Relationship between apparent metabolisable (AME) values and <i>in vivo/in vitro</i> starch digestibility of wheat for broilers

Wiseman, J.; Nicol, N.; Norton, G.

doi:10.1079/wps20000022

Cited by 46 publications

(31 citation statements)

References 41 publications

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“…Moss et al (1983) concluded from their study and earlier work that barley starch type did not affect the AME values, but the current study revealed a higher AMEn for NA diets than those fed the LA and HA diets, indicating a close relationship between the degree of starch digestibility and the AME value. This corresponds to the fact that the starch digestibility is considered to reflect the AME value in broiler chickens (Wiseman et al 2000;Weurding et al 2001).…”

Section: Discussionmentioning

confidence: 99%

“…Investigations have shown that AME of broiler chicken diets are positively correlated with starch digestion, which suggests that diets with fast starch digestion rate are more efficient in regard to energy utilisation (Wiseman et al 2000;Weurding et al 2001). Several factors, such as structural properties of the starch and feed processing may influence the rate and extent of starch digestion in the small intestine.…”

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confidence: 99%

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Nutritional value of diets for broiler chickens as affected by fat source, amylose level and diet processing

Zimonja¹,

Stevnebø²,

Svihus³

2007

Can. J. Anim. Sci.

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Zimonja, O., Stevnebø, A. and Svihus, B. 2007. Nutritional value of diets for broiler chickens as affected by fat source, amylose level and diet processing. Can. J. Anim. Sci. 87: 553-562. Two experiments were conducted to investigate effects of fat source, fat level, amylose level and processing technique on technical pellet quality and broiler performance. In both experiments wheat-barley-based diets were either pelleted or expanded and pelleted using the same production conditions. In exp. 1 soy oil and akofeed fat at inclusion levels of 25 and 50 g kg -1 , respectively, were tested. Akofeed fat containing diets resulted in significant (P < 0.001) improvement in pellet durability compared with soy oil containing diets under both processing methods and both fat levels. As a consequence of higher content of amylose-lipid complexes, feeding the akofeed fat containing diets resulted in significant reduction (P < 0.05) of starch digestibility at jejunual level. In exp. 2, three barley cultivars with varying amylose content were tested. Total tract starch digestibility was higher (P < 0.0001) for normal amylose (NA) containing diets compared with low amylose (LA) and high amylose (HA) containing diets. In vitro results, however, showed highest starch degradation for LA diets compared with NA and HA diets, indicating that the in vitro method did not seem to be a good predictor of starch digestibility for broiler chickens. Les auteurs ont effectué deux expériences afin d'établir quels effets la source et la quantité de matière grasse, la concentration d'amylose et le procédé de transformation peuvent avoir sur la qualité technique des agglomérés et le rendement des poulets de chair. Pour les deux expériences, ils ont préparé une ration de blé et d'orge par agglomération ou expansion puis agglomération dans des conditions de fabrication identiques. Lors de la première expérience, ils ont inclus respectivement 25 et 50 g par kg d'huile de soja et de gras AkoFeed à la ration. La ration contenant du gras AkoFeed donne des agglomérés sensiblement plus durables (P < 0,001) que celle contenant de l'huile de soja pour les deux procédés de fabrication et les deux concentrations. La plus forte teneur en complexes amylose-lipides dans les rations à base de gras AkoFeed entraîne une baisse significative (P < 0,05) de la digestibilité de l'amidon dans le jéjunum. Pour la deuxième expérience, les auteurs ont testé trois cultivars d'orge à teneur variable en amylose. Les rations renfermant une concentration normale d'amylose (NA) se caractérisent par une meilleure digestibilité de l'amidon (P < 0,0001) dans le tractus gastro-intestinal que celles contenant peu (LA) ou beaucoup d'amylose (HA). Les essais in vitro révèlent néanmoins que l'amidon des rations LA se dégrade mieux que celui des rations NA et HA, signe que l'analyse in vitro ne permet pas de prévoir correctement la digestibilité de l'amidon chez les poulets de chair.Mots clés: Amidon, orge, complexe amylose-lipide; gras AkoFeed, huile de soja, expansion-agglomération Cere...

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Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

Nutritional value of diets for broiler chickens as affected by fat source, amylose level and diet processing

Zimonja¹,

Stevnebø²,

Svihus³

2007

Can. J. Anim. Sci.

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“…Isso é particularmente verdadeiro para a digestão de carboidratos de origem vegetal, uma vez que, durante a lactação, a principal fonte de carboidrato disponível aos leitões é a lactose (WISEMAN et al, 2000). Sabe-se que ocorre aumento na atividade da amilase pancreática após o desmame, provavelmente devido à necessidade de digestão do amido da ração (LINDEMANN et al, 1986).…”

Section: Dois Experimentos Foram Realizados Para Avaliar a Influênciaunclassified

“…O peso vivo inicial dos animais utilizados no ensaio de metabolismo no presente experimento (7,96kg) foi inferior ao de NERY et al (2000) e isso pode ter determinado as diferenças observadas entre os dois experimentos. Acredita-se que a dificuldade para digerir o amido seja transitória, ocorrendo apenas nas primeiras semanas após o desmame (LINDEMANN et al, 1986;WISEMAN et al, 2000).…”

Section: ---------------------------------------------------Dieta----unclassified

Milhos com diferentes texturas de endosperma e adição de alfa-amilase na dieta de leitões

2011

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RESUMO Dois experimentos foram realizados para avaliar a influência de milhos com diferentes texturas de endosperma e adição de alfa amilase na digestibilidade de dietas e no desempenho de leitões na fase de creche. No ensaio de digestibilidade, foram usados 12 leitões castrados (7,96±0,31kg), alojados individualmente em gaiolas de metabolismo, enquanto no desempenho utilizaram-se 75 leitões (7,87±0,67kg)

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“…Starch is a major energy component of wheat and a correlation between starch content and AME value would be expected. Wiseman et al (2000) found a relationship between starch digestibility and AME, and a major cause of low-AME values of wheat-based diets for broilers is low starch digestibility (Svihus 2001). Svihus and Gullord (2002) reported that a negative correlation between protein content and AME may be caused by an inhibitory effect of the protein matrix on availability of nutrients such as starch in the wheat endosperm.…”

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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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Relationship between apparent metabolisable (AME) values and in vivo/in vitro starch digestibility of wheat for broilers

Cited by 46 publications

References 41 publications

Nutritional value of diets for broiler chickens as affected by fat source, amylose level and diet processing

Nutritional value of diets for broiler chickens as affected by fat source, amylose level and diet processing

Milhos com diferentes texturas de endosperma e adição de alfa-amilase na dieta de leitões

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

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