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Song J, Tang Y. Effect of extrusion temperature on characteristic amino acids, fatty acids, organic acids, and phenolics of white quinoa based on metabolomics. Food Res Int 2023; 169:112761. [DOI: 10.1016/j.foodres.2023.112761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 02/22/2023] [Accepted: 03/22/2023] [Indexed: 04/03/2023]
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Effects of Extrusion on Energy Contents and Amino Acid Digestibility of Corn DDGS and Full-Fat Rice Bran in Growing Pigs. Animals (Basel) 2022; 12:ani12050579. [PMID: 35268148 PMCID: PMC8909608 DOI: 10.3390/ani12050579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2022] [Revised: 02/14/2022] [Accepted: 02/21/2022] [Indexed: 12/10/2022] Open
Abstract
The objectives of this study were to determine the effects of extrusion on available energy, apparent total tract digestibility (ATTD) of nutrients and energy, and amino acid (AA) digestibility of full-fat rice bran (FFRB) and corn distillers dried grain with solubles (DDGS) fed to growing pigs. Methods: In Exp. 1, a total of 30 growing pigs with initial body weight (BW) of 36.0 ± 1.8 kg were fed five different diets, including one corn basal diet and four experimental diets which were formulated by 29.06% FFRB or DDGS with or without extrusion processing. In Exp. 2, 30 ileal-cannulated pigs (initial BW: 20.3 ± 1.8 kg) were fed five different diets including 40% FFRB or DDGS with or without extrusion, and a N-free diet. Results: The results showed that there were no significant differences in DE and ME contents or ATTD of GE, DM, and OM between DDGS and FFRB (p > 0.05), but the ATTD of CP, NDF, and ADF showed significant differences between DDGS and FFRB (p < 0.05). In addition, the DE and ME values (p < 0.01) and ATTD of GE, DM, OM, and NDF improved when pigs were fed extruded diets (p < 0.05), and a trend to increase the ATTD of CP and ADF was observed when pigs were fed extruded diets (p = 0.06 and 0.07, respectively). The AID and SID levels of CP were not different when pigs were fed diets with or without extrusion. The AID of total indispensable AA increased when pigs were fed extrusion diets (p < 0.05). Conclusion: Feed processing of extrusion could improve nutritive values of FFRB and DDGS.
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Sousa R, Carvalho F, Guimarães I, Café M, Stringhini J, Ulhôa C, Oliveira H, Leandro N. The effect of hydrothermal processing on the performance of broiler chicks fed corn or sorghum-based diets. Anim Feed Sci Technol 2021. [DOI: 10.1016/j.anifeedsci.2021.114953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Hugman J, Wang L, Beltranena E, Htoo J, Zijlstra R. Nutrient digestibility of heat-processed field pea in weaned pigs. Anim Feed Sci Technol 2021. [DOI: 10.1016/j.anifeedsci.2021.114891] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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SOUSA RFD, LEANDRO NSM, CARVALHO FBD, STRINGHINI JH, CAFÉ MB, JARDIM FILHO RM, REZENDE PM. Pre-starter feed thermally processed to feed broiler chicks. REVISTA BRASILEIRA DE SAÚDE E PRODUÇÃO ANIMAL 2021. [DOI: 10.1590/s1519-99402122102021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
ABSTRACT The objective of this study was to evaluate the thermal processing of pre-initial diets on performance, morphometry of the organs of the digestive system and nutrient digestibility in broiler chicks. The test sample consisted of 180 broiler chicks distributed in a completely randomized design, with two treatments, six replications of 15 birds each. The treatments consisted of pelleted feed (70°C) and extruded feed (150°C). The metabolism test was realized from 4 to 7 days of age, while the performance and morphometry of the organs of the digestive system were evaluated at 7 and 21 days of age. The data were submitted to analysis of variance. At seven days of age, chicks that consumed extruded feed had lower feed intake, less development of digestive tract organs, lower nitrogen absorption rate, dry matter, in addition to less metabolizable energy compared to pelleted feed. Likewise, at 21 days of age, chicks that consumed extruded pre-starter feed performed worse than pelleted feed. The conclusion is thus reached that feed extruded at 150 ° C for broiler chicks in the pre-initial phase, results in lower nutrient digestibility and an inferior development of the organs of the digestive system at 7 days of age and worse performance at 21 days.
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(Bio)Technological processing of poultry and pig feed: Impact on the composition, digestibility, anti-nutritional factors and hygiene. Anim Feed Sci Technol 2020. [DOI: 10.1016/j.anifeedsci.2020.114576] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Nosworthy MG, Medina G, Franczyk AJ, Neufeld J, Appah P, Utioh A, Frohlich P, Tar'an B, House JD. Thermal processing methods differentially affect the protein quality of Chickpea ( Cicer arietinum). Food Sci Nutr 2020; 8:2950-2958. [PMID: 32566213 PMCID: PMC7300037 DOI: 10.1002/fsn3.1597] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 03/31/2020] [Accepted: 04/01/2020] [Indexed: 12/04/2022] Open
Abstract
Chickpea is a widely produced pulse crop, but requires processing prior to human consumption. Protein bioavailability and amino acid quantity of chickpea flour can be altered by multiple factors including processing method. For this reason, the protein quality of processed chickpea flour was determined using in vivo and in vitro analyses for processed chickpeas. Processing differentially affected the protein digestibility-corrected amino acid score (PDCAAS) of chickpeas with extruded chickpea (83.8) having a higher PDCAAS score than both cooked (75.2) and baked (80.03). Interestingly, the digestible indispensable amino acid score (DIAAS) value of baked chickpea (0.84) was higher compared to both extruded (0.82) and cooked (0.78). The protein efficiency ratio, another measure of protein quality, was significantly higher for extruded chickpea than baked chickpea (p < .01). In vivo and in vitro analysis of protein quality were well correlated (R 2 = .9339). These results demonstrated that under certain circumstances in vitro methods could replace the use of animals to determine protein quality.
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Affiliation(s)
- Matthew G. Nosworthy
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBCanada
| | - Gerardo Medina
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBCanada
| | - Adam J. Franczyk
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBCanada
| | - Jason Neufeld
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBCanada
| | - Paulyn Appah
- Food Development CentrePortage la PrairieMBCanada
| | | | | | - Bunyamin Tar'an
- College of Agriculture and BioresourcesUniversity of SaskatchewanSaskatoonSKCanada
| | - James D. House
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBCanada
- Richardson Centre for Functional Foods and NutraceuticalsUniversity of ManitobaWinnipegMBCanada
- Canadian Centre for Agri‐Food Research in Health and MedicineUniversity of ManitobaWinnipegMBCanada
- Department of Animal ScienceUniversity of ManitobaWinnipegMBCanada
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Nosworthy MG, Medina G, Franczyk AJ, Neufeld J, Appah P, Utioh A, Frohlich P, House JD. Effect of Processing on the In Vitro and In Vivo Protein Quality of Beans ( Phaseolus vulgaris and Vicia Faba). Nutrients 2018; 10:E671. [PMID: 29799474 PMCID: PMC6024599 DOI: 10.3390/nu10060671] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2018] [Revised: 05/18/2018] [Accepted: 05/22/2018] [Indexed: 11/24/2022] Open
Abstract
In this work, the protein quality of different bean types after undergoing the preparatory methods of baking, cooking and extrusion was assayed. Protein quality was assessed using a rodent bioassay to evaluate growth and protein digestibility while amino acid composition was determined via HPLC. In vivo protein digestibility was compared to an in vitro assessment method. The average protein digestibility corrected amino acid score (PDCAAS) for processed beans was higher than the digestible indispensable amino acid score (DIAAS) (61% vs. 45%). Extrusion/cooking of Phaseolus varieties resulted in higher PDCAAS (66% on average) and DIAAS values (61% on average) than baked (52% and 48%) while baked faba beans had higher PDCAAS (66%) and DIAAS (61%) values. A significant correlation was found between PDCAAS and in vitro PDCAAS (R² = 0.7497). This demonstrates which bean processing method will generate the optimal protein quality, which has benefits for both industrial production and individual domestic preparation.
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Affiliation(s)
- Matthew G Nosworthy
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
| | - Gerardo Medina
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
| | - Adam J Franczyk
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
| | - Jason Neufeld
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
| | - Paulyn Appah
- Food Development Centre, Portage la Prairie, MB R1N 3J9, Canada.
| | - Alphonsus Utioh
- Food Development Centre, Portage la Prairie, MB R1N 3J9, Canada.
| | - Peter Frohlich
- Canadian International Grains Institute, Winnipeg, MB R3C 3G7, Canada.
| | - James D House
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
- Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB R3T 6C5, Canada.
- Canadian Centre for Agri-Food Research in Health and Medicine, University of Manitoba, Winnipeg, MB R2H 2A6, Canada.
- Department of Animal Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
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Nosworthy MG, Medina G, Franczyk AJ, Neufeld J, Appah P, Utioh A, Frohlich P, House JD. Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris). Food Chem 2018; 240:588-593. [DOI: 10.1016/j.foodchem.2017.07.129] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2017] [Revised: 07/19/2017] [Accepted: 07/25/2017] [Indexed: 11/29/2022]
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Nosworthy MG, Franczyk A, Zimoch-Korzycka A, Appah P, Utioh A, Neufeld J, House JD. Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentum Moench) Flours and Blends, As Determined by in Vitro and in Vivo Methodologies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:3919-3925. [PMID: 28452476 DOI: 10.1021/acs.jafc.7b00697] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Blending of protein sources can increase protein quality by compensating for limiting amino acids present in individual sources, whereas processing grain flours by extrusion or baking can also alter protein quality. To determine the effect of baking and extrusion on the protein quality of blended flours from buckwheat and pinto beans, a rodent bioassay was performed and compared to an in vitro method of protein quality determination. Overall, extruded products had higher protein efficiency ratio values, increased digestibility, and greater protein digestibility corrected amino acid score (PDCAAS) values than baked products, with the extruded buckwheat/pinto blend having the greatest PDCAAS value of the experimental diets investigated. A correlation was found between both digestibility and PDCAAS values generated from in vitro and in vivo methods. The use of in vitro digestibility analysis should be investigated as a potential replacement for the current rodent assay for nutrient content claim purposes.
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Affiliation(s)
- Matthew G Nosworthy
- Department of Human Nutritional Sciences, University of Manitoba , Winnipeg, Manitoba, Canada R3T 2N2
| | - Adam Franczyk
- Department of Human Nutritional Sciences, University of Manitoba , Winnipeg, Manitoba, Canada R3T 2N2
| | - Anna Zimoch-Korzycka
- Department of Animal Products Technology and Quality Management, Faculty of Food Science, Wrocław University of Environmental and Life Sciences , 37 Chelmonskiego Street, 51-630 Wrocław, Poland
| | - Paulyn Appah
- Food Development Centre , Portage la Prarie, Manitoba, Canada R1N 3J9
| | - Alphonsus Utioh
- Food Development Centre , Portage la Prarie, Manitoba, Canada R1N 3J9
| | - Jason Neufeld
- Department of Human Nutritional Sciences, University of Manitoba , Winnipeg, Manitoba, Canada R3T 2N2
| | - James D House
- Department of Human Nutritional Sciences, University of Manitoba , Winnipeg, Manitoba, Canada R3T 2N2
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Nosworthy MG, House JD. Factors Influencing the Quality of Dietary Proteins: Implications for Pulses. Cereal Chem 2017. [DOI: 10.1094/cchem-04-16-0104-fi] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Matthew G. Nosworthy
- Department of Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada
| | - James D. House
- Departments of Human Nutritional Sciences, Food Science, and Animal Science, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada. Canadian Centre for Agri-Food Research in Health and Medicine, St. Boniface Research Centre, Winnipeg, MB, Canada. Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB, Canada
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Affiliation(s)
- Carol Ann Patterson
- The Pathfinders Research and Management Ltd., 1124 Colony Street, Saskatoon, SK S7N 0S5, Canada
| | - Julianne Curran
- Pulse Canada, 1212-220 Portage Ave, Winnipeg, MB R3C 0A5, Canada
| | - Tanya Der
- Pulse Canada, 1212-220 Portage Ave, Winnipeg, MB R3C 0A5, Canada
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Goodarzi Boroojeni F, Svihus B, Graf von Reichenbach H, Zentek J. The effects of hydrothermal processing on feed hygiene, nutrient availability, intestinal microbiota and morphology in poultry—A review. Anim Feed Sci Technol 2016. [DOI: 10.1016/j.anifeedsci.2016.07.010] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Wiseman J. Influence of processing on the digestibility of amino acids and starch in cereals and legumes in non-ruminants. ANIMAL PRODUCTION SCIENCE 2013. [DOI: 10.1071/an13254] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Non-ruminant livestock diets in most regions of the world are based on cereals and plant proteins that are particularly important in view of the current ban on animal proteins within the European Union, although they are still valuable raw materials elsewhere. The major component of cereals is starch that makes a significant contribution to energy-yielding value. Starch has traditionally been viewed as being very well digested, although, increasingly, this statement is being challenged. Thus, native (raw) starch is, to a varying degree depending on the origin, crystalline which is less well digested than is amorphous starch. Processing (invariably heat treatment) reduces the degree of crystallinity of starch, leading to better digestibility, particularly in young animals. For newly weaned pigs, processing can overcome, to an extent, the post-weaning growth check. Extrusion can improve the coefficient of apparent digestibility of starch in wheat three-quarters along the small intestine, from a range of 0.50 to 0.85 (raw) to 0.95. Plant proteins invariably contain naturally occurring anti-nutritive factors, principally trypsin inhibitors that are particularly important in soya beans but also occasionally in peas. The inhibitors are heat labile and denatured by heat. There are several technologies available for processing plant proteins, but a key message is that equipment operates under variable conditions of temperature, duration and moisture addition. Over-processing risks protein being denatured; for example, a trypsin inhibitor activity of 1.5 mg/g is associated with a reduction in amino acid digestibility. It is crucial that processing conditions are defined accurately rather than simply providing the name of the equipment.
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Masey O’Neill H, Rademacher M, Mueller-Harvey I, Stringano E, Kightley S, Wiseman J. Standardised ileal digestibility of crude protein and amino acids of UK-grown peas and faba beans by broilers. Anim Feed Sci Technol 2012. [DOI: 10.1016/j.anifeedsci.2012.05.004] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Assessment of the nutritional quality of raw and extruded Pisum sativum L. var. laguna seeds. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.12.025] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Oryschak M, Korver D, Zuidhof M, Beltranena E. Nutritive value of single-screw extruded and nonextruded triticale distillers dried grains with solubles, with and without an enzyme complex, for broilers. Poult Sci 2010; 89:1411-23. [PMID: 20548069 DOI: 10.3382/ps.2009-00619] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The nutritive value of triticale distillers dried grains with solubles (DDGS) for broilers was investigated in 2 experiments. In experiment 1, four hundred male broilers housed in battery cages were fed diets including 15 or 30% triticale DDGS (extruded or not) or a basal diet, supplemented with or without a multi-enzyme complex from d 21 to 28. Birds were killed and ileal digesta was collected on d 28 to establish the apparent ileal nutrient digestibility (AID) coefficients for both assay diets and DDGS as test ingredients based on 5 cages per diet. In experiment 2, a 42-d performance study compared growth phase-specific diets formulated to similar levels of AME, CP, and digestible lysine with graded levels (0, 5, or 10%) of triticale DDGS inclusion based on a minimum of 4 pens per diet x sex combination. Breast muscle weight and percentage yield were determined on d 37 by sampling 5 birds per pen. In experiment 1, there was a significant (P < 0.05) DDGS level of inclusion x enzyme interaction for CP, lysine, methionine, tryptophan, isoleucine, histidine, and phenylalanine, such that the AID increased with enzyme supplementation based on 15% but not 30% DDGS inclusion. At 15% DDGS inclusion, enzyme supplementation increased the AID of these nutrients in DDGS between 6 and 19 percentage units. Extrusion of triticale DDGS increased (P < 0.05) the AID of GE, CP, methionine, tryptophan, branched-chain amino acids, and phenylalanine between 3 and 8 percentage units. In experiment 2, feeding up to 10% triticale DDGS had no adverse effect on feed intake, weight gain, or feed efficiency of broilers compared with controls over the 42-d study. Feeding up to 10% triticale DDGS did not affect breast weight or yield on d 37. In conclusion, feed enzyme complex supplementation and extrusion both increased the nutritive value of triticale DDGS for broilers. Triticale DDGS can be fed at up to 10% of practical broiler diets without adverse effect on performance and breast muscle yield.
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Affiliation(s)
- M Oryschak
- Agriculture Research Division, Alberta Agriculture and Rural Development, Edmonton, Alberta T6H5T6, Canada
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