The effect of introducing purified β-glucans to a wheat-based diet on total tract digestibility and gaseous manure emissions from pigs as compared with consumption of a β-glucan-rich, barley-based diet

O’Shea, C.J.; Sweeney, T.; Lynch, M.B.; Gahan, D.A.; Flynn, B.; O’Doherty, John V.

doi:10.1016/j.anifeedsci.2011.02.012

Cited by 9 publications

(7 citation statements)

References 41 publications

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“…Concentrations of individual VFA may not have been as modulated by dietary β-glucan as could have been expected from the findings of single studies (e.g., Metzler-Zebeli et al, 2011;O'Shea et al, 2011a). Accordingly, effects of dietary β-glucan on intestinal VFA concentrations may be particularly expected at the lower range of β-glucan concentrations.…”

Section: Discussionmentioning

confidence: 87%

Cereal β-glucan alters nutrient digestibility and microbial activity in the intestinal tract of pigs, and lower manure ammonia emission: A meta-analysis

Metzler‐Zebeli

Zebeli

2013

Journal of Animal Science

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Cereal β-glucan may be detrimental in pig production because of negative effects on nutrient digestibility, but they may act as functional ingredients by stimulating the intestinal microbiota. This study primarily aimed to investigate relations between dietary β-glucan and nutrient digestibility, intestinal fermentation, and manure NH3 emission in weaned, growing, and finishing pigs. Effects of dietary xylose, NDF, and CP, and pig BW on animal responses were also evaluated. A meta-analytical approach, accounting for inter- and intraexperiment variations, was used to compute prediction models. Data from 26 studies including 107 different dietary treatments with appropriate dietary and physiological measurements were used to parameterize these models. Dietary β-glucan inclusion ranged from 0 to 6.7%. Increasing dietary β-glucan reduced apparent ileal (AID) and total tract digestibility (ATTD) of CP and energy (R(2) = 0.12 to 0.29; P < 0.05), whereas the ATTD of DM was reduced by 10% up to a threshold β-glucan of 3.5%, above which the response became asymptotic (R(2) = 0.34; P < 0.01). Increasing dietary NDF content decreased ATTD of DM and energy, and increasing xylose concentration reduced ATTD of energy and CP (R(2) = 0.24 to 0.85; P < 0.05). Broken-line model indicated that cecal total VFA and butyrate concentrations increased up to a threshold of 2.5 and 1.4% β-glucan in the diet, respectively, above which these responses became asymptotic (R(2) = 0.77 to 0.96; P < 0.05). Ileal butyrate was negatively and colonic iso-butyrate was positively linked to increasing β-glucan concentration (R(2) = 0.17 to 0.41; P < 0.05). Greater β-glucan concentration were negatively related (R(2) = 0.86; P < 0.01) to NH3 emission, indicating a reduction in NH3 emission by one-half with 6% β-glucan. Backward elimination analysis indicated that greater BW of pigs counteracted (P < 0.05) the negative effect of β-glucan on AID of CP and energy and ATTD of DM and CP. Pig BW also enhanced effects of β-glucan on cecal total VFA, colonic iso-butyrate, ileal butyrate, and NH3 emission (P < 0.05). Dietary CP potentiated (P < 0.01) the β-glucan effects on cecal total VFA, cecal butyrate, and colonic iso-butyrate. In conclusion, this study indicates that β-glucan can stimulate cecal butyrate and ameliorate manure NH3 emission, thereby decreasing nutrient digestibility. Because greater BW ameliorates β-glucan effects, finishing diets may be formulated to contain more β-glucan than weaner diets.

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Section: Discussionmentioning

confidence: 87%

Cereal β-glucan alters nutrient digestibility and microbial activity in the intestinal tract of pigs, and lower manure ammonia emission: A meta-analysis

Metzler‐Zebeli

Zebeli

2013

Journal of Animal Science

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“…O'Shea et al . () reported that oat‐ and barley‐based β‐glucan performed as a prebiotic. This could be because the mixed‐linkage β‐(1,3)/(1,4)‐ d ‐glucan is a fermentable substrate for the commensal bacteria.…”

Section: Resultsmentioning

confidence: 99%

Effect of β‐glucan on the properties of probiotic set yoghurt with Bifidobacterium animalis subsp. lactis strain Bb‐12

Kurtuldu

Özcan

2017

Int J of Dairy Tech

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In this study, the effects of b-glucan from two different cereal sources (barley and oat), as prebiotics, on the viability of Bifidobacterium animalis subsp. lactis strain Bb-12 in probiotic set yoghurt and the properties of yoghurt were studied. Physicochemical properties of yoghurt samples (including pH, titratable acidity (La%), whey separation, organic acids such as lactic and acetic acid, colour (L*, a*, b*, DE, C*, h*) and sensorial properties) were significantly affected by the addition of barley-and oat-based b-glucan. As a result, the survival of B. animalis subsp. lactis was maintained within probiotic and therapeutic levels (>7 log cfu/g), due to the possible prebiotic effect of barley-and oat-based b-glucan, after 28 days of cold storage of the probiotic yoghurt. In conclusion, b-glucan can be used for the development of cereal-based functional dairy products with sufficient beneficial effects, probiotic viability and acceptable sensory characteristics.

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“…This could be because the mixed‐linkage β‐(1,3)/(1,4)‐D‐glucan was a fermentable substrate for the commensal bacteria (O'Shea et al . ). Moreover, an experiment on weaned pigs indicated that β‐glucan could partly modify gene expression via increased SCFA generation, which may explain the theory of the physiology of β‐glucan (Metzler‐Zebeli et al .…”

Section: Physiological Function Of β‐Glucanmentioning

confidence: 97%

Structure and Characteristic of β-Glucan in Cereal: A Review

Zhao

et al. 2014

Journal of Food Processing and Preservation

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This article presents an overview of the structure, extraction methods, rheological properties and physiological properties of cereal β-glucan. β-Glucan is a very valuable functional ingredient and which distributes widely in various cereals such as oat, barley, and wheat. The β-glucan from oats is well studied up to now and shows obvious health benefits. The structure of β-glucan is a linear chain polysaccharide made of units of β-D-glucopyranosyl residues linked by 1,3 and 1,4 glycosidic bonds. The β-1,3 linkage break up the uniform structure of the β-D-glucan, allowing it to form viscous solutions upon solubilization. The extraction yield, purity, structure, rheological properties and physiological properties of β-glucan is determined by the temperature, pH, extraction time, particle size, solvent and the raw material, environmental conditions, processing technology, and extraction methods. The relationship between molecular structure and physicochemical properties, as well as physiological properties, should be clarified, especially the mechanism of β-glucan enhancing the immune system. PRACTICAL APPLICATIONSIn the world, there is a growing interest in β-glucan as the food ingredients and resources. Many industries want to find the economic methods to extract high purity β-glucan from cereal and their by-products for food or cosmetic using, it provide the up-to-date extraction methods can be used for the industry utilization, and also the health benefits of β-glucan can be used as the reference for the advertisement.

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The effect of introducing purified β-glucans to a wheat-based diet on total tract digestibility and gaseous manure emissions from pigs as compared with consumption of a β-glucan-rich, barley-based diet

Cited by 9 publications

References 41 publications

Cereal β-glucan alters nutrient digestibility and microbial activity in the intestinal tract of pigs, and lower manure ammonia emission: A meta-analysis

Cereal β-glucan alters nutrient digestibility and microbial activity in the intestinal tract of pigs, and lower manure ammonia emission: A meta-analysis

Effect of β‐glucan on the properties of probiotic set yoghurt with Bifidobacterium animalis subsp. lactis strain Bb‐12

Structure and Characteristic of β-Glucan in Cereal: A Review

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