Chemical composition and nutritional characteristics of several cereal grain

• Autorzy: Kowieska A. , Lubowicki R. , Jaskowska I.

Warianty tytułu

PL

Skład chemiczny oraz wartość odżywcza wybranych ziaren zbóż

• Języki publikacji: EN

Abstrakty

EN

An analysis chemical composition of 33 samples of five cereal grains harvested in oneyear led to a conclusion that the greatest variations and statistically significant differences (P≤0.01) among cereals existed in their content of crude protein, crude fibre and the following fractions of dietary fibre: NDF,ADF, TDF, IDF and SDF.Analyzed winter wheat and winter rye varieties differ significantly (P≤0.01) from other cereal grains in their content of magnesium, potassium, sodium, phosphorus, manganese, zinc and show a statistically significant difference (P≤0.05) in the content of calcium and copper. The average total content of amino acids was highest in wheat and lowest in winter barley. Lysine was found to be the first amino acid limiting (CS) the quality of protein in all analyzed varieties of cereal grains, with the exception of rye, while tryptophan was found to be such an amino acid for animals (WE). The high content of essential amino acids (EAA) was reflected in EAAI, which forWH ranged from 71% (spring barley) to 84% (winter triticale), and forWE from 51% (winter barley) to 60% (winter triticale).

PL

Analiza składu chemicznego próbek z pięciu odmian zbóż (33 próby) zebranych w jednym roku doprowadziła do wniosku, że największe zmiany i statystycznie istotne różnice (P≤0,01) wśród zbóż istniały w ich zawartości białka, włókna surowego oraz następujących frakcji węglowodanowych: NDF, ADF, TDF, IDF i SDF. Analizowane ziarna pszenicy ozimej i żyta ozimego różnią się istotnie (P≤0,01) od innych ziaren zbóż w ich zawartości magnezu, potasu, sodu, fosforu, manganu, cynku i wykazano różnicę istotną statystycznie (P≤0,05) w zawartości wapnia i miedzi. Średnia całkowita zawartość aminokwasów była najwyższa w pszenicy, a najniższa w ziarnie jęczmienia ozimego. Lizyny to pierwszy aminokwas ograniczający (CS) jakość białka we wszystkich badanych odmianach zbóż, z wyjątkiem żyta, gdzie to tryptofan okazał się aminokwasem ograniczającym wartość odżywczą dla zwierząt (WE). Wysoka zawartość aminokwasów egzogennych (EAA) znalazło odzwierciedlenie w indeksie EAAI, który dla WH wahała się od 71% (jęczmień jary) do 84% (pszenżyto ozime) oraz WE z 51% (jęczmień ozimy) do 60% (pszenżyto ozime).

Słowa kluczowe

EN

chemical composition; nutritive value; cereal grain; amino acid; food supply

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Zootechnica
• Rocznik: 2011
• Tom: 10
• Numer: 2
• Opis fizyczny: p.37-49,ref.

Twórcy

autor

Kowieska A.

• Animal Nutrition and Food Division, West Pomeranian University of Technology in Szczecin, Doktora Judyma 2, 71-466 Szczecin, Poland

autor

Lubowicki R.

autor

Jaskowska I.

Bibliografia

• Ǻman P., Hesselman K., 1984.Analysis of starch and other main constituents of cereal grains. Swed. J. Agric. Res. 14, 135–139.
• AOAC, 1990. OfficialMethods ofAnalysis. 15th ed.Assoc. Off.Analytical Chemists,Washington DC. Asp N.G., Johansson C.G., Hallmer H., SiljestromM., 1983. Rapid enzymatic assay of insoluble andsoluble dietary fiber. J. Agric. Food Chem. 31, 476–482.
• Bach Knudsen K.E., 1997. Carbohydrates and lignin contents of plant material used in animal feeding. Anim. Feed Sci. Technol. 67, 319–338.
• Bach Knudsen K.E., Jorgensen H., 2001. Intestinal degradation of dietary carbohydrates – from birth to maturity [in: Digestive Physiology in Pigs]. J.E. Lindberg, B. Ogle (Eds). Proceedingsof the 8th Symposium. 20–22 June 2000, Wallingford (Sweden). 90 ref. CABI Publishing,Wallingford, 109–120.
• Bedford M.R., Classen H.L., 1992. The influence of dietary xylanase on intestinal viscosity and molecular weight distribution of carbohydrates in rye-fed broiler chicks [in: Xylans and Xylanases].J. Visser, G. Beldman, M.A. Kusters-van Someren, A.G.J. Voragen (Eds). Prog. Biotechnol. 7, 361–370.
• Boisen S., Hvelplund T.,Weisbjerg M.R., 2000. Ideal amino acid profiles as a basis for feed protein evaluation. Livest. Prod. Sci. 64, 239–251.
• Boros D., Rek-Ciepły B., Cyran M., 1996.A note on the composition and nutritive value of hullness barley. J. Anim. Feed Sci. 5, 417–424.
• Cave N.A., Burrows V. D., 1993. Evaluation of naked oat (Avena nuda) in the broiler chicken diet. Can. J. Anim. Sci. 73, 393–399.
• Charalampopulos D., Wang R., Pandiella S.S., Webb C., 2002. Application of cereals and cereal components in functional foods: a review. Int. J. Food Microbiol. 79, 131–141.
• Comai S., Bertazzo A., Bailoni L., Zancato M., Costa C.V.L.,Allegri G., 2007. Non-protein (free and protein-bound) tryptophan content in cereal and legume seed flours. Int. Congress Serie 1304,227–232.
• Crittenden R.G., Playne M.J., 1996. Production, properties and applications of food-grade oligosaccharides. Trends Food Sci. Technol. 7, 353–361.
• Ereifej K.I., Haddad S.G., 2001. Chemical composition of selected Jordania cereals and legumes as compared with the FAO, Maroccan, East Asian and Latin American tables for use in the MiddleEast. Trends Food Sci. Technol. 11, 374–378.
• Fabijańska M., 1992. Wpływ zróżnicowanego nawożenia azotowego na wartość odżywczą ziarna jęczmienia w żywieniu tuczników [Effect of differentiated nitrogen fertilization on the nutritivevalue of barley grain fed to pigs]. Rozpr. Nauk. SGGW1, 46 [in Polish].
• GUS, 2007. http://www.stat.gov.pl/cps/rde/xbcr/gus/PUBL_wyniki_produkcji_roslinnej_w_2007.pdf. (access 12.10.2008).
• FAO/WHO/UNU, 1985. Energy and protein requirements. Report of a joint FAO-WHO nutritional meeting. Tech. Rep. Series, 273.
• FAO/WHO, 1991. Protein quality evaluation. Report of a joint FAO-WHO expert consultation. FAO. Food and Nutrition. Rome, 51.
• Heger J., Eggum B.O., 1991. The nutritional values of some high-yelding cultivars of triticale. J. Cereal Sci., 14, 63–71.
• Hidvégi M., Békés F., 1984. Mathematical modeling of protein quality from amino acid composition [in: Proceedings of International association of Cereal Chemistry Symposium].R. Lásztity, M. Hidvégi (Eds.), Budapest, 205–286.
• Hossain M.A., Becker K., 2001. Nutritive value and antinutritional factors in different varieties of Sesbania seeds and their morphological fractions. Food Chem. 73, 421–431.
• Just A., Jorgensen H., Fernandez J.A., Bech-Andersen S., Hansen E.N., 1983. Beretning fra statens husdyrbrugsforsog; nr. 556. The chemical composition, digestibility, energy and protein value of different feedstuffs for pig. Landhusholdingsselskabets forlag, Copenhagen [Swedish].
• Kosieradzka I., FabijańskaM., 2001. Comparison of the nutritive value of naked oat and husked oat protein with wheat and maize. J. Anim. Feed Sci. 10 (2) Suppl., 309–314.
• Kőksel H., EdneyM.J., Ozkaya B., 1999. Barley bulgur: effect of processing and cooking on chemical composition. J. Cereal Sci. 29, 185–190.
• Langhout D.J., 1999. The role of intestinal flora as affected by NSP in broilers. Proceedings of the 12th Eur. Symp. Polut. Nutr. 203–212.
• Leek A.B.G., Allan J.J., Reilly P., Beattie V.E., O’Doherty J.V., 2007. Apparent component digestibility and manure ammonia emission in finishing pigs fed diets based on barley, maize orwheat prepared without or with exogenous non-starch polysaccharide enzymes.Anim. Feed Sci.Technol. 135, 86–99.
• McKevith B., 2004. Nutritional aspects of cereals. Nutr. Bull. 29 (2), 111–142.
• Molina-Cano J.L., Francescht M., Perez-Vendrellt A.M., Ramott T.,Volta J., Brufaut J., 1995. Genetic and environmental variation in malting and feed quality of barley. J. Cereal Sci. 25, 37–47.
• Mossé J., Huet, J.C., 1990. Amino acid composition and nutritional score for ten cereals and six legumes or oilseeds: causes and ranges of variations according to species and to seed nitrogencontent. Sci. Aliment. 10, 151–173.
• Nardi S., Calcagno C., Zunin P., D’Egidio M.G., Cecchini C., Boggia R., Evangelisti F., 2003. Nutritional benefits of developing cereals for functional foods. Cereal Res. Commun. 31, 3–4, 445–452.
• Oser B.L., 1951. Methods for integrating essential amino acid content in the nutritional evaluation of protein. J. Am. Diet. Assoc. 27, 396.
• Oser, B.L., 1959. An integrated essential amino acid index for predicting biological value of proteins [in: Protein and amino acid nutritional].A.A. Albanese (Ed.). Academic Press, NewYork, 295–311.
• Rakowska M., Szkiłłądziowa W., Kuchanowicz M., 1978. Biologiczna wartość białka żywności [Biological value of protein foods]. WNT,Warszawa [in Polish].
• Ragaee S., Abdel-Aal El-Sayed M., Noaman M., 2006. Antioxidant activity and nutrient composition of selected cereals for food use. Food Chem. 98, 32–38.
• Raven P.H., Evert R.F., Eichhorn S.E., 1992. Biology of Plants.Worth Publishers, New York.
• Serena A., Bach Knudsen K.E., 2007. Chemical and physicochemical characterisation of co-products from the vegetable ford and agro industries. Anim. Feed Sci. Technol. 139, 109–124.
• Selvendran R.R., 1984. The plant cell wall as a source of dietary fibre: chemistry and structure.Am. J. Clin. Nutr. 39, 320–337.
• Shewry P.R., 2007. Improving the protein content and composition of cereal grain. J.Cereal Sci. 46, 239–250.
• Sidhu J.S., Kabir Y., Hoffman F.G., 2007. Functional foods from cereal grain. International J. Food Prop. 10 (2), 231–244.
• Sokół J.L., 1995. Naturalne czynniki ograniczające wartość odżywczą białka zbóż [Natura factors limiting the nutritive value of cereal proteins]. Postępy Nauk Rol. 4, 95–105 [in Polish].Sujak A., Kotlarz A., Strobel W., 2006. Compositional and nutritional evaluation of several lupinseeds. Food Chem. 98, 711–719.
• Van Soest P.J., Robertson J.B., Lewis B.A., 1991. Methods for dietary fiber, neutral detergent fiber and non starch polysaccharides in relation to animal nutrition. J. Dairy Sci. 74, 3583–3597.