Influence of white- and red-sorghum varieties and hydrothermal component of steam-pelleting on digestibility coefficients of amino acids and kinetics of amino acids, nitrogen and starch digestion in diets for broiler chickens

Liu, S.Y.; Selle, Peter H.; Cowieson, A. J.

doi:10.1016/j.anifeedsci.2013.08.006

Cited by 26 publications

(11 citation statements)

References 15 publications

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“…Protease and monogastric nutrition Liu et al, 2013a), anti-nutrients (Angkanaporn et al, 1994;Mosenthin et al, 1994;Cowieson et al, 2004;Clarke & Wiseman, 2005) and hydrothermal conditioning (Liu et al, 2013b). It is beyond the scope of the present paper to detail these various effects (which will almost certainly overlap in the way they influence nutritional value) but it is consistent with the results presented in Fig.…”

Section: Journal Of Applied Animal Nutritionsupporting

confidence: 81%

Bioefficacy of a mono-component protease in the diets of pigs and poultry: a meta-analysis of effect on ileal amino acid digestibility

Cowieson¹,

Roos²

2013

J. appl. anim. nutr.

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SummaryA meta-analysis of the effect of a mono-component bacterial protease (RONOZYME ® ProAct) on the apparent ileal digestibility of amino acids in poultry and swine diets was conducted to examine functional patterns, mean effects and variability of response. A total of 25 independently-conducted experiments were included comprising a total of 804 datapoints. The mean response to protease was +3.74% (SE 1.1%, P < 0.001) and this ranged from +5.6% for Thr (SE 1.2%, P < 0.001) to +2.7% for Glu (SE 1.2%, P < 0.05). For the most economically critical amino acids (Lys, Cys, Met and Thr) the mean response was 4.5%. The effect of protease was independent of geography, animal species and diet composition (P > 0.05). However, the inherent digestibility of amino acids in the control diet as a single explanatory term explained around 47% of the variance (P < 0.001) in effect. When the inherent digestibility of amino acids in the control diet was less than 70% protease addition improved amino acid digestibility in 90% of cases with a mean improvement of around 10%. When the inherent digestibility of amino acids in the control diet was more than 90% there was a protease-mediated improvement in digestibility in only 60% of cases with a mean improvement of around 2%. It can be concluded that the inherent digestibility of amino acids in the diet without protease supplementation is the primary explanatory term for the efficacy of this exogenous protease, demonstrating that it is highly effective in improving the digestibility of amino acids across a wide range of feed ingredients. Benchmarking diets or feed ingredients as to their relative nutritional value would enhance the ability of nutritionists to determine the likely return on investment on use of bacterial proteases in their operation.

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Section: Journal Of Applied Animal Nutritionsupporting

confidence: 81%

Bioefficacy of a mono-component protease in the diets of pigs and poultry: a meta-analysis of effect on ileal amino acid digestibility

Cowieson¹,

Roos²

2013

J. appl. anim. nutr.

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“…These improvements in growth performance were associated with significantly higher starch digestibility coefficients in four small intestinal segments, higher starch digestion rates, a higher predicted glycaemic response and a greater quantity of potentially digestible starch. Also, from the same comparison, Liu, et al [18] reported that white sorghum-based diet had significantly higher (p < 0.05) average amino acid digestibility coefficients than red sorghum-based diet in the proximal ileum (0.797 versus 0.769) and distal ileum (0.833 versus 0.806); white sorghum-based diet also had significantly higher apparent digestibility coefficients of leucine, alanine, glutamic acid and proline in the distal jejunum and 14.1% higher average amino acid digestion rate than red sorghum-based diets (2.47 versus 2.17 × 10…”

Section: White Versus Red Sorghummentioning

confidence: 89%

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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“…There are both in vitro (Giuberti et al 2012) and in vivo (Liu et al 2013) data in support of this suggestion. For example, Liu et al (2013) reported that a reground, steampelleted mash diet supported a considerably more rapid starch digestion rate constant (6.32 versus 4.11 × 10 −2 min −1 ) than the same diet fed as unprocessed mash in birds offered sorghumbased diets. Nevertheless, it follows that post-pellet whole grain would generate more slowly digestible starch than pre-pellet whole grain because the latter has been subject to some hydrothermal processing.…”

Section: Discussionmentioning

confidence: 54%

“…One of these 'other factors' may be that whole grain generates more slowly digestible starch than a feed grain that has been hammer-milled and steam-pelleted, as proposed by Truong et al (2015). There are both in vitro (Giuberti et al 2012) and in vivo (Liu et al 2013) data in support of this suggestion. For example, Liu et al (2013) reported that a reground, steampelleted mash diet supported a considerably more rapid starch digestion rate constant (6.32 versus 4.11 × 10 −2 min −1 ) than the same diet fed as unprocessed mash in birds offered sorghumbased diets.…”

Section: Discussionmentioning

confidence: 93%

Evaluation of ground grain versus pre- and post-pellet whole grain additions to poultry diets via a response surface design

Moss

Chrystal

Truong

et al. 2017

British Poultry Science

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1. The objective of this study was to compare the effects of pre- and post-pellet whole grain wheat additions to diets on growth performance, gizzard and pancreas development, nutrient utilisation and starch and protein (N) digestibility coefficients in broiler chickens via an equilateral triangle response surface design. 2. The three apical treatments of the equilateral triangle comprised (1A) a standard diet containing 600 g/kg ground wheat, (2B) the same diet containing 600 g/kg pre-pellet whole wheat and (3C) the same diet containing 300 g/kg ground wheat and 300 g/kg post-pellet whole wheat. Seven blends of the three apical diets were located within the triangle to complete the design and a total of 360 male Ross 308 chicks were offered the ten experimental diets from 7 to 28 d post-hatch. Model prediction and response surface plots were generated with R 3.0.3 software. 3. The most efficient FCR of 1.466 was observed in birds offered an almost equal mixture of the pre- and post-pellet whole grain apical dietary treatments, which corresponded to 172 g/kg ground grain, 256 g/kg pre-pellet whole grain, 172 g/kg post-pellet whole grain in a diet containing 600 g/kg wheat. 4. The most efficient energy utilisation (ME:GE ratio of 0.766) was observed in birds offered a blend of the ground grain and pre-pellet whole grain apical dietary treatments which corresponded to a mixture of 384 g/kg pre-pellet whole grain and 216 g/kg ground grain. 5. Pre-pellet whole grain feeding generated the most pronounced responses in increased relative gizzard contents, reduced gizzard pH and increased relative pancreas weights. Consideration is given to the likely differences between pre- and post-pellet whole grain feeding.

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Influence of white- and red-sorghum varieties and hydrothermal component of steam-pelleting on digestibility coefficients of amino acids and kinetics of amino acids, nitrogen and starch digestion in diets for broiler chickens

Cited by 26 publications

References 15 publications

Bioefficacy of a mono-component protease in the diets of pigs and poultry: a meta-analysis of effect on ileal amino acid digestibility

Bioefficacy of a mono-component protease in the diets of pigs and poultry: a meta-analysis of effect on ileal amino acid digestibility

Grain Sorghum: A Conundrum for Chicken-Meat Production

Evaluation of ground grain versus pre- and post-pellet whole grain additions to poultry diets via a response surface design

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