Influence of storage and temperature treatment on nutritional value of wheat for poultry

Worldwide production of wheat in 2007 was 787 million (IGC 2008). Due to its importance in the world commodity market, there has been much research into the potential problems of weather damage to wheat, particularly with reference to bread making. The current project aimed to address three major research areas. Firstly, the effects of heat treatment in relation to the nutritional value of weather damaged wheat were investigated. It appears that drying at 100°C may increase Coefficient of Apparent Digestibility of starch (CAD). Some flour samples that were heated to 100°C failed to demonstrate expected hydration properties that would normally be associated with increased digestibility. They also appear to maintain their crystalline order. Therefore, an increase in CAD is not necessarily related to changes in starch structure and is probably more likely due to modification of non-starch components such as protein. A hypothesis is discussed, that proteins may form a film that protects the starch until the protein is digested by endogenous chick proteases. The precise drying temperature is critical, as at 85°C, digestibility may be decreased, possibly due to crystalline perfection. Apparent Metabolisable Energy (AME) did not follow starch digestibility. Secondly, it was hypothesised that the Rapid Visco Analyser (RVA) may be able to quantify amylase activity and predict nutritional value of wheat samples. Interestingly, unexpectedly high levels of amylase were observed in some wheat samples. This activity remained despite two years in ambient storage and temperature treatment of up to 100°C. These high levels of amylase activity did not appear to affect CAD, presumably due to deactivation in the acidic conditions of the proventriculus. There were some highly significant relationships between in vivo parameters and in vitro RVA parameters, particularly between Peak Viscosity (with an amylase inhibitor) and Coefficient of Duodenal Digestibility or AME (P<O.OOI in both cases). This suggests there is potential for the RV A to indicate nutritional value. Lastly, the nutritional value of wheat after storage for up to four months was investigated. There was no significant difference in AME, CAD or FI

Influence of storage and temperature treatment on nutritional value of wheat for poultry

Worldwide production of wheat in 2007 was 787 million (IGC 2008). Due to its importance in the world commodity market, there has been much research into the potential problems of weather damage to wheat, particularly with reference to bread making. The current project aimed to address three major research areas. Firstly, the effects of heat treatment in relation to the nutritional value of weather damaged wheat were investigated. It appears that drying at 100°C may increase Coefficient of Apparent Digestibility of starch (CAD). Some flour samples that were heated to 100°C failed to demonstrate expected hydration properties that would normally be associated with increased digestibility. They also appear to maintain their crystalline order. Therefore, an increase in CAD is not necessarily related to changes in starch structure and is probably more likely due to modification of non-starch components such as protein. A hypothesis is discussed, that proteins may form a film that protects the starch until the protein is digested by endogenous chick proteases. The precise drying temperature is critical, as at 85°C, digestibility may be decreased, possibly due to crystalline perfection. Apparent Metabolisable Energy (AME) did not follow starch digestibility. Secondly, it was hypothesised that the Rapid Visco Analyser (RVA) may be able to quantify amylase activity and predict nutritional value of wheat samples. Interestingly, unexpectedly high levels of amylase were observed in some wheat samples. This activity remained despite two years in ambient storage and temperature treatment of up to 100°C. These high levels of amylase activity did not appear to affect CAD, presumably due to deactivation in the acidic conditions of the proventriculus. There were some highly significant relationships between in vivo parameters and in vitro RVA parameters, particularly between Peak Viscosity (with an amylase inhibitor) and Coefficient of Duodenal Digestibility or AME (P<O.OOI in both cases). This suggests there is potential for the RV A to indicate nutritional value. Lastly, the nutritional value of wheat after storage for up to four months was investigated. There was no significant difference in AME, CAD or FI

‘’It just happens’. Care home residents’ experiences and expectations of accessing GP care.

Background: Care homes provide personal care and support for older people who can no longer be supported in the community. As part of a larger study of integrated working between the NHS and care homes we asked older people how they accessed health care services. Our aim was to understand how older people resident in care homes access health services using the Andersen model of health care access. Methods: Case studies were conducted in six care homes with different socio-economic characteristics, size and ownership in three study sites. Residents in all care homes with capacity to participate were eligible for the study. Interviews explored how residents accessed NHS professionals. The Andersen model of health seeking behaviour was our analytic framework. Findings: Thirty-five participants were interviewed with an average of 4 different conditions. Expectations of their health and the effectiveness of services to mitigate their problems were low. Enabling factors were the use of intermediaries (usually staff, but also relatives) to seek access. Residents expected that care home staff would monitor changes in their health and seek appropriate help unprompted. Conclusions: Care home residents may normalise their health care needs and frame services as unable to remediate these which may combine to disincline older care home residents to seek care. Care access was enabled using intermediaries -either staff or relatives-and the expectation that staff would proactively seek care when they observed new/changed needs. Residents may over-estimate the health-related knowledge of care home staff and their ability to initiate referrals to NHS professionals.Peer reviewedFinal Accepted Versio

Understanding the direct and indirect mechanisms of xylanase action on starch digestion in broilers

The objective of the current study was to investigate the mechanisms of xylanase action in a maize-soya diet and its effect on starch digestion. A total of 60 broilers were divided into 6 treatment groups; a control group without xylanase, and five other groups supplemented with xylanase (Econase XT 25; 100 g/t) from 1, 2, 3, 4 or 5 weeks before slaughter. At the end of the experiment, digesta was collected from the gizzard, upper and lower small intestine, and both caeca. Digesta pH ranged from pH 2.2-4.4, 5.9-6.6, 6.7-7.8 and 5.7-7.3 in the gizzard, upper small intestine, lower small intestine, and both caeca, respectively, with no effect of xylanase (P > 0.05). Scanning Electron Microscope (SEM) images along with total starch measurements showed the progression of starch digestion through the tract. The SEM did not show any greater disruption to cell wall material with xylanase supplementation. This suggests that xylanase was not working directly on the cell wall and provides evidence for the hypothesis that xylanase works through an indirect mechanism. Peptide YY (PYY) concentration in the blood was higher during the first few weeks of supplementation, with longer periods of supplementation nulling this effect, implying that xylanase may be acting through a prebiotic mechanism. The RT-q PCR results revealed a numerical increase in glucose transporter (GLUT2 and SGLT1) expression at 2 and 3 weeks of xylanase supplementation, respectively, which might suggest a greater absorption capacity of birds. From these results, a potential mechanism of xylanase action in maize-based diets has been proposed

Analysing responsible innovation along a value chain-A single- cell protein case study

The British Standards Institution's Publicly Available Specification 440 (PAS 440) provides a Responsible Innovation Framework (RIF) that companies can use to continuously monitor the societal, environmental and health benefits and risks of their innovations, as well as relevant changes to the supply chain and regulations. PAS 440 is intended to help companies achieve the benefits of innovation in a timely manner and avoid any potential harm or unintended misuse of a new product, process or service. Here, the authors have applied the PAS 440 RIF to a novel single-cell protein (SCP) animal feed ingredient taking into consideration the perspectives of the value chain partners (VCPs), companies and laboratories involved in an Innovate UK research project. The authors' findings show how VCPs can use PAS440 to demonstrate that they are innovating responsibly. Using this approach to responsible innovation along the value chain-from manufacturing scale-up, through regulatory approval, to incorporation in animal feed and from there to food on supermarket shelves-can support the development of innovations that contribute to the economic and environmental sustainability of the animal feed sector. The authors conclude that the PAS 440 Guide can facilitate the progress of a new product throughout a value chain and contribute to coordinating responsible behaviour among companies involved in the value chain

Influence of storage and temperature treatment on nutritional value of wheat for poultry

Worldwide production of wheat in 2007 was 787 million (IGC 2008). Due to its importance in the world commodity market, there has been much research into the potential problems of weather damage to wheat, particularly with reference to bread making. The current project aimed to address three major research areas. Firstly, the effects of heat treatment in relation to the nutritional value of weather damaged wheat were investigated. It appears that drying at 100°C may increase Coefficient of Apparent Digestibility of starch (CAD). Some flour samples that were heated to 100°C failed to demonstrate expected hydration properties that would normally be associated with increased digestibility. They also appear to maintain their crystalline order. Therefore, an increase in CAD is not necessarily related to changes in starch structure and is probably more likely due to modification of non-starch components such as protein. A hypothesis is discussed, that proteins may form a film that protects the starch until the protein is digested by endogenous chick proteases. The precise drying temperature is critical, as at 85°C, digestibility may be decreased, possibly due to crystalline perfection. Apparent Metabolisable Energy (AME) did not follow starch digestibility. Secondly, it was hypothesised that the Rapid Visco Analyser (RVA) may be able to quantify amylase activity and predict nutritional value of wheat samples. Interestingly, unexpectedly high levels of amylase were observed in some wheat samples. This activity remained despite two years in ambient storage and temperature treatment of up to 100°C. These high levels of amylase activity did not appear to affect CAD, presumably due to deactivation in the acidic conditions of the proventriculus. There were some highly significant relationships between in vivo parameters and in vitro RVA parameters, particularly between Peak Viscosity (with an amylase inhibitor) and Coefficient of Duodenal Digestibility or AME (P<O.OOI in both cases). This suggests there is potential for the RV A to indicate nutritional value. Lastly, the nutritional value of wheat after storage for up to four months was investigated. There was no significant difference in AME, CAD or FI.EThOS - Electronic Theses Online ServiceGBUnited Kingdo

Nutrition Experiments in Pigs and Poultry: A practical guide

The clear goal of animal nutrition is to facilitate the optimal use of resources for production of a desired trait. Animals are produced for meat, eggs, milk, wool, leather and many other outputs that have significant economic value. The cost of producing these outputs largely depends on the cost of the feed employed and the concomitant efficiency of that feed to produce the output of interest. Commercial least-cost formulation programmes are routinely employed to establish the lowest cost route for meeting these needs. The success of such programmes is dependent upon both the accuracy of the requirement and ingredient nutrient content data employed. Nutrition experiments are central to this process as they provide the very information that drives this optimization. As a result, it is important to ensure that when an experiment is conducted, the data generated are both accurate and relevant to the intended application