmental conditions. Genotypic variation appears to be a primary contributor for the response of cereal starches to environmental stress. Nonetheless, while a large amount of data from single controlled environmental stress experiment is currently available, comparably little is known about whether similar results would be achieved in multifactorial and large‐scale settings. The challenges in terms of the need for more detailed experimental descriptions to lessen the study‐to‐study discrepancies of data and to enhance their interpretability were also discussed.

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Effect of Gelatinizing Dietary Starch Through Feed Processing on Zero- to Three-Week Broiler Performance and Metabolism

Cited by 35 publications

References 17 publications

The influence of strain and age on some egg quality parameters of commercial laying hens

The influence of strain and age on some egg quality parameters of commercial laying hens

Impact of particle size, thermal processing, fat inclusion, and moisture addition on starch gelatinization of broiler feeds

How environmental stress affects starch composition and functionality in cereal endosperm

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