Improving digestive utilization of fiber-rich feedstuffs in pigs and poultry by processing and enzyme technologies: A review

Vries, S. de; Pustjens, A.M.; Schols, Henk A.; Hendriks, W.H.; Gerrits, W.J.J.

doi:10.1016/j.anifeedsci.2012.10.004

Cited by 123 publications

(80 citation statements)

References 100 publications

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“…The increase in the MOS might have been caused by the breaking of the bonds between the polysaccharides and glycosidic linkages within the polysaccharides because of the severe extrusion process under high temperature, pressure, and shear force (de Vries et al 2012). The results showed that the changes in the contents of the MOS under different extrusion conditions were similar.…”

Section: Effects Of Extrusion Variables On the Mos Of Pkcsupporting

confidence: 62%

“…The other components include 12% cellulose, 3% (4-O-methyl)-glucuronoxylans, and 3% arabinoglycans (Daud and Jarvis 1992;Düsterhöft et al 1992). The anti-nutritive properties of NSPs could interfere with the digestion and absorption of nutrients (de Vries et al 2012). It was reported by Le Gall et al (2009) that the digestibility of protein, fat, and starch was reduced in pigs fed rye aleurone flour bread rich in NSPs.…”

Section: Introductionmentioning

confidence: 99%

“…Hence, physical treatments, such as extrusion, should be considered as an alternative method to treat PKC. The extrusion method is based on a hydrothermal process with high shear force, which has the ability to disrupt the components of feedstuffs to produce nutritious food and animal feeds (de Vries et al 2012;Kumar et al 2015;Colovic et al 2016) within a shorter period of time. Therefore, this study focused on the physical treatment of PKC by extrusion to reduce the levels of indigestible polysaccharides.…”

Section: Introductionmentioning

confidence: 99%

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Optimisation of Extrusion for Enhancing the Nutritive Value of Palm Kernel Cake Using Response Surface Methodology

et al. 2017

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The palm kernel cake (PKC) inclusion level in poultry diets is limited by the high indigestible polysaccharides content. Hence, PKC was subjected to an extrusion treatment to reduce the content of these components. The effects of extrusion on the total non-starch polysaccharides (T-NSP), fibre, monosaccharides, and mannooligosaccharides contents were evaluated according to the response surface methodology (RSM) with various temperatures, screw speeds, hopper speeds, and moisture contents. The optimum conditions observed according to the RSM were a temperature of 178 °C, screw speed of 100 rpm, hopper speed of 5 Hz, and moisture content of 75%. The T-NSP content was significantly reduced (p<0.05), from 63.3 ± 1.85% to 57.6 ± 0.89%, and the crude fibre content decreased (p<0.05) from 16.7 ± 0.68% to 13.5 ± 0.99%. The mannose, glucose, and fructose contents of the PKC increased (p<0.05) 2.9-, 1.9-, and 1.4-fold, respectively. The 1,4-β-D-mannobiose, 1,4-β-D-mannotriose, 1,4-β-D-mannotetraose, and 1,4-β-Dmannopentaose increased (p<0.05) 3.7-, 3.8-, 3.5-, and 32.8-fold, respectively. This study showed that extrusion enhanced the nutritive value of PKC.

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Section: Effects Of Extrusion Variables On the Mos Of Pkcsupporting

confidence: 62%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Optimisation of Extrusion for Enhancing the Nutritive Value of Palm Kernel Cake Using Response Surface Methodology

et al. 2017

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“…Therefore, CM is a suitable feedstuff for extrusion process as its NSP portion consists of 33% arabinose and 13% xylose. Thermal processes can break weak bonds between polysaccharides and glycosides linkages within the polysaccharides (de Vries et al, 2012). Heating particularly under moist condition causes starch gelatinization, which may result in swelling and breaking of the cell.…”

Section: Resultsmentioning

confidence: 99%

Extrusion Enhances Metabolizable Energy and Ileal Amino Acids Digestibility of Canola Meal for Broiler Chickens

Ahmed

Zulkifli

Farjam

et al. 2014

Italian Journal of Animal Science

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The aim of the current study was to determine the effect of extrusion process on apparent metabolizable energy (AME), crude protein (CP) and amino acid (AA) digestibility of canola meal (CM) in broiler chickens. A total of 36, 42-day-old broilers were randomly assigned into adaptation diets (no CM or 30% CM) with six replicates. After 4 days of adaptation period, on day 47, birds were allowed to consume the assay diets that contain CM or extruded canola meal (ECM) as the sole source of energy and protein.Following 4 h after feeding, the birds were killed and ileal contents were collected. The results showed that ECM had greater (P<0.001) AME (10.87 vs 9.39 MJ/kg) compared to CM. The extrusion also significantly enhanced apparent ileal digestibility of CP and some of AA such as Asp, Glu, Ser, Thr and Trp. In conclusion, the extrusion treatment appeared to be a practical and effective approach in enhancing the digestibility of AME, CP and some AA of CM in broiler chickens.

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“…The results are supported by reports that cell wall degrading enzymes reduced fibre content in maize forage at ensiling (Sheperd & Kung, 1996;Meeske et al, 1999;Colombatto et al, 2004). The extent to which this occurs is difficult to measure accurately because ensiling probably solubilizes part of the non-starch polysaccharide fraction, so that polysaccharides that are recovered in NDF and ADF fractions would differ before and after ensiling, as observed by De Vries et al (2012).…”

Section: Discussionmentioning

confidence: 99%

Effects of whey, molasses and exogenous enzymes on the ensiling characteristics, nutrient composition and aerobic stability of maize cobs

Kanengoni¹,

Nkosi²,

Chimonyo³

et al. 2016

SA J. An. Sci.

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The study was conducted to assess the effects of whey, molasses and exogenous enzymes on fermentation, aerobic stability and nutrient composition of ensiled maize cobs. Five treatments were ensiled in 1.5 L anaerobic glass jars over 32 days, namely i) control (maize cobs without additives (CON); ii) maize cobs with sugarcane molasses only (MOL); iii) MOL and whey (MOW); iv) MOW and exogenous enzyme at 0.5 g/kg maize cob mixture (ENZ1) and v) MOW and exogenous enzyme at 1 g/kg maize cob mixture (ENZ2). There was a day effect on gross energy (GE) for CON, MOL, ENZ1 and ENZ2 and none for MOW. There was a day effect in ADF for MOL, ENZ1 and ENZ2 and none for CON and MOW. There was lower dry matter (DM) on day 32 compared with day 0 for all treatments. There were treatment effects for GE, crude protein (CP), ash, ether extract, amylase-treated neutral detergent fibre and acid detergent fibre (ADF). On day 32, the neutral detergent fibre (NDF) and ADF concentrations in CON were higher than in MOL, MOW and ENZ2. At day 32, CON silage pH (4.2) was lower than the pH values of ENZ1 (4.5) and ENZ2 (4.6) silages. Acetic acid levels were higher in ENZ1 than ENZ2 silages. Ammonia nitrogen (NH 3 -N) levels averaged 25 ± 6.6 g NH 3 -N/kg total nitrogen, which is indicative of satisfactory ensiling. The MOL, ENZ1 and ENZ2 silages produced more carbon dioxide than CON and MOW silages. The addition of molasses and whey did not improve the nutritive quality of the maize cobs after ensiling. Ensiling maize cobs with molasses, whey and exogenous enzymes resulted in lower DM and fibre levels in the maize cobs, which could enhance intake and digestibility of nutrients when offered to pigs as a component of a balanced diet. Further investigations using higher concentrations of whey and molasses are warranted to improve the energy and protein composition of the maize cobs. ______________________________________________________________________________________

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Improving digestive utilization of fiber-rich feedstuffs in pigs and poultry by processing and enzyme technologies: A review

Cited by 123 publications

References 100 publications

Optimisation of Extrusion for Enhancing the Nutritive Value of Palm Kernel Cake Using Response Surface Methodology

Optimisation of Extrusion for Enhancing the Nutritive Value of Palm Kernel Cake Using Response Surface Methodology

Extrusion Enhances Metabolizable Energy and Ileal Amino Acids Digestibility of Canola Meal for Broiler Chickens

Effects of whey, molasses and exogenous enzymes on the ensiling characteristics, nutrient composition and aerobic stability of maize cobs

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