Effect of xylanase on apparent ileal and total tract digestibility of nutrients and energy of rye in young pigs

Nitrayová, S.; Heger, J.; Patráš, P.; Kluge, H.; Brož, J.

doi:10.1080/17450390903020455

Cited by 19 publications

(9 citation statements)

References 32 publications

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“…Several studies in monogastric animals report that the energy in rye is less available and/or energy intake is lower, as shown by a lower growth, lower body weight and reduced adiposity Nitrayova et al, 2009;Pettersson & Åman, 1989;Pettersson & Åman, 1988). The results presented in this thesis showed that a diet with high-fibre rye breads increased the amounts of macronutrients and energy reaching the terminal ileum.…”

Section: Rye For a Healthy Body Weight?supporting

confidence: 56%

“…Furthermore gastric distension, gastric emptying rate and hormonal effects relating to variations in digestion and absorption are likely to play an important role. An intact botanical structure of cereal grains can also lower the digestibility (Nitrayova et al, 2009;Pettersson & Åman, 1989) and result in more material being available for colonic fermentation, suggested to influence satiety (Cani et al, 2009;Zhou et al, 2008). Increased fullness (120-270 min) after intake of rye kernels compared with the whole-grain rye flour bread Bread with 80% wheat kernels, 133 g Bread with 80% whole-grain wheat flour, 108 g 120 min n = 13…”

Section: Food Structurementioning

confidence: 99%

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Satiating Effects of Rye Foods

Isaksson

2014

Rye and Health

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The satiating capacity of foods and meals is affected by caloric content, but also varies with several aspects of food composition (e.g. macronutrient composition, energy density, fibre content and food structure). Rye is a cereal that possesses interesting characteristics with the potential to increase satiety. There are currently public health threats related to overweight and obesity, conditions that result from energy intake exceeding energy output. Excessive energy intake can be avoided by diets based on foods that prolong the feeling of fullness per calorie.This work aimed to study the effects of rye foods on subjective appetite. Ratings of satiety, hunger and desire to eat were recorded during 8 h after intake of wellcharacterised rye foods, compared with iso-caloric refined wheat bread, served as parts of breakfast meals in cross-over design studies. The effect of rye processing (sifting and milling) on perceived appetite was investigated by comparing rye kernels and whole-grain rye flour in breads and porridges. The effect of regular consumption of whole-grain rye porridge compared with refined wheat bread was investigated during three weeks, along with self-reported food intake and oro-caecal transit-time. Apparent small intestine absorption of macronutrients in response to diets supplemented with high-fibre rye or with low fibre wheat bread was studied in an ileostomy model.All rye products (whole-grain porridges made from flour, flakes or kernels and breads including whole-grain flour, kernels or milling fractions) improved satiety and decreased hunger for up to 8 h after intake, in contrast to refined wheat bread. Rye bran as bread ingredient resulted in improved satiety compared with other rye fractions. The effect of milling was demonstrated as rye kernel intake resulted in higher satiety ratings appearing 4 h after intake and remained at a higher level during the following 4 h, compared with bread with the same material milled to flour. At regular consumption of whole-grain rye porridge for three weeks, the post-meal satiety was constant and remained at a higher level compared with refined wheat bread. Replacement of lowfibre wheat bread with high-fibre rye bread in a standardised diet resulted in higher amounts of all macronutrients being excreted from the terminal ileum in ileostomy subjects, showing lowered small intestine absorption of the high-fibre diet. A range of rye products was shown to improve satiety up to 8 h after intake and inclusion of rye foods into a healthy diet may thereby potentially prevent body weight gain.

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Section: Rye For a Healthy Body Weight?supporting

confidence: 56%

Section: Food Structurementioning

confidence: 99%

Satiating Effects of Rye Foods

Isaksson

2014

Rye and Health

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“…Some of these compounds are present as part of the cell wall, thus shielding substrates from contact with the digestive enzymes, or as part of cell content where their presence may interfere with digestion and absorption by their chemical nature. Nitrayová et al (2009) reported improved ileal disappearance of non starch polysaccharides in diets containing 96% rye for weanling swine; there was a 740% improvement in disappearance for xylose and a 144% improvement in disappearance for total non starch polysaccharides when xylanase was added at the rate of up to 200 mg/kg. These data indicate that non starch polysaccharides removal is one of the critical roles of carbohydrases when added to diets containing non starch polysaccharides.…”

Section: Effect Of Carbohydrases On Non Starch Polysaccharidesmentioning

confidence: 97%

Effect of common feed enzymes on nutrient utilization of monogastric animals

Asmare¹

2014

Int. J. Biotechnol. Mol. Biol. Res.

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Some nutrients in livestock feed may not be fully digested by animals own digestive enzymes, and hence important nutrients are unavailable to the animal. Although, supplementation of enzymes to farm animals has shown to increase the digestibility of poorly digested diets to a much greater extent. By targeting specific anti-nutrients in certain feed ingredients, feed enzymes allow especially pigs and poultry to extract more nutrients from the feed and so improve feed efficiency. Enzymes are most commonly used when the dietary ingredients contain relatively higher amounts of fiber. The classification of enzymes is usually according to the substrates they act upon and the classification can be enzymes that break down fiber, proteins, starch and phytate. Appropriate use of exogenous enzymes in feeds requires strategic reductions in dietary energy and nutrient content, as well as careful choice of feed ingredients to capture economic benefits of the various enzymes. The efficacy of enzymes will vary depending on ingredients because nutrient and energy release caused by enzyme supplementation will depend on the structure of the feedstuff itself. It is important to continue the effort to understand the use and limitations of matrix values of enzymes, which, if inappropriately applied, will result in depressed performance because of inadequacy of diets or will lead to wastage of resources.

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“…In fish, the presence of digestive enzymes that specifically hydrolyze the β-glycosidic bonds of NSP seems to be very low or nonexistent (Krogdahl et al, 2005;NRC, 2011). Some of these NSP are present as part of the cell wall, thus shielding substrates from contact with the digestive enzymes, or as part of cell content where their presence may interfere with digestion and absorption due to their chemical nature (Bach-Knudsen, 1997;Nitrayová et al, 2009). The classification of NSP found in commonly used plant feedstuffs for aquaculture feeds is presented in Table 1.…”

Section: Non-starch Polysaccharides and Mechanisms Of Action Of Carbomentioning

confidence: 99%