An evaluation of total starch and starch gelatinization methodologies in pelleted animal feed

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dc.contributor.author Zhu, L.
dc.contributor.author Jones, Cassandra K.
dc.contributor.author Guo, Q.
dc.contributor.author Lewis, L.
dc.contributor.author Stark, Charles R.
dc.contributor.author Alavi, Sajid
dc.date.accessioned 2016-09-20T17:41:55Z
dc.date.available 2016-09-20T17:41:55Z
dc.identifier.uri http://hdl.handle.net/2097/34128
dc.description Citation: Zhu, L., Jones, C., Guo, Q., Lewis, L., Stark, C. R., & Alavi, S. (2016). An evaluation of total starch and starch gelatinization methodologies in pelleted animal feed. Journal of Animal Science, 94(4), 1501-1507. doi:10.2527/jas2015-9822
dc.description.abstract The quantification of total starch content (TS) or degree of starch gelatinization (DG) in animal feed is always challenging because of the potential interference from other ingredients. In this study, the differences in TS or DG measurement in pelleted swine feed due to variations in analytical methodology were quantified. Pelleted swine feed was used to create 6 different diets manufactured with various processing conditions in a 2 x 3 factorial design (2 conditioning temperatures, 77 or 88 degrees C, and 3 conditioning retention times, 15, 30, or 60 s). Samples at each processing stage (cold mash, hot mash, hot pelletized feed, and final cooled pelletized feed) were collected for each of the 6 treatments and analyzed for TS and DG. Two different methodologies were evaluated for TS determination (the AOAC International method 996.11 vs. the modified glucoamylase method) and DG determination (the modified glucoamylase method vs. differential scanning calorimetry [DSC]). For TS determination, the AOAC International method 996.11 measured lower TS values in cold pellets compared with the modified glucoamylase method. The AOAC International method resulted in lower TS in cold mash than cooled pelletized feed, whereas the modified glucoamylase method showed no significant differences in TS content before or after pelleting. For DG, the modified glucoamylase method demonstrated increased DG with each processing step. Furthermore, increasing the conditioning temperature and time resulted in a greater DG when evaluated by the modified glucoamylase method. However, results demonstrated that DSC is not suitable as a quantitative tool for determining DG in multicomponent animal feeds due to interferences from nonstarch transformations, such as protein denaturation.
dc.relation.uri https://doi.org/10.2527/jas.2015-9822
dc.rights Copyright © 2016. American Society of Animal Science.
dc.rights.uri http://www.sherpa.ac.uk/romeo/issn/0021-8812/
dc.subject Analytical Methods
dc.subject Animal Feed
dc.subject Degree Of Gelatinization
dc.subject Total Starch
dc.subject Metabolizable Energy
dc.subject Diets
dc.title An evaluation of total starch and starch gelatinization methodologies in pelleted animal feed
dc.type Article
dc.date.published 2016
dc.citation.doi 10.2527/jas.2015-9822
dc.citation.epage 1507
dc.citation.issn 0021-8812
dc.citation.issue 4
dc.citation.jtitle Journal of Animal Science
dc.citation.spage 1501
dc.citation.volume 94
dc.description.embargo 2017-04
dc.contributor.authoreid jonesc
dc.contributor.authoreid crstark
dc.contributor.authoreid salavi


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