The influence of extrusion processing on the nutritional value of barley for weanling pigs and broiler
chickens
by Annette Gale Heryford
A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in
Animal Science
Montana State University
© Copyright by Annette Gale Heryford (1987)
Abstract:
The purpose of this study was to determine the effect of the extrusion process on the nutritional quality
of barley. Three barley cultivars (Hector, Franubet and Washonupana) were used in the preparation of
raw and extruded diets. Hector is a covered barley and the other two are hull-less. Barleys were
analyzed for their chemical composition, physical measurements and tested in meal diets of weanling
pigs and broiler chicks in the ground raw or extruded state.
Raw barley diets consisted of 70% raw ground barley plus 30% extruded soybeans, blended with
minerals, vitamins and antibiotics. Extruded diets were made from a mixture of 70% barley plus 30%
soybeans, extruded together in an InstaproR extruder (Triple "F", Inc., Des Moines, IA 50322). After
extrusion they were blended with minerals, vitamins and antibiotics as with the raw diets. Soybeans
were necessary to facilitate the extrusion process. The average calculated fat value of the extruded
barley-soybean mixtures was 7.8% However chemical analysis of the extruded barley-soybean
mixtures showed an average fat value of 2.2% This low value may have been a result of amylose-fat
complexes formed during extrusion, which made the fat less extractable by conventional chemical
methods. The extruded barley-soybean mixtures showed higher viscosity readings than the raw
barley-soybean mixtures. It is possible that extrusion increased the soluble beta-glucans at the expense
of the insoluble, which may have increased viscosity.
Chick growth trials, using 1-day-old broiler chicks, indicated a significant difference between raw and
extruded barley-soybean diets for average weight gain and feed/gain ratios. Results of chick trial 1
showed that chicks fed the extruded barley-soybean diets exhibited significantly lower weight gains
(p= .0001) and significantly higher feed/gain ratios (p= .0001) than chicks fed the raw barley-extruded
soybean diets. The addition of beta-glucanase to diets in chick trial 2 improved weight gains over trial
1, but chicks fed the extruded diets still gained significantly less (p=.0004) and had significantly higher
feed/gain ratios (p=.0039) than chicks fed raw barley-extruded soybean diets. The addition of
supplemental lysine to the diets decreased weight gains significantly (p=.0017).
Pig growth trials, using 3-week-old pigs showed no significant difference in weight gains (p=.46),
feed/gain ratios (p=.83) or feed consumption (p=.67) between pigs fed raw barley-extruded soybean
diets and pigs fed extruded barley-soybean diets.
It is concluded that the extrusion process reduces the feed value of barley for broiler chicks from 0-21
days without any apparent effect on the feed value for weanling pigs, and that the extrusion process has
an influence on the nutritional value of a feed, but further studies are needed to determine the exact
nature of these influences. the influence of extrusion processing on the nutritional
VALUE OF BARLEY FOR WEANLING PIGS AND BROILER CHICKENS
by
A nn ette Gale H eryford
A t h e s i s su b m itte d in p a r t i a l f u l f i l l m e n t
o f th e re q u ire m e n ts f o r th e d eg ree
of
M aster o f S cience
in '
Animal S cience
MONTANA STATE UNIVERSITY
Bozeman, Montana
May 1987
MAIN U S .
-
°
p
.
ii
APPROVAL
o f a t h e s i s su b m itte d byA nnette G ale H eryford
T his t h e s i s has been read by each member o f th e t h e s i s committee
and h as been found to be s a t i s f a c t o r y re g a rd in g c o n te n t, E n g lish u sag e,
fo rm a t, c i t a t i o n s , b ib lio g r a p h ic s t y l e , and c o n s is te n c y , and i s read y
f o r subm ission to th e C ollege o f G raduate S tu d ie s .
C h airp erso n , G raduate Committee
Approved f o r
Major Departm ent
Q kA V-.
Head, Major D epartm ent
Approved f o r th e C ollege o f G raduate S tu d ie s
Date
G raduate Dean
iii
STATEMENT OF PERMISSION TO USE
In
p re s e n tin g
th is
th e s is
in
p a rtia l
fu lfillm e n t
of
th e
re q u ire m e n ts f o r a m a s t e r 's d eg ree a t Montana S ta te U n iv e rs ity , I a g re e
t h a t th e L ib ra ry s h a l l make i t a v a ila b le to borrow ers under r u le s o f th e
L ib ra ry .
B rie f
q u o ta tio n s
from t h i s
th e s is
a re
a llo w a b le w ith o u t
s p e c ia l p e rm is sio n , p ro v id ed th a t a c c u ra te acknowledgment o f so u rce i s
made.
P e rm issio n f o r
e x te n s iv e q u o ta tio n
from o r re p ro d u c tio n o f t h i s
t h e s i s may be g ra n te d by my m ajor p r o f e s s o r , o r i n h i s a b se n c e, by th e
D ire c to r o f L i b r a r ie s when, in th e o p in io n o f e i t h e r , th e proposed use
o f th e m a te r ia l i s f o r s c h o la r ly p u rp o s e s.
Any copying o r use o f th e
m a te r ia l in t h i s t h e s i s f o r f i n a n c i a l . g a in s h a ll n o t be allow ed w ith o u t
my w r itt e n p e rm is sio n .
iv
ACKNOWLEDGMENTS
I
would l i k e to g iv e s p e c ia l th a n k s to Dr, Walt Newman, my a d v is o r
and f r i e n d , f o r h is guidance and su p p o rt th ro u g h o u t my g ra d u a te work.
I would a ls o l i k e to thank Dr. Rosemary Newman, Dr. Mark P e te rs e n and
D r. Jacq u ely n n O1P alk a f o r se rv in g on my g ra d u a te com m ittee, and f o r
t h e i r g u id a n c e .
Thanks a ls o go to A p ril B arn es, Nancy Roth and P e tre a
H ofer f o r t h e i r h o u rs o f h e lp , t h e i r p a tie n c e and t h e i r encouragem ent.
I would a ls o
lik e
to
th a n k
Sandy
Gagnon f o r
c o u n se lin g th ro u g h o u t my g ra d u a te c a r e e r .
h is
frie n d s h ip
and
T his r e s e a r c h was su p p o rted
in p a r t by a g ra n t from th e Montana Wheat and B arley Commission, G reat
F a lls ,
M ontana.
A p p re c ia tio n i s
a ls o
e x p re ssed to Mr. Denny P e r r y ,
W estern S ta te s I n d u s t r i e s , C hoteau, Montana f o r e x tru d in g th e b a r le y s .
T r ip le 11F 11 F e e d s, I n c . , DesM oines, Iowa a re a ls o re c o g n ize d f o r t h e i r
c o n tr ib u tio n o f fe e d supplem ents and a d v ic e .
V
TABLE OF CONTENTS
LIST OF TABLES
ABSTRACT
...............................................................................
....................................................................................................
vi
v iii
INTRODUCTION
I
REVIEW OF LITERATURE ......................
.
I n tr o d u c ti o n .................................................................. ....
B arley K ernel S tr u c tu r e and C om position . . .
P h y s ic a l C h a r a c t e r i s t i c s ............................. ...... .
Chem ical C om position...................... ....
C arb o h y d rates .........................................................
L ip id s . . . . . . . . .
.............................. .
P r o t e i n ...................... .............................. .... . . .
O ther N u trie n ts . . ............................... .... . .
B e ta -g lu c a n s .............................................................
P ro c e s s in g . . . . . . .
............................... . . .
H e a t. . . ......................................................... .... . .
G ritiding and P e l l e t i n g . . . . . . . . . . .
E x tru s io n ........................................ ...........................
E f f e c t o f E x tru sio n on P r o t e i n ......................
E f f e c t o f E x tru sio n on S ta rc h ......................
E f f e c t o f E x tru sio n on O th er C o n s titu e n ts
3
3
4
4
6
7
7
9
9
16
16
17
19
21
22
22
MATERIALS AND METHODS. . ' . . . . ...........................................
...............................
B a rle y s . . . . . . .
Chemical A n a l y s i s ............................................................................... .
P h y s ic a l M easurem ent; ................................................ . . . . . .
Animal S tu d i e s ..............................
Swine t r i a l
. . . ....................................................
Chick t r i a l s . ............................................................................................
Chick T r i a l I .....................
Chick T r i a l 2 ..............................................................................
25
25
25
26
27
27
28
28
29
RESULTS......................
B a rle y s and D ie ts ........................................................................................
P h y s ic a l M easurements ...........................................................................
Animal S tu d ie s . . . ..............................
. Chick T r i a l s .....................................................................
Swine T r i a l .....................
33
33
37
39
39
47
DISCUSSION ...........................................
Chemical A n a ly sis ..............................................................................
C h icks. . . ................................................
Swine . . . . . . . . . .
......................................................................
52
52
54
56
CONCLUSIONS. ....................................................
58
REFERENCES CITED ................................................
60
6
vi
LIST OF TABLES
Table
1
2
3
4
5
6
Page
COMPOSITION OF PIG STARTER DIETS PREPARED WITH RAW
AND EXTRUDED (EXT) BARLEYS, AS FED . . .
...........................
3O
PERCENTAGE COMPOSITION OF DIETS PREPARED WITH RAW AND
EXTRUDED (EXT) BARLEYS, AS FED (CHICK TRIAL I) ..................
31
PERCENTAGE COMPOSITION OF DIETS PREPARED WITH RAW AND
EXTRUDED (EXT) BARLEYS, AS FED (CHICK TRIAL 2) ......................
32
PROTEIN, ETHER EXTRACT AND FIBER CONTENT OF RAW BARLEYS,
EXTRUDED BARLEY-SOYBEAN MIXTURES AND EXTRUDED SOYBEANS,
DRY MATTER.............................................................................
33
ASH, CALCIUM, PHOSPHOROUS AND STARCH CONTENT OF RAW
BARLEYS, EXTRUDED. BARLEY-SOYBEAN MIXTURES AND EXTRUDED
SOYBEANS, DRY MATTER. ................................... .............................. .... .
34
AMINO ACID CONTENT OF RAW BARLEYS, EXTRUDED BARLEYSOYBEAN MIXTURES AND EXTRUDED SOYBEANS, DRY MATTER. . . .
35
7
VISCOSITY MEASUREMENT AND BETA-GLUCAN CONTENT OF RAW
BARLEYS, EXTRUDED BARLEY-SOYBEAN MIXTURES AND EXTRUDED
SOYBEANS.............................................................................................................. 36
8
PHYSICAL MEASUREMENTS OF BARLEY KERNELS . . . . . . . . .
38
9
PROXIMATE COMPOSITION OF CHICK DIETS PREPARED WITH RAW
AND EXTRUDED (EXT) BARLEY-SOYBEAN MIXTURES, AS FED. . .
39
STARCH AND BETA-GLUCAN CONTENT OF CHICK DIETS PREPARED
WITH RAW AND EXTRUDED (EXT) BARLEY-SOYBEAN MIXTURES,
CHICK TRIAL I ..................................................................................
40
PROXIMATE COMPOSITION OF CHICK DIETS PREPARED WITH RAW
AND EXTRUDED (EXT) LATE FRANUBET BARLEY-SOYBEAN MIXTURE,
AS FED, CHICK TRIAL 2 ............................... . . . . . . . . . .
41
STARCH AND BETA-GLUCAN CONTENT OF CHICK DIETS PREPARED
WITH RAW AND EXTRUDED (EXT) LATE FRANUBET BARLEY-SOYBEAN
MIXTURE, CHICK TRIAL 2 ....................
42
COMPARISON OF RAW AND EXTRUDED BARLEY-SOYBEAN (EXT) DIETS
FOR WEIGHT GAIN AND FEED/GAIN RATIO, CHICK TRIAL I . . . .
43
. COMPARISON OF RAW AND EXTRUDED BARLEY-SOYBEAN (EXT) DIETS
FOR WEIGHT GAIN AND FEED/GAIN RATIO CHICK TRIAL I . . . .
43
10
11
12
13
14
v ii
15
16
FOURTEEN DAY DRY MATTER CONTENT OF CHICK FECES FROM
CHICKS FED RAW AND EXTRUDED BARLEY-SOYBEAN DIETS (EXT)
CHICK TRIAL I ........................................................................
44
COMPARISON OF RAW AND EXTRUDED LATE FRANUBET-SOYBEAN
(EXT) DIETS SUPPLEMENTED WITH AND WITHOUT BETA-GLUCANASE
AND LYSINE FOR WEIGHT GAIN AND FEE/GAIN RATIO, CHICK
TRIAL 2 .......................................
45
17.
COMPARISON OF RAW AND EXTRUDED LATE FRANUBET-SOYBEAN (EXT)
BARLEY DIETS SUPPLEMENTED WITH AND WITHOUT BETA-GLUCANASE
AND LYSINE FOR WEIGHT GAIN AND FEED/GAIN RATIO, CHICK
TRIAL 2 .....................
47
18
CONTRAST OF DIET COMPONENTS OF RAW AND EXTRUDED BARLEYSOYBEAN (EXT) DIETS FOR GAIN, CHICK TRIAL 2 ...........................48
19
PROXIMATE COMPOSITION OF PIG DIETS PREPARED WITH RAW AND
EXTRUDED (EXT) BARLEY-SOYBEANS, AS FED. . ...............................
20
STARCH AND BETA-GLUCAN CONTENT OF PIG DIETS PREPARED WITH
RAW AND EXTRUDED (EXT) BARLEY-SOYBEANS> AS FED...................... 49
21
COMPARISON OF RAW AND EXTRUDED BARLEY-SOYBEAN (EXT) DIETS
FOR AVERAGE DAILY GAIN PER WEEK FOR PIG TRIALS...................... 50
22
COMPARISON OF RAW AND EXTRUDED BARLEY-SOYBEAN (EXT) DIETS
FOR FEED/GAIN RATIOS PER WEEK FOR PIG TRIALS.
23
COMPARISON OF RAW AND EXTRUDED BARLEY-SOYBEAN (EXT) DIETS
FOR FEED CONSUMPTION PER PIG PER DAY............................................ 51
49
51
v iii
ABSTRACT
The purpose o f t h i s stu d y was to d eterm in e th e e f f e c t o f th e
e x tru s io n p ro c e s s on th e n u t r i t i o n a l q u a lity o f b a r le y .
Three b a rle y
c u l t i v a r s (,H e c to r, F r a n u b e t and W ashonupana) w ere u sed i n th e
p r e p a r a tio n o f raw and e x tru d e d d i e t s . H ector i s a covered b a rle y and
th e o th e r two a r e h u l l - l e s s . B a rle y s were a n aly z e d f o r t h e i r chem ical
c o m p o sitio n , p h y s ic a l m easurem ents and t e s t e d i n meal d i e t s o f w eanling
p ig s and b r o i l e r c h ic k s i n th e ground raw or e x tru d e d s t a t e .
Raw b a r l e y d i e t s c o n s is te d o f 70% raw ground b a rle y p lu s 30%
e x tru d e d so y b ean s, blended w ith m in e ra ls , v ita m in s and a n t i b i o t i c s .
E x tru d e d d i e t s w ere made fro m a m ix tu r e o f 70% b a rle y p lu s 30%
so y b ean s, e x tru d e d to g e th e r i n an I n s ta P r o fi e x tru d e r ( T r ip le "F ", I n c . ,
Des M oines, IA
5 0 3 2 2 ). A f t e r e x t r u s i o n th e y w ere b le n d e d w ith
m in e ra ls , vitam ins, and a n t i b i o t i c s a s w ith th e raw d i e t s . . Soybeans
were n e c e ssa ry to f a c i l i t a t e th e e x t r u s i o n p r o c e s s .
The a v e r a g e
c a lc u la te d f a t v a lu e o f th e e x tru d e d b a rle y -s o y b e a n m ix tu re s was 7.8%
However chem ical a n a ly s is o f th e e x tru d e d b a r le y - s o y b e a n m ix tu r e s
showed an av erag e f a t v a lu e o f 2.2% T h is low v a lu e may have been a
r e s u l t o f a m y lo se -fa t com plexes form ed d u rin g e x tr u s io n , which made th e
f a t l e s s e x tr a c ta b le by c o n v e n tio n a l chem ical m ethods.
The e x tru d e d
b a rle y -s o y b e a n m ix tu re s showed h ig h e r v is c o s ity r e a d in g s th an th e raw
b a rle y -s o y b e a n m ix tu re s .
I t i s p o s s ib le t h a t e x tr u s io n in c re a s e d th e
s o lu b le b e ta - g lu c a n s a t th e expense o f th e in s o lu b le , which may have
in c re a s e d v i s c o s i t y .
Chick grow th t r i a l s , u sin g I -d a y -o ld b r o i l e r c h ic k s , in d ic a te d a
s i g n i f i c a n t d if f e r e n c e betw een raw and e x tru d e d b a rle y -so y b e a n d i e t s
f o r av erag e w eight g a in and f e e d /g a in r a t i o s . R e s u lts .o f c h ick t r i a l I
showed t h a t c h ic k s fe d th e e x tru d e d b a rle y -so y b e a n d i e t s e x h i b i t e d
s i g n i f i c a n t l y low er w eight g a in s (p = .0001) and s i g n i f i c a n t l y h ig h e r
f e e d /g a in r a t i o s (p=.0001) th an c h ic k s fe d th e raw b a r l e y - e x t r u d e d
soybean d i e t s .
The a d d itio n o f b e ta -g lu c a n a s e to d i e t s i n ch ick t r i a l
2 improved w eight g a in s over t r i a l I , bu t c h ic k s fe d th e e x tru d e d d i e t s
s t i l l g a in ed s i g n i f i c a n t l y l e s s (p=.0004) and had s i g n i f i c a n t l y h ig h e r
f e e d /g a in r a t i o s (p = .0039) th an c h ic k s fe d raw b a rle y -e x tru d e d soybean
d ie ts .
The a d d itio n o f su p p lem en tal ly s in e to the. d i e t s d e c re a se d
w eight g a in s s i g n i f i c a n t l y (p= .0 0 1 7 ).
P ig grow th t r i a l s , u sin g 3-w eek-old p ig s showed no s i g n i f i c a n t
d if f e r e n c e i n w eight g a in s (p = .4 6 ), f e e d /g a in r a t i o s (p= .83) o r fe e d
consum ption (p= .67) betw een p ig s fe d raw b a rle y -e x tru d e d soybean d i e t s
and p ig s fe d e x tru d e d b a rle y -so y b e a n d i e t s .
I t i s concluded t h a t th e e x tr u s io n p ro c e ss re d u c e s th e fe e d v a lu e
o f b a rle y f o r b r o i l e r c h ic k s from 0-21 days w ith o u t any a p p a re n t e f f e c t
on th e fe e d v a lu e f o r w eanlin g p ig s , and t h a t th e e x tr u s io n p ro c e ss h a s
an in flu e n c e on th e n u t r i t i o n a l v a lu e o f a fe e d , b u t f u r t h e r s tu d ie s
a re needed to determ in e th e exact, n a tu re o f th e se in f lu e n c e s .
2,
I
INTRODUCTION
C ereal g r a in s such a s w h eat, m aize, r i c e and b a rle y have been an
im p o rta n t s t a p l e i n th e human food c h a in both as a food f o r p eople and
a s a fe e d f o r t h e i r liv e s to c k s in c e human c i v i l i z a t i o n began.
At th e
v e ry b e g in n in g o f human h i s t o r y , b a rle y ( Hordeum v u lg a re L . ) was th e
most im p o rta n t crop grown i n term s o f amount grown and monetary v a lu e
(H a rla n , 19 6 8 ), but was g ra d u a lly re p la c e d i n im p o rtan ce by g ra in s such
a s w heat and m aize.
Today, b a rle y i s th e w o r ld 's f o u r th most im p o rta n t c ro p , ra n k in g
behind w h e a t, maize and r i c e
a n im a l
fe e d ,
w ith
(Mackey, 1981).
s e c o n d a ry
u ses
in
th e
I t s p rim ary use i s f o r
human fo o d and brew ing
i n d u s t r i e s , even though b a rle y i s h ig h in n u t r i t i v e v a lu e and can be
grown ov er a w ider range o f en v iro n m en tal c o n d itio n s th a n any o th e r
g r a in .
B arley and b a rle y
b y -p ro d u c ts have been m a n u fa c tu r e d
in to
numerous human and anim al f o o d s tu f f s and re s e a rc h c o n tin u e s to expand
o u r a b i l i t y to use b a rle y to i t s f u l l e s t p o t e n t i a l .
E x tru s io n i s a method o f cooking i n which a food m ix tu re i s p la c e d
under h e a t, m o istu re and p r e s s u r e , and a f t e r an a p p r o p r ia te amount o f
tim e ,
i s fo rc e d th ro u g h a sm all o p en in g .
and c u t in to
d e s ir e d
sh ap es
or
s iz e s .
The p ro d u c t i s th e n co o led
The l i t e r a t u r e
a v a ila b le
in d ic a te s t h a t t h i s cooking method h a s an in flu e n c e on th e m o le c u la r
s tru c tu re
o f some o f th e food
s ta rc h .
T h is in flu e n c e
co m p o n en ts,
a p p ea rs to
a ffe ct
e s p e c ia lly
th e
p ro te in
d ig e s tib ility
and
o f th e
com ponents, p o s itiv e ly i n some c a s e s , n e g a tiv e ly in o th e r c a s e s .
The
in fo rm a tio n a v a il a b le on th e in flu e n c e o f e x tru s io n cooking on b a rle y
2
and b a rle y -b a s e d p ro d u c ts i s lim it e d .
to
d e te r m in e
n u tritio n a l
if
e x tru s io n
The fo c u s o f t h i s re s e a rc h was
cooking h a s a s i g n i f i c a n t
components o f a b a rle y -b a s e d
d ie t,
and i f
e ffe ct
so,
on th e
if
th is
e f f e c t i s c ap a b le o f s i g n i f i c a n t l y in flu e n c in g th e d i g e s t i b i l i t y o f th e
d i e t f o r w eanling p ig s and b r o i l e r c h ic k s .
The g e n e ra l o b je c tiv e s o f t h i s stu d y were t o :
1.
D eterm ine g ro s s chem ical co m p o sitio n o f fo u r d if f e r e n t, b a rle y s in
th e raw and e x tru d e d s t a t e .
2.
D eterm ine th e p h y s ic a l q u a l i t i e s o f th e se b a r le y s .
3.
Determine, grow th and fe e d e f f ic ie n c y r a te s o f b r o i l e r c h ick s fe d
th e raw and e x tru d e d b a r le y s .
4.
D eterm ine th e grow th and fe e d e f f ic ie n c y r a t e s o f w eanling p ig s fe d
raw and e x tru d e d b a r le y s .
3
LITERATURE REVIEW
In tr o d u c tio n
B arley i s
a lth o u g h
its
one one o f th e w o r ld 's most a n c ie n t
e x a c t o r ig i n
is
u n c e r ta in .
cereal
The e a r l i e s t
g ra in s ,
c arb o n -d ated
rem ains o f c u ltiv a te d b a rle y d isc o v e re d th u s f a r a r e from a s i t e
Ira n ,
and d a te back to around 7900 B.C. (H a rla n ,
19 6 8 ).
in
However, a
more r e c e n t , b u t u n v e r if ie d stu d y by Wendorf e t a l . (1 9 7 9 ), p la c e s th e
o r ig i n o f b a rle y to around 17,000 B.C. alo n g th e N ile V a lley (Poehlman,
1985).
le a s t
The o ld e s t rem ains a re a l l o f th e two-rowed ty p e s , b u t by a t
6000
b e lie v e d
B .C .,
th a t
th e
s ix - r o w e d
ty p e s were b ein g c u l t i v a t e d .
o r i g i n a l a n c e s to r o f a l l
b a r le y s i s
it
is
a w ild
form
( Hordeum spontaneum) which i s found p rim a rily in th e M iddle E a s t.
T h is
w ild b a rle y h as n o t been w e ll c h a r a c te r iz e d b u t i s a two-rowed b a rle y
which undoubtedly o c c u rs in v a ry in g d e g re e s o f h a r d i n e s s , g r a i n s i z e ,
c o lo r , d is e a s e r e s i s t a n c e , e t c .
S p rin g and w in te r form s a re known and
hooded v a r i e t i e s a r e found (B rig g s , 19 7 8 ).
The m ajor use o f b a rle y i s f o r anim al fe e d .
use i s f o r m a ltin g .
consum ption i n
B a r le y
has
The second largest
Of l e s s s ig n if ic a n c e i s b a r l e y 's use f o r
th e f o r a
o f whole g r a in ,
tra d itio n a lly
b e en
p e a rle d
a g ra in
b a r le y
a s s o c ia te d
human
and f l o u r .
w ith
a lo w e r
socioeconom ic s t a t u s , and a s such i s n o t th e g ra in o f c h o ic e f o r human
food even though b a rle y i s h ig h in n u t r i t i o n a l q u a l i t y , h as e x c e p tio n a l
o r g a n o le p tic a t t r i b u t e s and h a s th e ' a b i l i t y
en v iro n m en tal range th a n any o th e r c e r e a l ,
to be grown o v er a w id er
4
B arley K ernel S tr u c tu r e and Com position
P h y s ic a l C h a r a c te r is tic s '
B arley comes in a wide v a r ie ty o f fo rm s, shapes and s i z e s , however
a l l b a rle y s c o n ta in
some common com ponents.
In many c u l t i v a r s ,
th e
k e rn e l i s covered by an o u te r husk c o n s is tin g o f th e p a le a and lemma,
b u t in some l i n e s ,
t h i s husk s e p a r a te s from th e k e r n e l,
naked o r h u l l - l e s s k e r n e l.
The s tr e n g th o f th e atta ch m e n t o f th e h u l l
a t m a tu rity depends on th e v a r ie ty
u n d e r w hich
re la tiv e ly
it
is
le a v in g th e
grow n
o f th e b a rle y and th e c o n d itio n s
(B rig g s ,
h ig h e r p ro p o r tio n s o f f a t ,
1 9 7 8 ).
Naked k e r n e ls c o n ta in
p r o te in and s t a r c h
due t o
a
re d u c tio n i n th e f i b e r c o n trib u te d by th e h u l l s (Newman and McGuire,
1985).
Below th e husk l i e s
s ta r c h y
endosperm and th e
th e
p e r ic a r p ,
embryo, which i s
p e r ic a r p a c t s a s a p r o te c tiv e
th e
a le u ro n e l a y e r ,
p a rtia lly
exposed.
c o v e rin g f o r th e k e r n e l.
th e
The
The s ta rc h y
endosperm makes up th e m a jo rity o f space in th e k e rn e l and p ro v id e s
n u t r i t i v e t i s s u e f o r th e d ev elo p in g embryo.
composed o f d i f f e r i n g
ty p e s o f dead t i s s u e .
The s ta r c h y endosperm i s
- A la y e r o f c e l l w a lls
w ith o u t c e l l u l a r c o n te n ts , cru sh ed to g e th e r , l i e s tow ard th e base o f
th e endosperm , w h ile th e c e n tr a l p o r tio n o f th e endosperm c o n s is ts o f
th in - w a lle d
g r a in s .
w ith
parenchyma c e l l s
packed
The s ta r c h g r a in s l i e
w ith v a r y in g
s iz e s
of
s ta rc h
in a p ro te in a c e o u s m a trix a s s o c ia te d
frag m e n ts o f a m y lo p la sts in which th e s ta r c h g ra n u le s were f i r s t
form ed.
The s ta r c h y endosperm a d ja c e n t to th e a le u ro n e la y e r c o n ta in s
more p r o te in and l e s s s t a r c h .
The s ta r c h which does r e s id e h e re te n d s
5
to c o n s is t o f s m a lle r g r a n u le s .
When c u t a c r o s s ,
th e endosperms o f
immature k e r n e ls ta k e on a h a rd , f l i n t y a p p earan ce, w h ile plump, m ature
g r a in s have a chalky o r f lo u r y
lo o k .
T h is
c h a lk y
a p p e a ra n c e
is
p ro b a b ly due to th e p re sen c e o f tin y c ra ck s around th e s ta r c h g r a in s
which h o ld a i r (B rig g s , 1978).
The a le u ro n e c o v ers th e endosperm and c o n ta in s p r o te in b o d ie s and
enzym es r e s p o n s i b l e
u n d e r ly in g
it.
fo r
th e
d ig e s tio n
The embryo, which l i e s
of
th e
in th e
s ta rc h y
base
en d o sp erm
o f th e . k e rn e l
d e v elo p s in to th e young p la n t a s th e seed g e rm in a te s (R e id , 1985) .
P h y s ic a l
c h a ra c te ris tic s
v a r i e t i e s from each o th e r .
can
be
to
d is tin g u is h
b a rle y
One o f th e most ob v io u s t r a i t s i s w h eth er
th e b a rle y i s two-rowed o r six -ro w e d .
o f rows o f g r a in v i s i b l e
used
on th e
g r a in s a re sy m m e tric ally a rra n g e d .
These term s r e f e r to th e number
p la n t.
In two-rowed b a r le y s ,
th e
In a six -ro w ed b a r le y , th e median
g r a in s a re sym m etrical w h ile th e l a t e r a l g r a in s a re unsym m etrical w ith
e i t h e r a r i g h t o r le ft-h a n d e d b ia s (B rig g s , 1978).
ta k e
on an o v e r a ll lo o k o f
b a r le y s ,
however l a r g e r ,
" f u lln e s s "
Six-row ed b a r le y s
when compared to
tw o-row ed
h e a v ie r k e r n e ls a r e u s u a lly produced by th e
two-rowed v a r i e t i e s (Newman and M cGuire, 1985) and two-rowed v a r i e t i e s
c o n ta in an av erag e o f I to 2% more p r o te in th a n th e six -ro w ed v a r i e t i e s
( Pomeranz e t a l . , 1973).
6
Chemical C om position
. C arb o h y d ra tes. S ta rc h com prises 63-65% o f th e w eig h t o f a plump,
two-rowed b a rle y g r a in , and makes up 85 to 89% o f th e endosperm t i s s u e
( B rig g s , 197 8 ).
a p p r o x im a te ly
g lu co p y ran o se
re m a in d e r
of
G e n e r a lly ,
74 to
u n its
th e
th e
s ta rc h
78% a m y lo p e ctin ,
fo u n d
w ith
and a lp h a - 1 ,6 - lin k a g e s .
s ta rc h ,
and
c o n ta in s
in
th e
a m ix tu re
en d o sp erm
o f a lp h a - 1 ,4 -
A m ylose makes up
s tra ig h t
is
c h a in s
gluco p y ran o se u n i t s w ith a lp h a -1 ,4 lin k a g e s (B rig g s , 1978).
of
th e
D-
However,
some c u l t i v a r s c o n ta in s ta r c h which i s 100% am y lo p ectin ( G oering and
E s l i c k , 1976), and c u l t i v a r s w ith a 1:1 r a t i o o f am ylose to am ylopectin
have been found ( M e r r itt, 1967).
O th e r
c a rb o h y d ra te s
a re
p re se n t
in th e k e rn e l
and have been
q u a n tif ie d in both, th e a le u ro n e and in n e r endosperm a r e a s .
The c e l l
w a lls in th e a le u ro n e la y e r a re com prised o f a p p ro x im a te ly 44% x y lo s e ,
29% g lu c o s e , 23% a r a b in o s e , 2%.mannose, and 2% g a la c to s e .
The two main
polym ers in th e s e c e l l w a lls a re a ra b in o x y la n s (60%) and m ix ed -lin k ed
b e ta -g lu c a n s (20%).
( B acic and S to n e ,
Some p r o te in and p h e n o lic a c id s a re a ls o p re s e n t
1981).
The c arb o h y d ra te p o rtio n o f th e endosperm
c e l l w a lls c o n s is ts o f ap p ro x im a te ly 74% D- g lu c o s e , 13% D- x y lo s e , 10%
L -a ra b in o se and 2.5% D-mannose (B alla n c e and M anners, 1 9 7 8 ).
C e llu lo s e , h e m ic e llu lo s e and l i g n i n a ls o o ccu r in b a r le y , and make
up what i s g e n e r a lly r e f e r r e d to a s th e crude f i b e r p o r tio n .
H ulled
b a rle y s c o n ta in 4 to 8% crude f i b e r , w h ile th e h u l l - l e s s l i n e s average
2% o r l e s s crude f i b e r (Newman and McGuire, 1985).
7
B arley
a ls o
c o n ta in s
a ' s ig n ific a n t
am ount o f
h y d ro c o llo id a l •
c a rb o h y d ra te s c o l l e c t i v e l y c a lle d b e ta - g lu c a n s , which form p a r t o f th e
endosperm , and a re a m ajor component o f th e endosperm c e l l w a lls .
L ip id s . The l i p i d
c o n te n t o f b a rle y i s low compared to corn and
o a t s , and a c c o u n ts f o r only a sm all f r a c t i o n o f th e d ry m a tte r (B rig g s,
1978).
L ip id s which do e x i s t in b a rle y a re found p rim a rily
embryo, h u l l ,
and th e endosperm.
in
th e
A stu d y on th e l i p i d s o f P r i l a r (a
h u l l - l e s s b a rle y ) showed t h a t th e endosperm c o n tain ed 77.156, th e embryo
•co n tain ed 17.9% and th e h u l l c o n ta in e d 5% o f th e t o t a l l i p i d s in th e
b a r le y
(P ric e
and P a rs o n s,
1979)•
The amount o f l i p i d s
in b a r l e y
v a r ie s depending on th e c u l t i v a r and th e en v iro n m en tal c o n d itio n s under
which th e b a rle y i s grown (Newman e t a l . , 1974; Fedak and De LaRoche,
19 7 7 ).
The l i p i d s in b a rle y a re p r im a r ily t r i g l y c e r i d e s , th e m a jo rity
o f which a re " p alm itic
a c id
and th e
l i n o l e i c , and l i n o l e n i c a c id s .
u n s a tu ra te d
fa tty
a c id s ,
o le ic ,
L in o le ic a c id i s th e p r in c ip a l f a t t y
a c id o f th e b a rle y k e rn e l (B rig g s , 1978; P ric e and P a rs o n s , 1979).
P r o te in .
The com position and th e amount o f p r o te in have a m ajor
e f f e c t on th e n u t r i t i o n a l q u a lity o f a b a r le y .
The p r o te in s found in
g r a in s were o r i g i n a l l y
th e ir
c la s s ifie d
a c c o rd in g to
s o lu b ility
in
s a l t , h o t e th a n o l, w a te r o r a lk a lin e e x t r a c t s , as g lo b u lin s , p ro la m in s,
album ins and g l u t e l i n s , r e s p e c tiv e ly (O sborne, 1924). .
8
The m ajor s to ra g e
p r o te in s a re
p ro la m in s, which in
b a r le y
a re
c a lle d h o rd e in (Kirkman e t a l . , 1982) and a r e found p rim a rily in th e
endosperm .
H ordein i s
poor i n
ly s i n e ,
but has
a m ajo r
e ffe c t
on
• p r o te in q u a lity by e i t h e r lo w e rin g o r r a i s i n g th e t o t a l ly s in e le v e l in
th e k e r n e l.
An in c r e a s e i n h o rd e in in b a rle y re d u c e s th e p e rc e n t o f
ly s in e i n th e t o t a l p r o te in .
A lbum ins
n itr o g e n ,
and g l o b u l i n s
make
up
and a re m ainly m e ta b o lic
15-30% o f
p r o te in s ,
th e
a lth o u g h
to ta l
k e rn e l
some ev id en ce
in d ic a te s th e y may be used a s s to ra g e p r o te in s to some e x te n t.
These
a r e found m ainly i n th e embryo and th e a le u ro n e l a y e r , and a re th o u g h t
to
be h ig h
in n u t r i t i o n a l
v a lu e
s in c e
th e y
a re
r ic h
in ly s in e
and
th re o n in e ( Shewry e t a l . , 1984).
G lu te lin s
fu n c tio n
p rim a rily
as
s tru c tu ra l
p r o te in s
and a re
a s s o c ia te d w ith membranes and m a trix p r o te in s ( M iflin and Shewry, 1979;
Shewry e t a l . ,
1984), b u t th e y may have some m e ta b o lic r o le s a s w e ll
( Shewry e t a l . , 1984).
As p r o te in c o n te n t in c r e a s e s , amino a c id n itr o g e n a ls o in c r e a s e s ,
a lth o u g h th e change i n in d iv id u a l amino a c id s i s n o t l i n e a r ( Pomeranz,
19 7 4 ).
G e n e ra lly , an in c r e a s e i n p r o te in c o in c id e s w ith a r i s e i n a l l
amino a c id s e x ce p t c y s tin e
up to
a p a rtic u la r
which most amino a c id l e v e l s te n d to
p r o lin e
and p h e n y la l a n in e ,
w h ich
p r o te in l e v e l ,
a fte r
d e c re a se e x ce p t g lu ta m ic a c id ,
in c re a s e .
L y s in e
e x h ib its
th e
g r e a t e s t change a f t e r th e maximum p r o te in le v e l i s re a c h e d , d e c re a sin g
n e a r ly 24% (Newman and M cGuire, 1985).
9
O ther N u tr ie n ts .
com plex v i t a m i n s ,
p a n to th e n ic a c id .
b u t because i t
B arley i s an e x c e lle n t so u rce o f many o f th e B-
e s p e c ia lly
th ia m in ,
p y r id o x in e ,
and
B arley a ls o c o n ta in s a high p e rc e n ta g e o f n ia c in ,
i s complexed w ith c e r t a i n p r o te in s , o n ly about 10% o f
th e n ia c in a p p e a rs to be a v a ila b le , to m o n o g astrics
1968).
r ib o f la v i n
(Hoppner e t a l . ,
Some b i o t i n and f o l a c l n can be found in b a rle y a s w e ll as some
v ita m in E.
The b a rle y k e r n e l . i t s e l f c o n ta in s no c a ro te n e o r v ita m in s A
and D (NRC, 1979).
B arley g e n e r a lly
b a rle y s
bein g
c o n te n t o f 2 to 3% w ith h u l l - l e s s
has an ash
th e lo w e st in
ash.
The m in eral
c o n c e n tra tio n
of
a
p a r t i c u l a r b a rle y i s in flu e n c e d by s o i l ty p e and c lim a tic c o n d itio n s ,
b u t a c c o rd in g to Owen e t a l . , 1977, th e p r in c ip a l m in e ra l elem ents o f
b a rle y a re potassiu m and phosphorous* w ith s m a lle r amounts o f c h lo r in e ,
magnesium, s u l f u r ,
sodium and c alc iu m .
H ulled b a r le y s
c o n ta in more
calcium and s i l i c a th a n th e h u l l - l e s s l i n e s , presum ably because h u l l s
c o n ta in a g r e a t e r
c o n c e n tra tio n
of
th e se
e le m e n ts
(C .
W. Newman,
u n p u b lish ed d a t a ) .
B e ta -g lu c a n s .
B eta -g lu c a n i s
a g e n e ra l term used to d e s c rib e
compounds o f two o r more b eta-D -p y ran o se m olecules hooked to g e th e r i n a
b e ta
c o n f ig u r a tio n .
1972)
(P reece and McKenzie,
B e ta -g lu c a n s a re
n o t a s in g le
1952; Bourne
and P i e r c e , .
chem ical e n t i t y ,
bu t r a th e r a
fa m ily o f s u b s ta n c e s which vary in m o le c u la r s tr u c tu r e
s iz e .
(B a th g a te and D a lg lie s h , 1 9 7 5 ).
and m o lecu lar
They a re a c o n s titu e n t o f th e
c e l l w a lls su rro u n d in g th e s ta r c h g ra n u le s in th e endosperm (B ath g ate
et a l.,
1975) and a re p re s e n t in s u b s t a n t i a l q u a n t i t i e s in b a rle y and
10
o a tSj w ith b a rle y
c o n ta in in g
2-10%
b e ta -g lu c a n s ,
and
o a ts
2-4% .
( B am forth, 19 8 2 ). Rye c o n ta in s a s m a lle r p e rc e n ta g e o f b e ta - g lu c a n s ,
and co rn and wheat even l e s s
L ance,
1984) .
th an r y e .
B e ta -g lu c a n s e x i s t
( P reece and M ackenzie, 1952;
i n mixed 1 ,3 :1 ,4
lin k a g e s ,
w ith
a p p ro x im a te ly 70% 1,4 lin k a g e s and 30% 1,3 lin k a g e s (Bourne and P ie r c e ,
1972).
From re c e n t s t u d i e s ,
s o lu b le
b e ta -g lu c a n s
in
i t a p p e a rs t h a t about 90% o f th e w ater
b a rle y
e n d o s p e rm
a re
c o n s tru c te d
of
c e l l o t r i o s y l and c e l l o t e t r a o s y l u n i t s connected w ith b e ta 1,3 lin k a g e s ,
w ith th e rem ainder c o n s is tin g o f b e ta 1 ,4 lin k a g e s . (Woodward e t a l . ,
1983).
The p e rc e n ta g e o f b e ta -g lu c a n s found in b a rle y i s dependent upon
g e n e tic s and th e en v iro n m en t. (Bourne and P ie r c e , 1972; C o le s, 1979).
B arley grown under h o t,
dry c o n d itio n s g e n e r a lly has a h ig h e r b e ta -
g lu c an c o n te n t w h ile t h a t grown u n d er wet c o n d itio n s c o n ta in s a low er
p e r c e n ta g e .
( Bendelow,
1975).
B e ta -g lu c a n c o n c e n tra tio n
ap p ears to
in c r e a s e d u rin g th e f i r s t s ta g e s o f g e rm in a tio n , however a t t h i s tim e
th e
m o le c u la r
w e ig h t
of
th e
b e ta -g lu c a n
i n d ic a tin g p erh ap s t h a t enzyme a c t i v i t y
P ie r c e ,
1972; P r e n tic e and F a b e r,
is
19 8 1 ).
a p p a re n tly
in c r e a s in g .
d e crea se s,
(Bourne and
The v a r ie ty o f t h e . b a rle y
a ls o in f lu e n c e s th e b e ta -g lu c a n c o n te n t, (P re n tic e and F a b e r, 1981) a s
does th e
s ta g e o f rip e n e s s o f th e g r a in a t h a rv e s t and th e s to ra g e
method u se d . ( Thomke, 1972; Hessleman and Thomke, 198 2 ).
The fo rm a tio n
o f b e ta -g lu c a n s
in
th e
k e rn e l
o c c u rs when b e ta -
g lu c an s y n th a s e s use th e su g a r n u c le o tid e u rid in e d ip h o sp h ate g lu c o se
(UDPG) o r guanosine d ip h o sp h a te g lu c o se (GDPG) (Montague and Ikuma,
11
1978; Henry and S to n e , 1982). The c o n c e n tra tio n o f e i t h e r UDPG o r GDPG
a p p e a rs
to
d ic ta te
th e
ty p e
of
b e ta -g lu c a n
fo rm e d .
W ith h ig h
c o n c e n tra tio n s o f UDPG, b e ta 1 ,3 lin k a g e s a re p re v a le n t ( Peaud-Lenoel
and A x e lo s, 1970;) w h ile when GDPG i s used only b e ta 1,4 lin k a g e s a r e
formed (Montague and Ikum a, 1978).
. B e ta -g lu c a n s a re degraded m ainly by fo u r enzymes p re s e n t w ith in
th e se e d .
E n d o -b e ta -1 ,3 g lu c a n a se i s formed de novo d u rin g g e rm in atio n
(L ance, 1984; B en n e tt and C h r is p e e ls , 1972).
a re
p re sen t
g e rm in a tio n .
in
v e ry
s m a ll
E n d o -b e ta -1 ,4 g lu c a n a s e s
am o u n ts and a r e
T h e ir main a c t i v i t y
( B a lla n c e
o c c u rs i n
and M ered ith ,
m a in ly
a c tiv e d u rin g
th e husk and
1974;
B allan c e
p e ric a rp
d u r in g
g e r m in a tio n
et a l .,
1976).
E ndo-1, 3 ; 1 ,4 b e ta - g lu c a n a s e s , a ls o c a lle d e n d o -b e ta -g lu c a n a s e ,
i s p r e s e n t . only in th e g e rm in a tin g k e r n e l , and i s a b se n t in th e m ature
g ra in (Luchs in g e r e t a l . , 1958).
B e ta -g lu c a n s o lu b ila s e i s re s p o n s ib le
f o r rem oving b e ta -g lu c a n s from th e c e l l w a lls o f th e endosperm, and i s
p re s e n t i n s i g n i f i c a n t amounts i n m a tu re , i n t a c t g r a in s .
I ts a c tiv ity
in c r e a s e s d u rin g s te e p in g and g e rm in a tio n (Bamforth and M a rtin , 1981).
T his s o lu b ila s e a p p e a rs to be a m ajor f a c t o r i n th e i n i t i a l r e le a s e o f
th e b e ta - g lu c a n from th e c e l l w a lls , a p ro c e ss which i s th e n c o n tin u e d
by th e a c tio n o f th e rem ain in g enzymes (N a rz is s ,
1980). The combined
a c t i v i t y o f a l l fo u r enzymes i s c a p a b le o f d e g ra d in g th e e n t i r e b e ta g lu can c o n te n t o f th e b a rle y k e rn e l to o lig o s a c c h a r id e s (L ance, 1 9 8 4 ).
These b e ta -g lu c a n a s e s a r e g e n e r a lly
above 50C
how ever,
in a c tiv a te d
at
te m p e ra tu re s
th e e n d o -1 ,3 b e ta -g lu c a n a s e may be s e n s itiv e to
te m p e ra tu re s o v er 30C (Moffa and L u c h s in g e r, 1970).
The e n d o -b e ta -1 ,4
g lu c a n a se a p p e a rs to be s ta b le up to 6OC (Moffa and L u c h s in g e r, 1 9 7 0 ).
12
A ll fo u r b e ta -g lu c a n a s e s have o p tim a l a c t i v i t y a t ap p ro x im ately pH 5
.(P re e e e and Hogan, 1956; B ass e t a l . , 1953; L u ch sin g er e t a l . , 1958).
The e n d o -b e ta -g lu c a n a se
complex a p p e a rs to
become more s e n s itiv e
to
h e a t a t h ig h e r m o is tu re c o n te n ts ( Luchs in g e r e t a l . , 1958).
B arley i s
c e ll
w a lls
unique among th e
c o m p le te ly
c o n te n ts r e s i s t a n t
(L ance,
1984).
re le a s e d ,
and
to
c e r e a l g r a in s i n
e n c lo s e
th e
p ro te o ly tic
c e ll
and
t h a t th e endosperm
and th e re b y
am ylo I y t i c
make c e l l u l a r
enzyme a c t i v i t y .
When th e s e c e l l w a lls a r e d eg rad ed , b e ta -g lu c a n s a re
th e s e
n o n -s ta rc h
p o ly s a c c h a rid e s
c o n trib u te
to
n u t r i t i o n a l problem s i n p o u ltr y and p ig s a s w e ll a s f i l t r a t i o n problem s
i n th e brew ing in d u s tr y .( L a n c e , 1984; B am fo rth , 1982; H esslem an, 1983;
H esselm an and Sman,
19 8 6 ). These
same b e ta -g lu c a n s may have marked
byp o c h o le s te ro le m ic e f f e c t s in
p o u ltr y and humans w ith low ered serum
c h o le s te ro l
( Q u re s h i,
c o n c e n tra tio n s .
1980;
K irb y
et a l .,
1981;
A ndersson e t a l . , 1984; Newman and Newman, 1987).
P o u ltry
fed b a rle y based d i e t s e x p e rie n c e red u ced w eight g a in s ,
low ered fe e d in ta k e and s tic k y f e c e s ( B u r n e tt, 1966; L aerd al e t a l . ,
I960; H esselm an, 1983), which have been a t t r i b u t e d to th e b e ta -g lu c a n
c o n te n t.
in c re a s e
D egraded,
in
th e
s o lib u liz e d
v is c o s ity
b e ta -g lu c a n s
o f th e
in te s tin a l
a p p a re n tly
an
f l u i d which r e s t r i c t s
n u t r i e n t u p tak e and im p a irs w a ter r e l a t i o n s h i p s i n th e g u t.
and F a b e r, 1981).
cause
( P re n tic e
T his in c re a s e d i n t e s t i n a l v i s c o s i t y i s a ls o r e l a t e d
to d e c re a se d fe e d in g perform ance o f p ig s (L ance, 1984).
sh ould be no ted t h a t
However, i t
th e r e may be f a c t o r s o th e r th a n s o lu b le b e ta -
g lu c a n s which c o n tr ib u te to red u ced fe e d in g perfo rm an ce, such a s th e
13
in ta ct endosperm c e ll w alls which protect the starch and protein from
degredation by animal enzymes (Lance, 1984).
B e ta -g lu c a n s a re
a ls o
im p lic a te d
in
p ro b le m s
in d u s t r y , such as red u ced r a t e o f w ort f i l t r a t i o n
in
th e
b re w in g
and haze fo rm a tio n
(B am forth, 1982).
The a d d itio n o f enzymes to b a rle y d i e t s has been shown to improve
perform ance o f c h ick e n s and p ig s .
Hesselman e t a l . (1982) found th a t
by in c r e a s in g l e v e l s o f b e ta -g lu c a n a s e i n th e d i e t ,
l i v e w eight was
in c re a s e d 10-26%, and fe e d e f f ic ie n c y by 4 .9 to 11%, and th e dry m a tte r
o f th e d ro p p in g s was s i g n i f i c a n t l y
in c re a s e d .
The s t i c k i n e s s o f th e
d ro p p in g s was found to be g r e a tly red u ced and w eig h t g a in s in c re a s e d
w ith th e in c r e a s in g a d d itio n o f Trichoderm a v i r i d e (an a c ti v e source o f
b e ta - g lu c a n a s e ) to
th e
d ie t,
however t h i s
improved g row th r e s p o n s e
p la te a u e d o f f a t a p a r t i c u l a r le v e l (W hite e t a l . , 19 8 0 ).
The a d d itio n
o f enzyme to som e■Jap an ese b a r le y s a ls o produced im proved w eight g a in s
and fe e d e f f ic ie n c y (H ijik u ro , 1983).
I t h as been shown t h a t th e dry
m a tte r o f c h ick e n e x c r e ta d e c re a s e s a s v i s c o s i t y o f th e d i e t s in c r e a s e s
(Gohl e t a l . ,
w ith
th e
1978)
a d d itio n
Gain and fe e d e f f ic ie n c y o f swine r a t i o s im prove
o f b e ta -g lu c a n a s e enzymes to
a b a rle y -b a s e d
d ie t
( Thomke e t a l . , 1980; Newman and P e p p e r, 1984). A swine fe e d in g t r i a l
com paring Compana (C l 5438) and two h u l l - l e s s i s o l i n e s w ith o r w ith o u t
sup p lem en tal b e ta -g lu c a n a s e showed mixed re sp o n se i n anim al perform ance
to
th e enzyme.
There were no e f f e c t s in
Compana and one h u l l - l e s s
i s o l i n e w h ile th e waxy i s o l i n e was improved by th e enzyme supplem ent i n
term s o f g a in (7.0%) and fe e d e f f ic ie n c y (9.6%) (C. W. Newman, p e rs o n a l
com m unication). Newman and Newman (1987) re p o rte d t h a t waxy covered and
14
h u l l - l e s s i s o l i n e s o f Compana had h ig h e r l e v e l s
o f b e ta -g lu c a n s and
t h a t th e re sp o n se o f b r o i l e r c h ick s to b e ta -g lu c a n a s e was g r e a te s t in
th e waxy ty p e s compared to th e norm al s ta r c h b a r le y s .
th e
b re a k d o w n
of
th e
b e ta -g lu c a n s
in
th e
I t a p p ea rs th a t
b a rle y
w ith
enzyme
su p p le m e n ta tio n a r e th e m ajor cau se f o r th e im provem ent, s in c e i t i s
p rim a rily
th e
b e ta -g lu c a n s which a re re s p o n s ib le f o r
th e in c re a s e d
v i s c o s i t y i n th e i n t e s t i n a l f l u i d s , and hence th e d e c re a se in n u t r i e n t
uptake
(W hite e t a l . , 1981; P r e n tic e and F a b e r,
been su g g e ste d
th a t i t
is
19 8 1 ).
I t h as a ls o
th e m o le c u la r w eight d i s t r i b u t i o n
of
th e
b e ta -g lu c a n s which a re p rim a rily re s p o n s ib le f o r in c r e a s in g i n t e s t i n a l
f l u i d v i s c o s i t y (W hite e t a l . , 1981).
The ev id en ce seems to in d i c a t e t h a t h y d ro ly s is o f b e ta -g lu c a n s in
s o lu tio n re d u c e s v i s c o s i t y ,
and i t
is
th is
low ered v is c o s ity
w hich
a llo w s f o r g r e a t e r n u t r i e n t a b s o r p tio n , n o t th e a c tu a l h y d ro ly s is o f
th e b e ta - g lu c a n s (W hite e t a l . , 1981; Newman, e t a l . , 1985).
G e n e ra lly , fo u r d i f f e r e n t methods o f a n a ly s is have been employed
to
e s tim a te
th e
b e ta -g lu c a n
c o n te n t o f a g r a i n
s a m p le .
A b s o lu te
v i s c o s i t y o f an a lk a l in e b u f f e r e x tr a c t can be d eterm in ed by u sin g a
v is c o m e te r.
fa ll
A sm all g la s s b a l l i s dropped through th e sam ple, and i t s
tim e re c o rd e d w ith
a s to p w atch.
The v i s c o s i t y ' v alu e
o f th e
sample can be c a lc u la te d from t h i s flow tim e r e l a t i v e to th e flow tim e
o f d i s t i l l e d w a te r (Coon e t a l . , 19 7 8 ).
T his v i s c o s i t y has been shown
to be d i r e c t l y p ro p o r tio n a l to th e amount o f b e ta -g lu c a n s i n the sample
(W hite e t a l . , 1981; Smith e t a l . , 1980; A a stru p , 1979)•
However, i t
should be n o te d t h a t o th e r s u b s ta n c e s p re s e n t i n th e k e rn e l c o n tr ib u te
to
th e
o v e ra ll
v is c o s ity ,
su c h
a s m ix tu re s o f
a rab o x y la n ,
x y la n ,
15
p e c ti n ,
and arab an
(P reece and McKenzie,
1952),
th u s t h i s
is
not
a
p r e c is e a n a l y t i c a l method.
R o ta tio n a l
v is c o m e tr y
can
a ls o
be
employed to
d eterm ine
th e
v i s c o s i t y o f a sam ple.
In th e m ethod, th e to rq u e re q u ire d to r o t a t e a
s p in d le
speed w h ile immersed in th e sample l i q u i d
at
m easured.
a c o n s ta n t
The to rq u e i s
immersed s p in d le ,
and i s
p r o p o r tio n a l
th u s
to
th e v i s c o u s
p ro p o r tio n a l
to th e
is
d ra g
on th e
v is c o s ity
o f th e
s o lu tio n .I
D eterm ining b e ta -g lu c a n c o n te n t by flu o re s c e n c e in v o lv e s th e use
o f C a lc o flu p r to
o b ta in in g
complex w ith
flu o re s c e n c e
th e
s p e c tra
flu o re s c e n c e m easurem ents.
b e ta - g lu c o s id ic
th ro u g h
th e
bonds,
u se
of
and
th e n
s p e c ia liz e d
T h is i s p ro b a b ly th e most ra p id and l e a s t
la b o rio u s method f o r e s tim a tin g b e ta - g lu c a n c o n te n t, and i t h as been
shown to be h ig h ly c o r r e la te d to th e b e ta -g lu c a n c o n te n t o f a sample as
d e te r m in e d
by o t h e r
C a lc o flu o r may a ls o
a n a ly s is
b ind to
of
th e
same s a m p le .
o th e r b e ta - g lu c o s id ic
However, th e
lin k a g e s su c h
as
th o se found i n c e llu lo s e (Jen sen and A a s tru p , 1981).
The f o u r th method o f b e ta -g lu c a n
p ro c e d u re s
g lu c o se .
to
h y d r o ly z e
th e
a n a ly s is
b e ta -g lu c a n s
to
in v o lv e s
e n z y m a tic
o lig o s a c c h a r id e s o r
The enzymes used a re most o fte n p u r if ie d e n d o -b e ta -g lu c a h a se
o r p a r t i a l l y p u r if ie d b a c t e r i a l b e ta - g lu c a n a s e , alo n g w ith e th an o l and
aqueous w ash in g s.
o x id a s e
te s t
The f i n a l g lu c o se r e le a s e d i s measured by a g lu c o se
( F o rre s t
and W ainw right,
1977;
P r e n tic e
Bam forth and M a rtin , 1981; Sman and Graham, 1987)•
I B ro o k fie ld E n g in ee rin g L a b o r a to r ie s , In c .
et
a l.,
1980;
16
P ro c e s sin g
P ro c e s sin g r e f e r s to any tre a tm e n t to which fe e d s o r m a te r ia ls
used
to
p ro d u c e
G e n e ra lly ,
fe e d s
fe e d s a re
a re
s u b je c te d
p ro c e ssed
(H a rris and Crampton," 1973).
by m e c h a n ic a l,
m ethods, o r by m ic ro b ia l fe rm e n ta tio n .
v a r ie ty o f p u rp o s e s, i . e . ,
p a rtic le
s iz e ,
a n tin u trie n ts
p re v e n t
it
or
c h e m ic a l
P ro c e ssin g o f fe e d s s e rv e s a
can a l t e r p h y s ic a l c h a r a c t e r i s t i c s o r
s p o ila g e ,
and p o is o n s ,
th e rm a l
im p ro v e
p a l a t a b i l i t y , d e to x ify
o r can p u t th e fe e d i n
a form which i s
c o n v en ie n t f o r h a n d lin g (C hurch, 1977)•
A b r i e f review on some common
p ro c e ss in g p ro c e d u re s and t h e i r
on th e n u t r i t i o n a l v a lu e
e ffe c t
of
fe e d s fo llo w s .
Heat
Heat tre a tm e n ts
e f f e c ts a re
a ffe c t
in c re a s e d w ith
both
th e
p r o te in and c a rb o h y d ra te s ,
p re se n c e
o f m o is tu re .
and th e
P r o te in s a re
d e n a tu re d to some e x te n t , which changes th e p r o te in s t r u c t u r e enough to
improve u t i l i z a t i o n ,
e s p e c ia lly
by young
a n im a ls
(S u n d e ,
19 7 3 ).
However, e x c e s s iv e h e a t in th e p re sen c e o f c a rb o h y d ra te s r e s u l t s i n a
browning p ro c e s s r e f e r r e d to a s th e M a illa rd r e a c tio n
Because o f t h i s r e a c t i o n ,
ly s in e ,
and p erh ap s some o th e r amino a c id s
become l e s s a v a il a b le to th e anim al (C hurch, 1977).
a n im a l
p ro te in s
a p p ea rs
to
(A d rian , 1974).
n e g a tiv e ly
in flu e n c e
H eatin g f i s h o r
g r o w th ,
w h ile
c o n tr o lle d h e a t tre a tm e n t o f c e r e a l g r a in s may s l i g h t l y improve p r o te in
u t i l i z a t i o n by ru m in a n ts, but shows l i t t l e
f o r m o n o g a stric s ( S l i n g e r , 1973)•
e f f e c t on n u t r i t i o n a l v a lu e
17
H e a t,
e s p e c ia lly
g e la tin iz a tio n
of
in
c o m b in a tio n
s ta rc h e s
(S u n d e ,
w ith
m o is tu re ,
1973) .
Up t o
re s u lts
a p o in t,
in
th is
g e l a t i n i z a t i o n h a s a fa v o ra b le in flu e n c e on th e n u t r i t i o n a l v alu e o f
th e fe e d .
However,
if
e x te n s iv e ru p tu r e o f s ta r c h g ra n u le s o c c u rs,
grow th and fe e d e f f ic ie n c y a r e reduced ( B o h s te d t, 1967).
V itam ins and m in e ra ls may be s l i g h t l y n e g a tiv e ly a f f e c te d by h e a t
tr e a tm e n t.
s o lu b le
exposure
Thiam in, p a n to th e n ic a c id , f o l i c a c id , b i o t i n , and th e f a t
v ita m in s a r e
e s p e c ia lly
(K ohler e t a l . ,
1973)•
s e n s itiv e
to
h e a t,
l i g h t o r oxygen
Some ev id en ce i n d i c a t e s th a t tr a c e
m in e ra ls may become l e s s a v a ila b le to th e anim al upon h e a tin g due to
c h e la tio n o f elem en ts w ith in th e fe e d (C hurch, 1977).
G rin d in g and P e l l e t i n g .
G rinding o f a fe e d a c t s
to
red u ce
p a rtic le
s iz e
and
in c re a s e
s u rfa c e a re a a v a il a b le f o r enzym atic a c t i v i t y .
T his p ro c e s s is .w id e ly ,
a c c e p te d a s a means to improve d i g e s t i b i l i t y ,
bu t s to ra g e o f ground
fe e d s
re s u lts
in
problem s w ith o x id a tio n o f n u t r i e n t s and in c re a s e d
r a t e o f f a t r a n c i d i t y (C hurch, 1977)• Some r e p o r ts in d i c a t e an in c re a s e
i n th e in c id e n c e o f e so p h a g o g a stic u lc e r s in swine fe d f in e ly ground
g r a in (Mahan e t a l . , 1966; Simonsson and B jo rk lu n d , 1978; Lawrence e t
a l.,
1980).
P ig s fe d
shown equal g a in s ,
b a rle y
p re p a re d in th r e e p a r t i c l e
b u t fe e d e f f ic ie n c y
l a r g e s t p a r t i c l e s iz e ( Sim onsson, 1 9 7 8 ).
was reduced i n
s iz e s have
p ig s fe d
th e
18
P e l l e t i n g o f a fe e d h a s s e v e ra l p h y s ic a l a d v an tag es such as d u s t
re d u c tio n and ease o f h a n d lin g and s to ra g e ( C u llis o n , 1982).
P e lle tin g
may a ls o have some n u t r i t i o n a l a d v an tag es by in c r e a s in g th e d e n s ity o f
th e d i e t which a llo w s f o r g r e a t e r consum ption.
P e l l e t i n g can a ls o mask
th e f la v o r o f u n p a la ta b le f e e d s , prom oting g r e a t e r consum ption.
The
h e a t in v o lv e d i n p e l l e t i n g may a ls o d e s tro y th e a c t i v i t y o f p a r t i c u l a r
to x in s (C hurch, 1977), b u t may have o th e r e f f e c t s a s w e ll.
The n u t r i t i o n a l e f f e c t o f p e l l e t i n g depends on th e in g r e d ie n ts i n
th e d i e t . G e n e ra lly , d i e t s h ig h i n f i b e r show th e g r e a t e s t improvement
.in
a n im a l
p e rfo rm a n c e
when p e l l e t e d ,
compared to
t h e i r unp e l l e t e d
c o u n te r p a r ts (K rid e r e t a l . , 1982).
I t i s n o t known p r e c is e ly how p e l l e t i n g im proves fe e d c o n v e rsio n .
Some s tu d ie s s u g g e s t t h a t energy d i g e s t i b i l i t y i s improved d u rin g th e
p e l l e t i n g p ro c e s s due to a p a r t i a l g e l a t i n i z a t i o n o f th e s ta r c h o r a
m o d ific a tio n o f th e f i b e r components o f th e fe e d , b o th o f which co u ld
enhance d i g e s t i b i l i t y (K rid e r e t a l . , 1982).
re d u c e s bu lk o f d i e t s h ig h i n f i b e r ,
g re a te r q u a n titie s .
I t may be t h a t p e l l e t i n g
e n a b lin g th e anim al to
consume
There i s no in d ic a tio n t h a t p r o te in d i g e s t i b i l i t y
i s improved by p e l l e t i n g (K rid e r e t a l . , 1982).
R egrinding o f p e l l e t s does n o t a l t e r th e improved perform ance o f a
p e lle te d d i e t .
The in c re a s e d g a in s and h ig h e r fe e d e f f ic ie n c y
of a
regroun d c o rn -so y -w h e at bran p e l l e t e d d i e t rem ained c o n s ta n t compared
to th e p e lle te d d i e t , and were h ig h e r th a n t h a t o f th e o r ig i n a l d i e t .
I t a p p e a rs t h a t p o u ltr y can consume re g ro u n d , p e lle te d mash more e a s i l y
th a n th e o r ig i n a l mash ( S l i n g e r , 1973).
19
E x tru sio n
E x tru s io n
is
a m ethod o f cooking" i n which lu b r ic a te d
s ta r c h y
a n d (o r) p ro te in a c e o u s fo o d s a r e form ed and cooked i n a tu b e through a
c o m b in a tio n o f p r e s s u r e ,
G era, 1979 )«
s ta r c h e s
h e a t and m echanical
shear
( Smith ' and Ben-
The f o r c e s w ith in th e tu b e induce g e l a t i n i z a t i o n o f th e
and d e n a tu r a tio n
of p ro te in s .
The dough i s
th e n expanded
through ex o th erm ic r e a c tio n s and i s formed by o p en in g s i n th e d ie to
produce shapes such a s ro p e s , s t r i p s o r tu b e s which a re th e n cut to th e
le n g th d e s ir e d (Sm ith and B en-G era, 1979 ) .
E x tru sio n t e x t u r i z a t i o n o f
fo o d s
to
and a n im a l
fe e d s
is
w id e ly
used
p ro d u c e
a v a rie ty
of
convenience fo o d s and sn ack s a s w e ll a s many d ry p e t fe e d s ( Chiang and
Johnson, 1977 ) .
H ig h - t e m p e r a t u r e ,
s h o rt-tim e
(HTST) e x tr u s io n
method most commonly used i n modern food p ro c e ss in g
cooking i s
p la n ts .
th e
T h is
method a llo w s te m p e ra tu re s to be k e p t reasonably, low d u rin g cooking o f
th e dough, th e n e le v a te d to th e d e s ir e d ■te m p e ra tu re s d u rin g th e l a s t
few seconds o f cooking.
T h is b r i e f te m p e ra tu re in c r e a s e h as been shown
to be e q u iv a le n t i n s t e r i l i z i n g v a lu e to low er te m p e ra tu re s a p p lie d f o r
lo n g e r tim e s ( Stumbo, 1973 ) •
T h is p ro c e s s h as a d v an ta g e s o v er lo n g e r
cooking p ro c e s s e s i n t h a t fo o d s can be e f f e c t i v e l y
s t e r i l i z e d w ith o u t
o v erco o k in g , d is c o l o r a t io n o r n u t r i t i o n a l damage (Sm ith and. B en-G era,
1979 ) .
The a c t u a l
e x tru s io n
equipm ent c o n s is ts o f
s e v e ra l
m achinery w hich may v a ry s l i g h t l y from p la n t to p l a n t .
p ie c e s o f
G e n e ra lly , th e
equipm ent in c lu d e s a fe e d e r to a llo w uniform and c o n tr o lle d fe e d in g o f
th e m a t e r i a l , a p re c o n d itio n e r which allo w s p ro c e ss in g o f th e food w ith
20
steam o r o th e r l i q u i d and th e a c tu a l e x tru d e r which m ixes th e m a te r ia l
in to
a dough through th e use o f a screw a p p a ra tu s and cooks i t
th e
r e q u ire d amount. The end p ro c e ss may a ls o in c lu d e a means o f sh ap in g
and c u ttin g th e dough as d e s ir e d , and d ry e r to cool th e e x tru d a te and
red u ce
m o is tu re to th e d e s ir e d c o n te n t (Sm ith and B en-G era, 1979).
The e x tru s io n p ro c e ss i s a c tu a lly a s e r i e s o f s te p s begin n in g w ith
p r e c o n d itio n in g .
and ( o r )
h e a te d
p re c o n d itio n e r i s
a c h ie v e d .
In
by
th is
th e
s te p ,
th e
a d d itio n
p r e s s u r iz e d ,
raw in g r e d i e n t s
o f w a te r o r l i v e
h ig h
d is c h a r g e
a re
m o is te n e d
steam .
te m p e ra tu re s
If
th e
can
be
M ixing o f th e in g r e d ie n ts w ith th e m o is tu re o ccu rs th ro u g h
th e a c tio n o f p a d d le s a tta c h e d t o r o t a t i n g s h a f ts (H a rp e r, 1986).
T h is
p re c o n d itio n in g s te p does l i t t l e to re a rra n g e m o le c u la r s t r u c t u r e , bu t
sim ply p re p a re s th e in g r e d ie n ts f o r th e e x tru d e r by re d u c in g th e amount
1
o f cooking tim e re q u ire d i n th e e x tru d e r ( M ille r ,
a c tu a l
e x tr u s io n
p re s s u re
p ro c e s s ,
and m o is tu re
c o n tin u a l
in c re a s e s
in
cook and expand th e food to
1985).
th e
D uring th e
te m p e ra tu re ,
th e d e s ir e d b u lk
d e n s ity ( M ille r , 1985).
The h e a tin g , h y d ra tio n and p r e s s u r e o f e x tru s io n cooking cause a
r e o r g a n iz a tio n o f th e t e r t i a r y s tr u c tu r e o f th e food m o le c u le s.
L a rg e r
m o lecu les a re a lig n e d i n such a way a s to re n d e r th em . s u s c e p tib le to
c r o s s - l i n k i n g , form ing a b u lk y , more porous pro d u ct (H a rp e r, 1986).
E xtruded foods u s u a lly c o n ta in v e g e ta b le p r o te in a n d (o r) s ta r c h as
a m ajor in g r e d ie n t (H a rp e r, 1986).
The e f f e c t o f e x tru s io n on th e se
in g r e d ie n ts sh o u ld be e x p lo re d s e p a r a te ly , bu t t h i s may be d i f f i c u l t to
accom plish
in g r e d ie n ts .
s in c e
n a tu r a l fo o d s a r e
m ix tu r e s
ra th e r
th a n
s e p a ra te
21
E f f e c t o f E x tru sio n on P r o te in .
D e fa tte d soybean p r o te in i s o fte n
used in e x tru d e d p ro d u c ts to g iv e a m e a t-lik e appearance and f l a v o r .
D uring th e p r e -p ro c e s s in g , l iq u id i s added to soy p r o te in to g iv e a d ry
m a tte r
of
33—45$.
The mass i s
th e n h e ate d to
80C to
90C in
th e
p r e c o n d itio n e r , and i s th en f u r t h e r h e a te d d u rin g th e e x tru s io n p ro c e ss
( H a rp er, 19 8 6 ).
th e p r o te in
T his h ig h te m p e ra tu re , high m o istu re tre a tm e n t cau ses
s tr u c t u r e to
u n fo ld and d is r u p ts
d is u lfid e
and hydrogen
bonds, c a u sin g c r o s s - lin k a g e s o f th e bonds w ith in th e mass ( Ramsen and
C la rk , 1978).
m ore f l a t
T his form s a la y e r e d , f ib r o u s s t r u c t u r e which c r e a te s
su rfa c e s
w ith in
th e
soybean p r o te in ,
a llo w in g i t
to
be
re h y d ra te d to about th r e e tim es i t s w e ig h t, form ing a m e a t-lik e p ro d u ct
(M aurice and S ta n le y , 1978).
The a c tu a l n u t r i t i o n a l c o m p o sitio n a l v a lu e o f a p r o te in changes
little
d u rin g th e e x tr u s io n p ro c e s s , however th e d i g e s t i b i l i t y
p r o te in does change ( B jo rc k , 1983).
o f th e
E x tru sio n w ith m ild h e a t tre a tm e n t
u s u a lly im proves d i g e s t i b i l i t y by d e a c tiv a tin g p ro te a s e i n h i b i t o r s and
o th e r
a n tin u tritio n a l
d ig e s tib ility
a v a ila b ility
w ill
s u b s ta n c e s .
o fte n
With h ig h te m p e ra tu re s ,
d e crea se
o f some amino a c id s .
due
to
a
re d u c e d
p r o te in
b io lo g ic a l
The s u lp h u r-c o n ta in in g amino a c id s
a re o x id iz e d , and t h e i r s u lp h u r g ro u p s removed under h ig h te m p e ra tu re s ,
and ly s in e becomes l e s s a v a ila b le in th e p resen ce o f red u cin g su g a rs
through th e M a illa rd r e a c tio n ( H u rre ll and C a rp e n te r, 1977).
a v a ila b ility
o f c y s tin e
and ly s in e
a p p ea r to be th e most n e g a tiv e ly
a f f e c te d by e x tr u s io n p ro c e s s in g , w ith th e a v a i l a b i l i t y
h is ta d in e ,
The
o f a r g in in e ,
a s p a r t i c a c id and s e r in e a ls o d ecreased to l e s s e r e x te n ts
( B jorck and Asp, 1983).
22
E f f e c t o f E x tru sio n on S ta rc h .
The te m p e ra tu re d u rin g th e e x tru s io n
p ro c e ss i s d i r e c t l y p ro p o r tio n a l to th e .amount o f s ta r c h g e l a t i n i z a t i o n
which o c cu rs
( Chiang and Jo h n so n ,' 1977).
c o n te n t a ls o
in c r e a s e s g e l a t i n i z a t i o n
I n c r e a s in g
th e
m o is tu r e
( B jorck and Asp, 19 8 3 ).
T o tal
g e l a t i n i z a t i o n o f wheat f l o u r s ta r c h can be ach iev ed a t te m p e ra tu re s o f
HO
C and
24
g e la tin iz a tio n
to
27$ m o is tu r e
u s u a lly
(B jo r c k
and A sp ,
19 8 3 ) .
o c c u rs w ith h ig h -te m p e ra tu re s
Maximum
e v en w ith
low
m o is tu re c o n te n ts , which makes th e s ta r c h more s u s c e p tib le to am ylase
h y d ro ly s is
in h ib it
(B jo rck
a lp h a - a m y la s e
( Granum, 1979).
s ta rc h
and Asp,
in
1983).
Heat t r e a t m e n t
i n h i b i t o r s which a re p re s e n t i n
T h e re fo re , e x tr u s io n
a p ro d u c t
a ls o
by
in c r e a s in g
can in c re a s e
s u s c e p tib ility
seem s t o
raw c e r e a ls
d ig e s tib ility
to
of
alp h a-am y lase
d ig e s tio n and d e a c tiv a tin g alp h a-am y lase i n h i b i t o r s .
The a c tu a l p h y s ic a l s t r u c t u r e o f th e s ta r c h m o lecu le i s changed
d u rin g th e e x tr u s io n p ro c e s s . The c r y s t a l l i n e s t r u c t u r e i s p a r t i a l l y o r
co m p letely
d e stro y e d
(C h arb o n iere e t
a l.,
1973),
and th u s e x tru s io n
g iv e s th e s ta r c h m o lecu les new, f u n c tio n a l p r o p e r tie s which in c lu d e an
in c re a s e
in th e w a te r s o lu b le f r a c t i o n
and a c o n c u rre n t d ecrease in
m o le c u lar ,s iz e (D avidson e t a l . , 1984).
E f fe c t o f E x tru sio n on O ther C o n s titu e n ts . The f a t c o n te n t o f ex tru d ed
p ro d u c ts may be low er th a n in u n p ro cessed fo o d s.
The e x tr a c ta b le f a t
c o n te n t o f e x tru d e d p a s ta was low er when compared to o th e r forms o f
heat
tre a tm e n t
(F a b r ia n i e t
a l . , 1968).
S im ila r r e s u l t s have been
found f o r w heat and m aize (D e lo rt-L a v a l and M e rc ie r, 1976).
T his may
be due t o m onoglycerides and f r e e f a t t y a c id s form ing complexes w ith
23
amylose d u rin g e x tr u s io n , making them l e s s s u s c e p tib le to e x tr a c tio n by
c o n v e n ti o n a l
s o lv e n t
m eth o d s
(M e rc ie r,
1980) .
The d ig e s tio n
and
u t i l i z a t i o n o f f a t s does n o t a p p ea r to be im p aired w ith th e fo rm atio n
o f th e se a m y lo s e -lip id complexes (Holm e t a l . , 1983) .
fa t
c o n te n t may a ls o
be a r e s u l t
The d ecrease in
o f steam d i s t i l l a t i o n
d e g ra d a tio n ( B jorck and A sp, 19 8 3 ).
o r th e rm a l
With in c re a s in g te m p e ra tu re d u rin g
e x tr u s io n , th e r a t i o o f u n s a tu ra te d to s a tu r a te d f a t t y a c id s a p p ea rs to
d e c re a se
( B jorck and Asp, 19 8 3 ).
I t a p p ea rs t h a t e x tru s io n does n o t
a c tu a lly change th e amount o f f a t i n a p ro d u c t, a lth o u g h i t may re n d e r
i t l e s s s u s c e p tib le to c o n v e n tio n a l a n a l y t i c a l
methods o f e x tr a c ti o n .
The d i g e s t i b i l i t y o f th e f a t rem ains unchanged, a lth o u g h th e r a t i o o f
s a tu r a te d to u n s a tu r a te d f a t s may change.
L ittle
i s w r itt e n on th e e f f e c t o f e x tru s io n on d ie ta r y f i b e r .
(F ib e r i s d e fin e d by B jorck and Asp, 1983 and Theander and Sman, 1983,
a s th e n o n -s ta rc h
enzym es.)
p o ly s a c c h a rid e s and l i g n i n which a r e
to
However, i t h as been su g g e ste d t h a t f i b e r d e g ra d a tio n i n th e
co lo n in c r e a s e s a s p a r t i c l e
E lc h a z ly ,
1 976) .
s iz e
o f th e f i b e r d e c re a s e s
The m ech an ical
d e c re a se p a r t i c l e
s iz e enough to
(B jorck and Asp,
19 8 3 ).
in c r e a s e
re s is ta n t
tre a tm e n t d u rin g e x tru s io n
in c r e a s e fe rm e n ta tio n
Some ev id en ce
th e w a t e r - s o l u b l e . f i b e r
(Thomas and
s u g g e sts t h a t
components a t
th e
in
th e
could
co lo n
e x tru s io n may
expense
of
th e
w a te r - in s o lu b le components (Asp e t a l . , 1983) .
S ince
some v ita m in s a r e h ig h ly
s u s c e p tib le
to
damage by s u c h
mechanisms a s h e a t and o x id a tio n , i t seems p ro b a b le t h a t th e e x tru s io n
p ro c e ss could be d e trim e n ta l t o v ita m in r e t e n t i o n and s t a b i l i t y .
24
Thiamin and r i b o f l a v i n
s ta b ility
d u r in g
c e r e a l g r a in s h a s been most w idely s tu d ie d .
i n d ic a te s t h a t th ia m in i s
rem ains f a i r l y
th e most h e a t
e x tru s io n
c o o k in g
of
The a v a il a b le l i t e r a t u r e
s e n s itiv e ,
w h ile r ib o f la v i n
w ell i n t a c t d u rin g e x tr u s io n cooking ( B ee tn e r e t a l . ,
1974; B ee tn e r e t a l . , 1976; H arper e t a l . , 1977; Maga and S iz e r , 1978).
N ia c in , p y rid o x in and f o l i c a c id a p p e a r to be r e l a t i v e l y s ta b l e d u rin g
e x tru s io n
cooking,
a lth o u g h l i t t l e
d a ta i s
a v a ila b le on th e f a te
of
th e s e v ita m in s d u rin g e x tr u s io n cooking (J a n se n , 1979).
E x tru sio n
cooking a p p e a rs to
be l e s s
d e trim e n ta l to
v ita m in
C
c o n te n t th a n more c o n v e n tio n a l cooking methods (Lorenz e t a l . , 1980).
A lso, th e s t a b i l i t y o f v ita m in C d u rin g s to ra g e has been show n.to be
much h ig h e r i n e x tru d e d foods th a n i n co rre sp o n d in g raw fo o d s .
may be r e l a t e d
to
a reduced w a te r a c t i v i t y
d u r in g
s to ra g e
T his
of
an
e x tru d e d p ro d u c t (H arper and J a n s e n , 1 9 8 1 ).
V itam in A and E l e v e l s a c tu a lly
ap p ear to
e x tru s io n p ro c e s s , compared to raw m a te r ia l.
in c r e a s e
d u rin g th e
However, i t may be t h a t
e x tr u s io n sim ply im proves th e e x t r a c t a b i l i t y o f th e s e v ita m in s , or. th a t
compounds formed d u rin g e x tru s io n e f f e c t c o lo rm e tric a s s a y s (H arper e t
a l . , 1977).
25
MATERIALS AND METHODS
B a rle y s
Four d i f f e r e n t b a rle y s known to d i f f e r in t h e i r f i b e r c o n te n t were
used in t h i s s tu d y ;
H ecto r (Cl 15514), a normal covered feed b a rle y
(used a s a c o n t r o l ) and two h u l l - l e s s l i n e s , Washonupana and F ra n u b e t.
There were two sam ples o f F ran u b e t -
one h a rv e s te d
b e fo re
sn o w fa ll
( e a r ly ) and one h a rv e s te d from th e same f i e l d a f t e r b ein g covered by
two snows and ra in e d upon s e v e ra l tim es ( l a t e ) .
Washonupana i s a h u l l -
l e s s , short-aw ned is o ty p e o f Compana b a r le y , (Cl 5 4 3 8 ), which has waxy
(100% am y lo p ectin )
s ta r c h
( G oering and E s lic k
1976).
F ran u b et i s
a
h u l l - l e s s is o ty p e o f covered B etze s (Cl 6398) t h a t h a s a unique s ta r c h
s tr u c t u r e which a p p e a rs to be "crack ed " o r " f r a c tu r e d " upon exam ination
w ith a low power m icroscope (Chung, 1982).
th e Montana A g r ic u ltr u a l E xperim ent S t a t i o n
A ll b a r le y s were grown a t
Farm w e s t
of
th e
MSU
campus, Bozeman, Montana in 1985.
Chemical A n a ly s is .
The fo llo w in g i s a l i s t o f th e a n a ly s e s com pleted on th e b a rle y s
re s e a rc h e d .
I
2.
3•
4.
5.
6.
7.
8.
9•
10.
11 .
M o istu re
K je ld a h l n itr o g e n
E th e r e x tr a c t
Acid d e te r g e n t f i b e r
S ta rc h
Ash .
Calcium
Phosphorous
Amino a c id p r o f i l e
R e la tiv e v i s c o s i t y
B e ta -g lu c a n ( t o t a l , s o lu b le and in s o lu b le )
|
I
I
'I
!
26
P roxim ate a n a ly s e s and a c id d e te r g e n t f i b e r (ADF) were
perform ed on each o f th e b a rle y s a c c o rd in g to AOAC (1980) methods
Calcium c o n te n t was determ ined u sin g a m o d ified K ra m e r-T isd a lly
method ( C la r k - C o llip , 19 2 5 ), and phosphorous c o n te n t was
determ ined a s d e sc rib e d by F isk e and Subbarow (1 9 2 5 ).
Amino a c id
a n a ly s is o f b a rle y s and soybeans was done u sin g a Beckman 120C
a u to m a tic a n a ly z e r (Spackman, S te in and Moore, 1958).
A ll amino
a c id a n a ly s is were conducted by AAA L a b o r a to r ie s , 6206 89th
Avenue., SE, M ercer I s la n d , W ashington
98040.
The v i s c o s i t y o f
each b a rle y was measured w ith th e " f a l l i n g b a l l " te c h n iq u e o f.
Bendelow (1977) as d e sc rib e d by Coon (1 9 7 8 ).
S ta rc h was analyzed
by th e method o f Sman and Hesselman (1 9 8 4 ). . Sman and G raham 's
method (1987) was fo llo w e d in th e d e te rm in a tio n o f b e ta -g lu c a n s
in th e sam ples.
P h y s ic a l Measurement
P e rc e n t plump was th e w eight o f k e r n e ls on and above a 6/64
in c h s c r e e n ; p e rc e n t t h i n was th e w eight o f k e rn e ls p a ss in g
th ro u g h th e 5 .5 /6 4 in ch s c r e e n .
k g /h l.
T est w eight was e x p re sse d as
K ernel w eight was determ in ed a s 3Og seed p er number o f
k e r n e ls counted x 1000, which was e x p re sse d a s thousand k e rn e l
w eight in gram s.
A ll t e s t s o f p h y s ic a l measurement were
perform ed a t th e C ereal Q u a lity L ab o ra to ry a t Montana S ta te
U n iv e rs ity .
T r i p l i c a t e m easures were perform ed on each sam ple.
27
Animal S tu d ie s
Swine T r ia l
S ix d i e t s were p re p a red u sin g th r e e o f th e b a r le y s
p re v io u s ly d e s c rib e d ; H e cto r, Washonupana and l a t e F ra n u b e t.
Each o f
th e b a r le y s was used to p re p a re a raw and an e x tru d e d d i e t (T able I ) .
The b a r le y s were e x tru d e d w ith an In stap ro ® E x tru d er ( T r ip le 11F 11 F eed s,
I n c .) a t W estern S ta te s I n d u s t r i e s i n C hoteau, Montana.
P r io r to
e x tr u s io n , th e b a r le y s were ground and blended w ith c ra c k e d , u n d e fa tte d
soybeans i n a 70/30 r a t i o o f b a rle y to soybeans.
f a c i l i t a t e e x tr u s io n .
T h is was n e c e ssa ry to
A ll d i e t s were p re p a red w ith e q u al amounts o f
m in e r a ls , v ita m in s and a n t i b i o t i c , and met o r exceeded th e re q u ire m e n ts
e s ta b lis h e d by NRC (1979)«
The e x tru d e d and raw b a r le y s w ere ground
through a 4.76mm hammer-mill s c r e e n , blended w ith o th e r d i e t in g r e d ie n ts
i n a v e r t i c l e m ix er.
P roxim ate a n a ly s is , calciu m , phosp h o ro u s, s ta r c h
and b e ta -g lu c a n d e te rm in a tio n s were made on a l l d i e t s fo rm u la te d u sin g
methods p re v io u s ly d e s c rib e d .
A t o t a l o f 192 c ro s s b re d p ig s (Duroc x Hampshire x Y o rk sh ire)
were s t r a t i f i e d by s e x , i n i t i a l w eig h t and a n c e s to ry to each d ie t
tre a tm e n t and were p la ce d i n s t e e l w ire pens i n an e n v iro n m e n ta lly
r e g u la te d b u ild in g w ith p l a s t i c c o ate d w ire f l o o r s .
The s ix d i e t
tre a tm e n ts were a ss ig n e d i n fo u r r e p l i c a t e groups o f e ig h t p ig s p e r
pen, making a t o t a l o f 32 p ig s p e r d i e t .
Feed was a v a il a b le ad lib itu m
a s a meal and w a te r was p ro v id ed w ith n ip p le w a te r e r s .
A ll p ig s were
weighed a t th e s t a r t o f th e t e s t and w eekly f o r th r e e w eeks.
amount o f fe e d consumed was re c o rd ed w eek ly .
The
I n d iv id u a l p ig average
28
d a ily g a in s (ADG) were computed f o r 0 - 7 , 0-14 and 0-21 d a y s.
Pen group
a v erag e s f o r average d a ily feed consum ption (ADF) and fe e d to g ain
r a t i o s (F/G) were c a lc u la te d f o r th e same p e rio d s .
D ata were an aly zed
by a n a ly s is o f v a ria n c e in a 2 x 3 x 4 f a c t o r i a l arran g em en t:
p ro c e s s in g m ethods, th r e e b a rle y s and fo u r r e p l i c a t i o n s .
two
Main e f f e c t s
and a l l i n t e r a c t i o n s were t e s t e d (SAS, 1985). In d iv id u a l means of
ADG and group means f o r ADF and F/G were th e p a ra m ete rs used in th e
a n a ly s e s .
Chick T r i a l s
Chick t r i a l I .
The fo u r b a r le y s a s d e sc rib e d i n th e swine t r i a l
p lu s th e e a r ly F ra n u b e t, were p re p a red i n raw and e x tru d e d d i e t s
b alan ced f o r p r o te in and m in e ra ls (T ab le 2 ) .
The raw b a rle y and
e x tru d e d b a rle y -s o y b e a n m ix tu re were th e same as fe d i n th e swine
tria l.
D ie ts were p re p a red a s a meal and were fo rm u la te d a t a 20.0%
p r o te in l e v e l w ith su pplem ental v ita m in s and m in e ra ls to meet o r exceed
NRC (1 9 8 4 ).
One d a y -o ld c o c k e re l Hubbard b r o i l e r c h ic k s from Fors
H atchery in P u y a llu p , W ashington were housed i n a b a tte r y - ty p e cage
w ith th e r m o s ta tic a lly c o n tr o lle d com partm ents (35 C) w ith w ire mesh
flo o rs .
The la b o r a to r y room, lo c a te d i n H e rric k H a ll on th e MSU
campus, was te m p e ra tu re c o n tr o lle d (2 6 .7 C) w ith c o n tin u o u s l i g h t i n g .
Chicks were number banded and allow ed a 2-day ad ju stm en t p e rio d b e fo re
th e d a ta c o l l e c t i o n began.
A fte r th e a d ju stm en t p e rio d , c h ick s
were s t r a t i f i e d by w eight and ran d o m ly .a ssig n e d to tre a tm e n t g ro u p s.
A t o t a l o f 21 c h ic k s were a ssig n e d to each d i e t f o r 21 days in th r e e
r e p l i c a t i o n s w ith seven c h ic k s p e r cage p e r tre a tm e n t g ro u p .
Feed and
29
w ater were p ro v id ed ad lib itu m .
D aily fe e d consum ption was reco rd ed
and body w e ig h ts were measured tw ice a week.
and fe e d to g a in r a t i o s were c a lc u la te d .
T o tal fe e d consumption
F e c al dry m a tte r was
m easured on day f o u r te e n d u rin g th e co u rse o f th e fe e d in g t r i a l .
D ata were analyzed u s in g a n a ly s e s o f v a ria n c e in a 2 x 4 x 3
f a c t o r i a l a rra n g e m e n t:
re p lic a tio n s .
1985).
two p ro c e ss in g m ethods, fo u r b a rle y s and th r e e
Main e f f e c t s and a l l i n t e r a c t i o n s w ere t e s t e d (SAS,
P a ra m e ters t e s t e d were pen a v e ra g e s f o r tre a tm e n t g ro u p s.
Chick t r i a l 2 .
The l a t e h a rv e s te d F ran u b et b a rle y was used to
p re p a re 20? p r o te in d i e t s .
D ie ts were p re p a red w ith ground raw and
e x tru d e d b a rle y w ith and w ith o u t su p p lem en tal b e ta - g lu c a n a s e , and w ith
and w ith o u t su pplem ental 1 - ly s in e (T ab le 3 ) .
B e ta -g lu c a n a s e , Enzeco
(R) b e ta - g lu c a n a s e , 200 u n i t s / g , was s u p p lie d by Enzyme Development
C o rp o ra tio n , K e y p o rt, N. J .
Sigma, #5626.
L -Iy s in e HCL (98? p u re ) was. su p p lie d by
Chick a llo tm e n t, management and d a ta c o l l e c t i o n was a s
d e s c rib e d i n c h ick t r i a l 1 .
f a c t o r i a l a rran g em en t:
D ata w ere an aly zed i n a 2 x 2 x 2 x 3
two p ro c e ss in g m ethods, two l e v e l s o f b e ta -
g lu c a n a s e , two l e v e l s o f l y s i n e , and th r e e r e p l i c a t i o n s .
D iffe re n c e s
betw een means were determ ined u sin g th e g e n e ra l l i n e a r model (SAS,
1985).
30
Table I .
COMPOSITION OF PIG STARTER DIETS PREPARED WITH RAW AND
EXTRUDED (EXT) BARLEYS, AS FED
Rawa
I n g r e d ie n ts b
WSP
HEC
E xtrudeda
LFB
WSP
HEC
LFB
%
Raw WSP
56.00
Raw HEC
Raw LFB
Ext WSP
Ext HEC
Ext LFB
Ext soybeans
24.00
Oat g r o a ts
9.35
K ra y le ts b
6.75
S a lt
.40
D icalcium phosphate I .55
Lim estone
.80
Trace m in e ra l mix0
.10
V itam in mixd
.75
A n tib io tic ®
.25
F la v o r Supplem entf
.05
56.00
56.00
80.00
80.00
80.00
24.00
9.35
6.7 5
.40
1 .55
.80
.10
.75
.25
.05
24.00
9.35
6 .75
.40
1 .55
.80
.10
.75
•25
.05
9-35
6 .7 5
.40
1 .55
.80
.10
.75
.25
.05
9-35
6.75
.40
1.55
.80
.10
.75
.25
.05
9.35
6 .7 5
.40
I .55
.60
.10
•75
.25
.05
aW SP=W ashonupana, H EC =H ector, LFB=Iate F ra n u b e t: th e b a rle y s were
e x tru d e d a s a m ixture o f 70% ground b a rle y and 30% crack ed soybeans.
bK ra ft Foods.
cT race m in e ra l mix c o n ta in e d 20.0% z in c ,
1 . 0% c o p p e r, .15% io d id e , . 02% selen iu m .
10.0% ir o n , 5.5% magnesium,
dV itam in mix c o n ta in e d 500,000 IU v ita m in A, 100,000 IU v ita m in D,
1 ,500 IU v ita m in E , 400 mg m en ad io n e sodium b e s u l f i t e , 700 mg
r i b o f l a v i n , 5,000 mg n ia c i n , 2 ,0 0 mg p a n to th e n ic a c id , 4 mg v ita m in
B1 2 , 50,000 mg c h o lin e , and 6.5 mg b i o t i n p er .454 kg
e A n tib io tic c o n ta in e d 100 g c h l o r o t e t r a c y c l i n e , 100 g s u l f a m ethazine
and 50 g p e n i c i l l i n p e r 2.268 kg.
f U ltra sw e e t p ig n e c ta r R, A g ria m e ric a , N orthbrook, 111.
31
Table 2.
PERCENTAGE COMPOSITION OF DIETS PREPARED WITH RAW AND
EXTRUDED (EXT) BARLEYS, AS FED, (CHICK TRIAL I)
Rawa
I n g r e d ie n t"
Raw b a rle y
Ext b a rle y
Ext soybeans
D ic al phos
Lim estone
Supplement
S a lt
DL-m ethionine
L - Iy s in e c
WSP
HEC
Extruded
EFB
LFB
66.50
66.50
66.50
6 6.50
28.45
2.80
.60
.60
.50
• 30
.25
28.45
2.80
.60
.60
.50
.30
.25
28.45
2.80
.60
.60
.50
.30
.25
28.45
2.80
.60
.60
.50
•30
.25
WSP
HEC
EFB
LFB
94.95
94.95
94.95
94.95
2.80
.60
.60
.50
•30
.25
2 .80
.60
.60
.50
•30
.25
2.80
.60
.60
.50
•30
.25
2.80
.60
.60
.50
•30
.25
aWSP=Washonupana, HEC=Hector, EFB=e a r ly F ra n u b e t, LFB=Iate F ra n u b e t,
EXT=e x tru d e d , FEB=Tull energy bean, D ic al phos= dicalcium p h o sp h ate.
^Supplem ent:
f u r n is h e s th e fo llo w in g (p e r kg supplem ent) 4630 USPS
v ita m in A a c e t a t e , 1323 ICU v ita m in D31 3.97 USPS v ita m in E, 6.6 ug
v ita m in B ^ . 3*97 mg r i b o f l a v i n , 6 .6 mg d l-c a lc iu m p a n to th e n a te , 298 mg
c h o lin e c h l o r i d e , 20 mg n ia c i n , 2 .0 mg p y rid o x in e h y d ro c h lo rid e , .66 mg
menadione sodium b i s u l f i t e , .66 mg th ia m in e m o n o n itra te , 0.40 mg f o l i c
a c id , 33 ug d - b i o t i n , 0.06 mg sodium s e l e n i t e , 30 mg manganese s u l f a t e ,
30 mg z in c o x id e , 30 mg ir o n c a rb o n a te , 3 mg co p p er o x id e , .9 mg
potassiu m io d id e , 66 g o x y te tr a c y c lin e .
cL -Iy s in e = L -Iy s in e HCL
32
Table 3-
PERCENTAGE COMPOSITION OF DIETS PREPARED WITH RAW AND
EXTRUDED (EXT) BARLEYS, AS FED, (CHICK TRIAL 2)
Raw F ra n u b e ta
I n g r e d ie n t
Raw b a rle y
Ext soybeans
D icalcium phosphate
Lim estone
Supplem ent*3
S a lt
D -L -m ethionine
B io tin
L -Iy s in e
B e ta - g lU canasec
C o rn starch
I
wZo enz
wZo Iy s
2
wZo enz
wZ Iy s
3
wZ enz
wZo Iy s
64.12
30.95
2.80
.60
.325
.50
.125
.01
.32
64.12
30.95
2.80
.60
.325
.50
.125
.01
.52
64.12
30.95
2.80
.60
.325
.50
.125
.01
.32
.05
.20
.25
.05
4
wZ enz
wZ Iy s
64.12
30.95
2.80
.60
.325
.50
.125
.01
.52
.05
E xtruded F ra n u b e ta
I n g r e d ie n t
Ext b a rle y
D icalcium phosphate
Lim estone
Supplement
S a lt
D -L -m ethionine
B io tin
L -Iy s in e d
B e ta -g lu c a n a se
C o rn starch
aWZo enz w/o
w/o e n z , w/
wZ e n z , wZo
wZ e n z , wZ
^Supplem ent:
5
wZo enz
wZo Iy s
6
wZo enz
wZ Iy s
7
wZ enz
wZo I y s
95.07
2.80
.60
.325
.50
.125
.01
.32
95.07
2.80
.60
.325
.50
.125
.01
.52
95.07
2.80
.60
•325
.50
.125
.01
.32
.05
.20
• 25
.05
8
wZ enz
wZ Iy s
95.07
2.80
.60
•325
.50
.125
.01
.52
.05
Iys=W ithout b e ta - g lu c a n a s e , w ith o u t 1 - ly s in e HCL
Iys=W ithout b e ta - g lu c a n a s e , w ith I - ly s in e HCL
Iys=W ith b e ta g lu c a n s e , w ith o u t 1 - ly s in e HCL
Iys=W ith b e ta - g lu c a n a s e , w ith I - ly s in e HCL
see f o o tn o te s , ta b le 3*
cE nzym e= beta-glucanase: Enzeco (R) b e ta - g lu c a n a s e , 200 u n its Z g , Enzyme
Development C o rp o ra tio n , K ey p o rt, N .J.
dL - I y s in e :
Sigma, #5626.
33
RESULTS
B a rle y s and D ie ts
T able 4 shows p r o te in , f a t and f i b e r v a lu e s o f th e raw b a rle y s and
of
th e
e x tr u d e d
b a r le y - s o y b e a n
m ix tu r e s
and
e x tru d e d
so y b ean s.
E xtruded soybeans were added to th e raw b a rle y d i e t s a t a le v e l o f 24$
o f th e
d ie t
c o m p o sitio n .
to make th e raw and e x tru d e d d i e t s
As would be ex p ected
due to
s im ila r in chem ical
th e a d d i t i o n a l
n u trie n ts
c o n trib u te d by th e soybeans, th e e x tru d e d b a rle y -so y b e a n m ix tu re s were
h ig h e r i n most o f th e
chem ical
com ponents. E xtruded
b a r le y - s o y be an
m ix tu re s c o n ta in e d a p p ro x im ately 2 1 . 2$ p r o te in ,
Table 4 .
PROTEIN, ETHER EXTRACT AND FIBER CONTENT OF RAW BARLEYS,
EXTRUDED BARLEY-SOYBEAN MIXTURES AND EXTRUDED SOYBEANS, DRY
MATTER
I n g r e d ie n tb
Treatm ent
P r o te in
Washonupana
Raw
E xtruded
17.4
21.3
2.8
2.3
3-0
6.3
H ector
Raw
E xtruded
17.0
22.0
1.8
2.1
5 .8
7.1
E a rly F ran u b et
Raw
E xtruded
17.2
21.3
2 .3
1.9
1 .5
5.7
L ate F ran u b et
Raw
Extruded
16.4
2 1 .7
2 .3
2 .5
1 .5
4 .9
Soybean
Extruded
33-3
2 0.9
8.8
E th e r e x tr a c t
ADFa
$
aADF = a c id d e te r g e n t f i b e r .
bRaw barleys were whole ground kernels and extruded barleys were 70/30
mixtures of ground barley and soybeans.
34
T able 5.
ASH, CALCIUM, PHOSPHOROUS AND STARCH CONTENT OF RAW BARLEYS,
EXTRUDED BARLEY-SOYBEAN MIXTURES AND EXTRUDED SOYBEANS, DRY
MATTER
I n g r e d ie n t0
T reatm ent
Ash
Washonupana
Raw
Extruded
2 .5
3 .8
H ector
Raw
Extruded
E a rly F ran u b e t
Caa
Pa
S ta rc h
.02
.51
.47
.47
5 5 .4
41.8
2 .2
3 .2
.01
.11
.35
.48
51.9
38.4
Raw
E xtruded
2 .2
4 .9
.02
.15
.49
.55
60.9
39.1
L ate F ran u b et
Raw
Extruded
2.2
3 .5
.01
.10
.52
.58
6 3 .8
38.9
Soybean
Extruded
6 .4
.54
• 70
6 .9
a Ca=calclum , P=phosphorous.
bRaw b a rle y s were whole ground k e r n e ls and e x tru d e d b a rle y s were 70/30
m ix tu re s o f ground b a rle y and so y b ean s.
2.2% f a t and 6% a c id d e te r g e n t f i b e r . Raw b a rle y s c o n ta in e d
a p p ro x im a te ly 17% p r o t e i n , 2 . 3% f a t and 3% a c id d e te r g e n t f i b e r .
Ash, c a lc iu m , phosphorous and s ta r c h c o n te n t o f th e raw b a r le y s ,
th e e x tru d e d b a rly -so y b e a n m ix tu re s and ex tru d ed soybeans a re shown in
Table 5 . The e x tru d e d b a rle y -so y b e a n m ix tu res c o n ta in e d ap p ro x im ately
3.9% a s h ,
.21% c a lc iu m ,
.52% phosphorous and
b a rle y s c o n ta in e d about 2.3% a sh ,
58% s t a r c h .
m ix tu re s ,
e x c e p tio n
These d a ta
c o n s id e rin g
of
th e
s ta r c h
. 02% c alc iu m ,
40% s t a r c h .
The
raw
.46% phosphorous and
a re
c o n s is te n t between
th e raw and e x tru d e d
th e
added soybeans in
th e
a n a ly s is .
The low er s ta r c h
e x tru d e d m ix tu re s i s n o t r e a d ily e x p la in e d .
l a t t e r , w ith th e
v a lu e f o r
th e
H y d ro ly sis o f th e s ta r c h
d u rin g e x tr u s io n may have r e s u lte d in an erro n eo u s a n a l y t i c a l v a lu e .
TABLE 6 .
AMINO ACID CONTENT OF RAW BARLEYS, EXTRUDED BARLEY-SOYBEAN MIXTURES AND EXTRUDED
SOYBEAN, DRY MATTER
I n g r .b Tint. 0 ALA
ARG ASP
GLU GLY HIS
Amino Acida
ILE LEU LYS
PHE
PRO SER
THR
TYR
VAL
____i .
.49 .21 • 90 1 .49
.95 .26 1.15 1 .47
.55
.85
.48
.70
.51
•74
•77
.95
.51
.92
.20 I .00 1 .63
.26 1.19 1.59
.61
.84
.50
•70
.55
.73
.75
• 95
.58 1 .11
.82 1 .48
.54
.98
.22 .99 1.71
.27 1.19 1 .64
.60
.85
.51
.74
.57
•76
.75
• 99
.53 1 .02
.80 1 .41
.51
.99
.20 .90 1 .58
.26 1.13 1 .42
.56
.88
.47
.68
.52
.75
.61
.83
WSP
Raw
Ext
.51 .74 .84 3-78
• 75 I .22 1.64 4.20
.44
.68
.33
.49
.54 I .02
.80 1 .44
HEC
Raw
Ext
.53 •78 .85 4 .0 8
.73 1 .18 1 .60 4.36
.49
.66
•35
.49
.58 1 .10
.81 1.45
EFB
Raw
Ext
.55 .82 .89 4.03
.78 I .25 1.79 4.34
.48
.73
.37
.50
LFB
Raw
Ext
.53 •75 .55 3.64
.77 I .26 1.73 4.23
.46
•73
•33
.49
SB
Ext
II .24 2.25 3-42 5.28 I .20
MET
.82 1.37 2.37 1.98
•39 1 .68 I .59 I .45 1 .24 1 .21 1 .18
a Cys t i n e / 2 and try p to p h a n were n o t d e term in e d . ALA=a la n in e , ARG=arginine, A SP=aspartic a c id ,
a c id , GLUzglutamic a c id , GLY=glycine, H IS = B istid in e , IL E = Iso leu cin e, LEU=Ieucine, LYS=Iysine,
MET=m e th io n in e , PHE= p h e n y la la n in e , PRO =proline, SER= s e r in e , THR=th r e o n in e , TY R=tyrosine,
VAL=valine.
bI n g r . = I n g r e d i e n t , WSP=Washonupana , HEC=Hector, EFB=early F ra n u b e t, LFB=Iate F ra n u b e t,
SB=soybean; Raw b a rle y s were whole ground k e rn e ls and ex tru d ed b a rle y s were 70/30 m ix tu res of'
ground b a rle y and soybeans.
cT m t.= T reatm ent, Ext=Extruded.
36
T able 6 shows th e
e x tr u d e d
amino a c id
b a r le y - s o y b e a n
com position o f
th e
and
soy b ean s.
m ix tu r e s
e x tr u d e d
raw
b a rle y s ,
T o ta l
re c o v e re d amino a c id v a lu e s f o r th e raw b a rle y s a re s im ila r to th o se o f
th e e x tru d e d b a rle y -so y b e a n m ix tu re when th e e f f e c t s o f th e e x tru d e d
soybeans added to th e raw b a rle y s a r e ta k en in to a c c o u n t.
th e
c a lc u la te d
a la n in e
c o n te n t o f
soybeans and Washonupana, H e c to r,
b a rle y s
w ere
.7 3 »
.7 4 ,
analyzed m ix tu re s were
th e
e a r ly
e x tru d e d
For exam ple,
30/70 m ix tu res o f
F ran u b et and l a t e
. 7 6 , and
.74% ,
c o m p a ra b le
b e in g
re s p e c tiv e ly ,
.75,
F ran u b et
w hereas th e
. 7 3 » .78
and
. 7 7 %,
r e s p e c tiv e ly .
Table 7 .
VISCOSITY MEASUREMENT AND BETA-GLUCAN CONTENT OF RAW BARLEYS,
EXTRUDED BARLEY-SOYBEAN MIXTURES AND EXTRUDED SOYBEANS
In g r e d ie n t"
Treatm ent
V is c o s ity
(cP)
T o tal
B e ta -g lu c a n a
S o lu b le
In s o lu b le
Washonupana
Raw
Extruded
2 .6 5
3.02
5.00
3.14
------- %------2.7 0
2 .1 4
H ector
Raw
Extruded
1.57
2.16
4.06
3.0 8
1.94
2.00
2 .12
I .08
E a rly F ran u b et
Raw
Extruded
1 .65
2.67
4.61
3.12
2.11
2.01
2
I .ii
L ate F ran u b et
Raw
Extruded
1 .34
2.76
5.30
3.07
2.00
1 .86
3 .30
I .21
Soybean
E xtruded
1.20
.21
.16
.05
Cn
O
2 .30
I .00
^P ercen tag e dry m a tte r.
bRaw barleys were whole ground kernels and extruded barleys were 70/30
mixtures of ground barley and soybeans.
37
V is c o s ity m easurem ents and b e ta -g lu c a n c o n ten t can be seen in
T able 7•
2.7 0
E xtruded b a rle y -so y b e a n m ix tu re s had an av erag e v is c o s ity o f
c e n te p o is e
u n its .
u n its ,
w h ile raw b a rle y s
a v e ra g e d
E xtruded soybeans had a v i s c o s i t y
Raw b a rle y s
c o n ta in e d
I .80
c e n te p o is e
o f 1.20 c e n te p o is e u n i t s .
a h ig h e r p e rc e n ta g e o f s o lu b le
and i n s o l u b l e
b e ta -g lu c a n s compared to th e e x tru d e d b a rle y -so y b e a n m ix tu re s .
cases,
e x tru s io n
caused an a p p a re n t in c re a s e
g lu c a n s a t th e expense o f th e in s o lu b le .
in
th e
In a l l
s o lu b le
b e ta -
Comparing raw b a rle y w ith
e x tru d e d b a rle y -so y b e a n m ix tu re s , th e p e rc e n t o f s o lu b le b e ta -g lu c a n s
in c re a s e d
form
r e s p e c tiv e ly ,
54
to
68 %, 48 t o
65%, 46 to
f o r th e Washonupana, H e c to r, e a r ly
F ran u b e t b a r le y s .
64% and 38 to 62%,
F ra n u b e t
and l a t e
There was an av erag e in c re a s e o f s o lu b le b e ta -
g lu c a n s i n th e f o u r b a rle y s form 46.5 to 64.8%.
E x tru sio n d id n o t
a p p ea r to have a c o n s is te n t e f f e c t on th e t o t a l amount o f b e ta g lu c a n s .
T o ta l q u a n t i t a t i v e amounts o f b e ta -g lu c a n s i n raw and
e x tru d e d b a rle y -s o y b e a n m ix tu re s (a d ju s te d to 100% b a r le y ) were h ig h e r
i n H e c to r, about th e same i n e a r ly F ran u b et and lo w er i n Washonupana
and l a t e F ra n u b e t.
P h y s ic a l M easurements
P h y s ic a l m easurem ents o f b a rle y k e r n e ls can be seen in Table 8 .
T e s t w e ig h ts were s im ila r f o r th e h u l l - l e s s b a rle y s w hich were 4 .8 t o
6 .4 k g /h l h e a v ie r th a n H e c to r.
w eight
L ate F ran u b et had th e h ig h e s t k e rn e l
(4 2 .0 mg), w h ile H ecto r h a d
v a ria tio n
in
th e
lo w e s t
( 3 2 .3
m g ).
A w id e
plump and t h i n k e rn e l measurements was e x h ib ite d .
L ate
F ran u b et showed th e h ig h e s t p e rc e n ta g e o f plump k e r n e ls ( 6 8 . 8%), w h ile
38
e a r ly F ran u b e t and Washonupana showed th e lo w est p e rc e n ta g e o f plump
k e r n e ls
(16.8$ and 1 7 .3 $ , r e s p e c t i v e l y ) .
The l a t t e r b a rle y did. n o t
d i f f e r g r e a tly from th e H ector and e a r ly F ran u b et in t h i s r e s p e c t..
The
l a t e F fan u b et had more m o istu re s in c e i t was ra in e d upon, to develop
th e g r e a t e r k e rn e l s iz e and th u s e x h ib ite d h e a v ie r k e rn e l w eig h t, more
plump and l e s s t h i n k e r n e ls th a n th e e a r ly F ra n u b e t, which had l i t t l e
m o istu re d u rin g th e grow ing se a so n .
The g r e a te r p e rc e n t o f s ta r c h in
th e l a t e F ran u b et compared to th e e a r ly F ran u b et (6 3 .8 v s . 6 0 .9 $ , Table
5) s u p p o rts th e p h y s ic a l m easurem ents o f th e se two b a r le y s .
P h y sic a l
m easurem ents o f th e 2-rowed H ector b a r le y s a re n o t t y p i c a l o f b a r le y s
o f t h a t type (Newman and M cGuire, 1985).
This b a rle y was grown in a
dry environm ent, th u s had l e s s chance to produce plump, heavy k e r n e ls .
T his i s a ls o evidenced by th e low s ta r c h c o n te n t o f th e b a rle y (T able
5 ).
The Washonupana b a r le y , a lth o u g h grown in a d i f f e r e n t lo c a t io n ,
was a ls o
produced i n
an a r id
en v iro n m en t.
Thus th e
e n v iro n m e n ta l
in flu e n c e s a re e x p re sse d in th e p h y s ic a l and chem ical measurements o f
th e s e b a rle y c u l t i v a r s .
T able 8 .
PHYSICAL MEASUREMENTS OF BARLEY KERNELS
B arley
T est
w eight
(k g /h l)
K e rn ela
w eight
(mg)
Plump ■
k e rn e ls
Thin
k e rn e ls
-jt -
__
Washonupana
7 0 .0
3 6 .5
16.8
48.1
H ector
63.6
32.3
19.3
46.2
E a rly F ran u b et
6 8 .4
3 2 .9
17.3
47.1
L ate F ran u b et
68.4
4 2.0
6 8.8
9 .2
■
aThe v a lu e s a re means o f d u p lic a te a n a ly s is .
39
Animal S tu d ie s
Chick T r i a l s
P ro te in ,
fa t,
a c id
d e te rg e n t
c o n te n t o f ch ick d i e t s f o r t r i a l
fib e r,
c a lc iu m
and phosphorous
I a re p re se n te d in
Table 9 . L i t t l e
v a r i a t i o n was e x h ib ite d in any o f th e se components between th e d i e t s ,
w ith th e fo llo w in g e x c e p tio n s .
h ig h e r
le v e ls
covered b a r le y .
e x tru d e d
d ie ts
of
a c id
D ie ts p rep ared w ith H ecto r had s l i g h t l y
d e te r g e n t f i b e r
were 19.65 and 19. 68$ ,
F ran u b et
r e s p e c tiv e ly .
so y b ea n s w ith
e x tr u s io n and w ith th e raw b a r le y s .
la te
s in c e
it
is
a
Average p r o te in c o n te n t o f th e fo u r raw d i e t s and fo u r
com parable m ixing o f e x tru d e d
e x tr u d e d
as e x p e c te d ,
d ie ts
th e
T h is in d ic a te s
b a rle y s
p rio r
to
For some u n ex p lain ed re a so n , th e
w ere
h ig h e r
in
ash ,
c a lc iu m
an d
phosphorous th a n a l l o th e r d i e t s .
Table 9 .
PROXIMATE COMPOSITION OF CHICK DIETS PREPARED WITH RAW AND
EXTRUDED BARLEY-SOY MIXTURES (EXT), AS FED, (CHICK TRIAL I)
Components8
D ie tb
PROT
EE
ADF
ASH
Raw
Raw
Raw
Raw
Ext
Ext
Ext
Ext
19.7
19.7
20.2
19.0
19.7
19.6
19.6
19.8
7-2
7 .2
7 .6
6 .8
6.1
6.1
7 .0
5.6
3-7
5 .3
4.4
3 .8
5.6
6 .0
4 .8
5.2
* .........
6.7
6.7
7 .0
6 .9
6 .8
6.4
6.6
7.7
WSP
HEC
EFB
LFB
WSP
HEC
EFB
LFB
a PROT=protein E E sether e x tr a c t
P sphosphorous.
ADFsacid d e te rg e n t
Ca
.90
.93
.99
.87
.90
.90
.89
1.10
fib e r
P
.94
.89
.97
.96
.92
• 90
.96
1.16
Cascalciu m
bE x ts e x tru d e d WSPsWashonupana HECsHector EFBsearly F ran u b et L FB slate
F ra n u b e t; Raw b a rle y s 1were whole ground k e rn e ls and ex tru d ed b a rle y s
were 70/30 m ix tu re s o f ground b a rle y and soybeans.
40
Table 10.
STARCH AND BETA-GLUCAN CONTENT OF CHICK DIETS PREPARED WITH
RAW AND EXTRUDED BARLEY-SOYBEAN MIXTURES (EXT) AS FED,
(CHICK TRIAL I)
D ie ta
S ta rc h
T o tal
3 6 .0
33.3
33-8
33-8
33-9
34.8
35.6
33.4
2.71
2.5 0
2 .4 9
2 .6 7
2.51
2.61
2 .6 9
2 .6 0
B e ta -g lu c a n s
S o lu b le
In s o lu b le
%
Raw
Raw
Raw
Raw
Ext
Ext
Ext
Ext
WSP
HEC
EFB
LFB
WSP
HEC
EFB
LFB
1.12
• 94
.88
.81
1.25
1.27
1.20
1 .07
1.59
1.57
1.53
1.87
1.23
1.34
1.49
1.52
a E x t= e x tru d e d WSP=Washonupana HEC=Hector EFB=e a r ly F ran u b et LFB=Iate
F ra n u b e t; Raw b a rle y s were whole ground k e rn e ls and e x tru d e d b a r le y s
were 70/30 m ix tu re s o f ground b a rle y and so y b ean s.
T able 10 shows s ta r c h and b e ta -g lu c a n c o n te n t o f ch ick d i e t s f o r
c h ick t r i a l I .
There was l i t t l e v a r i a t i o n in th e s e components between
th e d i e t s . However, th e in c re a s e d p e rc e n ta g e o f s o lu b le b e ta -g lu c a n s in
th e e x tru d e d b a rle y -so y b e a n m ix tu re s (T able 7) was e v id e n t in th e d i e t s
(T able 1 0 ).
The average p e rc en ta g e o f s o lu b le b e ta - g lu c a n s in th e fo u r
raw b a rle y d i e t s was 3 6 .Ijl compared to 46.1% in th e d i e t s p rep ared w ith
th e e x tru d e d b a rle y -so y b e a n m ix tu re .
T able
11 p r e s e n ts
th e
p r o te in ,
fa t,
a c id
d e te rg e n t f i b e r ,
a s h , calcium and phosphorous c o n te n t o f chick d i e t s f o r ch ick t r i a l 2 .
Component
le v e ls
com parable m ix tu re
b a r le y - s o y b e a n
w ere
s im ila r
o f th e
m ix tu r e s
p r o te in l e v e l s o f a l l
am ongst a l l
raw and e x tr u d e d
was o b ta in e d
d ie ts .
d ie ts .
so y b ean s
a s in d ic a te d
The raw b a rle y
Again,
d ie ts
and
a good
e x tr u d e d
by th e
s im ila r
averaged
19.48%
p r o te in compared to 19.0 f o r th e e x tru d e d b a rle y -so y b e a n m ix tu re d i e t s .
41
Table 11.
PROXIMATE COMPOSITION OF CHICK DIETS PREPARED WITH RAW AND
EXTRUDED LATE FRANUBET BARLEY-SOYBEAN MIXTURE (EXT)1 AS FED,
(CHICK TRIAL 2)
Components8
D iet D
PROT
EE
ADF
ASH
P
Ca
I
Raw,
Raw,
Raw,
Raw,
E x t,
E x t,
E x t,
E x t,
w/o e n z , w/o I y s cd
w/o e n z , w/ Iys
w/ e n z , w/o Iy s
w/ e n z , w/ Iy s
w/o e n z , w/o Iy s
w/o e n z , w/ Iy s
w/ e n z , w/o Iy s
w/ e n z , w/ Iy s
7 .0
7.1
7 .0
7 .7
7.1
7 .2
7 .0
7.1
19.7
20.0
16.9
19.3
18.9
19.2
18.6
19.3
6 .8
6 .9
6 .8
6 .6
6 .6
6 .6
6 .6
6 .7
4 .3
3 .8
4.1
3 .9
4 .5
4 .5
4 .6
4 .4
.88
.93
.95
.87
.86
.89
.88
.88
.93
.94
.92
• 93
.92
• 95
.94
• 94
aPROT=protein, EE=ether e x t r a c t , ADF=acid d e te r g e n t f i b e r , Ca= c alc iu m ,
P=phosphorous.
enz, w/o Iys=Witbout beta-glucanase, without 1-lysine
w/o enz, w/ Iys=Without beta-glucanse, with I-lysine HCL
w/ enz, w/o Iys=With enzyme, without 1-lysine HCL
w/ enz, w/ Iys=With enzyme, with 1-lysine HCL
Ext=extruded.
tW o
HCL
c Enzyme = b e ta - g lu c a n a s e :
Enzeco (R) b e ta - g lu c a n a s e , 200 u n i t s / g ,
Enzyme Development C o rp o ra tio n , K e y p o rt, N .J.
dL y s in e : Sigma #5626.
T a b le
12 p re s e n ts
d i e t s f o r c h ick
tria l
d ie ts ,
th e
2.
s ta r c h
th e
e x c e p tio n o f th e
b e ta -g lu c a n s
in
th e
m ix tu re s .
c o n te n t o f c h ick
These components were s im ila r a c ro s s
w ith
d ie ts
and b e ta -g lu c a n
in c re a s e
p re p a red w ith
in
p e rc e n ta g e
th e e x tru d e d
a ll
o f s o lu b le
b a rle y -so y b e a n
The same e f f e c t o f in c re a s e d p e rc e n ta g e o f s o lu b le b e ta -
g lu c a n s in th e d i e t s p re p a red from th e ex tru d ed b a rle y -so y b e a n m ix tu re s
is
e v id e n c e d
h e re
a s in
d ie ts
p re p a red
in
c h ick
tria l
I.
It
i n t e r e s t i n g to n o te th a t th e a d d itio n o f b e ta -g lu c a n a s e to th e d i e t s
is
42
Table 12.
STARCH AND BETA-GLUCAN CONTENT OF CHICK DIETS PREPARED WITH
RAW AND EXTRUDED LATE FRANUBET BARLEY-SOYBEAN MIXTURE (EXT) ,
AS FED, (CHICK TRIAL 2)
B e ta -g lu c a n
D iet a
S ta rc h
T o tal
32.4
2 8 .8
35.2
30.3
3 2 .9
32,5
32.6
32.2
2.5 0
2.4 4
2 .6 9
2.3 9
2 .5 0
2.67
2.70
2.67
S o lu b le
. <1
Raw,
Raw,
Raw,
Raw,
E x t,
E x t,
E x t,
E x t,
wZo e n z , wZo Iy s
wZo e n z , wZ Iy s
wZ e n z , wZo Iy s
wZ e n z , wZ Iy s
wZo e n z , wZo Iy s
wZo e n z , wZ Iy s
wZ e n z , wZo Iy s
wZ e n z , wZ Iy s
In s o lu b le
_
1.21
1.14
1.68
c 1 .03
1.45
1.74
2 .2 5
2.46
1.25
1.31
1.01
1.37
1.05
.95
.46
.21
aWZo e n z , w/o Iys=W ithout b e ta - g lu c a n a s e , w ith o u t 1 - ly s in e HCL
w/o e n z , w/ Iys=W ithout b e ta - g lu c a n s e , w ith I - ly s in e HCL
wZ e n z , wZo Iys=W itb enzyme, w ith o u t 1 - ly s in e HCL
wZ e n z , wZ Iys=W ith enzyme, w ith 1 - ly s in e HCL
E x t s e x t r u d e d ; Raw b a r l e y s w ere w hole ground k e r n e ls and e x tru d e d
b a rle y s were 70Z30 m ix tu re s o f ground b a rle y and so y b ean s.
a ls o in c re a s e d th e p e rc e n ta g e o f s o lu b le b e ta -g lu c a n s (5 4 .6 to 63 .7 $ )
i n much th e same manner as d id th e e x tru s io n p ro c e s s .
Average w eight g a in and feed Z g ain r a t i o s f o r c h ick t r i a l I a re
shown i n T able 13.
e x tru d e d
In a l l c a s e s , th e w eight g a in f o r c h ic k s on
b a rle y -so y b e a n d i e t s was s i g n i f i c a n t l y
low er (p<.0001) th a n
f o r th o se on th e raw b a rle y d i e t s . Chicks on th e raw l a t e F ranubet d i e t
e x h ib ite d th e g r e a te s t amount o f g a in (an average o f 614 g ra m s), w h ile
c h ic k s on th e e x tru d e d l a t e
w eight g a in
(395 grams)
F ranubet-so y b e a n d i e t showed th e p o o re s t
FeedZgain r a t i o s
fo r
a ll
e x tru d e d b a r le y -
soybean d i e t s were s i g n i f i c a n t l y h ig h e r (p< .0001) th a n th o se f o r
th e
raw b a rle y d i e t s . Raw e a r ly F ran u b et e x h ib ite d th e b e s t feed Z g ain r a t i o
( 1 .6 2 ) , w h ile e x tru d e d l a t e F ranubet- s o y showed th e p o o re s t (2 .3 7 ) .
43
Table 13* COMPARISON OF RAW AND EXTRUDED BARLEY-SOYBEAN (EXT) DIETS FOR
WEIGHT GAIN AND FEED/GAIN RATIO (CHICK TRIAL I)
D ie ta
Average
w eight
g a in (g ) (p = )b
n
Raw WSP
Ext WSP
20
20
524
404
Raw HEC
Ext HEC
21
20
566
429
Raw EFB
Ext EFB
22
22
Raw LFB
Ext LFB
21
22
Average
f e e d /g a in
r a t i o (p=)
1.89
2 .2 8
(.0 0 0 1 )
(.0 0 0 1 )
1.67
2.1 2
(.0 0 0 1 )
582
413
(.0 0 0 1 )
1 .62
2.1 6
(.0 0 0 1 )
614
395
(.0 0 0 1 )
1.64
2.37
(.0 0 0 1 )
(.0 0 0 1 )
'
aWSP=Washonupana, HEC=Hector, EFB=e a r ly F ra n u b e t, LFB=Iate F ra n u b e t.
b (P=) = p r o b a b ility v a lu e s .
T able 14.
COMPARISON OF RAW AND EXTRUDED BARLEY-SOYBEAN (EXT) DIETS
FOR WEIGHT GAIN AND FEED/GAIN RATIO (CHICK TRIAL 1)
D ie ta
n
Average
w eight
g a in (g)
Average
f e e d /g a in
ra tio
Raw b a rle y
84
572a
1.71*
E xtruded b a rle y
84
41 Ob
2.2 3 b
abMeans i n a colum n t h a t do n o t h a v e a common l e t t e r
s u p e r s c r ip ts d i f f e r s i g n i f i c a n t l y (p< .0 0 0 1 ).
in
th e ir
44
T able 14 p r e s e n ts a com parison o f raw v s e x tru d e d b a rle y f o r ch ick
tria l
I.
Gains f o r c h ic k s on a l l raw d i e t s were s i g n i f i c a n t l y h ig h e r
(p< .0001) th an g a in s f o r c h ic k s on th e e x tru d e d d i e t s .
Com parisons f o r f e e d /g a in r a t i o s a re a ls o shown in T able 14.
C hicks fe d th e raw b a rle y d i e t s a l l e x h ib ite d low er fe e d /g a in r a t i o s
(p<.0001) th a n c h ic k s fe d e x tru d e d b a rle y -so y b e a n d i e t s .
Table 15.
FOURTEEN DAY DRY MATTER CONTENT AND FAT CONTENT OF CHICK
FECES FROM CHICKS FED RAW AND EXTRUDED BARLEY-SOYBEAN
DIETS (EXT) (CHICK TRIAL I)
F e c al
dry m a tte r (p = )b
F ecal
f a t (p=)
D ie ta
n
Raw WSP
Ext WSP
3
3
28.7
33-7
(.2 3 )
6 .7
7.4
(.3 4 )
Raw HEC
Ext HEC
3
3
2 9 .8
33.5
(.3 7 )
5 .6
7 .2
(.0 0 1 5 )
Raw EFB
Ext EFB
3
3
30.7
28.2
(.5 4 )
4 .8
8.8
(.0 0 7 5 )
Raw LFB
Ext LFB
3
3
29.4
29.5
(.9 7 )
4 .5
8.5
(.2 3 )
%
aWSP=Washonupana, HEC=Hector, EFB=e a r ly F ra n u b e t, LFB=Iate F ra n u b e t.
b (P=) = p ro b a b ili t y v a lu e s .
It
a p p e a re d
ex tru d ed
upon v i s u a l
d i e t s had very w et,
in s p e c tio n
s tic k y
th a t
fe c e s,
th e
c h ick s on th e
much more so th an th e
c h ick s on th e raw d i e t s . However, a s shown in T able 15, th e r e were no
s ig n ific a n t
d if f e r e n c e s
(p > .20)
betw een f e c a l
dry m a tte r c o n te n t o f
c h ick s on e x tru d e d d i e t s compared to th o se on th e raw d i e t s .
The f e c a l
dry m a tte r o f c h ic k s on th e e x tru d e d d i e t s averaged 31.2%, w h ile th e
f e c a l dry m a tte r o f ch ick on th e raw d i e t s averaged 30%.
45
The f a t c o n te n t o f c h ick f e c e s i s a ls o shown i n Table 15.
In a l l
c a s e s , th e f e c a l f a t was h ig h e r in th e c h ick s fe d th e ex tru d ed d i e t s ,
however in
o n ly
th e
H e c to r
and
e a rly
F ran u b et
d ie ts
d if f e r e n c e s s i g n i f i c a n t (p<.0015 and .0 0 7 6 , r e s p e c t i v e l y ) .
w ere
th e s e
The average
f e c a l f a t o f c h ic k s fe d e x tru d e d d i e t s was 8 .0 $ , w h ile th e average
fe c a l
fa t
o f c h ic k s fe d
th e
raw d i e t s
was 5 .5 $ . The in c re a s e d
fa t
c o n te n t may have made th e f e c e s from th e c h ic k s fe d ex tru d ed b a r le y soybean d i e t s a p p ea r to be more w et.
T able 16.
COMPARISON OF RAW AND EXTRUDED LATE FRANUBET-SOYBEAN (EXT)
DIETS SUPPLEMENTED WITH AND WITHOUT BETA-GLUCANASE AND
LYSINE FOR WEIGHT GAIN AND FEED/GAIN RATIO, (CHICK TRIAL 2)
Average
w eight
g a in (p=) b
(g)
Average
f e e d /g a in
r a t i o (pr )
n
I Raw, wZo enz wZo Iy s
2 E x t, wZo enz wZo Iy s
20
19
521
349 (.0 0 0 1 )
1.62
2.23 (.0 0 0 1 )
3 Raw, wZo enz wZlys
4 E x t, wZo enz wZlys
20
18
516
307 (.0 0 0 1 )
1.60
2.41 (.0 0 0 1 )
5 Raw, wZenz wZo Iy s
6 E x t, wZenz wZo Iy s
18
20
569
506
1.53
1.77 (.0 1 1 9 )
7 Raw, wZenz wZlys
8 E x t, wZenz wZlys
20
15
551
445 (.0 0 0 1 )
O
O
D ie ta
1 .62
1.91 (.0 0 3 5 )
aWZo enz w/o Iys=W ithout b e ta - g lu c a n a s e , w ith o u t 1 - ly s in e HCL
w/o enz w/Iys=W ithout b e ta - g lu c a n a s e , w ith 1 - ly s in e HCL
wZenz wZo Iys=W ith enzyme, w ith o u t 1 - ly s in e HCL
wZenz wZlys=with enzyme, w ith I - ly s in e HCL.
b (P=) = p r o b a b ility v a lu e s .
46
D ata com parisons f o r c h ic k t r i a l 2 a re shown i n T able 16.
In t h i s t r i a l , a l l d i e t s were made from l a t e F ran u b e t b a r le y , which was
th e b a rle y showing th e w id e st v a r i a t i o n in g a in s betw een raw and
e x tru d e d d i e t s i n c h ick t r i a l I .
In a l l com parisons, c h ic k s fe d
e x tru d e d b a rle y -so y b e a n d i e t s e x h ib ite d s i g n i f i c a n t l y
g a in s th a n c h ic k s fe d raw b a rle y s (T ab le 1 6 ).
lo w er (p < .0 0 0 1 )
The h ig h e s t g a in was
e x h ib ite d by c h ic k s fe d raw b a rle y w ith b e ta -g lu c a n a s e
(enzym e), b u t
w ith o u t sup p lem en tal l y s i n e , bu t t h i s was n o t s i g n i f i c a n t l y d i f f e r e n t
from g a in s e x h ib ite d by c h ic k s fe d any o f th e raw b a rle y d i e t s .
The p o o re s t g a in was e x h ib ite d by th e e x tru d e d d i e t w ith o u t
su p p lem en ta l enzyme b u t w ith a d d itio n a l ly s in e ( d i e t 4 ) .
T his was
s i g n i f i c a n t l y low er th a n g a in s on th e o th e r e x tru d e d d i e t s .
The second
lo w e st g a in f o r th e e x tru d e d d i e t s was shown by th e d i e t w ith o u t enzyme
and w ith o u t ly s in e ( d i e t 2)
The t h i r d lo w est g a in o f th e ex tru d ed
b a rle y -s o y d i e t was e x h ib ite d by th e d i e t w ith enzyme and w ith ly s in e
added ( d i e t 8 ) .
The e x tru d e d d i e t w ith b e ta -g lu c a n a s e and w ith o u t
su p p lem en tal ly s in e ( d i e t 6) showed g a in s which were n o t s t a t i s t i c a l l y
d i f f e r e n t from th e raw b a rle y s w ith o u t enzyme su p p lem en ta tio n ( d i e t s I
and 3 , T able 16).
The pooled means f o r c h ick t r i a l 2 a re shown i n
T able 17.
T able 18 p r e s e n ts p -v a lu e s com paring th e v a rio u s d i e t com ponents.
As p re v io u s ly m entioned, a l l e x tru d e d d i e t s r e s u lte d in a s i g n i f i c a n t l y
low er (p<.0001) w eight g a in f o r c h ic k s th a n th e raw d i e t s .
The raw
d i e t s w ith and w ith o u t b e ta -g lu c a n a s e and w ith and w ith o u t ly s in e
r e s u lte d i n s i g n i f i c a n t l y h ig h e r g a in s f o r c h ick s th a n t h e i r ex tru d ed
c o u n te r p a r ts . For a l l d i e t s , raw and e x tru d e d , th e a d d itio n o f b e ta -
47
T able I ? .
COMPARISON OF RAW AND EXTRUDED LATE FRANUBET-SOYBEAN (EXT)
BARLEY DIETS SUPPLEMENTED WITH AND WITHOUT BETA-GLUCANASE
AND LYSINE FOR WEIGHT GAIN AND FEED/GAIN RATIO, (CHICK
TRIAL 2)
D ie ta
n .
Average
w eight
g a in
(g)
Raw b a rle y
E xtruded b a rle y
78
72
539a
402"
1 .59*
2 . 08b
A ll d i e t s , w ith enzyme.
A ll d i e t s , w ith o u t enzyme
73
77
518a
423b
1.71*
1.97b
A ll d i e t s , w ith ly s in e
A ll d i e t s , w ith o u t ly s in e
73
77
455a
486b
1.89*
1.79b
Average
fe e d /g a in
ra tio
db
Means i n a colum n t h a t do n o t h a v e a common l e t t e r
s u p e r s c r ip ts d i f f e r s i g n i f i c a n t l y ( p z .0 0 0 1-.0017)
in t h e i r
g lu c an a se s i g n i f i c a n t l y improved w eig h t g a in s w h ile su p p lem en tal ly s in e
d e c re a se d w eight g a in s in e x tru d e d b a rle y d i e t s b u t had no e f f e c t on
w eight g a in o f chicks, fe d raw b a rle y d i e t s .
Swine T r i a l ■
T able 19 p r e s e n ts th e p r o te in , f a t ,
calcium and phosphorous c o n te n ts o f p ig
a c id d e te r g e n t f i b e r , a sh ,
d ie ts .
T h e re
was l i t t l e
v a r i a t i o n e x h ib ite d i n any o f th e se components between th e d i e t s , w ith
th e
e x c e p tio n t h a t a c id . d e te r g e n t f i b e r was s l i g h t l y
h ig h e r in
th e
H ector b a rle y d i e t s and t h a t a s h , calcium and phosphorous were h ig h e r
i n th e e x tru d e d l a t e F ran u b et d i e t .
T h is same d if f e r e n c e was n o ted i n
c h ick d i e t s p re p a re d i n c h ick t r i a l I .,
48
Table 18.
CONTRAST OF DIET COMPONENTS OF RAW AND EXTRUDED BARLEYSOYBEAN (EXT) DIETS FOR GAIN (CHICK TRIAL 2)
D ie t component*
P=
Extruded v s raw b a rle y
.0001
Raw, w/o enz w/o Iy s v s e x t , w/o enz w/o Iy s
.0001
Raw, w/o enz w/ Iy s v s e x t , w/o enz w/ Iy s
.0001
Raw, w/ enz w/o Iy s vs e x t , w/ enz w/o Iy s
.0014
Raw, w/ enz w/ Iy s v s e x t , w/ enz w/ Iy s
.0001
A ll b a r le y s , w ith enzyme v s w ith o u t enzyme
.0001
A ll b a r le y s , w ith ly s in e v s w ith o u t ly s in e
.0017
Raw b a rle y w ith enzyme v s raw b a rle y w ith o u t enzyme
.0040
Ext b a rle y w ith enzyme vs e x t b a rle y w ith o u t enzyme
.0001
Raw b a rle y w ith ly s in e v s raw b a rle y w ith o u t ly s in e
.4133
Ext b a rle y w ith ly s in e v s e x t b a rle y w ith o u t ly s in e
.0002
aw/o enz w/o Iys=Without b e ta -g lu c a n a se , without 1 - ly s in e HCL
w/o enz w /IyS=Without b eta -g lu ca n a se, w ith I - ly s in e HCL
w/enz w/o Iys=With enzyme, without 1 -ly s in e HCL
w/enz w /Iys=Wlth enzyme, w ith I - ly s in e HCL.
T a b le
d ie ts .
g lu c a n s .
20
shows th e
s ta r c h
and b e ta -g lu c a n
c o n te n t o f th e
p ig
A gain, l i t t l e v a r i a t i o n was e x h ib ite d i n s ta r c h o r t o t a l b e ta However, a s i n th e b a rle y and d i e t s fe d i n th e ch ick t r i a l s ,
th e e x tr u s io n p ro c e ss in c re a s e d th e p e rc e n t o f s o lu b le b e ta -g lu c a n s in
th e d i e t s from 4 6 .9 to 6 3 .1 $ .
49
T able 19.
PROXIMATE COMPOSITION OF PIG DIETS PREPARED WITH RAW AND
EXTRUDED (EXT) BARLEY-SOYBEANS, AS FED
D ie tb
PROT
EE
Components5
ADF
ASH
Ca
P
4
Raw
Raw
Raw
Ext
Ext
Ext
Washonupana
H ecto r
l a t e F ran u b e t
Washonupana
H ector
l a t e F ran u b e t
6 .6
7 .4
6 .8
7-0
6 .4
6 .2
19.5
20.0
18.7
19.7
19.5
19.6
4 .2
5.7
3 .6
5.4
5.6
5 .4
6 .4
6 .3
6 .0
6 .3
6 .4
7 .5
.77
.81
.73
.67
.79
1 .01
.76
.68
.73
•71
.75
• 96
5PROT=Protein, EE=ether e x t r a c t , ADF=a c id d e te r g e n t f i b e r , Ca= c alc iu m ,
P=phosphorous.
bE x t= ex tru d ed .
Table 2 0 .
STARCH AND BETA-GLUCAN CONTENT OF PIG DIETS PREPARED WITH
RAW AND EXTRUDED (EXT) BARLEY-SOYBEAN, AS FED
B e ta -g lu c a n
D ie t5
S ta rc h
S o lu b le
T o tal
In s o lu b le
%
Raw
Raw
Raw
Ext
Ext
Ext
Washonupana
H ector
l a t e F ran u b e t
Washonupana
H ector
l a t e F ran u b et
37.0
35.3
39.2
35.9
34 .8
34.2
2.85
2.7 2
2.92
2 .5 8
2 .59
2 .58
1 .42
1 .30
1 .26
1.55
1.73
1.61
1.42
1.43
1.66
1 .02
.85
.97
5Ext=e x tru d e d .
Comparison o f average d a ily g a in s can be seen in Table 2 1 . P ig s
fe d th e raw Washonupana and raw H ecto r d i e t s ap p eared to have h ig h e r
a v e ra g e
d a ily
g a in s
th a n
p ig s
fe d
e x tr u d e d
d if f e r e n c e s were n o t s t a t i s t i c a l l y s i g n i f i c a n t .
d ie ts ,
however th e se
P ig s fe d th e e x tru d e d
50
T able 21.
COMPARISON OF RAW AND EXTRUDED BARLEY-SOYBEAN (EXT) DIETS
FOR AVERAGE DAILY GAIN PER WEEK FOR PIG TRIALS
Average D aily Gain
D ie ta
n
0-7d (p = )D
0 -l4 d (p=)
0 -2 Id (p=}
•8
Raw WSP
Ext WSP
32
32
59
50 (.6 2 )
181
145 (.1 9 )
313
286 (.5 9 )
Raw HEC
Ext HEC
32
32
73
41 (.1 5 )
200
150 (.1 0 )
350
295 (.3 1 )
Raw LFB
Ext LFB
32
32
64
91 (.2 1 )
177
200 (.4 2 )
300
336 (.4 9 )
aWSP=Washonupana, HEC=Hector, LFB=Iate F ra n u b e t.
b (p=) = p ro b a b ili t y v a lu e s .
F ra n u b e t-soybean d i e t appeared to have h ig h e r g a in s th a n th o se on th e
raw F ran u b et d i e t , b u t a g a in , th e se d if f e r e n c e s were n o t s i g n i f i c a n t .
The d if f e r e n c e s in g a in between p ig s fe d raw and e x tru d e d b a rle y d i e t s
became l e s s w ith in c r e a s in g days on t e s t .
T able 22 p r e s e n ts f e e d /g a in r a t i o s f o r p ig s on th e raw and
e x tru d e d d i e t s .
There were no s i g n i f i c a n t d if f e r e n c e s i n fe e d /g a in
r a t i o s between raw and e x tru d e d b a rle y -so y b e a n d i e t s .
By day 14, th e
fe e d /g a in r a t i o s betw een e x tru d e d and raw b a rle y d i e t s were i d e n t i c a l .
T able 23 p r e s e n ts th e average fe e d consum ption p e r p ig on a d a ily
b a s is .
No s i g n i f i c a n t d if f e r e n c e was d e te c te d between consum ption o f
th e raw d i e t and i t s e x tru d e d c o u n te r p a r t.
pig p er day was s im ila r a c r o s s a l l d i e t s .
Amount o f fe e d consumed p e r
51
Table 22.
COMPARISON OF RAW AND EXTRUDED BARLEY-SOYBEAN (EXT) DIETS
FOR FEED/GAIN RATIOS PER WEEK FOR PIG TRIALS
Feed/G ain r a t i o
D ie ta
n
O-Td (p = )b
Raw WSP
Ext WSP
4
4
5 .4
9 .7 (.4 0 )
2 .0
2 .2
(.3 5 )
1.9
2 .0
(.8 6 )
Raw HEC
Ext HEC
4
4
6 .9
5 .9 (.8 4 )
2 .0
2 .0
(.7 8 )
1.9
1.9
(.8 8 )
Raw LFB
Ext LFB
4
4
4.1
2 .0 (.6 7 )
1.9
1.9
(.9 8 )
1.9
1.8
(.7 4 )
0 -l4 d (p=)
0-21d (p=)
aWSP=Washonupana, HEC=Hector, LFB=Iate F ra n u b e t.
b (p=) = p r o b a b ility v a lu e s .
T able 2 3 .
COMPARISON OF RAW AND EXTRUDED BARLEY-SOYBEAN (EXT) DIETS
FOR FEED CONSUMPTION PER PIG PER DAY
Feed Consumption
D ie ta
n
Week I (p = )b
Raw WSP
Ext WSP
4
4
182
188 (.7 8 )
344
396 (.5 3 )
655
649 (.9 4 )
Raw HEC
Ext HEC
4
4
175
175 (1 .0 )
363
370 (.8 6 )
642
597 (.6 1 )
Raw LFB
Ext LFB
4
4
175
208 (.4 3 )
318
389 (.3 5 )
603
662 (.5 0 )
Week 2 (p=)
Week 3 (p=)
■6
aWSP=Washonupana, HEC=Hector, LFB=Iate F ra n u b e t.
b (p=) = p ro b a b ility v a lu e s .
52
DISCUSSION
Chemical A n a ly sis
On a c a lc u la te d , b a s i s , th e e x tru d e d barley-:soybean m ix tu re s which
were composed o f 70% raw b a rle y (w ith an average f a t v a lu e o f 2.3%)
p lu s 30% e x tru d e d soybeans (w ith a f a t v a lu e o f 20.9%) should c o n ta in
7-8%
fa t.
However,
chem ical a n a ly s is o f f a t
c o n te n t by th e
e th e r
e x t r a c t m ethods showed t h a t th e e x tru d e d b a rle y -s o y m ix tu re s c o n ta in e d
o nly 1 .9-2.5% f a t , which i s only 24-31% o f th e f a t ex p ected (T able 4 ) .
T h is may be a r e s u l t o f a m y lo se -fa t com plexes formed d u rin g e x tr u s io n
which h in d e r th e e x tr a c ti o n o f f a t from th e sample by norm al chem ical
methods (F a b r i a n i , 1968).
T h is a ls o s u p p o rts work done by D e lo rt-L a v a l
and M ercier (1976) in which only 40-55% o f th e l i p i d s p re s e n t in raw
m a te r ia ls
reco v ery
could be e x tr a c te d w ith
e th e r a f t e r e x t r u s i o n .
in e x tru d e d wheat was 40% and o f corn was o n ly 20% o f th e
c a lc u la te d l i p i d c o n te n t i n a stu d y done by N ie rle e t a l .
may be m o n g ly c e r id e s
and f r e e
amylose ( M e rc ie r, 1980).
a re
a d e s tru c tio n
d e g ra d a tio n .
of
fa tty
(19 8 0 ).
It
a c id s which combine w ith
th e
O ther e x p la n a tio n s o f th e red u ced f a t c o n te n t
th e
fa t
by
ste a m
d is tilla tio n
th a t in
c o n ta i n s
c o n te n t.
or
th e r m a l
However, N ie lse n (1976) f in d s th a t th e c o n d itio n s d u rin g
th e e x tru s io n p ro c e ss do n o t a f f e c t l i p i p d s .
n o te
The f a t
th is
s tric tly
s tu d y ,
th e
e x tr u d e d
am ylopectin f o r
T h is would in d ic a te
th a t
s ta r c h
It
i s i n t e r e r s t i n g to
W ashonupana b a r l e y ,
a ls o
w h ich
showed a reduced f a t
th e r e may be f a c t o r s o th e r th a n
a m y lo s e -fa t com plexes which a re re d u c in g th e e x tr a c ta b le f a t c o n te n t in .
53
e x tru d e d p ro d u c t.
I t a p p e a rs t h a t d i g e s t i b i l i t y
o f th e l i p i d - i s n o t
a f f e c te d by th e s e com plexes, a s Holm e t . a l (1983) found alm ost com plete
d ig e s tio n o f th e s e com plexes in th e r a t .
D avidson e t a l . (1984) found t h a t s ta r c h e x tr a c te d from e x tru d e d
wheat sam ples was c o n s id e r a b ly
le s s
th a n
th a t
e x tra c te d
from
an
unp ro cessed w heat sam ple, and a t t r i b u t e d t h i s e f f e c t to th e s t r u c t u r a l
m o d ific a tio n o f th e s ta r c h polymer d u rin g t h i s e x tr u s io n p ro c e s s .
t h i s s tu d y ,
In
e x tru d e d b a rle y s c o n ta in e d an average o f H0% s t a r c h .
A
m ix tu re o f 70% b a r le y (w ith an av erag e s ta r c h c o n te n t o f 58%) p lu s 30%
e x tru d e d soybeans (w ith a s ta r c h c o n te n t o f 6.9%) would be ex p ected to
c o n ta in 43% s t a r c h ,
le s s
s ta rc h
so th e e x tru d e d
th a n
e x p e c te d .
b a rle y s
c o n ta in e d o n ly s l i g h t l y
T h is . may have
been
due
to
s ta rc h
h y d r o ly s is .
I t i s p o s s ib le t h a t th e e x tr u s io n p ro c e ss d e g ra d es and s o l u b i l i z e s
th e b e ta - g lu c a n s i n
e x tru s io n
th e
b a rle y .
may i n c r e a s e
th e
Asp e t
co m p o n en ts,
F ad el e t a l .
in
stu d y s u p p o rt t h i s f i n d i n g .
in s o lu b le
c o n te n t in
in s o lu b le .
g lu c a n s
th e
components a t
th a t
th e
w h ic h w ould le n d
b e ta -g lu c a n s w ith
b e ta - g lu c a n s .
a
The d a ta in t h i s
Of th e t o t a l b e ta -g lu c a n c o n te n t i n th e
raw b a r le y s , 47% were s o lu b le , 65% were in s o lu b le .
g lu can
showed
(1987) p re s e n te d ev id en ce
t h a t e x tr u s io n in c r e a s e s th e p e rc e n t o f s o lu b le
c o rre sp o n d in g d e c re a se
(1 9 8 3 )
w a te r-s o lu b le f ib e r
expense o f th e w a te r - in s o lu b le f i b e r
su p p o rt to t h i s a ssu m p tio n .
a l.
ex tru d ed
b a r le y s ,
Of th e t o t a l b e ta -
56% were s o l u b l e , 36% were
In a l l c a s e s , e x tru d e d b a r le y s were h ig h e r i n s o lu b le b e ta -
and
c o u n te r p a r ts .
lo w e r
in
in s o lu b le
The e x tru d e d b a rle y s
b e ta -g lu c a n s
a ls o
e x h ib ite d
th a n
th e ir
ra w
h ig h e r v is c o s ity
54
re a d in g s th a n t h e i r raw c o u n te r p a r ts .
T his could p o s s ib ly be r e l a t e d
to th e in c re a s e i n s o lu b le b e ta -g lu c a n s d u rin g th e e x tr u s io n p ro c e s s .
Smith e t
a l.
p rim a rily
to
(1980)
th e
found th a t
s o lu b le
th e v i s c o s i t y
of
b e ta -g lu c a n s p r e s e n t,
s m a lle r c o n tr ib u tin g f a c t o r t o th e v i s c o s i t y .
a
sam p le
w ith
is
due
s ta r c h b ein g a
R e s u lts o f t h i s stu d y
would a g re e w ith t h i s w ork, s in c e th e e x tru d e d b a r le y s , which c o n ta in e d
a h ig h e r
s o lu b le
b e ta -g lu c a n
p e r c e n ta g e
a ls o , p re s e n te d
a h ig h e r
v i s c o s i t y re a d in g .
Chicks '
B a rle y -b a se d d i e t s have b e e n . shown to reduce g a in s , low er fe e d
in ta k e , produce poor fe e d e f f ic ie n c y and cause s tic k y f e c e s when fe d to
p o u ltr y
( L a e r d a l, I960; B u r n e tt,
c h ick t r i a l
1968; H esselm an,
ra tio s
th a n
th e
raw b a rle y
I t i s p o s s ib le t h a t th e in c re a s e i n s o lu b le b e ta -g lu c a n s o f th e
e x tru d e d
c h ic k
D ata from
I showed t h a t th e e x tru d e d b a rle y -so y b e a n d i e t s produced
low er w eight g a in s and. h ig h e r fe e d /g a in
d ie ts .
1983).
d ie ts
a re
p e rfo rm a n c e ,
in c re a s e
at
le a s t
s in c e
th e v is c o s ity
p a rtia lly
s o lu b le
o f th e
r e s p o n s ib le
fo r
th is
re d u c e d
b e ta - g lu c a n s have been shown to
in te s tin a l
flu id s ,
th e re b y
im p a ir in g
n u tr i e n t u ptake and w a te r r e la t i o n s h i p s in th e g u t o f c h ic k s ( P re n tic e
and F a b e r,
1981).
It
h as been shown th a t
c h ic k s fed
b a rle y d i e t s
w ith o u t su p p lem en tal b e ta -g lu c a n a s e g e n e r a lly show h ig h e r f a t c o n te n t
in th e f e c e s .
I t may be th a t d ie ta r y f a t s in th e i n t e s t i n e a re b ein g
s e q u e s te re d by b e ta -g lu c a n s and th e re b y s e c re te d in g r e a t e r am ounts.
In t h i s
s tu d y ,
th e f e c e s o f c h ic k s fe d e x tru d e d d i e t s w ere,
in. a l l
55
c a s e s , h ig h e r i n f a t
H ector and e a r ly
However,
it
com parison.
1983) a re
than c h ic k s on th e raw d i e t s ,
F ran u b et d i e t s
should
be n o ted
th a t
were th e se
b u t only i n
d if f e r e n c e s
a b le to
s ig n ific a n t.
sample s iz e was l i m i t e d
I t i s n o t known w h eth er c h ic k s , l i k e „ r a t s
co m pletely d ig e s t
a m y lo s e -lip id
th e
in
th is
(Holm e t a l . ,
com plexes fo rm ed
d u rin g e x tr u s io n , and th e in c re a s e i n e x c re te d f a t may be a r e s u l t o f a
d e crea se d lip id -a m y lo s e
complex d ig e s t io n
in c re a s e d f e c a l f a t e x c r e tio n .
in
th e
c h ic k
and h e n c e ,
Even though v is u a l in s p e c tio n in d ic a te d
t h a t th e f e c e s o f th e c h ic k s fe d th e e x tru d e d d i e t s were much w e tte r
th a n f e c e s from c h ic k s fe d th e raw d i e t s , th e d ry m a tte r d a ta (T able
15) showed t h a t t h i s was n o t th e c a s e .
The wet ap p earan ce o f th e f e c e s
may have been due to th e in c re a s e i n f e c a l f a t , b u t may a ls o be due to
unknown f a c t o r s .
T his needs f u r t h e r in v e s t i g a t i o n .
The r e s u l t s o f c h ick t r i a l 2 a ls o showed a n e g a tiv e g a in resp o n se
to
e x tru d e d
b a rle y -so y b e a n d i e t s .
Even w ith
th e
a d d itio n o f b e ta -
g lu c a n a s e , c h ic k s fe d e x tru d e d d i e t s d id n o t perform a s w e ll as c h ic k s
fe d raw d i e t s w ith o u t su p p lem en tal b e ta - g lu c a n a s e .
su p p o rt . to
th e
a s s u m p tio n
th a t
th e
e x tru s io n
T h is would le n d .
p ro c e ss i s
somehow
a f f e c t in g th e b e ta -g lu c a n m o lecu les w ith in th e fe e d and e x a c e rb a tin g
th e e f f e c t s o f b e ta -g lu c a n s on th e c h ick d ig e s tiv e t r a c t . I t i s a ls o
p o s s ib le
th a t heat
damage to
a ll
o r some n u t r i e n t s
o ccu rred d u rin g
e x tr u s io n .
The l i t e r a t u r e in d ic a te s t h a t ly s in e and p e rh a p s, some o th e r amino
a c id s become l e s s a v a ila b le d u rin g e x tru s io n cooking a s a r e s u l t o f th e
M a illa rd r e a c t i o n , lo w erin g th e b io lo g ic a l v alu e o f th e p r o te in (B jorck
and Asp, 1983).
The lo s s o f a v a il a b le ly s in e h as been shown to ran g e
56
from 32 to 80%, w ith a p o s itiv e c o r r e l a t i o n betw een th e te m p e ratu re o f
e x tru s io n
and
ly s in e
try p to p h a n ,
c y s te in e
lo s s
(B jo r c k
and h i s t i d i n e
and
A sp ,
a v a ila b ility
19 8 3 ).
a ls o
A r g in in e ,
appear to
be
n e g a tiv e ly a f f e c te d b y .th e M a illa rd r e a c tio n d u rin g e x tr u s io n co o k in g ,
b u t n o t to a s g r e a t an e x te n t a s ly s in e (B u r r e ll and C a rp e n te r, 1977).
In t h i s s tu d y , ly s in e was added to th e d i e t s in an a tte m p t to overcome
any
n e g a tiv e
in flu e n c e s
a v a ila b ility .
H ow ever,
of
in
th e
H a llia rd
c h ick t r i a l
2,
re a c tio n
th e
on
ly s in e
a d d itio n o f ly s in e
appeared to be d e trim e n ta l to w eight g a in s in b o th th e raw and e x tru d e d
d ie ts .
It
d e fic ie n c y
a v a ila b ility
is
in
n o t known why t h i s o c c u r re d , b u t i t
o th e r amino a c id s ,
in th e
may. be due to
o r an unexpected e x c e ss in
e x tru s io n p ro c e s s .
a
ly s in e
E ith e r way, an im balance o f
e s s e n t i a l amino a c id s may have d e c re a se d th e b io lo g ic a l v a lu e o f th e
p r o te in i n th e d i e t s , le a d in g t o a low ered perform ance o f th e c h ic k s .
Swine
A ll p ig d a ta in d ic a te d no s i g n i f i c a n t d if f e r e n c e i n g a in s o r
fe e d consum ption between th e e x tru d e d and raw d i e t s .
I t was
h y p o th e size d t h a t th e g e l a t i n i z a t i o n o f s ta r c h by th e e x tru s io n p ro c e s s
would im prove th e fe e d in g v a lu e o f th e b a r le y , bu t i n . t h i s t r i a l , t h i s
d id n o t ap p ear to be th e c a s e . In o ld e r p ig s (age 6 weeks to
s l a u g h t e r ) , e x tru s io n h a s been shown to improve th e fe e d in g v a lu e o f
b a r le y .
In a study conducted a t th e Montana A g r ic u ltu r a l Experim ent
S t a t i o n , grow ing and f i n i s h i n g p ig s w eighing 20kg i n i t i a l l y
g ain ed e q u a lly a s w e ll on raw and e x tru d e d d i e t s , how ever, th e .f e e d
57
e f f ic ie n c y o f th e p ig s fe d e x tru d e d b a rle y was improved by 10% o v er
th o se fe d raw b a rle y (C. W. Newman, p e rs o n a l com m unication).
I t may b e . t h a t th e th r e e week p e rio d fo llo w in g weaning i s n o t
s u f f i c i e n t to r e a l i z e any changes in. w eig h t g a in o r fe e d consum ption
th a t
could be induced by an e x tru d e d d i e t .
It
was a p p a r e n t
th a t
e x tr u s io n d id n o t improve o r d e c re a se th e fe e d v a lu e o f th e se b a r le y s
f o r p ig s weaned a t th r e e weeks Of a g e.
58
CONCLUSIONS
The r e s u l t s o f th e d a ta g a th e re d in t h i s stu d y in d ic a te th a t th e
e x tru s io n
p ro c e ss
d o e s have an e f f e c t
components o f a b a rle y -b a s e d d i e t .
on some .o f th e n u t r i t i o n a l
E x tru sio n a p p e a rs t o in c re a s e th e
s o lu b le b e ta - g lu c a n s a t th e expense o f th e in s o lu b le b e ta - g lu c a n s , and
a ls o a p p e a rs to have a n e g a tiv e e f f e c t on th e e x t r a c t a b i l i t y
of fa t
from a sam ple, p erh ap s due to th e fo rm a tio n o f a m y lo s e -lip id com plexes.
E x tru sio n o f a b a rle y -b a s e d d i e t was shown to be d e trim e n ta l to
th e
ch ick
d ig e s t iv e
system when compared to raw b a rle y -b a s e d d i e t s .
C hicks fe d e x tru d e d -b a rle y d i e t s e x h ib ite d s i g n i f i c a n t l y low er w eig h t
g a in s and s i g n i f i c a n t l y
h ig h e r f e e d /g a in r a t i o s th a n c h ick s fe d raw
b a rle y -b a s e d d i e t s .
E x tru s io n
q u a lity
p ro c e ss in g had no a p p a re n t e f f e c t . on th e
o f b a rle y -b a s e d
d i e t s f o r young p ig s .
n u tritio n a l
Average d a ily
g a in ,
fe e d /g a in r a t i o s and fe e d consum ption were n o t s i g n i f i c a n t l y d i f f e r e n t
between p ig s fe d e x tru d e d d i e t s and th o s e fe d raw d i e t s .
.
T h is stu d y in tro d u c e d many a re a s which need f u r t h e r in v e s t i g a t i o n .
Young p ig s do n o t e x h ib it any d if f e r e n c e s
betw een raw and e x tru d e d
d i e t s , w h ile b r o i l e r c h ic k s a p p ea r to be h ig h ly s e n s i t i v e to changes
caused by e x tr u s io n .
The e f f e c t
of
e x tru s io n
p ro c e s s in g
on th e
n u t r i t i o n o f o th e r s p e c ie s need to be f u r t h e r e x p lo re d .
The e f f e c t
o f e x tru s io n
fu rth e r in v e s tig a tio n .
p ro c e s s in g on • b e t a - g l u c a n s
a ls o
needs
While th e r e i s an a p p a re n t in c re a s e in b e ta -
glu can s o l u b i l i t y w ith e x tr u s io n , o th e r unknown f a c t o r s may be in v o lv e d
which c o n tr ib u te to
th is
a p p a re n t in c re a s e d s o l u b i l i t y .
It
is
a ls o
-L
59
assumed t h a t i t
i s th e s o lu b le b e ta - g lu c a n s which cause problem s f o r
c h ic k s i n b a rle y -b a s e d d i e t s .
a re
,
unknown, b u t a re
The e f f e c t s o f in s o lu b le b e ta -g lu c a n s
assum ed t o
be
n e g lig ib le .
It
may be
th a t
in s o lu b le b e ta -g lu c a n s do have an e f f e c t on t h e ” d ig e s tiv e , system , and
a ls o c o n tr ib u te to poor perform ance o f c h ic k s fe d b a rle y -b a s e d d i e t s .
T h is i s a n o th e r a re a which i s wide open to i n v e s t i g a t i o n .
T his
stu d y
of b a rle y ,
q u e s tio n s unansw ered.
e x tru s io n ,
c h ic k s
and
p ig s
le ft
many
I t d id , how ever, c o n tr ib u te a l i t t l e more to o u r
knowledge o f n u t r i t i o n and i t ' s im p o rtan ce to anim al l i f e .
In o rd e r t o
c o m p letely u n d e rsta n d th e r e s u l t s o f t h i s s tu d y , i t i s e v id e n t t h a t th e
e f f e c t s o f e x tr u s io n on th e s t r u c t u r a l co m p o sitio n o f b e ta -g lu c a n s be
d e fin e d .
60
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