Comparison of starch digestibility methods for extruded wheat grains (Triticum aestivum L.)

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F21%3A85639" target="_blank" >RIV/60460709:41210/21:85639 - isvavai.cz</a>
Alternative codes found
RIV/60460709:41340/21:85639 RIV/00027006:_____/21:10174550
Result on the web
<a href="https://www.agriculturejournals.cz/web/cjas.htm?type=article&id=56_2021-CJAS" target="_blank" >https://www.agriculturejournals.cz/web/cjas.htm?type=article&id=56_2021-CJAS</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/56/2021-CJAS" target="_blank" >10.17221/56/2021-CJAS</a>

Result language
angličtina
Original language name
Comparison of starch digestibility methods for extruded wheat grains (Triticum aestivum L.)
Original language description
This study compared different methods of determining starch digestibility (in vivo vs in vitro) in wheat grains and evaluated the influence of extrusion on digestibility. In vivo starch digestibility was determined in broiler chickens by calculating the residual starch content in their ilea and the digestibility using a chromium oxide indicator. In vitro digestibility was examined using pepsin and pancreatin. During in vivo testing, the highest digestibility coefficient (DC) was achieved by the Bonanza variety in its extruded form (91,19 +- 0,40 percent). In contrast, the lowest DC was achieved by the Tobak variety in its non-extruded form (81,45 +- 1,92percent). Generally, a higher DC was observed in vivo for extruded forms of wheat. During in vitro testing, the highest DC was achieved by the Stefii variety in its non-extruded form (96,10 +- 0,55 percent), whereas the lowest DC was observed in the Yetti variety in its extruded form (49,72 +- 0,41 percent). Overall, the in vitro experiments d
Czech name
—
Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Project
<a href="/en/project/QJ1510163" target="_blank" >QJ1510163: Identification of wheat grain key nutrition parameters, development of new quality donors and feedstuff improvements for effective fattening of monogasters</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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