The potato (Solanum tuberosum) as a source of nutrients for pigs, calves and fowl — A review

Whittemore, C. T.

doi:10.1016/0377-8401(77)90018-9

Cited by 17 publications

(5 citation statements)

References 37 publications

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“…For pigs, it is generally recommended that potatoes are cooked or steamed before being fed (Whittemore, 1977), and the effects of these processes on GA concentrations when applied to the production of foods, as reported above, may also be expected to apply to feed.…”

Section: Processing Of Potatoes For Feedmentioning

confidence: 99%

“…Raw potatoes are relatively unpalatable, and the starch indigestible for pigs and poultry, and therefore, it is recommended that they are cooked or steamed before being fed (Whittemore, 1977). They may be included at up to 15% of the diet dry matter for finishing pigs and sows (Ewing, 2002), and up to 50% of the dietary dry matter for growing and finishing pigs (Pond and Maner, 1984).…”

Section: Feed Consumption Datamentioning

confidence: 99%

“…They may be included at up to 15% of the diet dry matter for finishing pigs and sows (Ewing, 2002), and up to 50% of the dietary dry matter for growing and finishing pigs (Pond and Maner, 1984). Inclusion of cooked potatoes in poultry grower diets at up to 20% have been recommended, while for layers, a dietary inclusion rate of 15% potato meal did not reduce egg production (Whittemore, 1977).…”

Section: Feed Consumption Datamentioning

confidence: 99%

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Risk assessment of glycoalkaloids in feed and food, in particular in potatoes and potato‐derived products

Schrenk¹,

Bignami²,

Bodin³

et al. 2020

EFS2

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The European Commission asked EFSA for a scientific opinion on the risks for animal and human health related to the presence of glycoalkaloids (GAs) in feed and food. This risk assessment covers edible parts of potato plants and other food plants containing GAs, in particular, tomato and aubergine. In humans, acute toxic effects of potato GAs (α‐solanine and α‐chaconine) include gastrointestinal symptoms such as nausea, vomiting and diarrhoea. For these effects, the CONTAM Panel identified a lowest‐observed‐adverse‐effect level of 1 mg total potato GAs/kg body weight (bw) per day as a reference point for the risk characterisation following acute exposure. In humans, no evidence of health problems associated with repeated or long‐term intake of GAs via potatoes has been identified. No reference point for chronic exposure could be identified from the experimental animal studies. Occurrence data were available only for α‐solanine and α‐chaconine, mostly for potatoes. The acute dietary exposure to potato GAs was estimated using a probabilistic approach and applying processing factors for food. Due to the limited data available, a margin of exposure (MOE) approach was applied. The MOEs for the younger age groups indicate a health concern for the food consumption surveys with the highest mean exposure, as well as for the P95 exposure in all surveys. For adult age groups, the MOEs indicate a health concern only for the food consumption surveys with the highest P95 exposures. For tomato and aubergine GAs, the risk to human health could not be characterised due to the lack of occurrence data and the limited toxicity data. For horses, farm and companion animals, no risk characterisation for potato GAs could be performed due to insufficient data on occurrence in feed and on potential adverse effects of GAs in these species.

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Section: Processing Of Potatoes For Feedmentioning

confidence: 99%

Section: Feed Consumption Datamentioning

confidence: 99%

Section: Feed Consumption Datamentioning

confidence: 99%

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Risk assessment of glycoalkaloids in feed and food, in particular in potatoes and potato‐derived products

Schrenk¹,

Bignami²,

Bodin³

et al. 2020

EFS2

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“…Although raw potato starch is resistant to a-amylase attack, the digestibility of potato dry matter, organic matter, nitrogen-free extract, and gross energy is consistently high (85-99%) for both raw and cooked potato (Whittemore 1977). Of significance is that most of the cooked potato starch is digested and absorbed anterior to the terminal ileum while only about 30% of raw potato starch is digested and absorbed before reaching this area of the gastrointestinal tract.…”

Section: Potatoesmentioning

confidence: 99%

Pork Production Systems

Maner¹,

Harris²

1991

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Pathogens SWINE FEED ~~PORK FacilitiesSchedule Labor Explanation of FrontispiecePork production is accomplished by the synchronization and conversion of swine breeding stock and feed resources minimizing antagonistic effects of weather and pathogens. Producers and researchers have developed systems of facilities and labor coordinated with appropriate scheduling of management and husbandry practices to support this conversion and to counteract the negative forces. The objective is efficient and, thus, profitable utilization of swine, feed, facility, labor, and capital resources to obtain nutritious lean products for the consumer. This book strives to provide the current biological knowledge and principles to support the design and implementation of improved systems of the future.

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“…It is produced by subjecting the potatoes to pressurized steam at a temDerature of about 200 It has been known for many years that monogastric animals, such as the pig, do not make effective use of raw potato products, but they can utilize cooked potato very effectively (Whittemore 1977;Livingstone et al 1979). …”

mentioning

confidence: 99%