Hostname: page-component-78c5997874-lj6df Total loading time: 0 Render date: 2024-11-13T05:53:06.025Z Has data issue: false hasContentIssue false
  • English
  • Français

Hypolipidaemic, gastrointestinal and related responses of broiler chickens to chitosans of different viscosity

Published online by Cambridge University Press:  09 March 2007

A. Razdan  and
D. Pettersson
A. Razdan
Affiliation:
Department of Food Science, Swedish University of Agricultural Sciences, S-750 07 Uppsala, Sweden
D. Pettersson
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 (1-d-old) were fed ad libitum on a control diet based on maize and maize starch or diets containing low-, medium- or high-viscosity chitosans at an inclusion level of 15 g/kg. Body weights and feed intakes of chickens given chitosan-containing diets were generally depressed in comparison with those of control-fed animals on days 11 and 18 of the experiment. On days 12 and 19, feeding the low-viscosity-chitosan diet reduced plasma triacylglycerol and total plasma cholesterol concentrations in relation to chickens receiving the control diet, while the medium- and high-viscosity-chitosan-containing diets reduced total plasma cholesterol and elevated, although not significantly, plasma HDL-cholesterol concentrations compared with those of control-fed animals. Chitosan feeding generally improved plasma HDL-cholesterol: total cholesterol ratio in comparison with control feeding, which was attributed to the general reductions in plasma cholesterol concentrations rather than increases in plasma HDL-cholesterol concentrations. Feeding the high-viscosity-chitosan-containing diet significantly reduced the ileal digestibility of crude protein (N x 6·25) and crude fat compared with chickens given the control diet. The reduction in ileal crude fat digestibility was greatest among chickens receiving the high-viscosity-chitosan-containing diet and chitosan-containing diets reduced ileal fat digestibility by 8% on average compared with that of control-fed birds. However, increasing the viscosity of the chitosan fraction could not be correlated with increases in terminal ileal digesta viscosity and, therefore, it could not be established that increased ileal lumen viscosity alone contributed to reductions in body weight, feed intake and plasma cholesterol concentrations. However, the fact that ileal digestibility of fat was reduced by feeding chitosan to chickens suggests the action of other hypolipidaemic mechanisms

Keywords

ChitosanPlasma lipidsDigestibilityViscosityChickens
Type
Animal Nutrition
Information
British Journal of Nutrition , Volume 76 , Issue 3 , September 1996 , pp. 387 - 397
Copyright
Copyright © The Nutrition Society 1996

References

REFERENCES

Åman, P. & Hesselman, K. (1984). Analysis of starch and other constituents of cereal grains. Swedish Journal of Agricultural Research 14, 135–139.Google Scholar
Anderson, J. W. (1985). Physiological and metabolic effects of dietary fiber. Federation Proceedings 44, 2902–2932.Google ScholarPubMed
Anderson, J. W., Deakins, D. A., Floore, T. L., Smith, B. M. & Whitis, S. E. (1990). Dietary fiber and coronary heart disease. Critical Reviews in Food Science and Nutrition 29, 95–147.Google Scholar
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 oil 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
Chang, M. L. W. (1983). Dietary pectin: effect on metabolic processes in rats. In Unconventional Sources of Dietary Fiber. American Chemical Society Symposium Series no. 214, pp. 143–154 [Furda, I., editor]. washington, DC: American Chemical Society.Google Scholar
Darmadji, P. & Izumimoto, M. (1994). Effect of chitosan in meat preservation. Meat Science 38, 243–254.Google Scholar
Deuchi, K., Kanauchi, O., Imasato, Y. & Kobayashi, E. (1994). Decreasing effect of chitosan on the apparent fat digestibility by rats fed on a high-fat diet. Bioscience, Biotechnology and Biochemistry 58, 1613–1616.Google Scholar
Edwards, C. (1990). Mechanisms of action on dietary fibre on small intestinal absorption and motility. In New Developments in Dietary Fiber, pp. 95–104 [Furda, I. and Brine, C. J. editors]. New York: Plenum Press.CrossRefGoogle Scholar
Fenton, T. W. & Fenton, M. (1979). An improved procedure for the determination of chromic acid in feed and feces. Canadian Journal of Animal Science 59, 631–634.Google Scholar
Flourie, B., Vidon, N., Florent, C. H. & Bernier, J. J. (1984). Effect of pectin on jejunal glucose and unstirred layer thickness in normal man. Gut 25, 936–941.Google Scholar
Fukada, Y., Kimura, K. & Ayaki, Y. (1991). Effect of chitosan feeding on intestinal bile acid metabolism in rats. Lipids 26, 395–399.Google Scholar
Furda, I. (editor) (1983). Aminopolysaccharides-their potential as dietary fiber. In Unconventional Sources of Dietary Fiber. American Chemical Society Symposium Series no. 214, pp. 105–122. Washington, DC: American Chemical Society.Google Scholar
Furda, I. (1990). Interaction of dietary fiber 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.Google Scholar
Ikeda, I., Sugano, M., Yoshida, K., Sasaki, E., Iwamoto, Y. & Hatano, K. (1993). Effects of chitosan hydrolysates on lipid absorption and on serum and liver lipid concentrations in rats. Journal of Agricultural and Food Chemistry 41, 431–435.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.CrossRefGoogle ScholarPubMed
Katchalski, E., Sela, M., Silman, H. I. & Berger, A. (1964). Polyamino acids as protein models. In The Proteins, pp. 405–602 [Neurath, H. editor]. New York: Academic Press.Google Scholar
Knorr, D. (1991). Recovery and utilisation of chitin and chitosan in food processing waste management. Food Technology 45, 114–122.Google Scholar
Maezaki, Y., Tsuji, K., Nakagawa, Y., Kawai, & Akimoto, M. (1993). Hypocholesterolemic effect of chitosan in adult males. Bioscience, Biotechnology and Biochemistry 57, 1439–1444.Google Scholar
Morris, E. R. (1990). Physical properties of dietary fibre in relation to biological function. In Dietary Fibre: Chemical and Biological Aspects, pp. 91–102 [Southgate, D. A. T., Waldron, K., Johnson, I. T. and Fenwick, G. R. editors]. Cambridge: Royal Society of Chemistry.Google Scholar
Nauss, J. L., Thompson, J. L. & Nagyvary, J. (1983). The binding of micellar lipids to chitosan. Lipids 18, 714–719.Google Scholar
Pettersson, D. & Åman, P. (1992). Production responses and serum lipid concentrations of broiler chickens fed diets based on oat bran and extracted oat bran with and without enzyme supplementation. Journal of the Science of Food and Agriculture 58, 569–576.Google Scholar
Razdan, A. & Pettersson, D. (1994). Effect of chitin and chitosan on nutrient digestibility and plasma lipid concentrations in broiler chickens. British Journal of Nutrition 72, 277–288.CrossRefGoogle ScholarPubMed
Statistical Analysis Systems Institute Inc. (1985). SAS User's Guide: Statistics. Cary, NC: SAS Institute Inc.Google Scholar
Sugano, M., Fujikawa, T., Hiratsuji, Y., Nakashima, K., Fukuda, N. & Hasegawa, Y. (1980). A novel use of chitosan as a hypocholesterolemic agent in rats. American Journal of Clinical Nutrition 33, 787–793.CrossRefGoogle ScholarPubMed
Sugano, M., Watanabe, S., Kishi, A., Izume, M. & Ohtakara, A. (1988). Hypocholesterolemic action of chitosans with different viscosity in rats. Lipids 23, 187–191.Google Scholar
Tanigawa, T., Tanaka, Y., Sashiwa, H., Saimoto, H. & Shigemasa, Y. (1992). Various biological effects of chitin derivatives. In Advances in Chitin and Chitosan, pp. 206–215 [Brine, C. J., Sandford, P. A. and Zikakis, J. P. editors]. London: Elsevier Science Publishers.Google Scholar
Theander, O. & Westerlund, E. (1986). Studies on dietary fibers. 3. Improved procedures for analysis of dietary fibers. Journal of Agricultural and Food Chemistry 34, 330–336.CrossRefGoogle Scholar