Effects of Processing Methods and Conditioning Temperatures on the Cassava Starch Digestibility and Growth Performance of Broilers
As an important food crop, cassava is rich in nutrients and high in starch content and is widely used in the production of industrial raw materials. However, the utilization value of cassava is limited due to the reduction of planting area and the existence of anti-nutritional factors. Therefore, we...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-04-01
|
| Series: | Animals |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2615/13/8/1373 |
| _version_ | 1797606717567008768 |
|---|---|
| author | Xuan Wang Baolong Du Fang Nian Yingjun Ru Likun Sun Shizhen Qin Defu Tang |
| author_facet | Xuan Wang Baolong Du Fang Nian Yingjun Ru Likun Sun Shizhen Qin Defu Tang |
| author_sort | Xuan Wang |
| collection | DOAJ |
| description | As an important food crop, cassava is rich in nutrients and high in starch content and is widely used in the production of industrial raw materials. However, the utilization value of cassava is limited due to the reduction of planting area and the existence of anti-nutritional factors. Therefore, we evaluated in vitro cassava starch digestibility and in vivo growth performance of broilers in a 3 × 3 factorial arrangement of treatments using three processing methods (mechanical crushing (MC), steam conditioning (SC), and puffing conditioning (PU)) and three conditioning temperatures (60, 75, and 90 °C) to screen for the optimal processing method and conditioning temperature to improve the utilization of cassava. In the in vitro cassava starch digestion study, the digestibility and digestion rate (<i>p</i> < 0.01) were higher at conditioned 90 °C than that at 60 or 75 °C, and PU was higher than SC and MC (<i>p</i> < 0.01) (0.25–2 h). The amylose content and amylose/amylopectin at conditioned 60 °C or PU were lower (<i>p</i> < 0.01) than that of 75 or 90 °C or SC, whereas the opposite was true for amylopectin content (<i>p</i> < 0.01). The resistant starch content of SC or PU was lower (<i>p</i> < 0.01) than MC. In the in vivo study, broilers fed diets conditioned at 60 °C or SC had a lower (<i>p</i> < 0.05) feed-to-gain ratio than those fed diets conditioned at 90 °C or PU diets. The ileum apparent digestibility of starch and AME were higher (<i>p</i> < 0.05) for broilers fed SC diets than for those fed MC diets. These results indicate that cassava starch promoted starch digestion rate by reducing amylose content and amylose/amylose under PU combined with a conditioning temperature of 60 °C, ileum digestibility of starch in broilers fed SC diets was higher than MC diets regardless of conditioning temperature, and SC diets increased AME and decreased F/G to promote growth performance of broilers. |
| first_indexed | 2024-03-11T05:19:02Z |
| format | Article |
| id | doaj.art-83b6278c196e4c5d9a5bd7ad1ed17ca6 |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-11T05:19:02Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-83b6278c196e4c5d9a5bd7ad1ed17ca62023-11-17T18:00:54ZengMDPI AGAnimals2076-26152023-04-01138137310.3390/ani13081373Effects of Processing Methods and Conditioning Temperatures on the Cassava Starch Digestibility and Growth Performance of BroilersXuan Wang0Baolong Du1Fang Nian2Yingjun Ru3Likun Sun4Shizhen Qin5Defu Tang6College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, ChinaDiasham Resources Pte. Ltd., Singapore 629314, SingaporeCollege of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, ChinaAs an important food crop, cassava is rich in nutrients and high in starch content and is widely used in the production of industrial raw materials. However, the utilization value of cassava is limited due to the reduction of planting area and the existence of anti-nutritional factors. Therefore, we evaluated in vitro cassava starch digestibility and in vivo growth performance of broilers in a 3 × 3 factorial arrangement of treatments using three processing methods (mechanical crushing (MC), steam conditioning (SC), and puffing conditioning (PU)) and three conditioning temperatures (60, 75, and 90 °C) to screen for the optimal processing method and conditioning temperature to improve the utilization of cassava. In the in vitro cassava starch digestion study, the digestibility and digestion rate (<i>p</i> < 0.01) were higher at conditioned 90 °C than that at 60 or 75 °C, and PU was higher than SC and MC (<i>p</i> < 0.01) (0.25–2 h). The amylose content and amylose/amylopectin at conditioned 60 °C or PU were lower (<i>p</i> < 0.01) than that of 75 or 90 °C or SC, whereas the opposite was true for amylopectin content (<i>p</i> < 0.01). The resistant starch content of SC or PU was lower (<i>p</i> < 0.01) than MC. In the in vivo study, broilers fed diets conditioned at 60 °C or SC had a lower (<i>p</i> < 0.05) feed-to-gain ratio than those fed diets conditioned at 90 °C or PU diets. The ileum apparent digestibility of starch and AME were higher (<i>p</i> < 0.05) for broilers fed SC diets than for those fed MC diets. These results indicate that cassava starch promoted starch digestion rate by reducing amylose content and amylose/amylose under PU combined with a conditioning temperature of 60 °C, ileum digestibility of starch in broilers fed SC diets was higher than MC diets regardless of conditioning temperature, and SC diets increased AME and decreased F/G to promote growth performance of broilers.https://www.mdpi.com/2076-2615/13/8/1373mechanical crushingsteam conditioningpuffing conditioningstarch digestibility |
| spellingShingle | Xuan Wang Baolong Du Fang Nian Yingjun Ru Likun Sun Shizhen Qin Defu Tang Effects of Processing Methods and Conditioning Temperatures on the Cassava Starch Digestibility and Growth Performance of Broilers Animals mechanical crushing steam conditioning puffing conditioning starch digestibility |
| title | Effects of Processing Methods and Conditioning Temperatures on the Cassava Starch Digestibility and Growth Performance of Broilers |
| title_full | Effects of Processing Methods and Conditioning Temperatures on the Cassava Starch Digestibility and Growth Performance of Broilers |
| title_fullStr | Effects of Processing Methods and Conditioning Temperatures on the Cassava Starch Digestibility and Growth Performance of Broilers |
| title_full_unstemmed | Effects of Processing Methods and Conditioning Temperatures on the Cassava Starch Digestibility and Growth Performance of Broilers |
| title_short | Effects of Processing Methods and Conditioning Temperatures on the Cassava Starch Digestibility and Growth Performance of Broilers |
| title_sort | effects of processing methods and conditioning temperatures on the cassava starch digestibility and growth performance of broilers |
| topic | mechanical crushing steam conditioning puffing conditioning starch digestibility |
| url | https://www.mdpi.com/2076-2615/13/8/1373 |
| work_keys_str_mv | AT xuanwang effectsofprocessingmethodsandconditioningtemperaturesonthecassavastarchdigestibilityandgrowthperformanceofbroilers AT baolongdu effectsofprocessingmethodsandconditioningtemperaturesonthecassavastarchdigestibilityandgrowthperformanceofbroilers AT fangnian effectsofprocessingmethodsandconditioningtemperaturesonthecassavastarchdigestibilityandgrowthperformanceofbroilers AT yingjunru effectsofprocessingmethodsandconditioningtemperaturesonthecassavastarchdigestibilityandgrowthperformanceofbroilers AT likunsun effectsofprocessingmethodsandconditioningtemperaturesonthecassavastarchdigestibilityandgrowthperformanceofbroilers AT shizhenqin effectsofprocessingmethodsandconditioningtemperaturesonthecassavastarchdigestibilityandgrowthperformanceofbroilers AT defutang effectsofprocessingmethodsandconditioningtemperaturesonthecassavastarchdigestibilityandgrowthperformanceofbroilers |