Graded inclusions of sodium metabisulphite in sorghum-based diets: II. Modification of starch pasting properties in vitro and beneficial impacts on starch digestion dynamics in broiler chickens

Liu, S.Y.; Selle, Peter H.; Khoddami, Ali; Roberts, Thomas H.; Cowieson, A. J.

doi:10.1016/j.anifeedsci.2013.12.016

Cited by 10 publications

(8 citation statements)

References 52 publications

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“…However, a greater conundrum is the divergent impacts of SMBS observed in the present study in comparison to previous studies (Selle et al 2013Liu et al 2014), especially in relation to energy utilisation. Initially, the prime reason for evaluating SMBS in sorghum-based broiler diets was because of its potential to reduce disulfide cross-linkages, especially in the b-and g-kafirin fractions of sorghum protein and enhance protein digestibility.…”

Section: Discussioncontrasting

confidence: 54%

“…The benefits of the slowly digestible starch, or starch digested in the three posterior segments of the small intestine, in broiler diets in relation to feed conversion efficiency were initially demonstrated by Weurding and his colleagues (Weurding et al 2001(Weurding et al , 2003a(Weurding et al , 2003bWeurding 2002). Importantly, these benefits were shown to extend to energy utilisation (AME, AMEn) in the Liu et al (2014) study where consideration was given to the probable underlying mechanisms.…”

Section: Discussionmentioning

confidence: 89%

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Addition of sodium metabisulfite and microbial phytase, individually and in combination, to a sorghum-based diet for broiler chickens from 7 to 28 days post-hatch

Truong

Cadogan²,

Liu

et al. 2016

Anim. Prod. Sci.

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Abstract. Sodium metabisulfite (SMBS; 1.75 g/kg) and phytase (1000 FTU/kg), individually and in combination, were included in steam-pelleted, sorghum-based (580 g/kg) broiler diets from 7 to 28 days post-hatch. Rapid visco-analysis starch pasting properties of dietary treatments were monitored. Parameters of growth performance, nutrient utilisation, relative organ weights, toe ash, excreta moisture, apparent starch and nitrogen digestibility coefficients and disappearance rates in four small intestinal segments were determined. There were significant treatment interactions in the proximal jejunum (P < 0.01) and distal ileum (P < 0.05) for nitrogen digestibility coefficients. SMBS alone significantly increased jejunal nitrogen digestibility by 14.9% (0.634 vs 0.552) but the response to SMBS in combination with phytase was negligible (0.558 vs 0.552). SMBS alone significantly increased ileal nitrogen digestibility by 4.92% (0.786 vs 0.732) but the combination numerically improved digestibility by 0.96% (0.739 vs 0.732). SMBS alone tended to increase starch digestibility by 12.0% (0.691 vs 0.617; P = 0.064) in the proximal jejunum and increased rapidly digestible starch by 17.2% (116 vs 99 g/bird.day; P < 0.02). However, SMBS tended to depress apparent metabolisable energy by 0.33 MJ (P < 0.10). Therefore, consideration is given to the mechanisms influencing starch digestion rates, energy utilisation and nitrogen digestibility interactions between SMBS and phytase in this feeding study.

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Section: Discussioncontrasting

confidence: 54%

Section: Discussionmentioning

confidence: 89%

Addition of sodium metabisulfite and microbial phytase, individually and in combination, to a sorghum-based diet for broiler chickens from 7 to 28 days post-hatch

Truong

Cadogan²,

Liu

et al. 2016

Anim. Prod. Sci.

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“…Moreover, phenolic compound was also reported to influence starch pasting properties [17]. Instructively, Liu, et al [102] showed that SMBS significantly (p < 0.001) reduced all five starch viscosity parameters and graded SMBS supplementation linearly reduced final starch viscosities (r = −0.986; p < 0.001). The profound impact of SMBS on RVA starch pasting profiles may be attributed directly to the depolymerisation of starch polysaccharides and indirectly to the reduction of disulphide cross-linkages in kafirin, glutelin and possibly starch granule-associated proteins.…”

Section: Rva Starch Pasting Profilesmentioning

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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“…Penambahan sulfit pada konsentrasi rendah dapat menyebabkan pengurangan berat molekul dan oksidasi pati. Perlakuan beberapa pati dari kasava, beras, jagung, gandum dan kentang dengan sulfit menunjukkan bahwa konsentrasi sulfit yang rendah berpengaruh pada mekanisme oksidasi, sedangkan pada konsentrasi tinggi mengurangi efek oksidasi 4 . Selain itu penelitian pengaruh konsentrasi sodium bisulfit dan keasaman pada kemampuan pengembangan (swelling index) tepung beras menghasilkan pengembangan terbesar diperoleh pada perlakuan keasaman pada pH 4 dan menggunakan sodium bisulfit sebanyak 2,18 dan 7,82 g/100 g 5 .…”

Section: Pendahuluanunclassified

Effect of Sodium Metabisulphite Soaking and Types of Starter on Physicochemical Character of Modified Breadfruit Flour

Histifarina¹,

Rachman²

2017

Jurnal Pasca

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Breadfruit flour is largely determined by the treatment during processing. Breadfruit contains quite high phenolic substances, so it can turn brown when it contacts with air. Moreover, the flour from alternatives food sources including breadfruit generally has more inferior in functional quality compare to wheat flour. Chemical modification with sodium metabisulphite and biological modification by fermentation can be done to improve the quality of breadfruit flour. The research objective was to determine the effect of concentration of sodium metabisulphite and types of starters on the characteristics of modified breadfruit flour. The research started from April 2013 to September 2013 at the Laboratory of Mechanization and Agricultural Technology (MTHP) Assessment Institute for Agricultural Technology (AIAT) West Java and Processing Laboratory of Pasundan University Bandung, using Factorial Completely Randomized Design 2 factors (3 types of starter and 2 soaking treatment), repeated 3 times. The parameters observed were physical properties (yield and whiteness), chemical properties (moisture content, ash content, and protein content), and functional properties (amylography). The results showed that the modified breadfruit flour produced has a yield ranging from 7.22 to 30.64% and moisture contents of 2.57 to 7.05%; Fermentation treatment with Bimo-CF starter and sodium metabisulphite produced the best physicochemical properties of breadfruit flour (moisture content 4.47%, ash content 2.28%, protein content 3.91%, and whiteness 77.13%). PENGARUH PERENDAMAN NATRIUM METABISULFIT DAN JENIS STARTER TERHADAP KARAKTER FISIKOKIMIA TEPUNG SUKUN TERMODIFIKASIPengolahan sukun menjadi tepung sukun sangat ditentukan oleh tahapan proses pengolahannya. Sukun mengandung zat fenolik cukup tinggi, sehingga apabila sudah kontak dengan udara dapat berubah menjadi coklat. Selain itu, tepung dari bahan pangan alternatif termasuk sukun umumnya memiliki mutu fungsional dibawah tepung terigu. Modifikasi proses pengolahan secara kimia dengan sodium metabisulfit (SMS) maupun secara biologis melalui fermentasi dapat dilakukan untuk memperbaiki dan meningkatkan mutu tepung sukun. Tujuan penelitian adalah untuk mengetahui pengaruh penggunaan bahan perendam dan jenis starter terhadap karakteristik tepung sukun termodifikasi. Rancangan yang digunakan adalah RALF (Rancangan Acak Lengkap Faktorial) dengan 2 faktor (jenis starter 3 taraf dan perendaman 3 taraf), diulang 3 kali. Parameter yang diamati meliputi sifat fisik (rendemen dan derajat putih), sifat kimia (kadar air, kadar abu, dan kadar protein), dan sifat fungsional (amilograf). Hasil penelitian menunjukkan bahwa tepung sukun termodifikasi yang dihasilkan memiliki rendemen berkisar antar 7,22 – 30,64% pada kadar air 2,57-7,05%; Perlakuan perendaman dalam sodium metabisulfit (SMS) dan fermentasi dengan starter bimo-CF menghasilkan sifat fisiko kimia tepung sukun terbaik (kadar air 4,47%, kadar abu 2,28% kadar protein 3,91 dan derajat putih 77,13%).

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Graded inclusions of sodium metabisulphite in sorghum-based diets: II. Modification of starch pasting properties in vitro and beneficial impacts on starch digestion dynamics in broiler chickens

Cited by 10 publications

References 52 publications

Addition of sodium metabisulfite and microbial phytase, individually and in combination, to a sorghum-based diet for broiler chickens from 7 to 28 days post-hatch

Addition of sodium metabisulfite and microbial phytase, individually and in combination, to a sorghum-based diet for broiler chickens from 7 to 28 days post-hatch

Grain Sorghum: A Conundrum for Chicken-Meat Production

Effect of Sodium Metabisulphite Soaking and Types of Starter on Physicochemical Character of Modified Breadfruit Flour

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