Hostname: page-component-78c5997874-mlc7c Total loading time: 0 Render date: 2024-11-10T21:03:00.007Z Has data issue: false hasContentIssue false
  • English
  • Français

Effects of increasing levels of sugar-beet pulp in broiler chicken diets on nutrient digestion and serum lipids

Published online by Cambridge University Press:  09 March 2007

D. Pettersson  and
A. Razdan
D. Pettersson
Affiliation:
Department of Food Science, Swedish University of Agricultural Sciences, S-750 07 Uppsala, Sweden
A. Razdan
Affiliation:
Department of Food Science, Swedish University of Agricultural Sciences, S-750 07 Uppsala, Sweden
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Broiler chickens were fed on a control diet based on maize or on diets including conventionally-dried (standard pulp) or vacuum-dried (Fipec pulp) sugar-beet pulp at inclusion levels of 23, 46 and 92 g/kg. Diets were fed ad lib. except for half of the chickens fed on the control diet which were fed twice daily at a restricted level. Although not statistically significant, chickens given the 23 g sugar-beet pulp/kg diets generally consumed more feed, had increased body weights and converted feed more efficiently at both day 14 and 21 than those fed on the control diet or diets including 46 or 92 g sugar-beet pulp/kg. Ileal digestibilities of organic matter, crude fat and crude protein generally decreased with increasing levels of sugar-beet pulp in the diet. Birds fed on diets including sugar-beet pulp had reduced total serum cholesterol concentrations. There were only minor differences obtained in production responses, serum cholesterol concentrations, digestibilities and carcass composition between chickens fed on the two types of beet pulp, indicating that the different drying procedures had very little influence on the product. High triacylglycerol and total serum cholesterol concentrations obtained for the restricted level-fed chickens demonstrated a meal frequency factor.

Keywords

Sugar beet pulpSerum lipidsSerum cholesterolDietary fibreMeal frequencyChickens
Type
Dietary Interactions with Lipid Metabolism
Information
British Journal of Nutrition , Volume 70 , Issue 1 , July 1993 , pp. 127 - 137
Copyright
Copyright © The Nutrition Society 1993

References

REFERENCES

Åman, P. & Hesselman, K. (1984). Analysis of starch and other main constituents of cereal grains. Swedish Journal of Agricultural Research 14, 135–139.Google Scholar
Anderson, J. W., Deakins, D. A., Floore, T. A., Smith, B. M. & Whitis, S. E. (1990). Dietary fiber and coronary heart disease. Critical Reviews in Food Science and Nutrition 29, 95–147.CrossRefGoogle ScholarPubMed
Anderson, J. W. & Tietyen-Clark, J. (1986). Dietary fiber: hyperlipidemia, hypertension and coronary heart disease. American Journal of Gastroenterology 81, 907–919.Google ScholarPubMed
Anon. (1971). Determination of crude oils and fats. Official Journal of the European Communities L297, 995–997.Google Scholar
Association of Official Analytical Chemists (1984). Official Methods of Analysis, 14th ed. Washington, DC: Association of Official Analytical Chemists.Google Scholar
Axelsson, J. & Eriksson, S. (1953). The optimum crude fibre level in rations of growing pigs. Journal of Animal Science 12, 881–891.Google Scholar
Ebihara, K. & Schneeman, B. O. (1989). Interaction of bile acids, phospholipids, cholesterol, and triglyceride with dietary fibres in the small intestine of rats. Journal of Nutrition 119, 1100–1106.CrossRefGoogle ScholarPubMed
Fabry, P. & Tepperman, J. (1970). Meal frequency - a possible factor in human pathology. American Journal of Clinical Nutrition 23, 1059–1068.CrossRefGoogle ScholarPubMed
Fenton, T. W. & Fenton, M. (1979). An improved procedure for the determination of chromic oxide in feed and feces. Canadian Journal of Animal Science 59, 631–634.Google Scholar
Fluorie, B., Vidon, N., Florent, C. H. & Bernier, J. J. (1984). Effect of pectin on jeujenal glucose absorption and unstirred layer thickness in normal man. Gut 25, 936–941.Google Scholar
Furda, I. (1990). Interaction of dietary fibre with lipids - mechanistic theories and their limitations. In New Developments in Dietary Fiber, pp. 67–82 [Furda, I. and Brine, C. J., editors]. New York: Plenum Press.CrossRefGoogle Scholar
Gallaher, D. D., Locket, P. L. & Gallaher, C. M. (1992). Bile acid metabolism in rats fed two levels of corn oil and brans of oat, rye and barley and sugar beet fiber. Journal of Nutrition 122, 473–481.CrossRefGoogle ScholarPubMed
Gold, K. V. & Davidson, D. M. (1988). Oat bran as a cholesterol-reducing dietary adjunct in a young, healthy population. Western Journal of Medicine 148, 299–302.Google Scholar
Graham, H., Hesselman, K. & Åman, P. (1986). The influence of wheat bran and sugar-beet pulp on the digestibility of dietary components in a cereal-based pig diet. Journal of Nutrition 116, 242–251.CrossRefGoogle Scholar
Griffiths, L., Leeson, S. & Summers, J. D. (1977). Fat deposition in broilers: Effect of dietary energy to protein balance and early life caloric restriction on productive performance and abdominal fat pad size. Poultry Science 56, 638–646.Google Scholar
Håkansson, J., Eriksson, S. & Svensson, S. A. (1978). The influence of feed energy level on feed consumption, growth and development of different organs of chicks. Report 57, 1–54. Uppsala: Swedish University of Agricultural Sciences.Google Scholar
Jackson, S., Summers, J. D. & Leeson, S. (1982). Effect of dietary protein and energy on boiler carcass composition and efficiency of nutrient utilization. Poultry Science 61, 2224–2231.Google Scholar
Jenkins, D. J. A., Wolever, T. M. S., Vuksan, V., Brighenti, F., Cunnane, S. C., Rao, A. V., Jenkins, A. L., Buckley, G., Patten, R., Singer, W., Corey, P. & Josse, R. G. (1989). Nibbling versus gorging: metabolic advantages of increased meal frequency. New England Journal of Medicine 321, 929–934.Google Scholar
Johnson, I. T. & Gee, J. M. (1981). Effect of gel-forming gums on the intestinal unstirred layer and sugar transport in vitro. Gut 22, 398–403.Google Scholar
Luick, B. R. & Penner, M. H. (1991). Nominal response of passage rates to fiber particle size in rats. Journal of Nutrition 121, 1940–1947.CrossRefGoogle ScholarPubMed
McGinnis, R. A. & Sequeira, R. M. (1982). The sugarbeet and chemistry. B. Chemistry of the beet and processing materials. In Beet-Sugar Technology, pp. 25–64 [McGinnis, R. A., editor]. Fort Collins, Colorado: Beet Sugar Development Foundation.Google Scholar
Michel, F., Thibault, J.-F. & Barry, J.-L. (1988). Preparation and characterisation of dietary fibre from sugar beet pulp. Journal of the Science of Food and Agriculture 42, 77–85.Google Scholar
Newman, R. K., Lewis, S. E., Newman, C. W. & Boik, R. J. (1989). Hypercholesterolemic effect of barley foods on healthy man. Nutrition Reports International 39, 749–760.Google Scholar
Prentice, N., Qureshi, A. A., Burger, W. C. & Elson, C. E. (1982). Response of hepatic cholesterol, fatty acid synthesis and activities of related enzymes to rolled barley and oats in chickens. Nutrition Reports International 26, 597–604.Google Scholar
SAS Institute Inc. (1985). SAS User's Guide: Statistics, pp. 1–956. Cary, North Carolina: SAS Institute Inc.Google Scholar
Sellers, A. F. (1977). Genesis and propagation of motor activity in the digestive tract. In Duke's Physiology of Domestic Animals, pp. 233–239 [Swenson, M. J., editor]. New York: Ithaca.Google Scholar
Swain, J. F., Rouse, I. L., Curley, C. B. & Sacks, F. M. (1990). Comparison of the effects of oat bran and low-fiber wheat on serum lipoprotein levels and blood pressure. New England Journal of Medicine 322, 147–152.Google Scholar
Tepperman, J. & Tepperman, H. M. (1965). Adaptive lipogenesis - late 1964 model. Annals of the New York Academy of Science 131, 404–411.Google Scholar
Theander, O. & Westerlund, E. (1986). Studies on dietary fibers. 3. Improved procedures for analysis of dietary fibers. Journal of Agricultural and Food Chemisry 34, 330–336.Google Scholar
Westerlund, E., Anderson, R., Theander, O. & Åman, P. (1988). Chemical effects of baking on polysaccharides in bread. In Proceedings from an international symposium, pp. 271–275 [Asp, N.-G., editor]. Ystad, Sweden: Lund University.Google Scholar