Evidence for the Presence of a Thermolabile Growth Inhibitor in Raw Wheat Germ

Creek, R. D.; Vasaitis, Valeria; Pollard, William O.; Schumaier, George

doi:10.3382/ps.0410901

Cited by 9 publications

(2 citation statements)

References 3 publications

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“…The lower feed intake of diets using oven-dry wheat may be related to the higher AME and P digestibility of these diets compared with diets with unheated wheat. Creek et al (1962) suggested the presence of a thermolabile growth inhibitor in unheated wheat germ that depresses fat and protein utilization. Mollah et al (1983) found the AME and starch digestion of low ME Australian wheats to be significantly correlated (r00.91).…”

Section: 37cdmentioning

confidence: 99%

Effect of wheat type grinding, heat treatment and phytase supplementation on growth efficiency and nutrient utilization of wheat-based diets for broilers

Afsharmanesh¹,

Scott²,

Silversides³

2008

Can. J. Anim. Sci.

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Afsharmanesh, M., Scott T. A. and Silversides, F. G. 2008. Effect of wheat type, grinding, heat treatment, and phytase supplementation on growth efficiency and nutrient utilization of wheat-based diets for broilers. Can. J. Anim. Sci. 88: 57Á64. This experiment studied the effect of phytase and processing (heat treatment, grind size) on performance and nutrient utilization of broilers fed diets from 1 to 21 d that included hard red spring (HRS) and durum wheat with three grind sizes (470, 560, 630 mm) with or without heat treatment (oven dry at 808C for 15 h) before supplementation with phytase (Natuphos † 0 or 600 FTU kg(1 ). All 24 diets contained 0.5 g Avizyme 1302 kg(1 and were formulated (80% wheat, 20% basal diet) to supply nutrients necessary to meet the requirements of broiler chicks, except for a low level of nonphytate phosphorus (P, 2.7 g kg ). The medium ground HRS-based diet produced significantly better feed conversion ratio (FCR) and body weights compared with the other two grind sizes. Heat treatment significantly improved feed conversion ratio and apparent metabolizable energy (AME), protein, and P digestibility of diets. It also significantly decreased feed intake, but produced no differences in 21 d body weight. Supplementation with phytase significantly improved AME, protein, and P digestibility of test diets. The AME of diets was influenced by wheat type, processing and grind size. Phytase increased N and P digestibility. Improvements in N and P digestibility by phytase and heat treatment were dependent on wheat type and grind size. The present results suggest an advantage of both phytase and xylanase in durum-and HRSbased diets. Heat processing destroyed endogenous phytase and xylanase in wheat-based diets, and increased the levels of soluble non-starch polysaccharides. Combined phytase, heat treatment, and grind size may synergistically improve N and P digestibility.

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Section: 37cdmentioning

confidence: 99%

Effect of wheat type grinding, heat treatment and phytase supplementation on growth efficiency and nutrient utilization of wheat-based diets for broilers

Afsharmanesh¹,

Scott²,

Silversides³

2008

Can. J. Anim. Sci.

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“…I t was suggested that unheated avheat gerrn meal contained a toxic factor. In later reports (8,9) it was shown that the toxic factor reduced utilization of fat and protein, and that the factor was watersoluble and thermslabile. Parrish and Bolt (10) confirmed Creek's findings of poor growth.…”

Section: Introductionmentioning

confidence: 99%

Effect of Heat Treatment on the Quality and Utilization by the Rat of Protein in Wheat Germ Meal

Em¹

1967

Can. J. Biochem.

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Five samples of wheat germ meal (bYGM): raw, toasted 45 min, autoclaved 20, 45, or 90 min were analyzed for amino acids. Arginine and lysine were decreased by all treatments; the greatest loss was of lysine in 45-and 90-min autoclaved samples. Digestibility of protein and absorption of amino acids, determined with rats, was decreased by autsclaving. Decreased amino acid content and protein digestibility was reflected in lower weight gain and protein efficiency ratio (PER). Experirmaenatally determined protein digestibilities of mixtures of raw and SO-min autoclaved FVGM showed that the digestibility values of the two components were additive. Supplementation of raw WGhI with amino acids showed that only methionine ~rnproved growth and PER. By these criteria, methioaainesupplemented raw VIGM was superior to methlonine-supplemented soybean meal. Raw WGM exhibited no toxicity for the rat. The results confirm the excellent quality of protein in IVGM. I t is suggested that heat treatments applied during processing should be kept a t a minimum.

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Effect of thermal processing on the nutritive value of wheat germ protein

Jurković

Čolić

1993

Nahrung

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Wheat germs are used as industrial products for nourishment so that it was necessary to determine the nutritive value of proteins in raw and in roasted wheat germs (temperature: 130-150 degrees C for 20 min). Protein quality evaluation has been determined by a biological method--feeding young growing rats. The rats were fed 10% level protein diets, based on raw and roasted wheat germs. The results show that protein of roasted wheat germs has higher digestibility (D) and protein efficiency ratio (PER) than the raw wheat germs which proves that roasting destroyed digestion enzymes inhibitors. Furthermore, the net protein utilization (NPU) has also been improved by roasting. Biological value (BV) of raw germs approximates to the value of roasted germs. The results lead us to the conclusion that roasting saves and improves protein parameters in wheat germs.

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Evidence for the Presence of a Thermolabile Growth Inhibitor in Raw Wheat Germ

Cited by 9 publications

References 3 publications

Effect of wheat type grinding, heat treatment and phytase supplementation on growth efficiency and nutrient utilization of wheat-based diets for broilers

Effect of wheat type grinding, heat treatment and phytase supplementation on growth efficiency and nutrient utilization of wheat-based diets for broilers

Effect of Heat Treatment on the Quality and Utilization by the Rat of Protein in Wheat Germ Meal

Effect of thermal processing on the nutritive value of wheat germ protein

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