Performance of Broilers Fed Normal and Waxy Corn Diets Formulated with Chick and Rooster Derived Apparent Metabolizable Energy Values for the Grains

Collins, N. E.; Moran, E. T.; Stilborn, H. L.

doi:10.1093/japr/12.2.196

Cited by 21 publications

(11 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…YP/JCR-1 had the lowest, while waxy corn flour had the highest protein and fat content. A higher ash, protein and fat content of waxy corn than normal corn were also reported earlier (Collins et al 2003). The results of ash, fat and protein content of corn meal were in accordance with Chel-Guerrero et al (2015).…”

Section: Physicochemical Properties Of Corn Mealsupporting

confidence: 90%

Characteristics of normal and waxy corn: physicochemical, protein secondary structure, dough rheology and chapatti making properties

2017

View full text Add to dashboard Cite

The physicochemical, protein secondary structure, dough rheological and chapatti making properties of normal and waxy corn types were evaluated. Waxy corn grains showed the highest and value, while red-pigmented corn grains had the highest value. Higher accumulation of K, Mg, Na and Ca minerals in corn was recorded, while Cu, Mn, Fe and Zn were present in trace. Meal prepared from waxy corn had higher and values as well as ash, protein and fat content. A significant decrease in various mixograph parameters was observed with increase in water level during dough development. A decrease in dynamic rheological parameters (G', G'' and tan δ) of dough from all corn types was recorded with increase in water level. Dough developed from waxy corn meal had lower G' and G'' as compared to that from normal corn types. FTIR spectra of dough from different corn types at different water levels showed various peaks in amide-I region with most prominent peak at about 1650 cm followed by 1640-1645 and 1610-1620 cm regions. The peak intensities increased with increase in water level which was an indicative of the increase in intermolecular and antiparallel (IM + AP) - as well as - and - structures. Dough developed from waxy corn showed change in peak intensities at high moisture level only. The chapatti made from normal (yellow) corn showed higher consumers' acceptability score, while that from waxy corn was poor.

show abstract

Section: Physicochemical Properties Of Corn Mealsupporting

confidence: 90%

Characteristics of normal and waxy corn: physicochemical, protein secondary structure, dough rheology and chapatti making properties

2017

View full text Add to dashboard Cite

show abstract

“…Waxy corn grains had the highest ash (1.62%), fat (5.91%), and protein (11.03%) content (Table ). Collins and others () also reported the higher ash, fat, and protein content of waxy corn than normal corn.…”

Section: Resultsmentioning

confidence: 84%

Successive Reduction Dry Milling of Normal and Waxy Corn: Grain, Grit, and Flour Properties

Thakur

Kaur

Singh

et al. 2015

Journal of Food Science

View full text Add to dashboard Cite

Dry milling of different corn types resulted in varied proportions of germ, pericarp, grit and flour. Grit and flour produced during different reduction stages varied in particle size and chemical constituents, hence applications in food industry. In this study, recovery of different fractions and variation in physicochemical and pasting properties of grit and flour fractions obtained during 3 successive reduction dry millings of 2 normal (African tall, HQPM1) and 1 waxy corn (IC 550353) were evaluated. Waxy corn grains had the highest L*, a*, b*, ash, fat, and protein content and the lowest weight. Waxy and African tall gave the highest recovery of germ and pericarp, respectively. Waxy corn showed lower grit and flour recovery as compared to normal corn. Flour fractions showed higher L* and lower a* and b* values than grit fractions. Particle size of grit and flour fractions ranged from 840 to 982 μm and 330 to 409 μm, respectively. Fractions with larger particle size showed lower L* value. The b* value showed positive correlation with yellow pigment content. Grit and flour from the 1st reduction stage showed higher ash and fat content. Protein content was correlated positively with ash content and negatively with L* value. Grit and flour fractions with higher protein content had lower pasting viscosities. Pasting viscosities were higher for flours than their corresponding grits. Protein profiling of grit and flour fractions from different stages showed quantitative and qualitative differences in medium (22, 28, and 35 kDa) and low molecular weight (16, 17, and 19 kDa) polypeptides and were related to grit and flour yield.

show abstract

“…Camp et al (2003) reported an increase in carcass weight and length when waxy corn was fed to pigs, but no effect on fatness or leanness. Collins et al (2003) reported an increase in abdominal fat as a percentage of chilled carcass but no difference in carcass yield percent in broilers fed waxy corn vs. nonwaxy corn. Plasma NEFA levels were decreased in pigs fed waxy sorghum relative to those fed nonwaxy sorghum in Exp.1 but not affected in Exp.…”

Section: Discussionmentioning

confidence: 93%

“…Myer and Gorbet (1985) and Froetschner et al (1998) reported no effect on growth performance when feeding waxy sorghum to nursery pigs, but Perez and Aumaitre (1979) reported an increase in ADG and a decrease in feed conversion in nursery pigs fed waxy corn vs. nonwaxy corn. Collins et al (2003) reported an increase in ADG but a decrease in feed efficiency in broilers fed waxy corn vs. nonwaxy corn from 0 to 49 d.…”

Section: Discussionmentioning

confidence: 96%

Effect of nonwaxy and waxy sorghum on growth, carcass traits, and glucose and insulin kinetics of growing-finishing barrows and gilts12

Shelton

Matthews

Southern

et al. 2004

Journal of Animal Science

View full text Add to dashboard Cite

Two experiments were conducted to determine the effect of nonwaxy (amylose and amylopectin starch) or waxy (amylopectin starch) sorghum on growth, carcass traits, and glucose and insulin kinetics of pigs. In Exp. 1 (95-d), 60 crossbred barrows or gilts (initial and final BW of 24 and 104 kg) were allotted to three treatments with five replications of four pigs per replicate pen in a randomized complete block design. The dietary treatments for Exp. 1 were 1) corn-soybean meal (C-SBM) diet, 2) sorghum-SBM (red pericarp, non-waxy), and 3) sorghum-SBM (red pericarp, waxy). In Exp. 2, 28 crossbred barrows (initial and final BW of 24 and 64 kg) were allotted to two treatments with three replications of four or five pigs per replicate pen in a randomized complete block design. Growth data were collected for 49 d, and then 20 barrows were fitted with jugular catheters, and then a glucose tolerance test (500 mg glucose/kg BW), an insulin challenge test (0.1 IU of porcine insulin/kg BW), and a feeding challenge were conducted. The dietary treatments for Exp. 2 were 1) sorghum-SBM (white pericarp, nonwaxy) and 2) sorghum-SBM (white pericarp, waxy). In Exp. 1, ADG (P = 0.10) and ADFI (as-fed basis; P = 0.02) were increased (P = 0.10) and gain:feed was decreased (P = 0.04) in pigs fed the sorghum-SBM diets relative to those fed the C-SBM diet. These responses may have resulted from the lower energy content of sorghum relative to corn. Plasma NEFA concentration (collected after a 16-h fast on d 77) was decreased (P = 0.08) in pigs fed the waxy sorghum-SBM diet relative to those fed the nonwaxy sorghum-SBM diet. Kilograms of carcass fat was decreased (P = 0.07) in pigs fed the waxy sorghum-SBM diet relative to those fed the nonwaxy sorghum-SBM diet. In Exp. 2, there was no effect (P = 0.57 to 0.93) of sorghum starch type on growth performance by pigs. During the glucose tolerance and insulin challenge tests, there were no effects (P = 0.16 to 0.98) of diet on glucose or insulin kinetics. During the feeding challenge, glucose (P = 0.02) and plasma urea N (P = 0.06) area under the response curves from 0 to 90 min were decreased in pigs fed the waxy sorghum-SBM diet. Feeding waxy sorghum had minimal effects on growth and carcass traits relative to pigs fed corn or nonwaxy sorghum. Waxy sorghum vs. nonwaxy sorghum had no effect on glucose or insulin kinetics in pigs.

show abstract

Performance of Broilers Fed Normal and Waxy Corn Diets Formulated with Chick and Rooster Derived Apparent Metabolizable Energy Values for the Grains

Cited by 21 publications

References 10 publications

Characteristics of normal and waxy corn: physicochemical, protein secondary structure, dough rheology and chapatti making properties

Characteristics of normal and waxy corn: physicochemical, protein secondary structure, dough rheology and chapatti making properties

Successive Reduction Dry Milling of Normal and Waxy Corn: Grain, Grit, and Flour Properties

Effect of nonwaxy and waxy sorghum on growth, carcass traits, and glucose and insulin kinetics of growing-finishing barrows and gilts12

Contact Info

Product

Resources

About