Extract Viscosity Research Articles

Blending Value of Winter Rye with Various Viscosity of an Aqueous Extract of Grain Meal

The wide use of rye flour in the form of rye-wheaten and wheaten-rye mixes has caused the problem of the blending value of cultivated varieties, which is as important for rye as for wheat. The purpose of the research was to comparatively study the blending value of winter rye samples with various viscosity of aqueous extract of grain meal. Six rye samples with low viscosity (2.1–7.3 cP) as recipients and three samples with high viscosity (10.0–15.0 cP) were used as donors. Recipient and donor grains were mixed in the ratio 4: 1, 3: 2, 2: 3, and 1: 4. The following traits were studied: viscosity of aqueous extract (VAE), height of amylogram, falling number, shape stability of a toppling bread (H/D ratio), and volume of pan bread. Blending value of components was estimated based on improvement effect (E). It was shown that viscosity and other quality traits correlatively associated with it were subjected to the mixing rule: their expression naturally increased with increased proportion of the highly viscous donor in the mixture. The exception was the volume of pan bread, the expression of which decreased in this case. During mixing, the actual values of the traits in the mixtures almost completely coincided with the calculated values. Significant deviations from the weighted average values were revealed only for amylogram height and the volume of the pan bread, indicating possible interaction effects of the mixed components. A negative correlation was found between the viscosity level of the recipient and the effect of its improvement (r =–0.93). The most valuable improver in mixtures with low viscous rye was the Moc-12-BB donor, characterized by high expression of the VAE (15.0 cP). It was concluded that such rye could be classified as strong since a lower amount of this rye should be added to the mixture for improvement of the weak (low-viscosity) rye. The addition of highly viscous rye to low viscous rye in an amount of 20–40% was the most preferable.

Comparison Analysis of the Composition and Properties of Fodder Enzyme Preparations

The composition and properties of a wide range of domestic and foreign enzyme preparations (EP), used as additives to feeds of farm animals and poultry, are analyzed. The content of the main active enzymes – endoglucanases (beta-glucanases), cellobiohydrolases and xylanases, leading to biocatalytic destruction of non-starch polysaccharides, which are anti-nutritional factors of feeds and causing their incomplete digestion, is determined. It is shown that, based on the data on the component composition and the level of different types of activity, the studied enzyme preparations can be divided into three groups: a) with high xylanase and low cellulase (endoglucanase and cellobiohydrolase) content, b) high cellulase and low xylanase content, c) containing cellobiohydrolases, endoglucanases and xylanases in a different ratio, but without significant predominant of any of these enzymes. The ability of EP to reduce the viscosity of water-soluble non-starch polysaccharides – xylans and beta-glucans- has been studied. Among the enzyme preparations that have xylanase in their composition and belong to groups b) and c), a number of preparations have been determined which, at the same dosage according to xylanase activity, most effectively reduced the viscosity of the aqueous extract of rye containing xylans (Econase XT 25, Agroxyl Plus, Agroxyl Premium, Rovabio Max AP, Sunzyme). It was shown that the xylanase of precisely these EP is not inhibited by protein inhibitors of rye. At the same dosage for beta-glucanase activity, the viscosity of water-soluble beta-glucans of barley was most effectively reduced by the EP Xybeten CELL, Cellulase, Agroxyl, Agrocell, Axtra XB 201, Rovabio Max AP and Vilzyme. For all studied EP, no inhibitory effect of the barley extract on beta-glucanase activity was found.

Triticale-oat bread as a new product rich in bioactive and nutrient components

Nowadays non-bread cereals, including oats, due to their healthy properties are increasingly used as additives in bread production. The aim of the present study was to evaluate new healthy triticale-oat bread by replacement as much as possible of triticale flour by high fibre oat concentrate (COF), without decreasing technological quality of bread. The flours obtained from 4 winter triticale varieties were enriched with 2.5%, 5% and 10% of COF. An increasing COF level resulted in significantly increased nutritional parameters content as well as dietary fibre (up to 11.5%), including six-fold increase in β-glucan content (from 0.3% for control breads to 1.0% and 1.8% for 5% and 10% COF, respectively) and as a consequence even two-fold increase in viscosity of water extracts (WEV). Obtained results were compared to popular, available in bakery wheat and wheat-rye breads. All obtained triticale-oat breads can be included as food products high in fibre (over 6 g per 100 g). The dough properties and bread parameters, especially bread volume, shape and crumb texture decreased with the addition of COF. Results show that triticale flour replaced by up to 5% of COF makes it possible to prepare new kind of healthy bread.

Variation in levels of non-starch polysaccharides and endogenous endo-1,4-β-xylanases affects the nutritive value of wheat for poultry

ABSTRACT1. Endo-1,4-β-xylanase is known to improve the nutritive value of wheat-based diets for poultry by degrading dietary arabinoxylans. However, broilers’ response to supplementation of wheat-based diets with exogenous endo-1,4-β-xylanase is not always observed.2. In this study, 108 different wheat lots were analysed for levels of extract viscosity as well as for endogenous endo-1,4-β-xylanase activity, and the impact of these two variables in animal performance was tested.3. Results revealed that endogenous endo-1,4-β-xylanase activity and extract viscosity content varied widely among different wheat lots. Thus, a trial was conducted to evaluate the efficacy of exogenous enzyme supplementation in broiler diets using wheats with different levels of extract viscosity and endogenous endo-1,4-β-xylanase activity.4. The data revealed that exogenous enzyme supplementation was only effective when the wheat present in the diet had high levels of extract viscosity (14.8 cP) with low endogenous endo-1,4-β-xylanase activity (347.0 U/kg). Nevertheless, it is apparent that exogenous microbial xylanases reduce digesta extract viscosity and feed conversion ratio independently of the endogenous properties presented by different wheat lots.5. The data suggest that extract viscosity and/or endogenous endo-1,4-β-xylanase activity affect the response to enzyme supplementation by poultry fed on wheat-based diets.

A New Enzyme Preparation for Reducing the Viscosity of Whole-Grain Rye Extracts

New recombinant strains based on the lower fungus Penicillium canescens are engineered to produce an extracellular enzyme complex that contains a homologous endo-1,4-β-xylanase E (XylE, EC 3.2.1.8). Expression of the gene encoding XylE is controlled by the promoter of the xylA gene, which encodes endo- 1,4-β-xylanase A. Comparative analysis of enzyme preparations (EPs) isolated from the culture liquid of the host strain (Penicillium canescens RN3-11-7) and the new recombinant P. canescens strains of the XylE series is performed. The specific activity of the EPs against a specific substrate (birch glucuronoxylan) is studied, and the qualitative and quantitative composition of the new EPs XylE-B5 and XylE-C1, as well as the RN3 EP from the host strain, is determined. The decrease in the reduced viscosity of native (not subjected to thermal inactivation) aqueous extracts of rye treated with XylE-B5 EP was double that in the case of treatment with RN3 EP, due to high content of inhibition-resistant XylE in the new EPs.

Viscosity negatively affects the nutritional value of blue lupin seeds for broilers

This study examines the impact of Lupinus angustifolius variety (C) and inclusion level (L) in broiler diets on the nutritional value, viscosity of ileal digesta and activity of gut microbiota. The experiment was conducted on 154 female 21-day-old broilers, allocated to 11 groups (kept individually). A reference lupin-free diet and 10 test diets containing one of five lupin seeds; Kadryl, Regent, Dalbor, Bojar and Tango, mixed with the reference diet at a ratio of 25 : 75 or 32 : 68 dry matter (DM) (low or high level of inclusion) were prepared. Diets were fed for 6 days, excreta were collected over last 4 days. Apparent metabolizable energy corrected to zero N balance (AMEN) of diets and AMEN of lupin seeds were calculated. Birds were sacrificed, ileal and caecal digesta were pooled by segments from two birds, and the activity of bacterial enzymes was determined. The ileal digesta viscosity was measured immediately (ileal viscosity immediate (IVI)) or after 6 days storage at −18°C (ileal viscosity frozen). AMEN of test diets were lower than the reference diet. Lupin AMEN values ranged from 6.04 MJ/kg DM for Regent at high level to 9.25 MJ/kg DM for Bojar at low level. High inclusion level numerically decreased AMEN value in all cultivars, except for Kadryl, for which it increased (significant C×L interaction). The IVI value was 2.6 mPa·s in the reference group, but ranged from 6.3 to 21.7 mPa·s in lupin-fed birds. It increased significantly with level for Regent, Dalbor and Tango but not for the other two cultivars (significant C×L interaction). There was a negative correlation between IVI and: apparent total tract N retention, fat digestibility from test diets, AMEN of diets and lupins. Ileal viscosity immediate was positively correlated with the activity of ileal α- and β-glucosidase and negatively with ileal α-galactosidase and caecal α-glucosidase. Ileal viscosity frozen ranged from 3.2 to 5 mPa·s and it was not correlated with lupins AMEN. This suggests that the digesta viscosity caused by narrow-leafed lupin is detrimental to its nutritional value and interfere with the gut microbial activity. In addition, the lupins viscosity was measured by two in vitro methods: the water extract viscosity (WEV) method and after incubation in conditions imitating in vivo digestion (enzyme-treated extract viscosity (EEV)). In vivo viscosity was weakly reflected by in vitro measurements as there was no correlation between IVI and WEV or EEV. Overall, findings suggest that the different cultivars of narrow-leafed lupin may have different value for practical application in broiler diets.

Impact of water-extractable components from different cereals on the quality of oat bread

Loaf volume and crumb structure of oat bread are not comparable to those of bread from wheat flour. Hydrocolloids, surfactants and/or enzymes are often included in oat batter recipes for quality enhancement reasons. In this study, we examined the impact of water-extractable components from barley, oat, rye and wheat flour on oat bread quality. We speculated that such water extracts contain components which also would enhance the quality of oat bread. As expected, extract protein, non-starch polysaccharide, lipid and enzyme levels varied widely amongst the different cereal flours used. The extracts also varied in foaming properties and extract viscosities. Rye flour contained the highest level of water-extractable components. Inclusion of rye aqueous extract resulted in the largest loaf volume increase and in softer crumb than noted for control oat bread. Rheofermentometer analyses showed that the moment of gas cell opening was delayed when rye extract was added, indicating improved batter gas cell stabilization, while collapse during baking was not affected. The oat bread improving effect of the rye extract is likely due to a combination of the impact of different of its constituents such as enzymes and surface active components.

Larger particle size of oat bran inhibits degradation and lowers extractability of β-glucan in sourdough bread – Potential implications for cholesterol-lowering properties in vivo

Increased digesta viscosity is considered the mechanism underlying the cholesterol-lowering effect of oat β-glucan. Viscosity is mainly related to the molecular weight and concentration of solubilized β-glucan in the digesta and these should therefore be maintained at sufficiently high levels. Bread that includes oat bran is a potential source of β-glucan, but the baking process leads to degradation by β-glucanases present in the flours.In the current study, we investigated the effect of fermentation time as well as of particle size and content of oat bran in breads on the molecular weight, solubility and extract viscosity of β-glucan. Furthermore, we estimated the potential of the breads to have a cholesterol-lowering effect by comparison of molecular weight, solubility and extract viscosity of β-glucan with those of products known to have an effect in vivo.Longer fermentation time and smaller particles were found to lead to lower molecular weight of β-glucan. However, smaller particles also increased its extractability, leading to an overall increase in extract viscosities compared with coarse particles. Bread with the inclusion of 30% finely-milled, but not coarse oat bran was found to induce extract viscosity with the potential of producing a cholesterol-lowering effect despite more degraded β-glucan.

Dynamics of technological and baking qualities of winter rye grain depending on flour yield and water extract viscosity

Dynamics of technological and baking qualities of winter rye grain were studied depending on flour yield and water extract viscosity (WEV). Initial material consisted in six populations of winter rye obtained after ten cycles of divergent selection for WEV, which was carried out on the basis of cultivars Al’fa and Moskovskaya 12. For each cultivar, three populations contrastingly differing for WEV were identified: low viscosity ones (LV) obtained in minus selection, mean viscosity ones (MV) obtained on the basis of the original populations without selection, and high viscosity (HV) ones obtained in plus selection. For each population, three grades of flour were obtained: wholemeal flour (100% yield), medium flour (87% yield), and pure flour (63% yield). Comparative testing was carried out in 2015 and 2016: in a field experiment on 8-m2 plots in three repetitions. The following traits were studied: weight of 1000 grains, nature of grain, glassiness, protein and starch contents, flour whiteness, falling number, amylogram height, starch gelatinization temperature, H/D ratio, bread volume, and crumb porosity. A prominent feature of LV-populations is the trend towards small grains, low grain nature, and lowered starch contents. For most traits, HV-populations were at the level of MV-populations. It was concluded that, during production of pure rye flour, almost all pentosans together with bran are removed from external layers of caryopsis. As a result, the share of pentosans within endosperm essentially increases. These pentosans belong to the water-soluble fraction, which is proven to be true by a sharp increase in WEV in pure rye flour in comparison with wholemeal flour. An increase in WEV in the grades of thin grinding flour occurs due to water-soluble pentosans, which are contained in bran, in deep layers of endosperm. As compared to rough grinding flour (wholemeal flour), thin grinding flour (pure flour) differed by higher whiteness (by 46.6 units), better amylogram (by 46 a. units), higher H/D ratio (by 0.04), volumetric yield (by 38 cm3), and porosity of crumb of a square loaf (by 9.9%). WEV also had significant influence, which, at high expression, positively affected flour whiteness, falling number, amylogram height, starch gelatinization temperature, and shape stability of toppling bread.

The Gsp-1 genes encode the wheat arabinogalactan peptide

Western blotting, ELISA and 1H-NMR spectroscopy showed that RNAi down-regulation of the wheat Gsp-1 gene resulted in reduced contents of both arabinogalactan peptide (AGP) and grain softness protein (GSP-1) in mature wheat grains confirming that these components are encoded by the same gene. A small increase in grain hardness and decrease in the viscosity of aqueous extracts of the transgenic lines also indicated small effects on functional properties. Immunolocalisation using a novel wheat AGP monoclonal antibody in conjunction with confocal microscopy showed that the major form of AGP which was eliminated in knockout lines is located within the cell, probably in the vacuole, and not in the plasma membrane or cell wall. However, clear localisation of the AGP epitope to the plasma membrane was observed in both control and transgenic lines and probably resulted from the presence of one or more separate forms of arabinogalactan protein. The existence of such additional form(s) was also indicated by 1H-NMR spectroscopy which showed that the ratio of arabinose to galactose differed between the control and transgenic lines.

Evaluation of some winter rye (<i>Secale cereale </i>L.) traits under environments of Nosivka Plant Breeding Experimental Station

The paper covers the results of studies on the development of medium-ripening winter-hardy short-stemmed winter rye varieties with yielding capacity of 9-10 t/ha being resistant to abiotic and biotic stressors. The results of the competitive strain testing (2012-2013, 2015-2016) of hybrid lines for grain and fodder value are compared with winter rye variety Khlibne as conventional standard.The variety Khlibne completely explains its name since it possesses good baking qualities: high values of test weight of grain, falling number, pentosan content, and viscosity of water extract of grain meal (VWEGM).When hybridizing short-stemmed productive varieties and winter rye hybrids with winter- hardiness donor Z2807 (Nosivka PBES, Ukraine), it is possible to create new winter-hardy, frost-resistant, short-stemmed productive varieties suitable for growing in Ukraine and abroad.The prospective populations of winter rye with alternative characters and inbred lines have been analyzed comprehensively for the main elements of the potential yield capacity structure. A variation in the content of arabinoxylans in the source material indicates the possibility of selecting samples for alternative use. High positive correlations between VWEGM and falling number were revealed. The high content of carotene in the winter rye leaves is an important indicator of vitamin nutrition of green fodder. The populations presented are resistant to lodging (stem lenght 90-110 cm), they are characterized with high productive tillering, head length up to 13 cmand grain number up to 80, high content of carotene in leaves and low content of pentozans in grains. Winter hardiness of new populations over the years of research was 98.8-99.9%. For four years they significantly exceeded the standard for grain yield (up to 10.80 t/ha vs. 6.85 t/ha).

Solubility and solubilizing capabilities of aqueous solutions of Extractum Taraxaci e radix cum herba aqu. siccum in light of selected values of general Hildebrand-Scatchard-Fedors theory of solubility

Summary Introduction: The general Hildebrand-Scatchard theory of solubility supplemented by Fedors’ solubility parameter − δ 1 2 $- \delta ^{{1 \over 2}} $ was used to estimate the real solubility by −log x2 (log of the mole fraction) of phytochemicals contained in Ext. Taraxaci e radix cum herba aqu. siccum. Surface activity of aqueous solution of extracts was determined and quantified – solubilizing capabilities of solutions of cexp. ≥cmc in relation to cholesterol particle size of Ø=1.00 mm, as well as of ketoprofen were defined. Objective: The calculated value −log x2 collated with the polarity of extraction medium εM allows to estimate the optimal solubility of phytochemicals that determine the viscosity of the aqueous extract of dandelion and above all its surface activity and the ability to solubilize lipophilic therapeutic agents (ketoprofen). Methods: Viscosity of water model solutions of dandelion extracts and exhibition solutions after the effective micellar solubilization of cholesterol and ketoprofen was measured using Ubbelohde viscometer in accordance with the Polish Standard. The surface tension of aqueous solutions of extract and exhibition solutions after solubilization of cholesterol and ketoprofen was measured according to the Polish Standard with stalagmometric method. Results: The calculated factual solubility, and mainly the determined and calculated hydrodynamic size mean, that despite the complex structure of the micelle, it solubilizes cholesterol (granulometric grain of diameter Ø=1.00 mm) and ketoprofen (state of technological fragmentation) in equilibrium conditions. Equilibrium solubilization of ketoprofen also occurs in an environment of model gastric juice (0.1 mol HCl). Conclusions: The obtained results indicate that after the administration (and/or dietary supplementation) with Ext. Taraxaci e radix cum herba aqu. siccum, the physiological parameters of gastric juice would not be measured and its presence (phytosurfactant) in the body of the duodenum (bile A) increases abilities of solubilizing lipophilic therapeutic agents and cholesterol accounting for its use in the treatment of liver diseases and cholesterol gall bladder stones.

Effect of drug Piper nigrum on magnesium chloride at varying concentration and temperature through ultrasonic method: A thermoacoustic study

The ultrasonic velocity (U), density (ρ), and viscosity (η) of an ethanolic extract of drug Piper nigrum with MgCl2 (metal ions) have been measured as a function of the number of moles n = (0.7009,...

The nutritional value of yellow lupin (Lupinus luteus L.) for broilers

Two experiments were conducted to study the nutritional value of four or seven cultivars of Lupinus luteus L. seeds. Experiments I and II were conducted on 150 and 240 16-day-old Ross 308 male chicks, respectively. The birds were allocated to five or eight dietary treatment groups (10 replications in each, three birds per replication). Feeds in four treatments from Experiment I and seven treatments from Experiment II, contained a lupin meal (different cultivars) and basal diet in a proportion of 30:70. Birds in one treatment (Experiments I and II) were fed only the basal diet. Crude protein content in lupin seeds ranged from 390 to over 440g/kg of DM (in both experiments). In Experiments I and II, phytic-P content in lupin meal ranged from 5.6 to over 8g/kg. In Experiment I, water extract viscosity of seeds ranged from 1.21 to 1.61 cP. In Experiment II, non-starch polysaccharides ranged from 261 to 288g/kg. The lowest content of oligosaccharides was 86g/kg (Experiment I, cv. Mister) and the highest—128g/kg (Experiment II, cv. Parys). Raffinose content in seeds ranged from 8g/kg (Experiment II, cv. Baryt) to 16g/kg (Experiment II, cv. Mister). The apparent metabolizable energy (AMEN) of yellow lupin seeds ranged from 8.33 to 10.2MJ/kg; the lowest was determined for Mister and the highest for Baryt cultivars, both used in Experiment II. Ileal crude protein digestibility of yellow lupin seeds ranged from 0.759 to 0.85; the lowest was determined for Mister (Experiment I) and the highest for Perkoz (Experiment II) cultivars. Lupin AMEN negatively correlated with their raffinose content (Experiment I: r=−0.37; P≤0.05; Experiment II: r=−0.67; P≤0.01). In Experiment II, sialic acid excretion correlated well with ileal digesta viscosity (r=0.57, P≤0.05) and raffinose content (r=0.38, P≤0.05). Negative correlations were observed between following: apparent ileal digestibility of dry matter and crude protein, ileal amino acid digestibility and water extract viscosity (Experiment I) – raffinose content (Experiments I and II) and – ileal digesta viscosity (Experiment II).

Multiple divergent selection on viscosity of a water extract of winter rye

Results of ten cycles of divergent selection on water extract viscosity (WEV) based on varieties of winter rye Al’fa and Moskovskaya 12 are presented. Efficiency of selection depended both on genotype of a variety and direction of selection. Selection in a plus-direction was more effective than in a minus-direction. After ten cycles of selection, the potential of WEV increased in high viscosity populations by 3.3–6.0 times, while it decreased by 2.6–3.5 times in low viscosity populations. The asymmetry of the response was detected during the first cycle of the selection and it remained in all subsequent cycles. The high viscosity populations were more yielding (by 23.8%) than low viscosity populations and had the best baking qualities of grain. Their superiority manifested the most strongly by grain unit (by 7.9%), weight of 1000 grains (by 23.4%), falling number (by 90 s), amylogram height (by 5.4 times), and gelatinization temperature of starch (by 3.2°С). From low viscosity populations, strongly blurring bread with large pores and sticky and restive crumb was produced. Prospects of selection of baking and fodder varieties of a winter rye based on selection of genotypes with high and low WEV are discussed.

Effect of drug Piper nigrum on physicochemical properties of zinc chloride at varying concentration and temperature investigated through ultrasonic tool

AbstractIn the present study, the molecular interaction between ethanolic extract of drug Piper nigrum with (metal ions) ZnCl2 have been investigated by ultrasonic method. The ultrasonic velocity (U), density (ρ), and viscosity (η) of an ethanolic extract of drug with metal ions of different concentration (number of moles of drug = 1.4018, 2.1027, 2.8036, and 3.5045) and different temperature (T = 308.15, 313.15, 318.15, 323.15, and 333.15) K at 2 MHz have been measured through ultrasonic interferometer. From experimental parameters (ultrasonic velocity (U), density (ρ) and viscosity (η)), various thermoacoustical parameters such as adiabatic compressibility (β), intermolecular free length (Lf), specific acoustic impedance (Z) has been calculated. The change in concentration of drug P. nigrum and varying temperature affects compressibility of solution, which gives idea about molecular interactions in liquid mixtures. Obtained experimental and thermoacoustical parameters are used to investigate the solute–...

Variability in the chemical composition of triticale grain, flour and bread

During the last few decades triticale has become a commercial crop grown in a variety of environmental conditions worldwide. Triticale, a hybrid cereal developed by crossing wheat and rye combines the valuable properties of both parental forms. In the present study the differences in chemical composition between grain, flour and bread of eight triticale varieties were determined. The results were compared against the standard wheat variety. Independently of the degree of material processing, all samples were characterised for nutrients (protein, starch, ash, lipids) and bioactive components (dietary fibre (DF), total polyphenols (TPC)) and viscosity of water extracts (WEV). Following grain milling, the average content of some components decreased significantly in comparison to grain (protein (2%), ash (58%), lipids (38%), DF (64%), TPC (40%)). After baking the differences in the content of some bread components were compared to flour. The most significant differences between flour and bread samples were noted in the average content of ash (0.8% vs. 2.3%), starch (74.1% vs. 64.7%), DF (4.6% vs. 5.4%), TPC (0.9mgGAE/g vs. 0.5mgGAE/g). Our results show that the grain of some modern triticale varieties, with a favourable chemical composition from a technological and nutritional perspective, is good material for flour and bread production.

A Novel High-Throughput Viscometer.

A novel, rapid, parallel, and high-throughput system for measuring viscosity of materials under different conditions of shear rate, temperature, time, etc., has been developed. This unique system utilizes the transient flow of a complex fluid through pipettes. This approach offers significant practical advantages over microfluidic-based devices for viscosity screening: no cleanup is required, the method is high throughput (<1 h for 100 samples), and only small sample volumes (<1 mL) are used. This paper details for the first time the experimental and modeling efforts to implement this mass- and pressure-based viscosity measurement concept as a robust viscosity estimation tool. This approach is very well-suited for viscosity measurements in high-throughput formulation workflows, as it is rapid and parallel and operates directly on samples in various microtiter plate formats. We present systematic experimental observations together with numerical and analytical modeling approaches to characterize instrument capabilities and limitations. The complex transient flow of fluids through these pipettes leads to data-rich pressure profiles. Numerical and analytical modeling is then used to extract viscosity and other rheological parameters from these pressure profiles. We have successfully utilized this viscosity screening tool for a multitude of complex fluids including oils, paints, solvents, and detergents.

Insight into the chemical composition of wheat used in European broiler diets

In Europe, wheat is commonly used in broiler diets. The chemical composition and energy value of wheat can vary considerably between different wheat cultivars or due to different growing and post-harvest storage conditions. The current study assessed the chemical composition in 153 batches of wheat used for poultry feeds from 15 European countries over 5 years of harvest. The non-starch polysaccharide (NSP)-composition, the concentration of starch and protein and the extract viscosity were analysed. The concentration of starch and protein ranged between 558 and 680g/kg dry matter (DM) and 92 and 173g/kg DM respectively. The concentration of water-extractable (WE) and water-unextractable (WU) NSP ranged between 8.7 and 18.3 and 58.1 and 99.6g/kg DM respectively. The variation was the largest in the WE fraction of the NSP (CV 14.3%). The concentration of WE-NSP was positively correlated with extract viscosity (r=0.46; P<0.001) and this was caused by the WE-arabinoxylan fraction (r=0.59; P<0.001) in particular. In conclusion, the present results confirm the variable composition of European wheat batches, especially for the WE-fraction of the NSP and highlight the need for considering the concentration of NSP in the practice of feed formulation.

New approaches in winter rye breeding for grain quality

Introduction. Winter rye grain is traditionally used for the production of bread, alcohol, starch, malt, but very seldom for fodder. For this reason, every year a significant part of harvested rye remains unclaimed, it does not stimulate the growth of its production.This is due to the fact that, in comparison with other cereals, rye contains relatively high contents of non-starch polysaccharides (pentosans), which are undesirable in fodder. The total pentosans in rye grain vary slightly across varieties (9.2-11.5%), but their expression is significantly affected by environmental factors. The major structural component of non-starch polysaccharides is five-carbon sugars - arabinose and xylose (so-called arabinoxylans – AX), which are capable of producing highly viscous aqueous solutions at relatively low concentrations.The aim and tasks of the study. The purpose of this work - to evaluate the effectiveness of 9-time divergent selection based on the trait of ‘aqueous extract viscosity’ (AEV), to explore varietal specificity in response to selection, to study the degree of breeding shift asymmetry and to determine its correlative impact on technological and baking qualities of grain.Materials and methods. The starting material for AEV selection was winter rye varieties -populations ‘Alfa’ and ‘Moskovskaya12’.Results and discussion. The potential of aqueous extract viscosity is directly dependent on water-soluble AX content in rye grain (r = 0.97), in connection with which it can serve as an indirect index of their amount. It was found that aqueous extract viscosity is in negative (r = -0.82) correlation with protein digestibility in rats, and xylanase and arabinosidase as supplements to the diet, promoting AX depolymerization, eliminate the harmful effect of rye ingredient in fodder, and the less rye grain the diet contains, the greater the effect of enzymes is.Therefore, to improve the nutritional value of rye grain, targeted breeding for low AX content is necessary in order to provide low viscosity rye fodder in animals’ stomachs. It is believed that such rye varieties will compete with triticale. Some researchers believe that molecular structures of water-soluble AX play a more important role than their amounts.After 9 selection cycles, the AEV in divergent populations from variety ‘Alfa’ differed by 7.2 times, and in populations from variety ‘Moskovskaya12’– by 12.3 times. The cause for such an ambivalent response of varieties to selection could lie in background differences in levels of phenotypic dispersion of the trait selected in the original varieties.Conclusions. Intrapopulation selection of genotypes contrasting in viscosity led to a strong divergence of populations in terms grain quality traits due to correlative reactions. In this regard, multiple divergent selections based on AEV can be recommended as an efficient method of rye breeding for targeted use.