Acta Univ. Agric. Silvic. Mendelianae Brun. 2010, 58(2), 139-146 | DOI: 10.11118/actaun201058020139

Efekt mechanickej úpravy zrnín na bachorovú degradovateľnosť škrobu

Jana Kopčeková1, Zuzana Čerešňáková2, Pavel Fľak2, Zuzana Mlyneková2
1 Katedra výživy ľudí, Fakulta agrobiológie a potravinových zdrojov, Slovenská poľnohospodárska univerzita v Nitre, Trieda A. Hlinku 2, 949 01 Nitra, Slovenská republika
2 Centrum výskumu živočíšnej výroby Nitra, Hlohovecká 2, 951 41 Lužianky, Slovenská republika

Hoci škrob v obilných zrnách je takmer kompletne trávený v celom tráviacom trakte, rýchlosť a rozsah bachorovej degradácie závisia od druhu zrna a spôsobu úpravy. Cieľom práce bolo určiť efekt veľkosti častíc (≤ 1,4, 1,5-2,5, 2,6-3,0 a > 3,0 mm) mechanicky upravenej pšenice, jačmeňa a kukurice na bachorovú degradáciu škrobu. Na určenie degradácie škrobu sme použili štandardizovanú in sacco metódu s inkubáciami v trvaní 0, 3, 6, 9, 16, 24 hodín a pre kukuricu aj 48 hodín. Zistili sme preukazné rozdiely v efektívnej degradovateľnosti škrobu medzi experimentálnymi krmivami ako aj v závislosti od veľkosti častíc krmív. Pšenica mala najvyššiu efektívnu degradovateľnosť škrobu (83,0-95,2 %), a najnižšia bola v kukurici (52,1-76,1 %). Redukciou veľkosti častíc sa degradovateľnosť škrobu zvyšovala vo všetkých krmivách. Efektívna degradovateľnosť škrobu bola najvyššia v najmenších časticiach (≤ 1.4mm), 95,2 pre pšenicu, 91,2 pre jačmeň a 76,1 % pre kukuricu. Tieto výsledky poukazujú na to, že výhodnejšou úpravou je hrubé šrotovanie, pretože väčšie častice majú nižšiu bachorovú degradovateľnosť a zvyšuje sa pasáž škrobu do duodena.

zrniny, úprava zrnín, škrob, in sacco degradovateľnosť

Effect of mechanical processing of cereals on rumen starch degradability

Although starch in cereal grain is almost completely digested in the whole digestive tract, the rate and extent of ruminal degradation and fermentation vary widely with grain source and cereal processing. The objective of this study was to determine the effect of particle size (≤ 1.4, 1.5-2.5, 2.6-3.0 and > 3.0 mm) of mechanically processed wheat, barley and maize on ruminal degradation of starch. Standardized in sacco method was used to determine the degradation of starch in mechanically processed grains with incubation times of 0, 3, 6, 9, 16, 24, and 48 hours for maize, respectivelly. Significant differences of starch effective degradability (EDg) were determined among experimental feeds as well as dependence on particle size of feeds. Among cereals, wheat had the highest effective starch degradability (83.0-95.2%), the lowest was found for maize (52.1-76.1%). Effective degradability of starch was the highest for the smallest particles (≤ 1.4 mm), 95.2 for wheat, 91.2 for barley and 76.1% for maize. The effective degradability of starch was decreased with enlarging of particle size of used grains. These results indicate that optimal degree is coarsely grinding, because larger particles increased passage of starch to the duodenum.

Keywords: cereals, grain processing, starch, in sacco degradability

Received: December 10, 2009; Published: October 1, 2014  Show citation

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Kopčeková, J., Čerešňáková, Z., Fľak, P., & Mlyneková, Z. (2010). Effect of mechanical processing of cereals on rumen starch degradability. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 58(2), 139-146. doi: 10.11118/actaun201058020139
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