Non-starch Polysaccharide Content Research Articles

Determination of the features of the use of three-component vegetable and fruit paste in marmalade technology

The object of the study is the technology of marmalade based on pumpkin, apple and dogwood paste. The development of a vegetable and fruit paste allows to solve the issue of marmalade structure formation, provide high organoleptic quality indicators, without the use of dyes and essences, enrich the chemical composition of products and give functional properties. Due to the use of short-term low-temperature concentration and a well-founded recipe (pumpkin 50 %, apple 35 %, dogwood 15 %). The paste contains a significant amount of functional ingredients, which is confirmed by the study of its chemical composition. The paste has a dynamic viscosity of 280 Pa∙s, a high content of non-starch polysaccharides of 3.89±0.11 g, vitamin C of 1.89±0.05 mg, β-carotene 21.13±0.60. For optimal management of the concentration process (55…65 °C), an effective viscosity is set in the range of 5…35 Paּ∙s. The improved method of producing marmalade based on pumpkin, apple and dogwood paste is characterized by increased quality. The marmalade mass at a temperature of 80…82 °C before gelatinization has a viscosity 24 % higher than the control. The developed marmalade has a pleasant ruby color and a lingering consistency. The content of non-starch polysaccharides, mainly pectin substances and vitamin C increases almost twice. The new marmalade is characterized by the presence of vitamins A, C, E and β-carotene. The number of macro- and microelements increases significantly compared to the control sample. According to the content of non-starch polysaccharides, vitamin A, β-carotene and potassium, marmalade based on vegetable and fruit paste can be classified as functional, since the percentage of provision of these substances per day exceeds 10 %. The method of marmalade production can be implemented at confectionery enterprises

Applying chia seeds to improve the structural characteristics and nutrient composition of whipped candies

The object of this study is the technology of whipped candies with the introduction of whole and crushed chia seeds. Whole seeds were added at the stage of whipping the protein (% of the mass of dry egg albumin), and crushed seeds were added during the preparation of the milk-fat mixture (% of the mass of fat). The introduction of the additive solves the task of improving the structural characteristics of whipped candy masses and candies made on their basis. The issue of improving the nutritional composition of products has also been resolved. It was established that the introduction of whole chia seeds (up to 50 % of the mass of dry egg albumin included) contributes to the improvement of the foaming of brewed protein masses during whipping and to the reduction of their density. Increasing the dosage of chia causes the deterioration of these indicators. In view of this, it is recommended to limit its dosage to 50 % of the weight of dry albumin when adding whole seeds to the brewed whipped protein mass. It was noted that when adding whole/crushed chia seeds in the amount of (50/40) %, (50/50) %, and (50/60) % of the mass of dry albumin/fat, the viscosity of unstructured candy masses increases slightly. Due to this, the duration of their structure formation is reduced, and the rate of shrinkage decreases. Whipped candies from such masses, compared to the control ones, are characterized by higher values of adhesion, strength, and density indicators. However, the visual deterioration of the porosity and compaction of the structure is characteristic only of the samples with the content of whole/crushed seeds (50/60) %. That is, the rational dosage of whole/crushed chia seeds is (50/50) % of the weight of dry albumin/fat. Such products are characterized by improved nutrient composition. In particular, the content of proteins and non-starch polysaccharides increases, the balance of fats improves, and the content of micronutrients such as polyphenols, minerals, and vitamins increases significantly

Examination of Salmonella Prevalence in Pigs Through Rye-Based Feeding and Coarser Feed Structure Under Field Conditions.

Salmonellosis is the second most commonly occurring bacterial zoonosis in Germany. Rye in pig feeding offers new possibilities for addressing that issue due to its high content of non-starch polysaccharides (NSPs). These are fermented in the intestinal tract to specific fermentation products, which seem to have bacteriolytic effects against Salmonella. A coarse feed structure can display synergistic effects. Seven conventional pig fattening farms increased the rye content (40%-70%) while limiting the amount of fine particles (maximum of 20% ≤0.25mm). Samples from pigs were tested for Salmonella antibodies and compared with samples from 167 farms without any changes to the feed. Rye-based diets had a significant (p<0.05) impact on Salmonella antibody (percentage optical density [OD%]) detection. In this study, it became apparent that significantly fewer positive OD% values could be detected due to the increase in rye compared to farms that did not change the feed (Farm 6 P0: 35.45±36.18; P1: 15.48±16.98; P2: 9.36±8.17). An elimination of Salmonella could not be achieved, but especially farms with high antibody counts were able to strongly reduce those in both phases consecutively (Farm 5 P0: 35.17±35.53; P1: 18.56a±20.96; P2: 13.38a±18.99). That was different on farms without adapted feeding, where an increase in Salmonella antibodies was observed (P0: 17.38±22.21; P1: 20.12±25.39; P2: 18.12±25.44). By increasing the proportion of rye and limiting the proportion of fine particles in the feed, Salmonella antibodies (OD% values) in meat juice and blood can be significantly reduced, especially on farms with an initially high incidence of Salmonella. If that is implemented in feeding across the board on farms, an improvement in food safety and a decreased risk of zoonosis can be expected.

The Influence of Processing Using Conventional and Hybrid Methods on the Composition, Polysaccharide Profiles and Selected Properties of Wheat Flour Enriched with Baking Enzymes.

In this study, a developed wheat flour blend (F), consisting of a high content of non-starch polysaccharides, was fortified with cellulase (C) and a cellulase-xylanase complex (CX) and then processed via conventional and hybrid treatment methods. Dry heating (T), hydrothermal treatment (H) and extrusion processing (E) were applied without or with enzyme addition as hybrid treatments. Proximate composition and polysaccharide profiles selected techno-functional and structural properties of modified wheat flours, were analyzed. Conventional and hybrid treatments induced changes in polysaccharide fraction compositions (especially the arabinoxylans) and the rheology of modified flour. Dry heating caused an inconsiderable effect on flour composition but reduced its baking value, mainly by reducing the elasticity of the dough and worsening the strain hardening index, from 49.27% (F) to 44.83% (TF) and from 1.66 (F) to 1.48 (TF), respectively. The enzymes added improved the rheological properties and baking strength, enhancing the quality of gluten proteins. Hydrothermal enzyme-assisted treatment increased flour viscosity by 14-26% and improved the dough stability by 12-21%; however, the use of steam negatively affected the protein structure, weakening dough stretchiness and elasticity. Extrusion, especially enzyme-assisted, significantly increased the hydration properties by 55-67% but lowered dough stability, fat content and initial gelatinization temperature due to the changes in the starch, mostly induced by the hybrid enzymatic-extrusion treatment. The structure of extruded flours was different from that obtained for other treatments where the peak intensity at 20° was the highest, suggesting the presence of amorphous phases of amylose and lipids. The results can be helpful in the selection of processing conditions so as to obtain flour products with specific techno-functional properties.

Application of Conventional and Hybrid Thermal-Enzymatic Modified Wheat Flours as Clean Label Bread Improvers

A new flour blend (F) composed of selected milling and leaving passages with a high content of non-starch polysaccharides underwent thermal (T), hydrothermal (H) or hybrid processing and was used along with cellulase (C) and cellulase-xylanase complex (CX) to produce bread. This modified flour can be considered a clean label product. In this study, blends of common and treated flours were tested for dough properties and rheology. The modified flours were added at 10 and 20% to the base wheat flour. A pan bread was then prepared to test their suitability for bread baking. Dough and bread properties were subsequently assessed. Accordingly, dough with added thermally, hydrothermally, and hybrid modified flours revealed differences in rheology. Addition of hybrid enzymatic-hydrothermal treated flour increased dough tenacity by 23% and baking strength by 26%, but decreased dough extensibility by 19%, whereas hybrid enzymatic-thermal modification increased water absorption by 6% and bread yield from 146.77% to 150.02% when modified flour was added at 20%. Breads with added modified flours demonstrated a 16% increase in bread volume, 8% lower baking loss, and 14% greater density, with no negative effect on color and texture. Thus, hybrid thermal-enzymatic treatment of the developed flours can be recommended as a suitable method for enhancing the utilization of waste flour fractions and increasing their value by enabling them to be considered as clean label bread improvers.

Dietary starch, non-starch polysaccharides and their interactions affect nutrient digestibility, faecal waste production and characteristics differentially in three salmonids: Rainbow trout, Atlantic salmon and Arctic charr

Waste management has emerged as a critical issue in aquaculture. In this study, we examined the impact of dietary starch and non-starch polysaccharides (NSP) content on nutrient digestibility, faecal waste production, faecal removal efficiency and the faecal characteristics in three salmonid species, namely rainbow trout (Oncorhynchus mykiss), Atlantic salmon (Salmo salar) and Arctic charr (Salvelinus alpinus). Four diets were formulated according to a 2 × 2 factorial design. The first factor, starch, was tested by including 0% gelatinised wheat flour (low starch) or 20% gelatinised wheat flour (high starch) in a plant-based basal diet. The second factor, NSP, was tested by adding 0% NSP source (low NSP) or 10% NSP source (high NSP). High NSP level was achieved by adding an equal mixture of soya hull (5%) and wheat bran (5%). Diets were tested in triplicates for each species and feeding was done restrictively. Experimental duration was 42 days for rainbow trout and Atlantic salmon and 49 days for Arctic charr. Among the three species investigated, Arctic charr had the lowest digestibility values for most nutrients, whereas rainbow trout and Atlantic salmon values were comparable. High starch level in the diet reduced the macronutrient (protein, fat and ash) digestibility in all three species. High starch and high NSP levels in the diet increased faecal waste production, with the effect being more pronounced for the NSP content of the diet. High dietary starch levels increased the proportion of smaller-sized particles, while high NSP content increased the ability of faecal particles to withstand mechanical stress. The high starch level in the diet lowered faecal removal efficiency but increased by high NSP content. The highest and lowest faecal removal efficiency was recorded for Atlantic salmon and Arctic charr, respectively. The amount of non-removed faeces accumulating in the system was increased by the high starch levels in rainbow trout and Atlantic salmon but remained unaffected by the NSP content of the diet across the species. No interaction effect between starch and NSP content of diets was observed for faecal removal efficiency and non-removed faeces. Among the three species investigated, Arctic charr had the maximum amount of non-removed faeces per kilogram of dry matter feed.

Microbiota but not immune modulation by a pro- and postbiotic was associated with the diet-additive interaction in broilers

This study investigated the diet-additive interactions of a Lactobacilli-based probiotic (Pro) and postbiotic (Post) on immune parameters and cecal microbiota composition, with subsequent effects on the metabolome in broilers. A completely randomized block design was employed with 2 diets [standard (SD), and challenge (CD)] and 3 additive conditions (Control, Pro, Post) involving 1,368 one-day-old male Ross 308 broilers equally distributed among 36 pens in a 42 d study. Diets were formulated to contain identical nutrient levels, with CD higher than SD in non-starch polysaccharide content by including rye and barley. Total non-specific serum Ig A, M and G concentrations were determined weekly from d14 to 35. Following vaccination, titres of specific antibodies binding Newcastle disease virus (NDV) and infectious bursal disease virus (IBDV) were measured. Microbiota composition was analyzed by 16S rRNA gene sequencing at d14 and 35, and α- and β-diversity indexes (Observed, Chao1, Bray, Jaccard) were calculated. Cecal short-chain fatty acids and the semi-polar metabolome were determined in the Control SD and all CD groups at d35. At d35, a diet-additive interaction was observed on cecal microbiota composition. Within SD, Pro and Post did not affect operational taxonomic units (OTU) abundance (adjusted-P > 0.05) and diversity indexes (P > 0.05). Within CD, Pro and Post affected the relative abundances of 37 and 44 OTUs, respectively (adjusted-P < 0.05), with Post but not Pro affecting β-diversity indexes (P = 0.041 and 0.064 for Bray and Jaccard, respectively). Within CD, Post increased cecal acetate (21%; P = 0.007) and butyrate (41%; P = 0.002) concentration and affected the concentration of 2 metabolites (adjusted-P < 0.05), while Pro affected 240 metabolites (adjusted-P < 0.05). No diet-additive interactions were observed on serum Ig (P > 0.05), except for IgM at d14 (P = 0.004). Diet composition, but not the additives, affected immune status parameters. The Pro and Post affected cecal microbiota composition only under dietary challenging conditions as previously reported for growth.

Fermented agar by-product and sunflower cake mixture as feedstuff for European seabass (Dicentrarchus labrax)

Industrial agar production from red seaweeds such as Gelidium sp. generates large quantities of by-products (GBP), often discarded as waste. GBP and sunflower cake (SC) are under-valorized as feedstuff due to their high non-starch polysaccharide (NSP) content. Solid-state fermentation (SSF) may disrupt NSP and improve their nutritional value. This study evaluated the utilization of Aspergillus ibericus and Aspergillus niger for SSF of a GBP and SC mixture (1:1 ratio; Gmix). SSF with A. ibericus decreased neutral detergent fiber (NDF) content (P < 0.05) along with high β-glucosidase activity (P < 0.05). SSF with A. niger increased crude protein, reduced NDF and acid detergent fiber (ADF) content, and produced higher xylanase, cellulase, and protease activities (P < 0.05). A 63-day growth trial with European sea bass (Dicentrarchus labrax) juveniles tested four isoproteic and isolipidic diets (44 % protein; 16 % lipids): a control diet without Gmix and three diets incorporating 10 % Gmix unfermented (diet Gmix), fermented by A. ibericus (diet Gmix-ibericus), or by A. niger (diet Gmix-niger). The Gmix and Gmix-ibericus diets promoted similar growth to the control, but the Gmix-ibericus diet supported higher feed efficiency, nitrogen, and energy utilization than the control diet (P < 0.05). The Gmix-niger diet negatively affected overall growth, feed intake, and utilization. Plasma metabolite levels, hepatic antioxidant enzyme activities, and lipid peroxidation were similar among diets. However, the Gmix-ibericus diet reduced total and oxidized glutathione levels (P < 0.05). Overall, G-mix or Gmix-ibericus diets did not compromise European seabass performance or oxidative status, with the Gmix-ibericus diet enhancing feed utilization efficiency by 25 %. Further studies are needed to understand the negative impact of the Gmix-niger diet on the European seabass.

Using in feed xylanase or stimbiotic to reduce the variability in corn nutritive value for broiler chickens

This study investigated the effects of xylanase and stimbiotic (fiber fermentation enhancer) on the response of broiler chickens fed different corn varieties and determine correlations between variables of interest. Four corn genetic varieties were selected based on their range in nutrient composition. Diets containing 600 g/kg of each corn were supplemented with 0 or 100 g/ton of xylanase or stimbiotic. A total of 1,152 one-day-old male broiler chicks (Ross 308) were divided into 12 treatments, each with 8 pens and 12 birds per pen, for a 21-day study. On d 21, performance parameters were measured, and the ileal energy and organic matter (OM) digestibility and cecal xylanase activity determined. Stimbiotic supplementation improved mFCR compared with all other treatments. There was a treatment by corn variety interaction for body weight (BW), BW gain and coefficient of variation (CV) of BW (P ≤ 0.05). Birds fed corn Variety 1 (highest neutral dietary fiber, protein and soluble arabinoxylan content) supplemented with stimbiotic had the highest BW, while Variety 2 control diet had the lowest. The BW CV in corn Variety 2 was the highest, which improved with stimbiotic supplementation. The BW CV in corn Variety 1 responded better to stimbiotic than xylanase. There were no treatment differences on BW CV in corn Varieties 3 and 4. The lowest OM digestibility was observed in birds fed corn Variety 1 with xylanase, and the highest value was associated with corn Variety 3 with xylanase (highest total arabinoxylan). Xylanase and stimbiotic supplementation increased the endogenous xylanase activity regardless of the corn variety (P ≤ 0.05). Positive correlations between corn fiber contents and phytic acid and the arabinose:xylose ratio were seen, while nonstarch polysaccharide content was negatively correlated with apparent metabolizable energy. In conclusion, corn variety influenced nutrient digestibility and broiler chicken growth. The response to supplementation with xylanase or stimbiotic varied based on the nutritional profile of corn with regards to improvements in digestibility and performance in broiler chickens.

Assessment of the quality of cream-white candy with the addition of fruit and berry paste during storage

One of the trends in modern nutrition is targeting people who care about their health. Confectionery made from sugar is in stable demand among people of different age groups, and research into their enrichment with vital nutrients is promising. One of the ways to implement such a task is the use of fruit and berry processing products, in particular in the form of pastes, during the production of candies. The purpose of the research was to evaluate the quality of cream-whipped candies with the addition of apple, quince and blackcurrant paste (40: 50: 10) during storage.&#x0D; It was established that the process of hydrolysis of the lipid component of candies with paste occurs at a higher rate compared to the control. This is due to their higher acidity and moisture. However, the fats of candies with the addition of fruit and berry paste are less prone to the formation of peroxides, which is explained by the presence in their composition of a significant number of polyphenolic compounds with pronounced antioxidant properties (anthocyanins and catechins), which are absent in the control sample. In particular, on the 60th day of storage, the value of the peroxide value for the sample with the additive was 27.9 % less than that of the control product.&#x0D; It has been established that candies with paste lose moisture more slowly due to the higher content of non-starch polysaccharides. Thus, on the 60th day, the moisture content of the control decreased by 11.33 %, and the product with paste decreased by 8.72 %. Smaller moisture losses ensure greater stability of their rheological characteristics during storage. It was noted that the strength and density of such candies increase more slowly than in the sample without the additive.&#x0D; The results of the research indicate the compliance of cream-whipped candies with fruit and berry paste to the normative storage terms in terms of oxidative stability of the lipid complex, physico-chemical and sensory indicators

PSVI-17 Digestawell XG Improves Piglet Performance When Dietary Net Energy Content is Decreased

Abstract Plant based dietary ingredients contain non-starch polysaccharides (NSP). Both soluble and insoluble NSP may limit intestinal absorption and digestion of dietary nutrients along the intestinal tract of monogastric animals. Increased digesta viscosity also occurs, which results in satiety and potential health issues. DIGESTAWell XG (Probiotech International Inc.), a commercially available enzyme-based feed additive that contains increased endo-1,4-β-xylanase and endo-1,3(4)-β-glucanase activity, hydrolyzes NSP resulting in increased nutrient availability and digestibility. Therefore, it was hypothesized that nursery pigs consuming low net energy (NE) diets with DIGESTAWell XG will demonstrate similar growth performance as nursery pigs consuming greater NE diets. A 47-day trial was conducted with 21-day old nursery pigs (6.0 kg) allocated to three groups: control (CON), low energy (-56 kcal/kg feed; LE), and low energy + enzyme (LE+E). All groups had 13 pens of 28 pigs (n = 364), and received wheat and corn mix based diets that had a similar NSP content (11.4%). CON diets had greater NE (2,456 kcal/kg feed) relative to the LE and LE+E groups (2400 kcal/kg feed). The diet of the LE+E group was supplemented with DIGESTAWell XG at 0.22kg/Ton of feed. For each pen the daily feed intake, weekly weight, diarrhea index and mortality were recorded. Data were analyzed by an ANOVA model (Statistix 8.0; Analytical Software, FL) including treatment and pen as fixed and random effects, respectively, and a Chi-square test for pairwise differences. Compared with both CON and LE, LE+E increased (P &amp;lt; 0.05) average daily gain (ADG) and average daily feed intake (ADFI) during weeks 4 to 7 and weeks 1 to 7, and significantly increased final weight (Table 1). During weeks 1 to 3, ADG and ADFI did not differ between CON and LE+E groups, and the LE+E group was significantly greater than LE. Over the entire period, LE impacted (P &amp;lt; 0.05) negatively the feed conversion ratio (FCR) compared with CON, however, during weeks 4-7 the LE+E had similar FCR compared with CON (P &amp;gt; 0.05). No significant effects were observed on mortality or diarrhea index. In conclusion, DIGESTAWell XG improves piglet performance when dietary NE content is decreased which may offer some formulation flexibility.

The effect of enzymatically-modified canola meal on growth performance, nutrient utilization, and gut health and function of broiler chickens

Enzymatically-modified canola meal (ECM) is a product obtained from the incubation of canola meal (CM) with a blend of specific carbohydrase enzymes. Incubation of CM with multi-carbohydrase enzymes resulted in a significant decrease in non-starch polysaccharides (NSP) content, production of potentially bioactive NSP hydrolysis products, and the spontaneous lactic acid bacteria fermentation. The latter resulted in the production of lactic acid, phytate hydrolysis, and the reduction in the product pH from 5.9 to 4.0. The main objective of this study was to evaluate the effects of ECM on growth performance, nutrient utilization, and gut health and function of broiler chickens. Four-day-old as hatched Ross 308 broilers were assigned to 5 dietary treatments, each consisting of 8 cages of 8 birds. Birds were fed the starter (4–14d of age, 100 g/kg CM) and grower (14–21d of age, 200 g/kg of CM) Control diet, and Control diets supplemented with ECM (Low and High) or enzymes (E1 and E2). In the ECM-containing diets, ECM replaced either 50 g/kg (Low ECM diet) or entire CM (High ECM diet) of the Control diets. In the E1 and E2 diets, the enzyme blend was supplemented at 1.25 g/kg and 12.5 g/kg of the starter Control diet and 2.5 g/kg and 25 g/kg of the grower Control diet, respectively. Replacing CM with ECM did not affect growth performance, but significantly increased the apparent total tract NSP digestibility and nitrogen-corrected apparent metabolizable energy content. The ECM-containing diets decreased sialic acids secretion on day 21 and increased the abundance of Lactobacillus (P < 0.01) in ileum and ceca compared to Control, E1, and E2 during the whole trail. The abundance of Escherichia coli was significantly lower in ceca of birds fed the High ECM grower diets compared to the Control. Total short chain fatty acids in cecal digesta of birds fed High ECM starter diet significantly increased compared with the Control. Replacing CM with ECM improved nutrient digestibility and increased the presence of probiotic organisms which was not observed in the enzyme supplemented diets. Therefore, ECM can improve gut health and could be used as a valuable feed ingredient or additive.

Feasibility insights into the application of Paenibacillus pabuli E1 in animal feed to eliminate non-starch polysaccharides.

The goal of the research was to find alternative protein sources for animal farming that are efficient and cost-effective. The researchers focused on distillers dried grains with solubles (DDGS), a co-product of bioethanol production that is rich in protein but limited in its use as a feed ingredient due to its high non-starch polysaccharides (NSPs) content, particularly for monogastric animals. The analysis of the Paenibacillus pabuli E1 genome revealed the presence of 372 genes related to Carbohydrate-Active enzymes (CAZymes), with 98 of them associated with NSPs degrading enzymes that target cellulose, hemicellulose, and pectin. Additionally, although lignin is not an NSP, two lignin-degrading enzymes were also examined because the presence of lignin alongside NSPs can hinder the catalytic effect of enzymes on NSPs. To confirm the catalytic ability of the degrading enzymes, an in vitro enzyme activity assay was conducted. The results demonstrated that the endoglucanase activity reached 5.37 U/mL, while beta-glucosidase activity was 4.60 U/mL. The filter paper experiments did not detect any reducing sugars. The xylanase and beta-xylosidase activities were measured at 11.05 and 4.16 U/mL, respectively. Furthermore, the pectate lyase and pectin lyase activities were found to be 8.19 and 2.43 U/mL, respectively. The activities of laccase and MnP were determined as 1.87 and 4.30 U/mL, respectively. The researchers also investigated the effect of P. pabuli E1 on the degradation of NSPs through the solid-state fermentation of DDGS. After 240 h of fermentation, the results showed degradation rates of 11.86% for hemicellulose, 11.53% for cellulose, and 8.78% for lignin. Moreover, the crude protein (CP) content of DDGS increased from 26.59% to 30.59%. In conclusion, this study demonstrated that P. pabuli E1 possesses various potential NSPs degrading enzymes that can effectively eliminate NSPs in feed. This process improves the quality and availability of the feed, which is important for animal farming as it seeks alternative protein sources to replace traditional nutrients.

Substantiating the technology of cream-whipped candy masses with the addition of berry and fruit paste

The object of research is the technology of creamy-whipped sweets with the addition of fruit and berry paste. Its addition solves the problem of improving sugar masses, namely structural characteristics and physiological value (enrichment with non-starch polysaccharides, vitamin C, polyphenols, and organic acids). In addition, a positive effect is achieved by providing the products with original organoleptic properties without the use of synthetic dyes and flavors. The proposed fruit and berry paste is obtained at gentle temperatures, which allows preserving the biological potential of raw materials and is characterized by a strong structure with a dynamic viscosity of 498 Pa·s. It was found that the introduction of fruit and berry paste in the amount of up to 10 % by weight of formulation raw materials improves the foaming ability of protein mass in the process of whipping. Increasing the paste content to 20 % leads to a slight deterioration in this indicator, but its value is at the level of control. The stability of the whipped protein mass increases evenly by increasing the dosage of the additive. The positive effect of fruit and berry paste on the quality indicators of finished creamy-whipped candy masses was noted. Samples with the additive give less shrinkage during the structuring process, its duration is reduced, and strength increases. It is recommended to add fruit and berry paste to creamy-whipped candy masses in the amount of 15 % of the total amount of formulation raw materials and at the same time reduce the formulation dosage of agar by 40 %. Such products acquire an original lilac color, a pleasant yogurt flavor, and the aroma of red currant. The nutrient composition of products is significantly improved – the content of non-starch polysaccharides increases by 2 times; the product is enriched with vitamin C and polyphenolic compounds that are absent in the control sample

Refining the metabolisable energy value of field beans for turkeys

ABSTRACT 1. This study examined the feeding value of ten UK grown field bean (Vicia faba L. var. minor) cultivar samples from the same harvest year on nitrogen corrected apparent metabolisable energy (AMEn) and nutrient retention coefficients when fed to young female turkeys. 2. A balancer feed (BF) was formulated to contain 12.39 MJ/kg ME and 269 g/kg crude protein. Ten nutritionally complete, mash diets were prepared by mixing 200 g/kg of each ground field bean cultivar with 800 g/kg of the BF, totalling eleven diets. Diets were fed to female BUT Premium turkeys from 40 to 50 d of age. Each diet was fed to eight raised floor pens, housing two birds, following randomisation. The AMEn was determined by the total collection technique over the last 4 d of the study. Relationships were examined between AMEn, chemical composition and quality variables of the field bean samples. 3. The overall determined AMEn value of the beans ranged from 7.72 MJ/kg DM to 9.87 MJ/kg DM, giving an average AMEn of 8.80 MJ/kg DM (P < 0.05). The soluble non-starch polysaccharide (NSP) content of the beans negatively correlated with their determined AMEn (r = −0.730; P < 0.05). Bean flour lightness-darkness degree (L*) correlated positively with the AMEn (r = −0.643; P < 0.05) 4. A positive correlation was observed between the degree of yellowness-blueness of bean flour and condensed tannins content (r = 0.696; P < 0.05). Step-wise regression indicated that soluble NSP + L* of field beans provided explanatory variables suitable for estimating the AMEn value for turkeys (r2 = 0.737; P < 0.05).

Distribution of Arabinoxylans and Their Relationship with Physiochemical and Rheological Properties in Wheat Flour Mill Streams as an Effective Way to Predict Flour Functionality

The aim of the study was to evaluate wheat flour fractions and the relationships between the rheological properties of wheat flour mill streams with arabinoxylans content to predict flour functionality. The tested wheat variety was IS Laudis and an industrial milling station with several roll sections was employed to reach 30 passages of flour streams. Each mill stream fraction was analyzed separately. Several physiochemical (moisture, ash content, falling number, wet gluten content, gluten index, and damaged starch content) and rheological properties were evaluated by means of utilizing various test apparatus and techniques. The total content of non-starch polysaccharides and arabinoxylans, as well as soluble and insoluble fractions were investigated. Results showed significant differences between the mill streams in terms of the content of physicochemical parameters and rheological properties, as well as in soluble and insoluble fractions of non-starch polysaccharides and arabinoxylans. The relationships between the tested parameters and PCA analysis can be useful for millers who can then select and blend several flour streams to obtain a maximum amount of flour with specified characteristics. A better understanding of the origin and function of different fractions and the role of arabinoxylans and their fractions in the milling process will allow the development of wheat flour blends with the desired functionality. Flours from late reduction and sizing passages (C and R) as well as from sorting filter (V) streams showed high ash content as well as T-NSP and T-AX levels, so the final content of NSP in flour blends may be balanced by the application of the proper amount of C6–C7 and R5 stream flours.

The Benefits of Exogenous Xylanase in Wheat–Soy Based Broiler Chicken Diets, Consisting of Different Soluble Non-Starch Polysaccharides Content

Four wheat-based diets with either a low soluble content of non-starch polysaccharides (NSPs, 13 g/kg); low viscosity, LV) or a high content of NSPs (33.5 g/kg; high viscosity, HV), with and without exogenous xylanase (XYL), were fed to male Ross 308 broiler chickens from 7 to 21 days age. The enzyme was supplemented at 100 FXU/kg diet, and its preparation was based on endo-1,4-beta-xylanase produced by Aspergillus oryzae. Each diet was fed to eight pens, with five birds in each pen, following randomisation. Chicks fed XYL had an improved feed efficiency, hepatic coenzyme Q10, caecal butyric acid concentration, nitrogen digestibility (p &lt; 0.05) and increased dietary ME (p &lt; 0.001). Compared to HV, birds fed LV diets had reduced weight of proventriculus, gizzard and the pancreas and higher blood glutathione peroxidase and dietary ME (p &lt; 0.05), but no differences were observed on nutrient digestibility and growth performance variables. This also suggests that birds may tolerate a greater dietary NSPs content; thus, further benefits may be obtained by the application of XYL in low energy wheat-based diets.

Purification, structure identification and immune activity of a neutral polysaccharide from Cynanchum Auriculatum

The crude polysaccharides CAPS and CAP of Cynanchum Auriculatum, which were prepared by degrading starch by single-enzymatic method (α-amylase) and double-enzymatic method (α-amylase and glucoamylase) respectively, were compared. CAP had good water solubility and higher non-starch polysaccharide content. A homogeneous neutral polysaccharide CAP-W, with the degree of acetylation about 17 %, was obtained from CAP by anion exchange column chromatography. Its detailed structure was identified by various methods. CAP-W, with the weight average molecular weight of 8.4 kDa, was composed of mannose, glucose, galactose, xylose, and arabinose in a molar ratio of 1.27:1.00:0.25:0.10:1.16. The backbone included β-1,4-Manp, β-1,4,6-Manp, β-1,4-Glcp and β-1,4,6-Glcp residues, with branches at the O-6 position of β-1,4,6-Manp and β-1,4,6-Glcp residues, consisting of α-T-Araf, α-1,5-Araf, α-1,2,5-Araf, α-1,3,5-Araf, T-Xylp,1,4-Xylp, β-T-Manp and β-T-Galp residues. In vitro immunological experiments suggested that CAP-W improved the phagocytic ability of macrophages, stimulated the release of NO, TNF-α and IL-6 from RAW264.7 cells, promoted the expression of NF-κB and caused nuclear translocation of NF-κB p65.

The Phenolic Compounds’ Role in Beer from Various Adjuncts

The present article considers the influence of malt with various adjuncts on beer organic compounds and taste profile composition, with more attention paid to the phenol complex change. The topic under consideration is relevant since it studies the interactions of phenolic compounds with other biomolecules, and expands the understanding of the adjuncts organic compounds contribution and their joint effect on beer quality. Samples of beer were analyzed at a pilot brewery using barley and wheat malts, barley, rice, corn and wheat, and then fermented. The beer samples were assessed by industry-accepted methods and using instrumental analysis methods (high-performance liquid chromatography methods-HPLC). The obtained statistical data were processed by the Statistics program (Microsoft Corporation, Redmond, WA, USA, 2006). The study showed that at the stage of hopped wort organic compounds structure formation, there is a clear correlation between the content of organic compounds and dry substances, including phenolic compounds (quercetin, catechins), as well as isomerized hop bitter resines. It is shown that the riboflavin content increases in all adjunct wort samples, and mostly with the use of rice-up to 4.33 mg/L, which is 9.4 times higher than the vitamin levels in malt wort. The melanoidin content in the samples was in the range of 125-225 mg/L and its levels in the wort with additives exceeded the malt wort. Changes in β-glucan and nitrogen with thiol groups during fermentation occurred with different dynamics and depending on the adjunct's proteome. The greatest decrease in non-starch polysaccharide content was observed in wheat beer and nitrogen with thiol groups content-in all other beer samples. The change in iso-α-humulone in all samples at the beginning of fermentation correlated with a decrease in original extract, and in the finished beer there was no correlation. The behavior of catechins, quercetin, and iso-α-humulone has been shown to correlate with nitrogen with thiol groups during fermentation. A strong correlation was shown between the change in iso-α-humulone and catechins, as well as riboflavin and quercetin. It was established that various phenolic compounds were involved in the formation of taste, structure, and antioxidant properties of beer in accordance with the structure of various grains, depending on the structure of its proteome. The obtained experimental and mathematical dependences make it possible to expand the understanding of intermolecular interactions of beer organic compounds and take a step toward predicting the quality of beer at the stage of using adjuncts.

The Incidence of Swine Dysentery in Pigs Can Be Reduced by Feeding Diets That Limit the Amount of Fermentable Substrate Entering the Large Intestine

Two experiments were conducted to test the hypothesis that feeding diets which limit the amount of fermentable substrate entering the large intestine would protect pigs against experimental infection with Serpulina hyodysenteriae, the causative agent of swine dysentery. Experiment 1 examined the effect of grain processing (hammer milling vs. steam flaking) and grain type (barley, groats, corn, sorghum and wheat) on indices of fermentation in the large intestine and the incidence of swine dysentery. Experiment 2 examined the role of five diets, steam-flaked corn, steam-flaked sorghum, hammer-milled wheat, extruded wheat and cooked white rice, on these same measures. All diets contained an animal protein supplement and no antibiotics. Pigs fed diets based on steam-flaked corn and steam-flaked sorghum had a lower incidence of disease (11–33%) than pigs fed diets based on other grains (75–100%). Pigs fed the diet based on cooked white rice were fully protected against swine dysentery. Both the soluble non-starch polysaccharide (NSP) concentration and the total NSP concentration of the diets explained a significant proportion of the variation in swine dysentery (R2 = 0.56, P = 0.016, and R2 = 0.71, P = 0.002, respectively), such that pigs eating diets containing <1.0 g/100 g soluble NSP showed reduced disease. However, pigs fed corn, sorghum and steam-flaked sorghum (Experiment 2), which contained only 0.4–0.5 g/100 g soluble NSP, still had a high incidence of disease (>50%). This was attributable to a higher level of resistant starch present in these grains. These data provide evidence that the expression of swine dysentery is associated with an increased concentration of fermentable substrate entering the large intestine.