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An in vitro analysis of wheat and maize starch degradation

Published online by Cambridge University Press:  20 November 2017

E. Krystallidou
Affiliation:
Department of Agriculture, The University of Reading, Earley Gate, PO Box 237, Reading, RG6 6AR, U.K.
F. L. Mould
Affiliation:
Department of Agriculture, The University of Reading, Earley Gate, PO Box 237, Reading, RG6 6AR, U.K.
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Extract

The accurate estimation of starch degradation is important for the efficient feed utilisation. The current in vivo and in sacco methodologies contain a number of drawbacks, including animal welfare issues and high experimental costs including those associated with maintaining surgically modified animal. In addition for many feedstuffs excessive particle loss from in sacco bags renders this technique inapplicable. There is, therefore, an opportunity to identify a simple in vitro technique to provide the desired data. In pursuit of this goal actual starch degradation was estimated from an analysis of fermentation residues obtained from the in vitro degradation of wheat and maize grain. The results were supported with data regarding volatile fatty acid production and fermentation gas release kinetics.

Type
Poster Presentations
Copyright
Copyright © The British Society of Animal Science 2004

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References

Mauricio, R.M., Mould, F.L., Dhanoa, M.S., Owen, E., Channa, K.S. and Theodorou, M.K. 1999. A semi-automated in vitro gas production technique for ruminant feedstuff evaluation. Animal Feed Science and Technology 79: 312330.Google Scholar
Pilgrim, R. 1999. Starch determination for dried ground material. In: Analytical laboratory, p. 3, The University of Reading, Department of Agriculture.Google Scholar