Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 433052
Title Residual Carbohydrates from in Vitro Digested Processed Rapeseed (Brassica napus) Meal
Author(s) Pustjens, A.M.; Vries, S. de; Gerrits, W.J.J.; Kabel, M.A.; Schols, H.A.; Gruppen, H.
Source Journal of Agricultural and Food Chemistry 60 (2012)34. - ISSN 0021-8561 - p. 8257 - 8263.
Department(s) Food Chemistry
Animal Nutrition
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) nutrient digestibility - growth-performance - pectic substances - dehulled rapeseed - feed ingredients - particle-size - dietary fiber - soybean-meal - pigs - polysaccharides
Abstract Rapeseed meal (RSM) was subjected to different physical or chemical pretreatments to decrease residual, hard to degrade carbohydrates and to improve fermentability of RSM polysaccharides. Next, these pretreated samples were in vitro digested and fermented, with or without the addition of commercial pectinolytic enzymes. Remaining carbohydrates were quantified, and two physical characteristics were analyzed: (1) water-binding capacity (WBC) of the insoluble residue and (2) viscosity of the soluble fraction. Mild acid pretreatment in combination with commercial pectinolytic enzyme mixtures showed best digestion of RSM carbohydrates; only 32% of the total carbohydrate content remained. For most pretreatments, addition of commercial pectinolytic enzymes had the strongest effect on lowering the WBC of the in vitro incubated RSM. In the cases that less carbohydrate remained after in vitro digestion, the WBC of the residue decreased, and less gas seems to be produced during fermentation.
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