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See detailDoes in vitro protocol predict the nutritional value of thermally treated cereals?
Huart, François ULiege; Bera, François ULiege; Blecker, Christophe ULiege et al

Poster (2018, November 06)

Several in vitro protocols were proposed to rapidly evaluate the nutritional value of cereal and food ingredients. These In vitro protocols are based on restricted parameters and may involve results ... [more ▼]

Several in vitro protocols were proposed to rapidly evaluate the nutritional value of cereal and food ingredients. These In vitro protocols are based on restricted parameters and may involve results differing to the reality once assessed in vivo. Moreover, information about some in vitro parameters is sometimes insufficiently described. In the present study, a three steps in vitro digestion simulation developed by Tervila-Wilo et al. (1996) to mimic digestion in poultry digestive tract was assessed and compared with in vivo digestibility of corn grain harvest at two moisture contents and dried at three temperatures. In vitro digestion simulation showed that increasing drying temperature led to an increase in in vitro digestibility of dry matter (IVDMD) while in vivo digestibility of dry matter (DM) measured on force fed broilers chickens decreased in the same conditions. To improve this in vitro digestion model, the effect of amylase activity of pancreatin, substrate concentration, corn flour particles reduction and agitation were investigated. Results showed that increasing amylase activity of pancreatin and decreasing substrate concentration improved DM digestibility through starch digestibility while corn flour particles reduction had little effect on its final DM digestibility. Rotational agitation greatly improved starch digestibility and therefore DM digestibility, even at low speed. This increase in DM digestibility reached 20% and was attributed to the better contact between substrate and enzymes and a reduction in solution viscosity under constant agitation. A good adjustment of these parameters would improve the ability of in vitro digestion simulation to accurately predict nutritional value of thermally treated cereals. They have to be taken into account on the implementation of in vitro digestion simulation aiming to predict in vivo performances of consumers. [less ▲]

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See detailIn vitro and in vivo assessment of the effect of initial moisture content and drying temperature on the feeding value of maize grain
Huart, François ULiege; Malumba Kamba, Paul ULiege; Odjo, Sylvanus et al

in British Poultry Science (2018)

1. This study assessed the impact of drying temperature (54, 90, and 130°C) and maize grain moisture content at harvest (36% and 29%) on in vitro digestibility, the growth performance and ileal ... [more ▼]

1. This study assessed the impact of drying temperature (54, 90, and 130°C) and maize grain moisture content at harvest (36% and 29%) on in vitro digestibility, the growth performance and ileal digestibility of broiler chickens. 2. In contrast to the results from the in vitro digestibility, apparent ileal digestibility of starch and energy decreased when the drying temperature was raised from 54 to 130°C, and this effect was more pronounced in maize grain harvested at high initial moisture content (36%). Ileal protein digestibility of maize grain decreased significantly when dried at the intermediate temperature (90°C) and with a high harvest moisture content (36%). Drying temperature and initial moisture content did not significantly affect AMEn. 3. When maize was dried at 130°C, the particle sizes of flour recovered after standard milling procedures decreased significantly, which would influence animal growth performance and in vivo digestibility through animal feed selection. [less ▲]

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See detailInfluence of corn variety, drying temperature, and moisture content at harvest on the saccharides released during an in vitro pepsin-pancreatin digestion
Odjo, Sylvanus; Huart, François ULiege; Bera, François ULiege et al

in Starch-Stärke (2017)

High-Performance Anion-Exchange Chromatography Coupled with Pulsed Amperometric Detection (HPAEC-PAD) was used to quantify and to determine the nature of saccharides released after the digestion of two ... [more ▼]

High-Performance Anion-Exchange Chromatography Coupled with Pulsed Amperometric Detection (HPAEC-PAD) was used to quantify and to determine the nature of saccharides released after the digestion of two corn grains submitted to different drying and harvesting protocols. Five saccharides were quantified: glucose, maltose, isomaltose, maltotriose and glucosyl-maltotriose. After a subsequent hydrolysis with amyloglucosidase of the released sugar, the amount of total glucose recovered increased with the increase in drying temperature and the moisture content of grain at harvest. These results suggest that structural changes induced within corn starch granules during drying affect their hydrolysis by amylases. These changes may lead to different pathways of sugar absorption in the small intestine of monogastrics. Thus, corn grains with a similar composition may lead to different levels of metabolizable energy upon gastro-intestinal digestion. [less ▲]

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