NUTRITIONAL AND
FUNCTIONAL
EVALUATION OF
CEREALS AND LEGUMES
SEEDS
Musco N., Infascelli F., Tudisco R., Addi L.,
Grazioli R., Lombardi P., Vassalotti G., Calabrò
S., Cutrignelli M.I.
Dipartimento di Medicina Veterinaria e Produzioni Animali Università degli Studi di Napoli Federico II, Italia
Introduction
Roles of complex carbohydrates in pig nutrition:
• energy source
• fermentation substrate for the microbial population into the large intestine.
The digestibility of starch is affected by:
• amylose/amylopectin ratio
• particle size
• heat treatments
• processing method
• associative effects in mixed diet.
In this study we evaluated the feed factors, which
influence starch digestibility by investigating the
carbohydrates profile of cereal and legume grains.
Material and methods
Five cereals
•
•
•
•
•
Four legumes
Corn Zea Mays L. var. Monachello
• Pea Pisum sativum L. var. Lavagna
• Lentil Lens culinaris L var. Ventotene
Oat Avena Sativa L. var. Ava
Barley Hordeum vulgare L. var. Mattina • Faba bean Vicia faba minor L. var. Torre
lama chiaro
Rice Oryza Sativa L. var. Rizzotto
Wheat Triticum L var. Senatore Cappelli • Bean Phaseolus vulgaris L. var. Cannellino
Structural carbohydrates composition (CF, NDF, ADF, ADL; TDF, SDF, IDF)
• Starch characterization SDS, RDS and RS (Englyst et al. 1992).
• Digestibility of starch:
1. HCl (0.05M) + pepsine (5mg/ml) X 30 min at 37°C;
2. pH at 5.2 (sodium acetate) pancreatine (7000U/ml amylase)
3. enzymatic reaction stooped with absolute ethanol
4. Glucose release after 0, 15, 30, 60, 90, 120, 180, 240, 300, 360, 420, 480 min. was
measured spectrofotometrically by GAGO-20 (Sigma)
(amount of glucose at t *0.9)
DCt = ---------------------------------------------------------------Total starch
Ct= C0 + C∞ *(1-e –kt)
Chemical characteristics were correlated
with the in vitro starch digestion parameters
Chemical composition (% DM)
DM CP
EE
CF
NDF
ADF
ADL
ASH
TDF
IDF
SDF
Corn
88,2 5,8
3,45
2,74
4,17
2,81
0,71
0,94
34,7
29,77
5,18
Oat
92,9 9,4
4,53
12,8
32,8
15,2
2,37
3,85
38,3
22,52
15,78
Barley
89,5 9,41
2,03
6,41
10,5
7,02
1,77
2,98
25,8
23,27
2,53
Rice
87,8 7,59 3,58
0,71
3,33
0,92
0,22
0,8
7,64
6,89
0,75
Wheat
87,7 11,8
1,5
2,68
12
2,7
0,79
1,83
12,6
12,3
0,29
Pea
88,8 18,2
0,75
6,28
11
7,14
1,63
2,9
27,5
27,08
0,42
Lentil
89,9 22,9 0,85
4,91
23,8
7,81
3,12
2,51
23,7
23,55
0,15
Faba bean 93,6 27,2
2,14
2,54
9,17
4,45
1,72
4,6
21,5
20,97
0,53
Bean
1,61
4,65
11,2
6,02
1,43
3,82
33,5
32,90
0,60
87,5 20,2
Starch parameters
Corn
Oat
Barley
Rice
Wheat
Pea
Lentil
Faba bean
Bean
RDS
SDS
211,56
101,00
187,85
371,80
244,95
34,20
59,04
47,79
22,40
408,36
282,16
229,93
387,99
345,17
260,95
158,26
123,95
82,53
RS
g/kg DM
84,63
121,20
150,85
84,50
129,68
274,17
236,17
209,88
214,40
C0
C∞
1,22
1,79
1,11
1,90
2,89
2,30
1,86
2,14
2,40
89,97
77,68
90,20
86,34
96,74
97,44
22,76
24,63
82,74
K
(/min)
0,019
0,044
0,015
0,056
0,024
0,007
0,030
0,020
0,026
Co: starch digested at t 0; C ∞: Potential digestibility of starch; K: rate of starch digestion
In vitro cumulative starch digestion (% of starch)
100
90
80
70
60
50
40
30
20
10
0
Corn
Oat
Barley
Rice
Wheat
0
15
30
60
90 120 180 240 360 420 480
Legume seeds
100
Starch digestion (%)
Starch digestion (%)
Ceral grain
80
Pea
60
Lentil
40
Faba bean
20
Bean
0
0
15
30
60 90 120 180 240 360 420 480
Absolute glucose production
Cereal grain
0,04
0,035
0,03
Corn
0,025
Oat
0,02
Barley
0,015
Rice
0,01
Wheat
0,005
0
0
15
30
60
90
120 180 240 360 420 480
Legume seeds
0,02
0,015
Pea
Lentil
0,01
Faba bean
0,005
Bean
0
0
15
30
60
90 120 180 240 360 420 480
Correlation
CP
Free
glucose
***
(0,803)
RDS
***
(-0,767)
SDS
NS
(-0,335)
RS
NS
(-0,343)
C∞
K
NS
NS
(0,231) (-0,717)
EE
NS
(-0,335)
NS
(0,460)
***
(0,507)
***
(-0,801)
NS
***
(0,195) (0,636)
ADL
***
(0,496)
***
(-0,717)
***
(-0,623)
***
(0,586)
***
NS
(-0,618) (-0,153)
GE
NS
(-0,256)
***
(0,565)
NS
(0,365)
***
(-0,486)
NS
NS
(-0,283) (0,362)
TDF
NS
(0,379)
***
(-0,616)
NS
(-0,263)
NS
(0,163)
NS
NS
(0,039) (-0,300)
IDF
***
(0,557)
***
(-0,742)
**
(-0,473)
**
(0,457)
NS
***
(-0,039) (-0,589)
SDF
NS
(-0,145)
NS
(-0,032)
NS
(0,244)
NS
(-0,416)
NS
NS
(0,144) (0,345)
Conclusion
Form these preliminary results seems that CP, EE, ADL and IDF were
the main factors which affect starch digestibility.
In order to confirm these data an in vivo trial is necessary.
PSR Campania 2007/2013 Misura 124 (Cooperazione per lo sviluppo di nuovi prodotti,
processi e tecnologie nel settore agricolo e alimentare e settore forestale) Gli.Cer.Leg.