Nutritional Value of Opaque-2 Corn for Young Chicks and Pigs

Drews, Jana Euclydes; Moody, N. W.; Hays, V. W.; Speer, V. C.; Ewan, R. C.

doi:10.1093/jn/97.4.537

Cited by 15 publications

(4 citation statements)

References 10 publications

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“…Egg production and feed efficiency of hens fed these high lysine corn diets containing 25 or 50% less soybean meal protein was still superior than that of hens fed the normal corn diet (Diets 12 vs. 3,4,7 and 8). These results are comparable to those of Drews et al (1969) where opaque-2 corn diets containing 5% less soybean meal gave growth and feed efficiency approximately equal to normal corn diets. These results are comparable to those of Drews et al (1969) where opaque-2 corn diets containing 5% less soybean meal gave growth and feed efficiency approximately equal to normal corn diets.…”

Section: Discussionsupporting

confidence: 78%

A Comparison of the Nutritional Value of High Lysine, Floury-2 and Normal Corn for the Laying Hen

Speers

1973

Poultry Science

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Section: Discussionsupporting

confidence: 78%

A Comparison of the Nutritional Value of High Lysine, Floury-2 and Normal Corn for the Laying Hen

Speers

1973

Poultry Science

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“…These results have been observed with both weanling pigs (Drews et al, 1969;Wahlstrom et al, 1977) and growing and finishing pigs (Pickett, 1966;Cromwell et al, 1967;Gallo et al, 1968;Cromwell et al, 1969;Jensen et al, 1969;Sihombing et al, 1969;Gilster and Wahlstrom, 1970;Pick and Meade, 1970;Gipp and Cline, 1972;Marroquin et al, 1973;Veum et al, 1973).…”

Section: Introductionmentioning

confidence: 55%

“…In addition, Cromwell et al (1969) and Gilster and Wahlstrom (1970) reported similar ADG and F/G for pigs fed normal corn and high lysine corn diets with 2 to 4% less soybean meal than normal corn diets (approximately equal lysine consumption). In contrast, high lysine corn diets have resulted in superior performance when diets were not formulated on an equal lysine basis between corn types (Drews et al, 1969;Sihombing et al, 1969;Marroquin et al, 1973).…”

Section: Discussionmentioning

confidence: 99%

The Nutritional Value of Normal and High Lysine Corns for Weanling and Growing-Finishing Swine when Fed at Four Lysine Levels

Asche

Lewis

Peo

et al. 1985

Journal of Animal Science

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SummaryOne-hundred-ninety-two weanling pigs from two separate trials, (initial weight 6.0 and 5.6 kg) and 400 growing-finishing pigs (initial weight 17 kg) were fed normal and high lysine corn diets containing four levels of lysine in a 2 • 4 factorial arrangement. Crossbred (Large White • Landrace x Duroc) pigs were used in all experiments. The objectives of the experiments were to (1) compare normal and high lysine corn when fed at different lysine levels, (2) determine the lysine requirements for the three stages of growth and (3) evaluate the effect of protein level on the lysine requirement. All diets were balanced on a lysine basis. The results indicated that both weanling and growingfinishing pig performance and final carcass composition were similar for pigs fed normal or high lysine corn diets balanced on a lysine basis. Weanling pigs from 5 to 14 kg required at least 1.10% lysine. Based on changes in body weight gain and feed efficiency, the lysine requirement of growing pigs (17 to 54 kg) was .70%, and that of finishing pigs (54 to 101 kg) was .50%. However, based on lean tissue growth rate (as reflected by longissimus muscle area and percentage of lean in the carcass) the requirement was at least .

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“…However, so far there has not been any study describing high-Lys wheat lines. Previous studies with opaque-2 mutants and QPM maize lines have demonstrated the enhancement of the nutritional properties in animal (rats, pigs, and chickens) [61]–[64] and human nutrition [65], [66], with higher utilizable protein values as a consequence of the lysine increase and a more balanced amino acid composition. Consequently, the increased content of lysine in the wheat lines described in this paper potentially confers an increased nutritive value to the reduced-gliadin breads.…”

Section: Resultsmentioning

confidence: 98%

Reduced-Gliadin Wheat Bread: An Alternative to the Gluten-Free Diet for Consumers Suffering Gluten-Related Pathologies

et al. 2014

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Wheat flour cannot be tolerated by those who suffer allergies to gluten. Human pathologies associated with grain proteins have increased worldwide in recent years, and the only effective treatment available is a lifelong gluten-free diet, which is complicated to follow and detrimental to gut health. This manuscript describes the development of wheat bread potentially suitable for celiac patients and other gluten-intolerant individuals. We have made bread using wheat flour with very low content of the specific gluten proteins (near gliadin-free) that are the causal agents for pathologies such as celiac disease. Loaves were compared with normal wheat breads and rice bread. Organoleptic, nutritional, and immunotoxic properties were studied. The reduced-gliadin breads showed baking and sensory properties, and overall acceptance, similar to those of normal flour, but with up to 97% lower gliadin content. Moreover, the low-gliadin flour has improved nutritional properties since its lysine content is significantly higher than that of normal flour. Conservative estimates indicate that celiac patients could safely consume 67 grams of bread per day that is made with low-gliadin flour. However, additional studies, such as feeding trials with gluten-intolerant patients, are still needed in order to determine whether or not the product can be consumed by the general celiac population, as well as the actual tolerated amount that can be safely ingested. The results presented here offer a major opportunity to improve the quality of life for millions of sufferers of gluten intolerance throughout the world.

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Nutritional Value of Opaque-2 Corn for Young Chicks and Pigs

Cited by 15 publications

References 10 publications

A Comparison of the Nutritional Value of High Lysine, Floury-2 and Normal Corn for the Laying Hen

A Comparison of the Nutritional Value of High Lysine, Floury-2 and Normal Corn for the Laying Hen

The Nutritional Value of Normal and High Lysine Corns for Weanling and Growing-Finishing Swine when Fed at Four Lysine Levels

Reduced-Gliadin Wheat Bread: An Alternative to the Gluten-Free Diet for Consumers Suffering Gluten-Related Pathologies

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