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

Kód výsledku v IS VaVaI

RIV/60460709:41210/21:85639 - isvavai.cz

Nalezeny alternativní kódy

RIV/60460709:41340/21:85639 RIV/00027006:_____/21:10174550

Výsledek na webu

https://www.agriculturejournals.cz/web/cjas.htm?type=article&id=56_2021-CJAS

DOI - Digital Object Identifier

10.17221/56/2021-CJAS

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Projekt

QJ1510163: Stanovení klíčových nutričních parametrů pšeničného zrna, vývoj nových donorů kvality a zlepšení parametrů krmiv pro efektivní výkrm monogastrů

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2021

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Animal Science

ISSN

1212-1819

e-ISSN

—

Svazek periodika

66

Číslo periodika v rámci svazku

10

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

420-427

Kód UT WoS článku

000704992900004

EID výsledku v databázi Scopus

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