Residual Carbohydrates from in Vitro Digested Processed Rapeseed (Brassica napus) Meal

Pustjens, A.M.; Vries, S. de; Gerrits, W.J.J.; Kabel, Mirjam A.; Schols, Henk A.; Gruppen, Harry

doi:10.1021/jf301160m

Cited by 39 publications

(30 citation statements)

References 28 publications

(43 reference statements)

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“…Samples were centrifuged (3274 g for 20 min) and decanted [23]. Water binding capacity was calculated as the weighed quantity of water retained per gram of dry material.…”

Section: Methodsmentioning

confidence: 99%

β-Glucans and Resistant Starch Alter the Fermentation of Recalcitrant Fibers in Growing Pigs

et al. 2016

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Interactions among dietary ingredients are often assumed non-existent when evaluating the nutritive value and health effects of dietary fiber. Specific fibers can distinctly affect digestive processes; therefore, digestibility and fermentability of the complete diet may depend on fiber types present. This study aimed to evaluate the effects of readily fermentable fibers (β-glucans and resistant starch) on the degradation of feed ingredients containing more persistent, recalcitrant, fibers. Six semi-synthetic diets with recalcitrant fibers from rapeseed meal (pectic polysaccharides, xyloglucans, and cellulose) or corn distillers dried grain with solubles (DDGS; (glucurono)arabinoxylans and cellulose) with or without inclusion of β-glucans (6%) or retrograded tapioca (40%) substituted for corn starch were formulated. Six ileal-cannulated pigs (BW 28±1.4 kg) were assigned to the diets according to a 6×6 Latin square. β-glucan-extract increased apparent total tract digestibility (ATTD) of non-glucosyl polysaccharides (accounting for ~40% of the fiber-fraction) from rapeseed meal (6%-units, P<0.001), but did not affect non-glucosyl polysaccharides from DDGS. Retrograded tapioca reduced ATTD of non-glucosyl polysaccharides from rapeseed meal and DDGS (>10%-units, P<0.001), indicating that the large amount of resistant starch entering the hindgut was preferentially degraded over recalcitrant fibers from rapeseed meal and DDGS, possibly related to reduced hindgut-retention time following the increased intestinal bulk. Fermentation of fiber sources was not only dependent on fiber characteristics, but also on the presence of other fibers in the diet. Hence, interactions in the gastrointestinal tract among fibrous feed ingredients should be considered when evaluating their nutritive value.

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“…Samples were centrifuged (3274 g for 20 min) and decanted [23]. Water binding capacity was calculated as the weighed quantity of water retained per gram of dry material.…”

Section: Methodsmentioning

confidence: 99%

β-Glucans and Resistant Starch Alter the Fermentation of Recalcitrant Fibers in Growing Pigs

et al. 2016

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“…The more rapid and extensive fermentation for NEPCM than for NCPCC could be due to the presence of readily fermentable components in the undigested residue of NEPCM that escaped pepsin and pancreatin digestion. Similarly, in vitro fermentation of rapeseed meal residue was decreased when less DM remained in the residue after in vitro digestion (Pustjens et al, 2012). The lower fermentability for NCPCC than for NEPCM could also be due to nearly double the fat content in the NCPCC than in NEPCM likely resulting in more fat in the residue of NCPCC than in that of NEPCM.…”

Section: Figurementioning

confidence: 99%

In vitro digestion and fermentation characteristics of canola co-products simulate their digestion in the pig intestine

Woyengo

Jha

Beltranena

et al. 2016

Animal

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Canola co-products are sources of amino acid and energy in pig feeds, but their fermentation characteristics in the pig intestine are unknown. Thus, we determined the in vitro fermentation characteristics of the canola co-products Brassica juncea solvent-extracted canola meal (JSECM), Brassica napus solvent-extracted canola meal (NSECM), B. napus expeller-pressed canola meal (NEPCM) and B. napus cold-pressed canola cake (NCPCC) in comparison with soybean meal (SBM). Samples were hydrolysed in two steps using pepsin and pancreatin. Subsequently, residues were incubated in a buffer solution with fresh pig faeces as inocula for 72 h to measure gas production. Concentration of volatile fatty acids (VFA) per gram of dry matter (DM) of feedstuff was measured in fermented solutions. Apparent ileal digestibility (AID) and apparent hindgut fermentation (AHF) of gross energy (GE) for feedstuffs were obtained from pigs fed the same feedstuffs. On DM basis, SBM, JSECM, NSECM, NEPCM and NCPCC contained 15, 19, 22, 117 and 231 g/kg ether extract; and 85, 223, 306, 208 and 176 g/kg NDF, respectively. In vitro digestibility of DM (IVDDM) of SBM (82.3%) was greater ( P < 0.05) than that of JSECM (68.5%), NSECM (63.4%), NEPCM (67.5%) or NCPCC (69.8%). The JSECM had greater ( P < 0.05) IVDDM than NSECM. The IVDDM for NSECM was lower ( P < 0.05) than that for NEPCM, which was lower ( P < 0.05) than that for NCPCC. Similarly, AID of GE was greatest for SBM followed by NCPCC, JSECM, NEPCM and then NSECM. Total VFA production for SBM (0.73 mmol/g) was lower ( P < 0.05) than that of JSECM (1.38 mmol/g) or NSECM (1.05 mmol/g), but not different from that of NEPCM (0.80 mmol/g) and NCPCC (0.62 mmol/g). Total VFA production of JSECM was greater ( P < 0.05) than that of NSECM. Total VFA production of NSECM was greater ( P < 0.05) than that of NEPCM or NCPCC, which differed ( P < 0.05). The ranking of feedstuffs for total VFA production was similar to AHF of GE. In conclusion, in vitro fermentation characteristics of canola co-products and SBM simulated their fermentation in the small and large intestine of pigs, respectively. The 30% greater VFA production for JSECM than NSECM due to lower lignified fibre of JSECM indicates that fermentation characteristics differ between canola species. The NSECM had the highest fermentability followed by NEPCM and then NCPCC, indicating that fat in canola co-products can limit their fermentability in the hindgut.

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“…Samples were centrifuged at room temperature at 5000 × g for 20 min, and the tubes were inverted and drained for 15 min. WHC was calculated as the quantity of water retained per gram of the dry material (Pustjens et al, ).…”

Section: Methodsmentioning

confidence: 99%

Effects of Addition of Hydrolyzing Enzymes during Fermentation on Characteristics of Distillers’ Dried Grains with Solubles

Fang

Lamsal

Wang

2018

J Americ Oil Chem Soc

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Various hydrolyzing enzymes are used in drygrind corn ethanol processes, mainly during liquefaction and saccharification steps, to improve yields of ethanol and/or distillers' corn oil. However, the effects of enzyme addition on characteristics of distillers' dried grains with solubles (DDGS) are not thoroughly understood. In this study, the effects of using acid-stable protease, pectinase, and cellulase enzymes during fermentation on chemical and physical characteristics of DDGS were evaluated, including in vitro digestibility using a pig digestion model. The use of a protease resulted in DDGS with a greater fiber content than the control (36% vs. 22%), as well as reduced protein digestibility (64% vs. 69%). The use of pectinase and cellulase (PC) also increased the fiber content of DDGS (29%) and significantly improved the protein content (27%) and protein digestibility (73%) compared with the other treatments. DDGS treated with hydrolyzing enzymes tended to have a darker color and lower waterholding capacity, but better amino-acid digestibility. Treatments with hydrolyzing enzymes significantly altered the composition and characteristics of DDGS, which strongly indicated that PC mix utilized is an effective combination to add during fermentation to produce high-quality DDGS without undesirable effects on ethanol production. The enzyme-treated DDGS can be an inexpensive and nutrientrich diet supply to the porcine diets; however, effects on cattle and dairy cow diets were beyond the scope of the study.

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Residual Carbohydrates from in Vitro Digested Processed Rapeseed (Brassica napus) Meal

Cited by 39 publications

References 28 publications

β-Glucans and Resistant Starch Alter the Fermentation of Recalcitrant Fibers in Growing Pigs

β-Glucans and Resistant Starch Alter the Fermentation of Recalcitrant Fibers in Growing Pigs

In vitro digestion and fermentation characteristics of canola co-products simulate their digestion in the pig intestine

Effects of Addition of Hydrolyzing Enzymes during Fermentation on Characteristics of Distillers’ Dried Grains with Solubles

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