Hydrothermal and β-glucanase effects on the nutritional and physical properties of starch in normal and waxy hull-less barley

Ankrah, N.O.; Campbell, Graham; Tyler, R.T.; Rossnagel, B. G.; Sokhansanj, S.

doi:10.1016/s0377-8401(99)00084-x

Cited by 37 publications

(17 citation statements)

References 11 publications

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“…Enzyme supplementation of barley diets improved BWG and FCR of broilers at all ages, results that are consistent with previous research (Ankrah et al, 1999;Gracia et al, 2003b). However, the beneficial effects of ES were more pronounced from 1 to 21 d of age than from 22 to 42 d of age, which agrees with most published information (Pettersson and Å man, 1988;Gracia et al, 2003a).…”

Section: Productive Performancesupporting

confidence: 92%

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Influence of Enzyme Supplementation and Heat Processing of Barley on Digestive Traits and Productive Performance of Broilers

et al. 2008

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We studied the influence of enzyme supplementation (ES) of the diet and heat processing (HP) of barley on digestive traits and productive performance of broilers from 1 to 42 d of age. There were 6 diets arranged factorially with 2 doses (0 and 500 ppm) of a fungal enzyme complex with beta-glucanase and xylanase activity and 3 HP of barley (raw, micronized, and expanded). In addition, a control diet based on raw corn without ES was also included from 1 to 21 d of age. Enzymes reduced intestinal viscosity (IV) at all ages (P < or = 0.001) and water intake at 21 d of age (P < or = 0.01) and increased DM of the ileal contents at 28 d (P < or = 0.001). Also, ES increased total tract apparent retention of nutrients and BW gain and feed conversion ratio from 1 to 42 d of age (P < or = 0.001). Heat processing of barley increased IV at 7 and at 28 d of age, and DM of ileal contents (P < or = 0.05) at 28 d of age. In addition, HP improved feed intake (P < or = 0.01) and BW gain (P < or = 0.001) from 1 to 7 d of age, but the effects disappeared after 21 d of age. From 1 to 7 d of age, chicks fed micronized barley had higher IV, gained less weight, and had poorer feed conversion ratio than chicks fed expanded barley (P < or = 0.05). It is concluded that barley with enzymes can substitute for all of the corn in diets fed to broilers from 1 to 21 d of age. Enzymes improved digestive traits, retention of nutrients, and broiler performance from 1 to 42 d of age, and HP of barley improved performance from 1 to 7 d of age. The effects of HP of barley on broiler performance were more evident with expansion than with micronization.

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Section: Productive Performancesupporting

confidence: 92%

“…Enzymes consistently improved the TTAR of all nutrients in agreement with previous research (Ankrah et al, 1999;Gracia et al, 2003b;Ravindran et al, 2007). Also, Vukic-Vranjes and Wenk (1995) reported that ES increased the AME n of extruded diets.…”

Section: Ttar and Aidnsupporting

confidence: 88%

Influence of Enzyme Supplementation and Heat Processing of Barley on Digestive Traits and Productive Performance of Broilers

et al. 2008

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“…A higher inclusion level of whole wheat compensated for this, so that the amount of large particles was comparable between experiments and should therefore not be the cause for the differences in response. The differences in processing temperature between experiments could also be a cause, as heat treatment through pelleting has been shown to increase starch digestibility (Ankrah et al, 1999). However, as temperature increases to 60 to 70 C even during cold-pelleting (Svihus and Gullord, 2002), it is not obvious that the rather moderate processing temperature differences were the cause of differences in response between experiments.…”

Section: Discussionmentioning

confidence: 99%

Causes for improvement in nutritive value of broiler chicken diets with whole wheat instead of ground wheat

Svihus¹,

Juvik²,

Hetland³

et al. 2004

British Poultry Science

138

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1. Two experiments were conducted with broiler chicks to compare nutritive values of ground and whole wheat diets containing titanium oxide as indigestible marker. 2. In Experiment 1, a wheat and soy isolate based cold-pelleted diet, in which all the wheat was ground in a hammer mill to pass through a 3 mm sieve, was compared with a diet in which about half (375 g/kg) of the ground wheat was taken out of the diet and supplied as whole wheat mixed into the diet after pelleting. 3. In Experiment 2, a diet based on ground wheat and soy isolate which was pelleted after preconditioning (final temperature 81 degrees C) was compared with a diet in which 500 g of the ground wheat was replaced by whole wheat mixed into the diet before pelleting. 4. In Experiment 1, replacement of ground wheat with whole wheat increased apparent metabolisable energy (AME) content and starch digestibility measured at ileal as well as faecal level, while weight gain and feed conversion efficiency (FCE) were not affected. Jejunal chyme showed increased amylase activity and bile salt concentration. 5. In Experiment 2, replacement of ground wheat with whole wheat increased dry matter content as well as bile content of gizzard, and stimulated an increase in gizzard as well as pancreas weight. Jejunal amylase and bile concentrations were not significantly affected and neither were growth, FCE or AME. 6. Results from this experiment indicate that the improved feed value sometimes observed with whole wheat may be associated with modulation of digestive processes resulting in increased pancreas and liver secretions.

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“…Results from Duran et al (1999) showed that ruminal digestion of sorghum varieties are in a range of 40 to 75%, whereas that of the corn starch are between 51 and 93% (Ortega and Mendoza, 2003). There were no enzyme by grain interactions (P>0.05) as reported by Mendoza et al (1998) also, however, in other studies, characteristics of the grains have affected the response t o a pglucanase (Ankra et al, 1999). Table 1 In situ digestibility of starch from corn and sorghum aspersed with amylolytic enzymes at different times before ruminal incubation Linear and quadratic effects of glucoamylase and amylase on starch digestion (P<O.OOl).…”

Section: Experiments Imentioning

confidence: 68%

Effect of Storage Time and Processing Temperature of Grains With Added Amylolytic Enzymes onIn situRuminal Starch Digestion

Panizo

Mendoza

Pinos-Rodríguez

et al. 2005

Journal of Applied Animal Research

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Effect of storage time and processing temperature of grains with added amylolytic enzymes on in situ ruminal starch digestion. J. Appl. h i m. Res., 27: 39-44. Amylolytic exogenous enzymes may increase ruminal digestion of grains. However, stability of enzymes during feed processing can be a constraint for its utilization. Therefore, the objective of this study was to evaluate the efficacy of B. licheniformis amylase and A. n i e r glucoamylase, according to time of storage after treatment and duration of exposition at 100 C, usirtg corn and sorghum and its effect on in situ ruminal digestibility (12 h incubation) of dry matter and starch. A generalized randomized complete block design was used i n the assays, using the block x treatment interaction as the error term. Ruminal starch digestibility (%) was not affected by either time (1, 4, 7, 15 and 30 days) of aspersion before incubation or by the time (0.5, 3, 5, 10 and 15 min) of enzyme exposition at 100 C. It was concluded that both amylolytic thermostable enzymes have the potential as a feed additive to improve ruminal digestibility of corn and sorghum, and are stable at low humidity conditions, which may facilitate its incorporation with grains during feed processing.

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Hydrothermal and β-glucanase effects on the nutritional and physical properties of starch in normal and waxy hull-less barley

Cited by 37 publications

References 11 publications

Influence of Enzyme Supplementation and Heat Processing of Barley on Digestive Traits and Productive Performance of Broilers

Influence of Enzyme Supplementation and Heat Processing of Barley on Digestive Traits and Productive Performance of Broilers

Causes for improvement in nutritive value of broiler chicken diets with whole wheat instead of ground wheat

Effect of Storage Time and Processing Temperature of Grains With Added Amylolytic Enzymes onIn situRuminal Starch Digestion

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