Effects of physicochemical and structural properties of single and double feedstuffs derived from different botanic sources on in vitro starch digestion and glucose release kinetics |
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| Authors: | Qingzhen Zhong Mingye Li Emmanuel M Atiba Yulin Yin Qian Yang Lin Zhang Zewei Sun |
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| Institution: | 1. Key Lab of Animal Nutrition and Feed Science, Key Lab of Animal Production, Product Quality and Security, College of Animal Science and Technology, Jilin Agricultural University, Changchun, China;2. Key Lab of Animal Nutrition and Feed Science, Key Lab of Animal Production, Product Quality and Security, College of Animal Science and Technology, Jilin Agricultural University, Changchun, China
Department of Animal production, College of Natural Resources and Environmental Studies, University of Juba, Juba, South Sudan |
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| Abstract: | Starch is the largest constituent in animal diets. The aims of this study were as follows: (a) to assess the variability of basic physicochemical properties and in vitro starch digestion of starchy feedstuffs and investigate relationship between physicochemical properties and starch digestion of the feedstuffs, and (b) to explore the effects of different sources of starchy feedstuffs on starch digestion and glucose release. In this study, we determined the inherent molecular structure and granular structure of starch and chemical compositions of seven starchy feedstuffs, as well as starch digestion in single feedstuff and different feedstuffs combined with corn. Scanning electron microscope (SEM) results revealed significant difference between granule shape and size of starch of different feedstuffs. Fourier transforms infrared (FTIR) spectra for barley and wheat had lower (p < 0.05) absorbance band at areas A_860 and A_928 than other feedstuffs, yet rice starch had the lowest value for ratio (R) (1047/1022). Moreover, digestion rate ranged from 0.0157/min for resistant starch (sorghum) to 0.029/min for rapidly starch (broken rice). The principle component analysis (PCA) showed that predicted glycaemic index (pGI) was positively related to A_1022, glucose and rapidly (RDS) content and negatively related to A_995, A_1047, R (1047/1022), resistant starch (RS) and amylose content. Most of the feedstufss with corn combination had no effect on rate of starch digestion. In addition, different starchy feeds and corn combination changed the rate of starch digestion, when barley, however, sorghum combined with corn seemed to affect rate of starch digestion. To sum up, different sources differed in basic physicochemical and structural properties, which would influence the digestion rate of starch and the release of glucose. Combination of different feedstuffs particular sorghum with corn has interactive effect on starch digestion and the release of glucose. |
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| Keywords: | digestibility FTIR spectroscopy glycaemic index starch |
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