Integration of ileum cannulated pigs and in vitro fermentation to quantify the effect of diet composition on the amount of short‐chain fatty acids available from fermentation in the large intestine

Using cannulated pigs and a standardised in vitro fermentation system the effect of diet and non‐starch polysaccharides (NSP) on the amount of energy available from microbial fermentation in the large intestine could be predicted. The available energy was calculated from the amounts of short‐chain fatty acids (SCFA) produced. Three diets were investigated: a low fibre diet based essentially on wheat flour (56 g NSP kg⁻¹ feed) and two high fibre diets with added oat bran (93 g NSP kg⁻¹ feed) or wheat bran (102 g NSP kg⁻¹ feed). Colonic fermentation was estimated by in vitro fermentation of freeze‐dried ileal effluent collected from cannulated pigs. The in vitro fermentation method was optimised to use 10 g ileum content litre⁻¹ incubated at pH 6.0 in a fermentor containing faecal slurry consisting of anaerobic mineral salts medium and 50 g litre ⁻¹ faeces from pigs fed the same diets as the cannulated pigs. The results demonstrate that it is very important to compensate for the faecal SCFA contribution when calculating the amount of SCFA produced from ileal digesta during in vitro fermentation. The amount of NSP digested in vitro was compared with data obtained from in vivo studies and there was a good agreement between in vivo and in vitro data. We concluded that the integrated in vivo–in vitro method is a valuable technique to estimate the effect of diet and NSP on the amount of SCFA produced in the large intestine and when fed the three diets the microbial fermentation in the large intestine provided between 2.4–6.4% of the total available energy. © 1999 Society of Chemical Industry     

Short‐chain fatty acid content in the hindgut of rats fed various composite foods and commercial dietary fibre fractions from similar sources

The fermentability of indigestible carbohydrates and content of short‐chain fatty acids along the hindgut of rats were investigated using plant materials of importance in the Swedish diet (instant potato powder, apples and oat flakes). Results with the composite food products were compared with commercial fibre fractions obtained from similar sources, ie potato fibre, apple pectin and β‐glucan‐enriched oat fibre. The materials were incorporated into diets yielding a concentration of 60 or 70 g kg^?1 indigestible carbohydrates. The fermentability of indigestible carbohydrates was high with all diets, between 79 and 90%. All substrates except the pure apple pectin generated intermediate to high proportions of butyric acid in the caecum (15–22 vs 8%). The potato products gave high concentrations of butyric acid in the distal colon. The potato powder, ie the diet with the highest content of resistant starch (22 g kg^?1), also gave the highest proportion of butyric acid in the distal colon (19%), which was higher than the proportion in the caecum with the same substrate (15%) (P < 0.005). The composite foods promoted a higher proportion of butyric acid in the distal colon as compared with the commercial fibre fractions (P < 0.05). © 2002 Society of Chemical Industry     

Short-chain fatty acid content and pH in caecum of rats given various sources of carbohydrates

The caecal content of short-chain fatty acids (SCFA; acetic, propionic and butyric acid), caecal pH, fermentability and dry matter digestibility (DMD) were examined through balance experiments in rats fed 11 various indigestible carbohydrates. The following carbohydrate sources were incorporated into test diets: cellulose, oat husk, wheat bran, oat bran, pea fibre, linseed fibre, low methoxylated (LM)-pectin, guargum, β-glucans, neosugar and raffinose. The indigestible carbohydrates, except for those in wheat bran, oat husk and cellulose, were highly fermented, ie > 90%. Caecal pH varied between 5·6 and 7·8, with neosugar and raffinose causing the lowest pH and the fibre-free diet and the diet with oat husk the highest. The caecal pool sizes of SCFA were highest with raffinose, β-glucans, LM-pectin, guargum and linseed fibre (335-400 μmol) while pea fibre, wheat bran, oat bran and neosugar gave intermediate levels (137–227 μmol). The pool size with oat husk and cellulose was similar as with the basal diet (45–64 μmol). A high proportion of propionic acid was obtained with guargum and linseed fibre, whereas acetic acid was the predominant product in case of LM-pectin. On the other hand, linseed fibre gave a remarkably low proportion of butyric acid. The quantity fermented and caecal pH correlated well to the amount of SCFA with most materials (r = 0·96 and r = ?0·87, respectively), an exception was neosugar and in case of fermentability also oat bran. DMD values with most of the easily fermented carbohydrates were high (>96%). Exceptions were diets with β-glucans and oat bran which caused low DMD values, about 93%. It is concluded that indigestible carbohydrates may differ in ability to lower caecal pH and to form SCFA during fermentation.     

Starch but not protein digestibility is altered in pigs fed transgenic peas containing α‐amylase inhibitor

Eighteen individually housed boars were randomly allocated to one of three dietary treatments, an experimental wheat diet containing 989.4 g kg^?1 of a basal wheat diet, or this experimental wheat diet with 500 g kg^?1 of the basal wheat diet replaced with 500 g kg^?1 of either transgenic or non‐transgenic peas. The transgenic peas expressed the bean (Phaseolus vulgaris L.) α‐amylase inhibitor 1 gene. Diets contained n‐hexatriacontane (0.2 g kg^?1) as an indigestible marker to allow the determination of nutrient digestibility at the terminal ileum. Pigs were offered 1.6 kg day^?1 for 15 days, after which they were anaesthetised, the ileal and faecal digesta collected and the pigs subsequently euthanased. The ileal dry matter and starch digestibilities of the experimental wheat, non‐transgenic and transgenic pea diets were 78.3, 74.2 and 45.8% and 95.9, 95.2 and 42.4%, respectively. The apparent nutrient digestibilities of the non‐transgenic and transgenic peas were determined by difference. The ileal dry matter digestibility was significantly reduced in the transgenic peas compared with the non‐transgenic peas (12.7 and 69.9%, respectively; P = 0.006), which was largely due to a reduced starch digestibility. The apparent crude protein digestibilities of the transgenic peas were similar to the non‐transgenic, being 79.7 and 78.5%, respectively. The amino acid digestibilities of the transgenic and non‐transgenic peas were also similar. Copyright © 2006 Society of Chemical Industry     

Starch source evaluation in calf starter: I. Feed consumption, body weight gain, structural growth, and blood metabolites in Holstein calves

Holstein calves were fed pelleted iso-starch (25% of starter dry matter) diets containing barley (n = 16), corn (n = 16), oat (n = 16), and wheat (n = 16) starch for 12 wk of age. Feed consumption, nutrient intake, body weight (BW) gain, skeletal growth, and selected blood metabolites in calves during preweaning (d 1 to 49) and postweaning (d 50 to 84) periods were measured. Average daily starter consumption during pre-weaning and postweaning periods was the greatest in calves fed corn died followed by those fed a wheat diet and then in those fed barley and oat diets. During the preweaning period, the calves provided corn and wheat diets consumed greater amount of mixed grass hay than those fed barley and oat diets. During the postweaning period, mixed grass hay intake was the greatest in calves provided corn diet followed by those fed a wheat diet and then in those fed barley and oat diets. Nutrients (dry matter, crude protein, starch, and neutral detergent fiber) intake followed the solid feed consumption pattern in calves. Body weight and body measurements (body length, body barrel, heart girth, wither height, and hip height) at birth and at weaning (d 49) in calves fed different starch sources were similar. Body weight and body measurements at postweaning (d 84) were the greatest in calves fed a corn diet followed by those fed a wheat diet and then in those fed barley and oat diets. Overall average BW gain and total dry matter intake were the greatest in calves fed a corn diet than in those fed wheat, barley, and oat diets. Feed efficiency was greater in calves fed corn and wheat diets than in those fed barley and oat diets. Blood glucose, blood urea N, triglycerides, cholesterol, and creatinine were reduced with the advancing age of calves. Lesser blood glucose and greater blood urea N concentrations at wk 8, 10, and 12 of age were noticed in calves fed corn diet than in those fed barley, oat, and wheat diets. Occurrence of diarrhea was more frequent in calves fed oat diet than in those provided barley, corn, and wheat diets. Starch sources did not influence respiratory score, rectal temperature, and general appearance score. In conclusion, the calves on corn diet consumed more solid feed and gained greater BW than those fed barley, oat, and wheat diets.     

The occurrence and prevention of ethanol fermentation in high‐dry‐matter grass silage

Ethanol is a common, usually minor fermentation product in ensiled forages, the major product being lactic acid. Occasionally, high levels of ethanol are found in silages. The aim of this study was to determine the incidence of high‐dry‐matter (DM) grass silages containing ethanol as the main fermentation product (ethanol silages), to describe the fermentation process in such silages and to determine the effect of grass maceration prior to wilting and addition of a bacterial inoculant containing Lactobacillus plantarum and Enterococcus faecium strains on fermentation. Twenty‐one laboratory silages produced between 1993 and 1995, 21 farm silages produced between 1980 and 1989 and 36 farm silages produced in 1995 (all produced without additive) were examined for pH and chemical composition. Dry matter (DM) loss during ensilage was determined for the laboratory silages only. Four laboratory silages were identified as ethanol silages. Mean concentrations of ethanol, lactic acid and acetic acid were 48.1, 15.5 and 6.0 g kg⁻¹ DM respectively. In the silages that contained lactic acid as the main fermentation product (lactic acid silages) these values were 7.7, 45.5 and 15.1 g kg⁻¹ DM. Mean DM loss and pH were 62.8 g kg⁻¹ DM and 5.32 respectively for ethanol silages and 24.4 g kg⁻¹ DM and 4.69 for lactic acid silages. There was no difference between ethanol silages and lactic acid silages in the mean concentration of ammonia‐N (94 g kg⁻¹ total N), and butyric acid was not detected (<0.2 g kg⁻¹ DM), indicating that both types of silages were well preserved. Analysis of the composition of the grass at ensiling showed a positive correlation between the concentration of soluble carbohydrates and the development into ethanol silage. Analysis of the farm silages indicated that 29% of the silages produced between 1980 and 1989 and 14% of those produced in 1995 were ethanol silages. Maceration prior to wilting and addition of silage inoculant improved lactic acid fermentation and prevented high ethanol levels. The micro‐organisms responsible for ethanol fermentation as well as the implications of feeding ethanol silages to livestock remain to be resolved. © 2000 Society of Chemical Industry     

In vitro fermentation of polysaccharides of rye,wheat and oat brans and inulin by human faecal bacteria

The in vitro fermentabilities of rye, wheat and oat brans and of a commercial fibre preparation, inulin, were compared. The brans were first digested enzymatically to remove starch and protein. The digested brans and inulin were then fermented with human faecal inoculum. The progress of fermentation was studied by following the consumption of carbohydrates and the production of short‐chain fatty acids and gases. Inulin, a short fructose polymer, was consumed significantly faster than the more complex carbohydrates of cereal brans. Carbohydrates of oat bran (rich in β‐glucan) were consumed at a higher rate than those of rye and wheat brans (rich in arabinoxylan). In all brans, glucose was consumed faster than the other main sugars, arabinose and xylose, and arabinose was degraded only slightly. The total production of short‐chain fatty acids was slightly higher with oat bran than with rye and wheat brans and inulin. In the fermentation of inulin, relatively more butyric acid and less propionic acid were produced than in the fermentation of brans. The decrease in pH was also greater in the case of inulin. Wheat bran led to a slightly slower gas formation than rye and oat brans. Formation of gases was fastest and greatest in the case of inulin. In conclusion, rye, wheat and oat brans were fermented in a rather similar way. Fermentation of the brans was different from that of inulin. Cereal brans might serve as a more balanced source of dietary fibre supplement than gas‐producing, readily fermentable polysaccharides such as inulin. © 2000 Society of Chemical Industry     

A survey of β-glucan and arabinoxylan content in wheat

BACKGROUND: Dietary fibre lowers the risk of coronary heart disease and colorectal cancer. This survey quantifies mixed link β‐glucan (MBG) and arabinoxylan (AX) in wheat and investigates relationships between the grain carbohydrates. MBG and AX contents were measured in 500 and 200 wheat accessions respectively, including diploid, tetraploid and hexaploid genotypes comprising primitive, synthetic and elite lines. RESULTS: Overall, MBG contents ranged between 1.8 and 18.0 g kg^?1 grain dry weight. In wheat–barley addition lines and triticale hexaploids the levels were 9.0–11.3 and 3.5–9.6 g kg^?1 respectively. The amounts in synthetic wheats were nearer their tetraploid parents than their diploid parents. AX and total non‐starch polysaccharide (NSP) contents ranged from 23.7 to 107.5 g kg^?1 and from 31.7 to 136.7 g kg^?1 respectively. Linear regressions showed that the relationships of starch and grain weight with NSP glucose were stronger than those with AX. CONCLUSION: The results indicated insufficient genetic diversity in the germplasm surveyed to initiate a breeding programme to increase the amount of MBG in wheat grain to 20 g kg^?1, a level considered high enough to confer a 10–15% reduction in blood cholesterol. Copyright © 2011 Society of Chemical Industry     

Effects of enzymatic treatment conditions on dietary fibre content of wheat bran and use of cellulase-treated bran in cookie

A commercial cellulase preparation (Viscozyme Cassava C) was employed to process wheat bran to improve the ratio of insoluble to soluble dietary fibre. The effects of initial moisture content, enzyme dosage, and incubation time on the content of soluble and insoluble fibre during the enzymatic treatment were investigated. The appropriate conditions for the cellulase treatment were initial moisture content of 0.75 g water g⁻¹ dry matter, enzyme dosage of 9 U g⁻¹ dry matter and incubation time of 120 min under which the ratio of insoluble to soluble fibre of wheat bran was lowered by 42%. Untreated and cellulase-treated wheat bran was incorporated into cookies at levels of 0%, 20%, 30%, 40% and 50%. Cookie with 50% cellulase-treated bran showed 21% lower ratio of insoluble to soluble fibre as well as 14% lower hardness and 13% higher overall acceptability than sample with the same amount of untreated bran.     

A study of the need for fibre by the growing New Zealand white rabbit

New Zealand White rabbits, aged between 5 and 8 weeks, were offered diets based on oatmeal together with up to 500 g kg^?1 of ground oat husk, or 500 g kg^?1 of ground barley straw or 400 g of a purified cellulose. The rabbits gained about 40 g liveweight per day when fed a well-balanced control diet (in which oatmeal, grassmeal, corn oil and fishmeal were the main constituents) and, apart from one occasion, there was no significant reduction in this rate of gain even when the diets offered contained up to 500 g kg^?1 of these fibre sources. Food consumption increased from 80 g day^?1 to 115 g day^?1 as the acid detergent fibre concentration in the diet increased from 39 to 270 g kg^?1. Digestible and metabolisable energy contents of the diets fell as the fibre concentration rose but the rabbits were able to adjust their intakes and maintain their daily metabolisable energy intakes constant at about 1100 kJ. The proportion of fat in the body dry matter fell as the fibre concentration in the diet was raised. A minimum dietary fibre content of 100 g kg^?1 as measured by the acid detergent fibre or crude fibre techniques is suggested for optimum healthy growth.     

Effects of dietary fibre‐ and polyphenol‐rich grape products on lipidaemia and nutritional parameters in rats

The aim of this work was to evaluate the effects of three dietary fibre‐ and polyphenol‐rich materials obtained from grapes on serum cholesterol, lipoprotein and triglyceride concentrations as well as on body weight, fat and protein digestibility in adult Wistar rats fed on cholesterol‐free and 10 g kg⁻¹ cholesterol‐added diets. Dietary fibre content of materials ranged from 540 to 590 g kg⁻¹. Intake of grape products increased stool weight and the amount of fat and protein excreted in faeces, but did not affect negatively animal growth or protein efficiency of the diet in Wistar rats. Studied grape fractions lower serum total cholesterol and LDL cholesterol concentrations in hypercholesterolemic rats. These results could be taken into account in potential applications of these products as a food ingredient. © 2000 Society of Chemical Industry     

Dietary fibre level and enzyme inclusion affect nutrient digestibility and excreta characteristics in grower pigs

An experiment was conducted with 12 grower pigs to determine the effects of (1) manipulating dietary neutral detergent fibre (NDF) level and (2) dietary inclusion of fibre‐degrading enzymes on nutrient digestibility and excreta characteristics in pigs. Four diets were formulated to contain three levels of NDF: 1, 66 g kg^?1 NDF (low fibre); 2, 121 g kg^?1 NDF (moderate fibre); 3, 222 g kg^?1 NDF (high fibre); 4, diet 3 plus 2.0 g kg^?1 enzyme. Increasing levels of dietary NDF linearly decreased dry matter and energy digestibilities (r² = 0.99, P < 0.05). Lowering dietary NDF from 222 to 121 g kg^?1 improved nitrogen digestibility by 13% (P < 0.01). Faecal production was decreased by 9% for each 1% decrease in dietary NDF content (r² = 0.99, P < 0.05). Inclusion of fibre‐degrading enzymes in the high‐fibre diet improved dry matter and energy digestibilities by 2 and 3% respectively, and reduced faecal production by 10% (P < 0.01). Faecal and manure (faeces plus urine) pH values from pigs fed the high‐fibre diet and the high‐fibre plus enzyme diet were lower than those from pigs fed the other experimental diets (P < 0.05). In conclusion, lowering the dietary NDF level or inclusion of fibre‐degrading enzymes in high‐fibre diets may offer relatively practical and easy methods for reducing waste production in pigs. © 2002 Society of Chemical Industry     

Nutritional value of feed grade chickpeas for ruminants and pigs

The feeding value of feed grade chickpeas (Kabuli and Desi type) for ruminants and pigs was determined in two studies. Two ruminally fistulated cows were used in the first study to determine the effects of moist heat treatment (127 °C for 10 min) on the ruminal protein degradability of feed grade chickpeas. Heat treatment reduced (P < 0.05) soluble crude protein and increased (P < 0.05) the amount of crude protein associated with neutral detergent fibre for both types of chickpeas. Ruminal degradability of crude protein for Kabuli and Desi chickpeas was reduced by 39 and 33% (P < 0.05) respectively as a result of heating. In the second study, 64 crossbred pigs were each assigned to one of four dietary treatments in a factorial (4 treatments × 2 sexes) design experiment. The experimental barley/wheat‐based diets were supplemented with either soybean meal (control), Kabuli chickpeas (300 g kg⁻¹), Desi chickpeas (300 g kg⁻¹) or field peas (300 g kg⁻¹). Dry matter and gross energy digestibility coefficients, determined using the indicator method, were lower (P < 0.05) for the Desi‐ than for the Kabuli‐supplemented diet. However, no differences were observed in dry matter or gross energy digestibility between the Kabuli chickpea‐supplemented diet and the control or the field pea‐supplemented diet. Diets supplemented with chickpeas or field peas had a lower (P < 0.05) crude protein digestibility than the control diet. Pigs fed either of the chickpea‐supplemented diets during the growing phase gained less (P < 0.05) than pigs fed the control diet. However, during the finishing phase and over the entire experiment, dietary treatment had no effect on pig performance. There were no significant differences in carcass traits between pigs fed any of the four diets. It was concluded that moist heat treatment is an effective method to increase the rumen escape protein value of chickpeas and that the inclusion of feed grade Kabuli or Desi chickpeas in finishing diets up 300 g kg⁻¹ had no detrimental effects on pig performance. © 2000 Society of Chemical Industry     

The nutritive value for ruminants of thin stillage and distillers' grains derived from wheat,rye, triticale and barley

A study was conducted to determine nutrient degradabilities of thin stillages and distillers' grains derived from wheat‐, rye‐, triticale‐ and barley‐based ethanol production. In vitro protein degradabilities of wheat, rye, triticale and barley thin stillages were determined using a protease enzyme assay. One ruminally fistulated cow was used to determine ruminal nutrient degradabilities for wheat, rye, triticale and barley distillers' grains. Results of the in vitro study showed that the soluble protein fraction was highest for rye thin stillage and lowest for barley thin stillage. The degradation rate of the slowly degradable protein fraction was higher for wheat and triticale thin stillage than rye thin stillage and was higher for rye than barley thin stillage. Effective degradability of crude protein followed the order rye (659 g kg⁻¹) > triticale (632 g kg⁻¹) > wheat (608 g kg⁻¹) > barley (482 g kg⁻¹) thin stillage. Ruminal degradability of dry matter was highest for rye and lowest for barley distillers' grains. Ruminal degradability of dry matter was also higher for wheat than triticale distillers' grains. Crude protein from barley distillers' grains had a lower ruminal degradability relative to crude protein from wheat and rye distillers' grains. Ruminal degradability of neutral detergent fibre was highest for rye distillers' grains (470 g kg⁻¹), intermediate for wheat and triticale distillers' grains (average 445 g kg⁻¹) and lowest for barley distillers' grains (342 g kg⁻¹). It was concluded that thin stillage and distillers' grains derived from barley had a lower nutritive value for ruminants compared with those derived from wheat, rye and triticale. © 2000 Society of Chemical Industry     

Nutritional evaluation of transgenic high‐methionine lupins (Lupinus angustifolius L) with broiler chickens

The nutritive value of transgenic lupin seeds (Lupinus angustifolius L) with higher contents of methionine was evaluated with broiler chickens. The crude protein, methionine and cysteine contents in the conventional and transgenic lupins were 322 and 324, 2.0 and 4.5, and 3.6 and 3.7 g kg^?1 dry matter respectively. In the feeding trial, conventional and transgenic lupins with hulls were incorporated into a maize–soyabean meal diet at 250 g kg^?1 level and the diets were fed to female broiler chicks from 6 to 20 days of age. All diets were balanced to contain similar levels of apparent metabolisable energy (AME), lysine and sulphur‐containing amino acids. The levels of free methionine added to the maize–soyabean meal control, conventional lupin and transgenic lupin diets were 2.2, 2.8 and 2.2 g kg^?1 respectively. Weight gain and feed intake were not influenced by dietary treatments, but feed/gain tended to be higher (P = 0.09) in birds fed lupin diets compared with those fed the control diet. Feed/gain of birds fed the conventional lupin diet was higher (1.82 vs 1.74) than for those fed the transgenic lupin diet. These results showed that the supplemental methionine required in poultry diets containing 250 g kg^?1 lupin can be lowered by 0.6 g kg^?1 diet by the use of high‐methionine lupins. The AME values of conventional and transgenic lupins were determined to be 9.42 and 10.18 MJ kg^?1 dry matter respectively. The higher AME value in transgenic lupins may be related to the lower content of soluble non‐starch polysaccharides (45.6 vs 60.7 g kg^?1 air‐dry basis). Data on ileal amino acid digestibility indicate that the amino acids in transgenic lupins are as digestible as those in conventional lupins. © 2002 Society of Chemical Industry     

Some effects of fibre and starch on the determination of protein quality

An assessment was carried out of the effects of an increase in the amount of fibre, as cellulose, and of a replacement of maize starch by potato starch in diets containing egg albumen as the sole protein, on the determination of true digestibility (TD) and biological value (BV). An increase in the fibre content of the diet at the expense of maize starch led to a rise in both fascal and urinary N excretion, with diets containing either 20 or 80 g egg albumen kg^?1. However, the response of the rats to increasing fibre concentration in the diet was different for the two levels of protein probably due to differences in dry matter intake (DMI). It was found that the conventional method of estimating metabolic faecal nitrogen (MFN) was not adequate for diets of decreasing digestibility; TD decreased by 0.35% for a rise of 1% cellulose in the diet. A more accurate method of estimating MFN was derived from a relationship between the N in the faeces and the digestibility of the diet. The increase in urinary N excretion led to a decrease of 0.41% in BV for a 1% rise in the cellulose concentration of the diet. It appears, therefore, that the ratio of digestible to indigestible matter in the diet affects the determination of protein quality. The replacement of maize starch by potato starch in the diet caused an increase in faecal N excretion and a decrease in urinary N excretion until a level of 200 g potato starch kg^-1 was reached. This affected the determination of TD and BV accordingly. An increase in the size of the caecum of the rats fed potato starch indicated that increased fermentation may have resulted in production of additional bacterial cells to be excreted in the faeces. Thus, both the amount of fibre and the type of starch in the diet affect the determination of protein quality.     

The enrichment of Asian noodles with fiber‐rich fractions derived from roller milling of hull‐less barley

Fiber‐rich fractions (FRF) derived from roller milling of waxy (W) and high amylose (HA) starch hull‐less barley genotypes were evaluated for suitability as functional ingredients in fresh and dried white salted (WSN) and fresh yellow alkaline (YAN) noodles. FRF‐W and FRF‐HA both contained over 300 g kg⁻¹ dietary fiber, and over 200 g kg⁻¹ of β‐glucans. Replacement of 250 g kg⁻¹ Canada Prairie Spring White (cv AC Vista) wheat patent flour with the FRF posed no problems in noodle processing, although water absorption had to be substantially increased. All three noodle types enriched with the FRF were significantly darker and contained more brown specks than the wheat flour control noodles. The presence of the FRF reduced cooking time of fresh YAN and WSN by ∼50%. The addition of FRF improved cooked YAN texture, as evidenced by increased firmness and resistance to compression. FRF‐enriched fresh WSN were comparable to the wheat flour control noodles for those parameters, whereas enrichment of dry WSN by FRF imparted less firmness and less chewiness. FRF‐enriched fresh YAN and WSN offer consumer convenience due to shorter cooking time, improved nutritional quality and acceptable cooking quality. These features might make FRF‐enriched noodles sufficiently attractive to health‐conscious consumers to overcome the negative effects of color and appearance Copyright © 2005 Society of Chemical Industry     

Carbohydrate composition and content of organic acids in fresh and stored apples

The contents of low‐molecular‐weight carbohydrates (LMWC; sorbitol, glucose, fructose and sucrose), starch, dietary fibre and organic acids were determined in seven apple cultivars at the start and end of the consumption interval. The cultivars included were Summered, Aroma, Ingrid Marie, Cox Orange, Mutzu, Belle de Boskoop and Jonagold. The total content of LMWC ranged between 615 and 716 g kg⁻¹ dry matter (DM). The dominating sugar was fructose, corresponding to on average 57% (range 48–62%) of the total LMWC. However, in Cox Orange the sucrose content was considerably higher and the fructose and sucrose contents constituted approximately 46% each. Total dietary fibre content was similar in the cultivars (total dietary fibre 160 ± 20 g kg⁻¹ DM), except for Belle de Boskoop which had a higher content (203 g kg⁻¹ DM). Mutzu had a lower proportion of soluble fibre (27% of total dietary fibre) compared with the others (mean 32%). The organic acid content was on average 80 ± 4 g kg⁻¹ DM, except for two of the cultivars (Summered and Belle de Boskoop) which had a higher content (105 ± 6 g kg⁻¹ DM). Interestingly, the organic acid content was only slightly reduced upon storage in the case of Belle de Boskoop, whereas there was a substantial decrease in all the other cultivars (p < 0.001). Sucrose (p < 0.01) and starch (p < 0.05) contents decreased in all cultivars following storage, whereas sorbitol (p < 0.05) and total dietary fibre (p < 0.05) contents increased. It is concluded that the observed differences in composition are of such magnitude that they may affect both nutritional and sensory properties. © 2000 Society of Chemical Industry     

Fermentation characteristics of corn‐, triticale‐, and wheat‐based dried distillers' grains with solubles in barley‐based diets determined using continuous and batch culture systems

BACKGROUND: Dried distillers' grains with solubles (DDGS) are becoming increasingly available and popular as an alternative livestock feed. This study used continuous and batch culture techniques to compare the in vitro fermentation characteristics of diets containing corn‐, triticale‐ or wheat‐based DDGS at 200 g kg^?1 diet dry matter (DM) against a barley grain‐based control diet. RESULTS: In continuous fermentation of wheat DDGS diet, total volatile fatty acid (VFA) concentration was decreased by 15.7% across sampling times and NH₃ concentration was quadrupled compared with control, whereas fermentations of corn‐ and triticale‐DDGS diets were similar to the barley‐based control. In batch cultures, corn DDGS differed from control only in increased culture pH. Compared with control diet, triticale DDGS yielded lower total gas production (140.94 versus 148.78 mL g^?1 DM) and in vitro DM digestibility (IVDMD; 0.509 versus 0.535). Wheat DDGS diet yielded decreased total gas production (123.49 mL g^?1 DM) and IVDMD (0.468), as well as total VFA production (105.84 versus 134.20 mmol L^?1) and substantially increased ammonia concentration (151.61 versus 58.34 mg L^?1) and acetate:propionate ratio (2.94 versus 1.11). CONCLUSION: Corn‐ and triticale‐ DDGS diets exhibited fermentation characteristics similar to the barley based control diet, consistent with in vivo findings that these diets yielded no adverse effects on production. In vitro ruminal fermentation of wheat DDGS diet differed significantly from control in several aspects including 2.6 to 6X higher ammonia concentrations. Copyright © 2010 Crown in the right of Canada. Published by John Wiley & Sons, Ltd     

Starch source evaluation in calf starter: II. Ruminal parameters, rumen development, nutrient digestibilities, and nitrogen utilization in Holstein calves

Ruminal parameters, rumen development, nutrient digestibilities, and N utilization were estimated in Holstein calves fed starch from different sources. Ground corn, ground barley, ground wheat, and crimped oats were used to formulate 4 isostarch (25% of starter dry matter) pelleted diets. These diets were randomly allocated to calves (16 calves per treatment, 8 female and 8 male) and fed ad libitum along with mixed grass hay throughout the experiment. Ruminal contents and blood were sampled at d 35, 50, and 70 of age to estimate ruminal parameters and plasma β-hydroxybutyrate, respectively. At d 70, twenty-four male calves (6/treatment) were randomly selected, euthanized, and forestomach weight, papillae length (PL), papillae width (PW), rumen wall thickness (RWT), and papillae concentration were measured. At d 63, twenty-four female calves (6/treatment) were randomly selected and moved to metabolism stalls to estimate total tract apparent nutrient digestibilities and N utilization. Female calves were given 2 wk for adaptation to experimental facilities and then total collections of feces and urine were made from d 77 to 84 of age. Ruminal pH at d 35 of age was higher in calves fed corn and oat diets than in those fed barley and wheat diets. Ruminal pH at d 50 and 70 of age was the lowest in calves on barley diets followed by those on oat and wheat diets and then by those on the corn diet. Ruminal total volatile fatty acid concentrations at d 35 of age were greatest in calves fed corn or wheat diets followed by those fed barley and oat diets. Calves on corn and wheat diets maintained greater ruminal volatile fatty acids concentrations at d 50 and 70 of age. Ruminal ammonia, acetate, propionate, butyrate, and blood β-hydroxybutyrate concentrations were also greater in calves on the corn and wheat diets. Full and empty weights of forestomach, PL, PW, RWT, and papillae concentrations were greater in calves on corn and wheat diets. Daily average intake of nutrients (dry matter, crude protein, neutral detergent fiber, starch, Ca, and P) was greater in calves fed corn and wheat diets than in those fed barley and oat diets. Starch source did not influence the total tract apparent digestibilities of nutrients in calves. Daily N retention (g/d) was greatest on the corn diet followed by the wheat diet and then the barley and oat diets. In conclusion, calves on a corn diet have greater ruminal capacity to accommodate feed bulk. More physically and metabolically functional rumens in calves on corn and wheat diets probably resulted in greater feed consumption and N retention.