Studies on the Utilization of Various Starches and Sugars in the Rat

Reussner, G; Andros, J; Thiessen, R.

doi:10.1093/jn/80.3.291

Cited by 33 publications

(8 citation statements)

References 7 publications

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“…It is well established that, at less than adequate dietary protein levels, greater protein retention occurs on starch diets than on sucrose diets (8 -1 0 ,1 7 ). Under conditions of adequate protein intake, no difference has been found in protein retention on starch and sucrose diets (6,8,17). All of the diets in this study contained adequate levels of protein for rats of the age studied (18,19).…”

Section: Discussionmentioning

confidence: 61%

Carcass Composition and Weight Gain Response of Rats Fed Various Carbohydrates at Two Dietary Levels of Carbohydrate and Protein

et al. 1974

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A study was made of weight gains and carcass compositions in response to dietary sucrose, glucose, fructose, and corn starch at two dietary levels (40 and 60 %). Protein in the diets was either minimally adequate (12 %) or in excess of the requirement (18 %). At both carbohydrate and protein levels, sucrose-fed rats showed significantly greater weight gains than those animals receiving the other carbohydrates. At the 40-percent level, corn starch-fed animals gained more weight than animals receiving either glucose or fructose. At the 60-percent level, animals presented with fructose gained less weight than animals receiving the other carbohydrates. The animals receiving sucrose at both dietary levels had more carcass fat than those receiving either glucose or corn starch, and more carcass fat than those receiving fructose at the 60-percent level. An inverse relationship existed between carcass fat and carcass protein when both were expressed as a percentage of carcass dry weight. The fructose diets had protein retention values intermediate to those seen on the other diets. Protein retention on the sucrose diets was at least as high or higher than that on the starch diets. The results are consistent with the concept that different dietary carbohydrates elicit differing metabolic responses as measured by both weight gains and carcass analyses.

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Section: Discussionmentioning

confidence: 61%

Carcass Composition and Weight Gain Response of Rats Fed Various Carbohydrates at Two Dietary Levels of Carbohydrate and Protein

et al. 1974

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“…Although no significant differences in total liver lipid content were found between rats given raw or cooked maize or tapioca starch (11,151, liver glucose-6-phosphate dehydorgenase and acetyl co-A cocarboxylase (lipogenic enzymes) were significantly higher in the rats fed cooked starch than in those fed raw starch (7).…”

Section: Discussionmentioning

confidence: 82%

Feed Value of Heated and Unheated Cassava Starch for Chicks

Longe

Oluyemi

1980

Zentralblatt für Veterinärmedizin Reihe A

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Summary Cassava starch promoted poorer growth of chicks than did guinea corn or maize starch when substituted in a diet containing glucose at 21.45 and 45.90%. Feed efficiency was equally affected. Nutrient retention was comparable, but fat retention was much lower. Metabolizable energy values of the diets containing cassava were however higher than with the other diets. Heat treatment, which resulted in gelatinization of the starch, was beneficial and promoted chick growth comparable with raw guinea corn or maize starch. Acknowledgement: The authors are grateful to the University of Ibadan for financing this project through the Senate Research Grant. Zusammenfassung Futterwert von erhitzter und überhitzter Tapiokastärke für Küken Tapiokastärke als Ersatz für Hirse (guinea corn) oder Maisstärke im Futter, welches 21,24 bzw. 45,9% Glukose enthielt, ergab ein schlechteres Wachstum von Küken. Die Futterausnützung war in gleicher Weise beeinflußt. Die Nährstoffretention war ungefähr gleich, die Fettretention jedoch viel geringer. Die metabolisierbare Energie des Tapioka‐haltigen Futters war höher als die der anderen Diäten. Hitzebehandlung führte zu einer Gelatinisierung der Stärke, was sich als vorteilhaft erwies, und ein Wachstum der Küken ergab, welches mit demjenigen bei Fütterung von roher Hirse oder Maisstärke vergleichbar war. Resumen El almidón de mandioca como sucedáneo del mijo o del almidón de maíz en el pienso, el cual contenía un 21,45% resp. 45,9% de glucosa, tuvo por resultado un crecimiento peor de los pollitos. El aprovechamiento del pienso se hallaba influenciado en el mismo sentido. La retención de los alimentos nutritivos era igual aproximadamente, mientras que la retención de grasa era mucho más escasa. La energía metabolizable del pienso que contenía mandioca era mayor que las de las otras raciones. El tratamiento por el calor conducía a la gelatinización del almidón, lo cual se reveló como ventajoso, y tuvo por resultado un crecimiento de los pollitos comparable al alcanzado con la alimentación a base de mijo crudo o almidón de maíz no calentado.

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“…Modified food starches (37,38), such as~~the acid-converted or dextrinized, are utilized less completely than most natural starches because non-l,4-glucosidic linkages are introduced by the processing (39). Chemically derivatized starches, such as the phosphorylatêcT or hydroxyalkylated, are attacked by a-amylases in inverse relation to their degree of substitution (39,40).…”

Section: Polysaccharides Known To Be Digestiblementioning

confidence: 99%

“…Chemically derivatized starches, such as the phosphorylatêcT or hydroxyalkylated, are attacked by a-amylases in inverse relation to their degree of substitution (39,40). An apparent anomaly to this principle reported for hydroxyetnyl starch was resolved by Banks et al (41).…”

Section: Polysaccharides Known To Be Digestiblementioning

confidence: 99%

Digestibility of Food Polysaccharides by Man: A Review

Jeanes

1975

ACS Symposium Series

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Studies on the Utilization of Various Starches and Sugars in the Rat

Cited by 33 publications

References 7 publications

Carcass Composition and Weight Gain Response of Rats Fed Various Carbohydrates at Two Dietary Levels of Carbohydrate and Protein

Carcass Composition and Weight Gain Response of Rats Fed Various Carbohydrates at Two Dietary Levels of Carbohydrate and Protein

Feed Value of Heated and Unheated Cassava Starch for Chicks

Digestibility of Food Polysaccharides by Man: A Review

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