Effects of corn source on the relationship between in vitro assays and ileal nutrient digestibility

Gehring, C. K.; Bedford, M.R.; Cowieson, A. J.; Dozier, W. A.

doi:10.3382/ps.2012-02175

Cited by 35 publications

(21 citation statements)

References 35 publications

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“…Briefly, the solubility of extracted protein is compared to the standard of bovine serum albumin via a colorimetric reaction with coomassie brilliant blue G250 (Merck, Germany). Importantly, Gehring, et al [99] found that Promatest protein solubilities of 12 maize samples were positively correlated with N-corrected AME (r = 0.81) and ileal digestible energy (r = 0.48) to significant (p < 0.01) extents in broiler chickens. The determination of salt-soluble protein contents in sorghum cultivars in relation to broiler performance could be considered to be innovative and our preliminary investigations are encouraging.…”

Section: Promatest Protein Solubilitymentioning

confidence: 99%

Grain Sorghum: A Conundrum for Chicken-Meat Production

et al. 2015

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Abstract:The inclusion of grain sorghum in diets for broiler chickens is quite common; however, under Australian conditions, the utilisation of starch/energy by birds offered sorghum-based diets appears inadequate. Various factors inherent in sorghum, including kafirin, phenolic compounds and phytate, may limit energy utilisation. The recent quantification of kafirin, the dominant protein fraction in sorghum, has allowed its nutritional significance to be assessed. This is important as indirect evidence suggests that kafirin concentrations in local sorghums are increasing as an unintended consequence of breeding programs. Presently, Australian sorghums do not contain condensed tannin but, from analyses and assessments of other polyphenolic compounds and phenolic acids, "non-tannin" phenols appear to be negative influences. Anecdotally, white sorghums are considered to be superior to red varieties thus the fact that polyphenolic pigments are responsible for the "redness" of sorghum assumes relevance. Inclusions of sulphite reducing agents in broiler diets have generated promising responses but seem dependent on sorghum properties. Preliminary studies have shown the possibilities of using rapid visco-analyser (RVA) starch pasting OPEN ACCESSAgriculture 2015, 5 1225 profiles, promatest protein solubilities and grain textures to indicate sorghum quality and further studies are required to confirm these hypotheses. These assessments may indicate which sorghums will best respond to reducing agents such as sodium metabisulphite. Finally, the usually modest responses of broilers to exogenous feed enzyme inclusions in sorghum-based are considered in this review.

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Section: Promatest Protein Solubilitymentioning

confidence: 99%

Grain Sorghum: A Conundrum for Chicken-Meat Production

et al. 2015

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“…This finding is similar to that of Rivera et al (1978b) who observed no difference in true N digestibility (five percentage point numerical difference) of corn dried at different temperatures and fed to rats, but linear reductions in availability of several amino acids, including Lys, Met, Ile, Val, and Trp, increased with drying temperature. Although Gehring et al (2012) did not observe differences in starch digestibility measured at the distal ileum, differences in the rate of starch digestion may have altered synchronicity of starch and protein digestion, as well as varied the glycemic and insulin responses (Weurding et al, 2001).…”

Section: Extractable Salt-soluble Protein Contentmentioning

confidence: 89%

“…However, data are limited on the effects of PS on nutrient and energy utilisation in broilers. A digestibility trial was conducted to determine the relationship between chemical kernel characteristics and ileal nutrient digestibility in broilers (Gehring et al, 2012). Twelve sources of corn were obtained from throughout the U.S. and evaluated for proximate composition, PS, and vitreousness.…”

Section: Extractable Salt-soluble Protein Contentmentioning

confidence: 99%

Identifying variation in the nutritional value of corn based on chemical kernel characteristics

Gehring

Cowieson

Bedford

et al. 2013

World's Poultry Science Journal

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The metabolisable energy of corn can vary by more than 400 kcal/kg in poultry. Chemical, rather than physical kernel characteristics may be more accurate for predicting nutrient and energy availability. Factors that affect variability include genetics, agronomic conditions, proximate composition, pre-and post-harvest processing variables, and the presence of anti-nutritional factors. Variation in the nutritional value of corn may be better identified when the relationship between protein and starch are considered rather than by total content or predicted digestibility values alone. Recently, the use of near-infrared reflectance spectroscopy has made rapid valuation of corn based on chemical kernel characteristics a possibility. Prediction equations may be useful for formulating diets to more closely approximate actual metabolisable energy content for poultry.

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“…These different fractions have different properties, hydrophobicities and molecular weights and are likely to have different susceptibilities to exogenous enzymes. Indeed, the salt-solubility of protein in different corn samples has been demonstrated to correlate with ileal digestible energy values, indicating that salt-soluble protein may represent some ileal digestible characteristics in feed ingredients (Gehring et al, 2012). Therefore, it is possible to develop multiple regression equations by using gross chemical measurements, in vitro starch digestion rate, water absorption characteristics, physical density or other in vitro parameters, to predict ileal protein, starch and fat digestibility or feed enzyme functional patterns.…”

Section: Prediction Of Feed Enzyme Functional Pattern Based On Feed Imentioning

confidence: 98%

Functional patterns of exogenous enzymes in different feed ingredients

Bao

Romero

Cowieson

2013

World's Poultry Science Journal

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The use of carbohydrases and proteases in poultry production occasionally results in inconsistent physiological responses that are difficult to explain. However, it has previously been demonstrated that a substantial portion of the variation in enzyme efficacy is associated with the inherent ileal digestibility of starch, protein and lipid, and so an appreciation for the concentration of the undigested fractions of these nutrients in a diet may help to determine the magnitude and consistency of feed enzyme responses. Considering that the expense of in vivo physiological assays for the assessment of enzyme functional pattern is high, it is crucial to develop suitable in vitro methods to predict the magnitude of enzyme response. The purpose of the current paper is to describe inherent characteristics of poultry diets and feed ingredients in response to carbohydrases and proteases in order to aid the development of in vitro assays to predict feed enzyme functional patterns.

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Effects of corn source on the relationship between in vitro assays and ileal nutrient digestibility

Cited by 35 publications

References 35 publications

Grain Sorghum: A Conundrum for Chicken-Meat Production

Grain Sorghum: A Conundrum for Chicken-Meat Production

Identifying variation in the nutritional value of corn based on chemical kernel characteristics

Functional patterns of exogenous enzymes in different feed ingredients

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