Comparison of normal and low‐lignin hull/high‐oil groat oat as energy sources for broiler chicks

Thacker, P. A.; Widyaratne, G. P.; Rossnagel, B. G.

doi:10.1002/jsfa.3713

Cited by 2 publications

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“…The hulled oat grain used in this study was analyzed for its proximate composition (Table ). Protein (10.6%, w/w), starch (34.8%, w/w), and ash (2.4%, w/w) contents of the oat sample were similar to data published previously. , The amount of NSP in oats was 20.2% (w/w), which is within the range (16.6–26.1%) found before, but is higher than that reported for oat groats. , The contents of mixed-linkage β-glucans and AXs in oats were 3.4 and 11.6% (w/w, Table ), which accounted for approximately 15 and 55% of total NSP, respectively. These results are in accordance with previous data. , …”

Section: Resultssupporting

confidence: 89%

Characterization of (Glucurono)arabinoxylans from Oats Using Enzymatic Fingerprinting

Tian

Gruppen

Schols

2015

J. Agric. Food Chem.

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Cell wall material from whole oat grains was sequentially extracted to study the structural characteristics of individual arabinoxylan (AX) populations. Araf was singly substituted at both O-3 (mainly) and O-2 positions of Xylp, and no disubstitution of Xylp with Araf residues was found in oat AXs. Both highly substituted and sparsely substituted segments were found in AXs in Ba(OH)2 extracts, whereas AXs in 1 and 6 M NaOH extracts were rarely branched and easily aggregated. Both O-2-linked GlcA and 4-O-MeGlcA residues were present in oat AXs. A series of AX oligomers with galactose as a substituent was detected for the first time in oats. The present study suggested that the distribution of Araf was contiguous in oat AXs, different from the homogeneous distribution of Araf in wheat and barley AXs, which might result in different fermentation patterns in humans and animals.

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Section: Resultssupporting

confidence: 89%

Characterization of (Glucurono)arabinoxylans from Oats Using Enzymatic Fingerprinting

Tian

Gruppen

Schols

2015

J. Agric. Food Chem.

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“…Hull content can vary between varieties and growing conditions but is always high in insoluble fiber, up to an estimated 95% ( Lopez-Guisa et al., 1988 ). The oat fiber includes nonstarch polysaccharides (30–35%) and lignin (10–15%), the latter being virtually indigestible and is present in oats in double the amount seen in other cereals ( Thacker et al., 2009 ). Oats also have a low concentration of prolamins compared with wheat, which increases protein quality, particularly available lysine and results in an excellent amino acid balance ( Robbins et al., 1971 ).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of oats with varying hull inclusion in broiler diets up to 35 days

2020

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Use of local feed ingredients in poultry feed, such as oats, can be limited by their perceived less than ideal nutritional content. Dehulling oats is expensive, and it may be that removing hull is detrimental to the bird in terms of gastrointestinal (GI) development, therefore maintaining some of the high-fiber oat hull (OH) might reduce costs and improve potential for inclusion in poultry diets. Male broilers were fed diets with oats replacing 30% of wheat in diets, either dehulled or with graded inclusions of OH from day of hatch until day 35. Each diet was fed to 8 pens of 8 birds and performance recorded weekly. Samples were collected at day 21 and 35 for analysis of ileal amino acid digestibility, apparent metabolizable energy (AME), and gross gut development measures. No detrimental effect was seen on bird weight with hull inclusion, though higher inclusion levels did deleteriously effect feed intake because of increased gut fill from the fiber. Nitrogen corrected AME was also adversely effected in the highest hull inclusion diets. However, amino acid digestibility was improved with hull addition, which may be because of an increase in GI tract length, improving nutrient absorption. Gizzard development was also significantly improved, and thereby, more efficient grinding of diet may also have improved digestibility. At a lower level of hull inclusion (3% total diet) where digestibility is improved without any detrimental effects on gut fill and intake. Oat hull is well known to improve gut development, especially of the gizzard, with resultant increases in digestibility. This is usually attributed to the mechanical effect of fiber in the gizzard having a grinding effect. However in this study, all fiber was finely ground, so the improvements seen cannot be attributed to a physical cause. Oat including diets with some hull remaining are a cost effective way of using oats as a raw material while maximizing bird performance.

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Comparison of normal and low‐lignin hull/high‐oil groat oat as energy sources for broiler chicks

Cited by 2 publications

References 29 publications

Characterization of (Glucurono)arabinoxylans from Oats Using Enzymatic Fingerprinting

Characterization of (Glucurono)arabinoxylans from Oats Using Enzymatic Fingerprinting

Evaluation of oats with varying hull inclusion in broiler diets up to 35 days

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