Hostname: page-component-78c5997874-94fs2 Total loading time: 0 Render date: 2024-11-12T22:06:27.021Z Has data issue: false hasContentIssue false
  • English
  • Français

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

Published online by Cambridge University Press:  18 September 2007

J. Wiseman ,
N.T. Nicol  and
G. Norton
J. Wiseman
Affiliation:
Division of Agiculture and Horticulture and
N.T. Nicol
Affiliation:
Division of Nutritional Biochemistry, University of Nottingham, School of Biological Science, Sutton Bonington Campus, LoughBorough, Leicestershire LE12 5RD, UK
G. Norton
Affiliation:
Division of Nutritional Biochemistry, University of Nottingham, School of Biological Science, Sutton Bonington Campus, LoughBorough, Leicestershire LE12 5RD, UK
Get access

Abstract

Wheat is a major raw material included, often at high rates, in diets for poultry in many countries throughout the world. Although traditionally regarded as having moderately uniform nutritional value, evidence is accumulating that there is considerable variablility in apparent metabolisable energy (AME) values, particularly eith young birds. Considerable effort has been expended in attemting to explain why this should be so, and to develop laboratory procedures whereby it may be predicted. Much attention has been focused on the non-strach polysaccharide (NSP) fraction. The major constituent of wheat is strach which is consequently the principal energy yielding component. Any factors which influence starch digestibility will therefore exert an impact on AME. Strong positive relationships between starch digestibility and AME have been established. An in vitro system has been developed which demonstrates that extrinsic rather than intrinsic factors are responsible for variations in the digestibility of starch in vitro as it has been shown that straches isolated from wheats with low AME values are hydrolysed to a similar extent in vitro as straches from wheats with high AME values. Differences in starch hydrolysis in wheat meals in vitro (i.e. strach in situ) were observed between high and low AME wheats, suggesting that, following subsequent validation, the system may offer considerable potential as a means of characterising wheat for broilers.

Keywords

apparent metabolisable energy (AME)broilersdigestibilitypredictionstrach
Type
Research Article
Information
World's Poultry Science Journal , Volume 56 , Issue 4 , December 2000 , pp. 305 - 318
Copyright
Copyright © Cambridge University Press 2000

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

AMERICAN ASSOCIATION OF CEREAL CHEMISTS (AACC) (1983) Method 39–70, Wheat hardness as determined by near-itfrared reflectance, rev. 11–4–87. Approved Methods of the American Association of Cereal Chemists, 8th Edition, AACC, St Paul, MinnesotaGoogle Scholar
Ariyoshi, S., Koike, T., Furuta, F., Ozone, K., Matsumura, Y., Dimick, M.K., Hunter, W.L., Wang, W. and Lepkovsky, S. (1964) The digestion of protein, fat and starch in the depancreatized chicken. Poultry Science 43: 232–238CrossRefGoogle Scholar
Barlow, K.K., Buttrose, M.S., Simmonds, D.H. and Vesk, M. (1973) The nature of the starch-protein interface in wheat endosperm. Cereal Chemistry 50: 443–454Google Scholar
Batey, I.L. (1982) Starch analysis using thermostable alpha-amylases. Starch/Stärke 34: 125–128CrossRefGoogle Scholar
Björck, I., Asp, N.G., Birkhed, D. and Lundquist, I. (1984) Effects of processing on availability of starch for digestion in vitro and in vivo:.I. Extrusion cooking of wheat flours and starch. journal of Cereal Chemistry 2: 91–103CrossRefGoogle Scholar
Bolton, W. (1955) The digestibility of the carbohydrate complex of barley, wheat and maize by adult fowls. journal of Agicultural Science 46: 119–122CrossRefGoogle Scholar
Bolton, W. (1965) Digestion in the crop of fowl. British Poultry Science, 6: 97–102CrossRefGoogle ScholarPubMed
Booher, L.E., Behan, I. and McMeans, E. (1951) Biological utilisation of unmodified and modified food starches. Journal of Nutrition 45: 75–95CrossRefGoogle ScholarPubMed
Bornet, F.R.J., Fontvieille, A.M., Rizkalla, S., Colonna, P., Mercier, C. and Slama, G. (1989) Insulin and glycemic responses from different starches according to food processing in normal subjects. Correlation to in-vitro alpha-amylase susceptibility. American Journal of Clinical Nutrition 50: 315–323CrossRefGoogle Scholar
Brand, J.C., Nicholson, P.L., Thorburn, A.W. and Truswell, A.S. (1985) Food processing and the glycemic index. American Journal of Clinical Nutrition 42: 1192–1196CrossRefGoogle ScholarPubMed
Chesson, A. (1990) Nutritional significance and nutritive value of polysaccharides. In: FeedStuff Evaluation (Wiseman, J. and Cole, D.J.A., Eds), Butterworths, London, pp. 179–195CrossRefGoogle Scholar
Choct, M. and Annison, G. (1990) Anti-nutritive activity of wheat pentosans in broiler diets. British Poultry Science 31: 811–821CrossRefGoogle ScholarPubMed
Choct, M. and Annison, G. (1992) Inhibition of nutrient digestion by wheat pentosans. British Journal of Nutrition 67: 123–131CrossRefGoogle ScholarPubMed
Cone, J.W. and Wolters, M.G.E. (1990) Some properties and degradability of isolated starch granules. Starch/Stärke 42: 298–301CrossRefGoogle Scholar
Doublier, J.L. (1987) A rheological comparison of wheat, maize, faba bean and smooth pea starches. Journal of Cereal Science 5: 247–262CrossRefGoogle Scholar
Dreher, M.L., Dreher, C.J. and Berry, J.W. (1984) Starch digestibility of foods: a nutritional perspective. CRC Critical Reviews in Food Science and Nutrition 20: 47–71CrossRefGoogle Scholar
Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A. and Smith, F. (1956) Colorimetric method for determination of sugars and related substances. Analytical Chemistry 28: 350–356CrossRefGoogle Scholar
Englyst, H. (1989) Classification and measurement of plant polysaccharides. Animal Feed Science and Teclinology 23: 27–42CrossRefGoogle Scholar
Englyst, H.N. and Cummings, J.H. (1985) Digestion of the polysaccharides of some cereal foods in the human small intestine. American Journal of Clinical Nutrition 42: 778–787CrossRefGoogle ScholarPubMed
Englyst, H.N. and Cummings, J.H. (1986) Digestion of the carbohydrate of banana (Musa paradisiaca sapientum) in the human small intestine. American journal of Clinical Nutrition 44: 42–50CrossRefGoogle ScholarPubMed
Englyst, H.N. and Cummings, J.H. (1987) Digestion of the polysaccharides o f potato in the small intestine of man. American Journal of Clinical Nutrition 45: 423–431CrossRefGoogle Scholar
Englyst, H.N. and Hudson, G.J. (1997) Starch and health. In: Starch: Structure and Functionality (Frazier, P.J., Donald, A.M. and Richmond, P., Eds), The Royal Society of Chemistry, London, pp. 9–21Google Scholar
FAO (1997) Production Year Book. Volume 50. Food and Agriculture Organisation of the United Nations, RomeGoogle Scholar
Faulks, R.M., Southon, S. and Livesey, G. (1989) The utilisation of α-amylase (EC 3.2.1.1) resistant corn and pea (Pisum sativum) starch in the rat. British Journal of Nutrition 61: 291–300CrossRefGoogle ScholarPubMed
Fogarty, W.M. (1983) Microbial amylases. In: Microbial Enzymes and Biotechnology, Applied Science Publishers, London, pp.1–92Google Scholar
François, P.L. (1989) In-vitro availability of starch in cereal products. Journal ofthe Science of Food and Agriculture 49: 499–501CrossRefGoogle Scholar
Garnsworthy, P.C. and Wiseman, J. (2000) Rumen digestibility of starch and nitrogen in nearisogenic lines of wheat. Animal Feed Science and Technology 85: 33–40CrossRefGoogle Scholar
Greenwell, P. and Schofield, J.D. (1986) A starch granule protein associated with endosperm softness in wheat. Cereal Chemistry 63: 379–380Google Scholar
Holm, J., Lundquist, I., Bjorck, I., Eliasson, A.C. and Asp, N.G. (1988) Degree of starch gelatinization, digestion rate of starch in vitro and metabolic response in rats. American Journal of Clinical Nutrition 47: 1010–1016CrossRefGoogle ScholarPubMed
Hoover, R. and Sozulski, F. (1985) Studies on the functional characteristics and digestibility of starches from Phaseolus vilgaris biotypes. Starch/Stärke 37: 181–191CrossRefGoogle Scholar
Hulan, H.W. and Bird, F.H. (1972) The effect of fat level in isonitrogenous diets on the composition of avian pancreatic juice. Journal of Nutrition 102: 459–468CrossRefGoogle ScholarPubMed
INTERNATIONAL WHEAT COUNCIL (1992) World Grain Statistics, International Wheat Council, LondonGoogle Scholar
Kingman, S.M. and Englyst, H.N. (1994) The influence of food preparation methods on the in vitro digestibility of starch in potatoes. food Chemistry 49: 181–186CrossRefGoogle Scholar
Longland, A.C. (1991) Digestive enzyme activites in pigs and poultry. In: In vitro Digestion Pigs and Poultry (Fuller, M.F., Ed.), CABI, Wallingford, pp. 3–18Google Scholar
Longstaff, M. and McNab, J.M. (1986) Influence of site and variety on starch, hemicellulose and cellulose composition of wheats and their digestibilities by adult cockerels. British Poultry Science 27: 435–449CrossRefGoogle Scholar
McNab, J.M. (1996) Factors affecting the energy value of wheat for poultry. World's Poultry Science Journal 52: 69–73CrossRefGoogle Scholar
Mollah, Y., Bryden, W.L., Wallis, I.R., Balnave, D. and Annison, E.F. (1983) Studies on low metabolisable energy wheats for poultry using conventional and rapid assay procedures and the effects of processing. British Poultry Science 24: 81–89CrossRefGoogle Scholar
Moran, E.T. Jr (1982) Starch digestion in fowl. Poullry Science 61: 1257–1267CrossRefGoogle ScholarPubMed
Moran, E.T. Jr (1985) Digestion and absorption of carbohydrates in fowl and events through perinatal development. Journal of Nutrition 115: 665–674CrossRefGoogle ScholarPubMed
Nicol, N.T. (1999) Apparent metabolisable energy values of wheat in chick diets. PhD Thesis, University of NottinghamGoogle Scholar
Nitsan, Z., Ben-Avraham, G., Zoref, Z. and Nir, I. (1991) Growth and development of the digestive organs and some enzymes in broiler chicks after hatching. British Poultvy Science 32: 515–523CrossRefGoogle ScholarPubMed
Odea, K., Snow, P. and Nestel, P. (1981) Rate of starch hydrolysis in vitro as a predictor of metabolic responses to complex carbohydrate in vivo American Journal of Clinical Nutrition 34: 1991–1993CrossRefGoogle ScholarPubMed
Orskov, E.R. and McDonald, I. (1979) The estimation of protein degradability in the rumen from incubation measurements weighted according to rate of passage. Journal of Agricultural Science, Cambridge 92: 499–503CrossRefGoogle Scholar
Osman, A.M. (1982) Amylase in chicken intestine and pancreas. Comparative Biochemistry and Physiology 73B: 571–574Google Scholar
Riesenfield, G., Sklan, D., Bar, A., Eisner, U. and Hurwitz, S. (1980) Glucose absorption and starch digestion in the intestine of the chicken. Journal of Nutrition 110: 117–121CrossRefGoogle Scholar
Rogel, A.M., Annison, E.F., Bryden, W.L. and Balnave, D. (1987) The digestion of wheat starch in broiler chickens. Australian Journal of Agricultural Research 38: 639–649CrossRefGoogle Scholar
Short, F.J., Wiseman, J. and Boorman, K.N. (2000) The effect of the 1B/1R translocation and endosperm texture on amino acid digestibility in near-isogenic lines of wheat for broilers.Journal of Agricultural Science, Cambridge (in press)CrossRefGoogle Scholar
Silvester, K.R., Englyst, H.N. and Cummings, J.H. (1995) Ileal recovery of starch from whole diets containing resistant starch measured in vitro and fermentation of ileal effluent. American Journal of Clinical Nutrition 62: 403–411CrossRefGoogle ScholarPubMed
Smits, C.H.M. and Annison, G. (1996) Non-starch plant polysaccharides in broiler nutrition – towards a physiologically valid approach to their determination. World's Poultry Science Journals 2: 203–221CrossRefGoogle Scholar
Tester, R.F. and Morrison, W.R. (1990) Swelling and gelatinisation of cereal starches. I. Effects of amylopectin, amylose and lipids. Cereal Chemistry 67: 551–557Google Scholar
Williams, P.E.V. and Chesson, A. (1989) Cereal raw materials and animal production. In: Cereal Science and Technology (Palmer, G.H., Ed.), Aberdeen University Press, Aberdeen, pp. 413–442Google Scholar
Wiseman, J. and Inborr, J. (1990) The nutritive value of wheat and its effect on broiler performance. In: Recent Advances in Animal Nutrition – 1990 (Haresign, W. and Cole, D.J.A., Eds), Butterworths, London, pp. 79–101CrossRefGoogle Scholar
Wiseman, J., and Nicol, N.T. and Norton, G. (1994) Developments in the nutritional value of wheat for non-ruminants. In: Recent Advances in Animal Nutrition 1994 (Garnsworthy, P.C. and Cole, D.J.A., Eds), Nottingham University Press, Nottingham, pp, 117–132Google Scholar