Non-starch Polysaccharide Content Research Articles

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.
 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.
 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.
 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 < 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 < 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 > 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.

Enhancing the nutritive value of canola meal for broiler chickens through enzymatic modifications.

Enzymatic modification of canola meal (CM) is a potential method to enhance its nutritional value as it can depolymerize nonstarch polysaccharides (NSP) and mitigate its potential antinutritive properties. Based on the previous studies, pectinase A (PA), pectinase B (PB), xylanase B (XB), and invertase (Inv) were used for the enzymatic modifications. The highest NSP depolymerization ratio was obtained when 4 g/kg of each PA, PB, and XB, and 0.2 g/kg of Inv were used during 48 h incubation at 40 °C. In the current study, changes in pH, simple sugars, sucrose, oligosaccharides, and NSP contents during the enzymatic modification (CM+E) of CM were measured and compared to Control (CM) without enzymes addition or with the addition of bacteriostat sodium azide (CM+E+NaN3). The results showed that spontaneous fermentation occurred during incubation. After incubation, the pH of the slurry decreased, lactic acid was produced, phytate disappeared, and the concentration of simple sugars decreased substantially. The NSP of the slurry was progressively depolymerized by the enzyme blend. The chemical composition and nutritive value of enzymatically-modified CM (ECM) were evaluated. Ross 308 broilers were randomly assigned to 18 cages of six birds each for the standardized ileal amino acid digestibility (SIAAD) and nitrogen-corrected apparent metabolizable energy (AMEn) assay. A corn/soybean meal-based basal diet formulated to meet Ross 308 breeder recommendations and two test diets contained 70% of the basal diet and 30% of CM or ECM, respectively, were fed to Ross 308 from 13 to 17 d of age. No difference was observed between SIAAD of CM and ECM. The AMEn value of ECM was 2118.0 kcal/kg on a dry matter basis which was 30.9% greater (P < 0.05) than the CM.

The effects of exogenous fibrolytic enzymes on the in vitro release of xylooligosaccharides and monosaccharides varies across six varieties of wheat

Wheat is a widely used cereal grain for pig and poultry feeds globally. Despite this, there are noticeable differences in its nutritive value, potentially due to varying characteristics like inherent non-starch polysaccharide (NSP) content and composition. Fibrolytic enzymes help degrade NSP and thereby improve feed efficiency in livestock. However, it has been suggested that these enzymes have different effects dependent upon the characteristics of the wheat variety used in a feed. This study investigated the efficacy of different enzyme-wheat variety combinations, by quantifying the release of NSP-derived xylooligosaccharides (XOS) and monosaccharides from six varieties of wheat (Maris Huntsman, Highbury, Paragon, Sinuelo, Chinese Spring and Pavon 76) over a 24 h in vitro incubation with commercially available fibrolytic enzymes (Econase XT, Econase MP1000 or Barley P700). Complete non-starch acid hydrolysis showed there were differences between varieties in their total monosaccharide contents (P < 0.001). There were significant wheat variety x enzyme x incubation time interactions for the release of xylobiose, galactose and glucose (all P < 0.001) and significant enzyme x wheat variety interactions for the release of xylotriose (P = 0.022), xylose (P < 0.001) and arabinose (P = 0.028). Clear differences in release of XOS were observed between the different combinations of enzyme and wheat variety. Econase XT increased xylotriose release from Highbury wheat, and xylobiose release from Sinuelo, with both wheat varieties showing comparable release of xylose. These findings suggest that the fibrolytic enzymes tested have some specificity for the wheat varieties. Hence it might be possible to optimise the combinations of wheat variety and enzyme used in animal feeds, to help maximise the feed efficiency of livestock.

Selection of barley varieties with increased non‐starch polysaccharides using chemometric methods for their bread‐making potential

This study aimed to check the bread-making potential of indigenous barley varieties comprising high non-starch polysaccharides (NSPs). For this purpose, all the available barley varieties in four provinces of Pakistan were characterized for their β-glucan and total arabinoxylan content. Barley varieties with increased NSPs were selected (one variety from each province) using chemometric methods. The selected varieties were used in the development of wheat barley composite flour bread. Total arabinoxylans and β-glucan content in Pakistani barley varieties ranged between 3.89 ± 0.085% to 6.23 ± 0.155% and 2.65 ± 0.053% to 6.97 ± 0.191%, respectively. Based upon chemometric characterization four best varieties (one best variety from each province) were selected for bread preparation. Rakhshan-10 (from Balochistan) and Jau-e-Paghmbari (from Khyber Pakhtunkhwa) were identified as the top varieties with the highest NSPs. Among varieties procured from Punjab and Sindh province; Sultan-17 and Sadabahar comprised the highest NSPs. Different treatment combinations of wheat barley composite flour were made by replacing wheat flour with barley flour up to 30%. The prepared breads were evaluated for their physico-chemical and sensory attributes. An increasing percentage of barley flour in wheat flour significantly increased crude protein, crude fiber, and NSPs. Barley varieties Sultan-17 and Sadabahar did not have a significant influence on sensory attributes of bread up to 20% however, Rakhshan-10 and Jau-e-Paghmbari had a significant effect, particularly on the color of crumb, texture, and loaf volume. Novelty impact statement This study investigates the bread-making characteristics of barley varieties with different concentrations of non-starch polysaccharides (NSPs) and showed a good potential for developing fiber-enriched bread using barley varieties comprising high NSPs. However, the bread recipe needs to be optimized concerning the concentration of barley flour as well as sensory characteristics. The findings of this preliminary study will help food industries to distinguish different indigenous barley varieties to get good quality end products with increased nutritional value.

The effect of multi-carbohydrase preparations on non-starch polysaccharides degradation and growth performance of broiler chickens fed diets containing high inclusion level of canola meal

Although canola meal (CM) contains a significant amount of dietary fiber, including high concentrations of non-starch polysaccharides (NSP), it is still a valuable source of protein for poultry diets. Supplementation of CM-containing poultry diets with multi-carbohydrase enzymes is an effective approach to improve the nutrition value of CM. The enzymatic degradation of NSP will contribute to the production of NSP hydrolysis products, which may improve gut health and growth performance. A series of in vitro incubation studies was carried out to determine if various carbohydrase preparations can target NSP of CM. The most effective enzyme combination was studied further in a growth performance and NSP utilization trial (1–20 d of age) with Ross 308 broiler chickens. Broilers were assigned to 3 dietary treatments each consisting of 8 cages of 5 birds and were fed a control corn/CM-based starter and grower diets (Control) or diets supplemented with an enzyme blend at two levels: 0.3 and 1.5 g/kg. Starter (1–10d) and grower (11–20d) diets contained 270 and 290 g/kg of CM, respectively. In the in vitro studies, the highest NSP depolymerization was observed for a combination of two pectinase-like enzymes fortified with xylanase. No further improvement with other enzyme preparations was observed. In comparison to the Control diets, birds fed the diet supplemented with 1.5 g/kg of multi-carbohydrase cocktail showed higher (P < 0.05) body weight gain during the grower phase and the entire trial. The carbohydrase enzyme combination significantly increased the coefficient of apparent total tract NSP digestibility. Our research suggests that the administration of a carbohydrase cocktail in diets with high inclusion of CM can improve growth performance and NSP utilization in broiler chickens.

The effects of exogenous fibrolytic enzymes on the in vitro generation of xylooligosaccharides and monosaccharides is dependent upon cereal type

Fibrolytic enzymes are routinely added to non-ruminant livestock feeds to help degrade the non-starch polysaccharide (NSP) contents and thereby improve feed efficiency. This study investigated the range of xylooligosaccharides (XOS) and monosaccharides produced from four cereal samples (barley, maize, oats and wheat) over a 72 h in vitro incubation using 3 commercially available (AB Vista, Marlborough, Wiltshire, United Kingdom) fibrolytic enzymes, Econase XT, Econase MP1000 and Barley P700, all containing endo-xylanase with other combinations of enzymes. Complete non-starch acid hydrolysis showed there were differences between cereals in the total monosaccharide (P < 0.01). There was a cereal x enzyme x incubation time 3-way interaction in the generation of XOS (xylotetraose, xylotriose and xylobiose) (P < 0.01) indicating the generation of XOS varies dependent on both the cereal and the enzyme used. The enzymes failed to generate any detectable xylose from maize. For xylose there was also a cereal x enzyme x incubation time 3-way interaction (P < 0.05). Econase XT generated the greatest quantity of xylose, with 38% of available xylose from wheat being released after 72 h, 11% from barley and 9% from oats, whilst no xylose was detected from maize using any of the 3 commercial enzyme preparations. For arabinose and galactose production there was a cereal x enzyme x incubation time 3-way interaction (P < 0.01), whilst glucose release was only significantly affected by cereal (P < 0.05) or time (P < 0.05). These findings suggest that the fibrolytic enzymes tested have some specificity for certain cereals and therefore it might be possible to optimise the combinations used in animal feeds, to help maximise the feed efficiency of livestock.

Water-soluble non-starch polysaccharides of wild-simulated Dendrobium catenatum Lindley plantings on rocks and bark of pear trees.

The total water-soluble polysaccharide (TP) of Dendrobium catenatum is composed of starch and active non-starch polysaccharides (NSPs) with glucomannan as the main structural type. Although the TP content has been used as a quality assessment indicator for many years, the NSPs content in samples from different environments and growth seasons have not been reported. In this study, we found that NSPs had stronger antioxidant activity than TP. The NSPs content was higher in wild-simulated environments including rocks and trees compared to plantings grown in greenhouse. The culture mode and growth period affected the ratio of NSPs and starch. Facility cultivation provided optimal growth conditions but produced more starch, whereas wild-simulated cultivation resulted in a higher ratio of NSPs, particularly in September. Therefore, cultivation by lithophytation and epiphytation may be preferable to facility plantings, which is expected to be enormously useful for the current production and quality control of D. catenatum.

Sunflower Meal Inclusion Rate and the Effect of Exogenous Enzymes on Growth Performance of Broiler Chickens.

Simple SummaryOver the years, there has been an increase in the price of traditionally used protein sources such as soybean meal (SBM) in broiler feed. This has necessitated the need for alternative protein sources that can partially substitute the SBM protein and reduce the cost of feeding. Sunflower meal (SFM), a by-product from the oil processing industry, is available in significantly high quantities throughout the year at lower cost. SFM can be produced in drought-stricken places with good harvest and is less prone to fungal infestation. Although SFM has protein levels ranging between 32 and 37 percent, its inclusion levels in broiler diets have been limited to 5% due to high concentration of non-starch polysaccharides, low metabolizable energy and lysine levels. This presents challenges in feed manufacturing, since composition depends on the amount of oil extracted and retained hulls, with effects on the digestive efficiency of broiler chicks, especially in the first 21 d of growth. The use of multi-enzymes that target specific substrates in SFM can potentially allow an increase in its inclusion levels, thereby reducing the deleterious anti-nutritional effects from non-starch polysaccharides (NSPs). Additionally, multienzyme supplementation can result in flock uniformity and environmental pollution reduction due to less nutrient loss in manure.The study examined the effect of de-hulled sunflower meal (SFM) inclusion rate and exogenous enzymes (EE) on broilers production performance. A four-feeding phase of pre-starter (1–9 d), grower (10–20 d), finisher (21–28 d) and post-finisher (29–35 d) was used with SFM included as low (BSL) and high (BSH) in all phases. BLS inclusion was 3% throughout phases and BSH inclusion was 7.5%, 10%, 13% and 13.5% for the 4-phases. Each SFM had a negative control (NC) (BSL− and BSH−) and positive (PC) (BSL+ and BSH+) control with additional 80 kcal Apparent Metabolizable Energy. Enzymes: xylanase (X), xylanase + beta-glucanase (XB), xylanase + beta-glucanase + protease (XBP) and xylanase + amylase + protease (XAP) were added to the NC and PC to give 6 treatments. Pen body weight gain (BWG) and feed intake (FI) were determined at 9, 20, 28 and 35 d and feed conversion ratio (FCR) was calculated accordingly. Diets were fed ad libitum to 1920 male Ross 308 broilers. Diet type, enzyme and diet by enzyme interactions were not significantly different amongst treatment diets. During the pre-starter and the grower phase, all studied parameters did not significantly differ from each other. All studied parameters were significantly influenced by enzyme addition and diet-type and enzyme interaction at 35 d except for diet type on FCR. Broilers fed BSH supplemented with XAP recorded the highest BWG (2.69 kg), whereas broiler chickens on BSL and supplemented with XBP recorded the lowest BWG (2.60 kg). SFM can be increased to 13% and 13.5% finisher and post-finisher diets without negatively affecting performance, and X and XAP enzymes can improve BWG of broilers grown to 35 d.

Near infrared reflectance spectroscopy as a tool to predict non-starch polysaccharide composition and starch digestibility profiles in common monogastric cereal feed ingredients

Carbohydrates are the main components of cereal grain ingredients and are comprised predominantly of starch which varies in the rate and extent of digestibility, and non-starch polysaccharides (NSP) from plant cell walls. These components are traditionally measured by chemical methods but there is interest in developing more rapid, cost effective predictions by use of near infrared reflectance spectroscopy (NIRS) technology. In this study, around 400 samples of wheat, corn, barley, wheat bran, oats, rye, corn germ, and sorghum were collected over several years to develop global NIR calibrations. Chemical analysis was performed for NSP, including details on solubility and individual constituent sugars, as well as separate determinations of cellulose and lignin. Total starch content and starch digestibility were characterized by the method of Englyst as rapidly (RDS) and slowly (SDS) digestible starch, and resistant starch (RS) determined as total starch content minus RDS and SDS. The same samples were scanned (400 to 2500 nm, every 0.5 nm) by two NIRS machines: a Foss model DS2500 and a Bruker Tango FT-NIR (Fourier transform near-infrared spectroscopy). The NIRS calibrations were developed by using the combined set of different cereal grains. The modified Partial Least Squares Regression method was employed to establish correlations between the reference chemical analysis and the collected NIRS spectra. The correlation between the NIRS and reference data for total and insoluble NSP and the main component sugars (arabinose, xylose, and glucose) were robust (R2 = >0.97) with a 1-VR > 0.96 and RPD values > 5.3. Similarly, the NIRS predicted lignin (R2 = 0.94; 1-VR = 0.93) and to a lesser extent cellulose (R2 = 0.70; 1-VR = 0.98) but still highly correlated with the reference data. The predicted total starch content was excellent (R2 = 0.99; 1-VR = 0.99). The NIRS prediction for RDS and SDS were lower in linearity (R2 = 0.81 and R2 = 0.97, respectively) but more than sufficient to provide an estimate of the starch digestion profile for many of the raw materials evaluated. In addition, the robust NIRS predictions for total starch content, RDS and SDS could then provide information to calculate the RS fraction of the ingredients. In conclusion, compared with the reference chemical data for this large set of cereal grains the global NIR calibrations developed provide a good prediction of NSP, monosaccharide sugars, lignin, cellulose and total starch content in cereal grains, and for the first time an NIR relationship with starch digestibility fractions in the grains has been shown.