DOI QR코드

DOI QR Code

Effect of Steam Explosion Condition on the Improvement of Physicochemical Properties of Pine Chips for Feed Additives

  • JUNG, Ji Young (Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • HA, Si Young (Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • YANG, Jae-Kyung (Institute of Agriculture and Life Sciences, Gyeongsang National University)
  • 투고 : 2021.10.12
  • 심사 : 2022.01.11
  • 발행 : 2022.01.25

초록

Dietary fiber is considered a feed ingredient with high nutritional value in the broiler feed industry. Pine chips contain a large amount of dietary fiber and require some modification for use as broiler feed. In this study, pine chips were subjected to steam explosion under different severity factor (Ro) conditions to improve the chemical and physical properties of dietary fiber. The highest water-holding capacity, oil-holding capacity, and swelling capacity were found for Ro 4.0, followed by Ro4.5 and 3.5. The optimal condition for the steam explosion was determined to be Ro 4.0 (reaction temperature of 210℃, and reaction time of 6.0 min). Under these conditions, the water-holding capacity, oil-holding capacity, and swelling capacity of steam-exploded pine chips were 8.3 g/g, 6.5 g/g, and 5.0 mL/g, respectively. This study may contribute to the application of lignocellulose and related products in the broiler feed industry.

키워드

과제정보

This research was supported by the Forest Science Technology R&D Program (2020193B10-2222-BA01) provided by Korea Forest Service (Korea Forestry Promotion Institute).

참고문헌

  1. AOAC. 2000. Official Methods of Analysis. 17th ed. AOAC International, Gaithersburg, MD, USA.
  2. ASTM E1821-96. 1996. Standard Test Method for Determination of Carbohydrates in Biomass by Gas Chromatography. ASTM International, West Conshohocken, PA, USA.
  3. Cadden, A.M. 1987. Comparative effects of particle size reduction on physical structure and water binding properties of several plant fibers. Journal of Food Science 52(6): 1595-1599. https://doi.org/10.1111/j.1365-2621.1987.tb05886.x
  4. Caprita, R., Caprita, A., Julean, C. 2010. Biochemical aspects of non-starch polysaccharides. Animal Science and Biotechnologies 43(1): 368-374.
  5. Chau, C.F., Huang, Y.L. 2003. Comparison of the chemical composition and physicochemical properties of different fibers prepared from the peel of Citrus sinensis L. cv. Liucheng. Journal of Agricultural and Food Chemistry 51(9): 2615-2618. https://doi.org/10.1021/jf025919b
  6. De Bari, I., Viola, E., Barisano, D., Cardinale, M., Nanna, F., Zimbardi, F., Cardinale, G., Braccio, G. 2002. Ethanol production at flask and pilot scale from concentrated slurries of steam-exploded aspen. Industrial and Engineering Chemistry Research 41(7): 1745-1753. https://doi.org/10.1021/ie010571f
  7. Fleury, N., Lahaye, M. 1991. Chemical and physico-chemical characterisation of fibres from Laminaria digitata (kombu breton): A physiological approach. Journal of the Science of Food and Agriculture 55(3): 389-400. https://doi.org/10.1002/jsfa.2740550307
  8. George, N., Andersson, A.A.M., Andersson, R., Eldin, A.K. 2020. Lignin is the main determinant of total dietary fiber differences between date fruit (Phoenix dactylifera L.) varieties. NFS Journal 21: 16-21. https://doi.org/10.1016/j.nfs.2020.08.002
  9. Heo, S.J., Choi, J.W. 2017. Study on utilization and prospect of lignocellulosic bioethanol in ASEAN countries. Journal of the Korean Wood Science and Technology 45(5): 588-598. https://doi.org/10.5658/WOOD.2017.45.5.588
  10. Hetland, H., Choct, M., Svihus, B. 2004. Role of insoluble non-starch polysaccharides in poultry nutrition. World's Poultry Science Journal 60: 415-422. https://doi.org/10.1079/wps200325
  11. Jung, J., Heo, J., Yang, J. 2019a. Effects of steam-exploded wood as an insoluble dietary fiber source on the performance characteristics of broilers. BioResources 14(1): 1512-1524. https://doi.org/10.15376/biores.14.1.1512-1524
  12. Jung, J.Y., Ha, S.Y., Park, J.H., Yang, J.K. 2017. Optimization of alkali pretreatment from steam exploded barley husk to enhance glucose fraction using response surface methodology. Journal of the Korean Wood Science and Technology 45(2): 182-194. https://doi.org/10.5658/WOOD.2017.45.2.182
  13. Jung, J.Y., Ha, S.Y., Yang, J.K. 2019b. Effect of water-impregnation on steam explosion of Pinus densiflora. Journal of the Korean Wood Science and Technology 47(2): 189-199. https://doi.org/10.5658/WOOD.2019.47.2.189
  14. Jung, J.Y., Yang, J.K. 2018. A two-stage process for increasing the yield of prebiotic-rich extract from Pinus densiflora. Journal of the Korean Wood Science and Technology 46(4): 380-392. https://doi.org/10.5658/WOOD.2018.46.4.380
  15. Kethireddipalli, P., Hung, Y.C., Phillips, R.D., Mcwatters, K.H. 2002. Evaluating the role of cell wall material and soluble protein in the functionality of cowpea (Vigna unguiculata) pastes. Journal of Food Science 67(1): 53-59. https://doi.org/10.1111/j.1365-2621.2002.tb11358.x
  16. Kim, J.Y., Heo, S., Park, S.Y., Choi, I.G., Choi, J.W. 2017. Selective production of monomeric phenols from lignin via two-step catalytic cracking process. Journal of the Korean Wood Science and Technology 45(3): 278-287. https://doi.org/10.5658/WOOD.2017.45.3.278
  17. Lee, M., Jeong, S.H., Mun, S.P. 2020. Conditions for the extraction of polyphenols from Radiata pine (Pinus radiata) bark for bio-Foam preparation. Journal of the Korean Wood Science and Technology 48(6): 861-868. https://doi.org/10.5658/WOOD.2020.48.6.861
  18. Li, S., Chen, G., Qiang, S., Tang, D., Chen, Y., Zhang, Z., Lei, Z., Chen, Y. 2019. Intensifying soluble dietary fiber production and properties of soybean curd residue via autoclaving treatment. Bioresource Technology Reports 7: 100203. https://doi.org/10.1016/j.biteb.2019.100203
  19. Li, X.M., Tang, W.H., Mosior, M.K., Huang, Y., Wu, Y., Matter, W., Gao, V., Schmitt, D., Didonato, J.A., Fisher, E.A., Smith, J.D., Hazen, S.L. 2013. Paradoxical association of enhanced cholesterol efflux with increased incident cardiovascular risks. Arteriosclerosis, Thrombosis, and Vascular Biology 33: 1696-1705. https://doi.org/10.1161/ATVBAHA.113.301373
  20. Mandey, J.S., Kowel, Y.H.S., Regar, M.N., Leke, J.R. 2017. Effect of different level of energy and crude fiber from sawdust in diets on carcass quality of broiler. Journal of the Indonesian Tropical Animal Agriculture 42(4): 240-246. https://doi.org/10.14710/jitaa.42.4.240-246
  21. Min, H.J., Kim, E.J., Shinn, S., Bae, Y.S. 2019. Antidiabetic activities of Korean red pine (Pinus densiflora) inner bark extracts. Journal of the Korean Wood Science and Technology 47(4): 498-508. https://doi.org/10.5658/WOOD.2019.47.4.498
  22. Mudgil, D., Barak, S. 2013. Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: A review. International Journal of Biological Macromolecules 61: 1-6. https://doi.org/10.1016/j.ijbiomac.2013.06.044
  23. Navarro-Gonzalez, J.F., Mora-Fernandez, C., Muros, de F.M., Garcia-Perez, J. 2011. Inflammatory molecules and pathways in the pathogenesis of diabetic nephropathy. Nature Reviews Nephrology, 7: 327-340. https://doi.org/10.1038/nrneph.2011.51
  24. Owusu-Asiedu, A., Patience, J.F., Laarveld, B., Van Kessel, A.G., Simmins, P.H., Zijlstra, R.T. 2006. Effects of guar gum and cellulose on digesta passage rate, ileal microbial populations, energy and protein digestibility, and performance of grower pigs. Journal of Animal Science 84(4): 843-852. https://doi.org/10.2527/2006.844843x
  25. Reis, R.S., Tienne, L.G.P., Souza, D.H.S., Marques, M.F.V., Monteiro, S.N. 2020. Characterization of coffee parchment and innovative steam explosion treatment to obtain microfibrillated cellulose as potential composite reinforcement. Journal of Materials Research and Technology 9(4): 9412-9421. https://doi.org/10.1016/j.jmrt.2020.05.099
  26. Rohe, I., Zentek, J. 2021. Lignocellulose as an insoluble fiber source in poultry nutrition: A review. Journal of Animal Science and Biotechnology 12(1): 82. https://doi.org/10.1186/s40104-021-00594-y
  27. Sadeghi, A., Toghyani, M., Gheisari, A. 2015. Effect of various fiber types and choice feeding of fiber on performance, gut development, humoral immunity, and fiber preference in broiler chicks. Poultry Science 94(11): 2734-2743. https://doi.org/10.3382/ps/pev292
  28. Sangnark, A., Noomhorm, A. 2003. Effect of particle sizes on functional properties of dietary fibre prepared from sugarcane bagasse. Food Chemistry 80(2): 221-229. https://doi.org/10.1016/S0308-8146(02)00257-1
  29. Slama, J., Schedle, K., Wetscherek, W., Pekar, D., Schwarz, C., Gierus, M. 2020. Effects of soybean hulls and lignocellulose on performance, nutrient digestibility, microbial metabolites and immune response in piglets. Archives of Animal Nutrition 74(3): 173-188. https://doi.org/10.1080/1745039x.2019.1704174
  30. Smalberger, M., Rensburg, C.J. van. 2021. Litter characteristics of pine shavings, bio-secure pine shavings and sunflower hulls and its impact on broiler performance. Journal of Agriculture and Rural Development in the Tropics and Subtropics. 122(1): 13-25.
  31. Sui, W., Xie, X., Liu, R., Wu, T., Zhang, M. 2018. Effect of wheat bran modification by steam explosion on structural characteristics and rheological properties of wheat flour dough. Food Hydrocolloids 84: 571-580. https://doi.org/10.1016/j.foodhyd.2018.06.027
  32. Theander, O., Aman, P., Westerlund, E., Graham, H. 1994. Enzymatic/chemical analysis of dietary fiber. Journal of AOAC International 77(3): 703-709. https://doi.org/10.1093/jaoac/77.3.703
  33. Theuwissen, E., Mensink, R.P. 2008. Water-soluble dietary fibers and cardiovascular disease. Physiology & Behavior 94(2): 285-292. https://doi.org/10.1016/j.physbeh.2008.01.001
  34. Wang, C.H., Ni, Z.J., Ma, Y.L., Thakur, K., Zhang, J.G., Prasad, C., Wei, Z.J. 2019. Antioxidant and hypolipidemic potential of soluble dietary fiber extracts derived from bamboo shoots (Phyllostachys praecox). Current Topics in Nutraceutical Research 17(2): 195-205.
  35. Wang, L., Xu, H., Yuan, F., Fan, R., Gao, Y. 2015. Preparation and physicochemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking. Food Chemistry 185: 90-98. https://doi.org/10.1016/j.foodchem.2015.03.112
  36. Yanti, H., Syafii, W., Wistara, N.J., Febrianto, F., Kim, N.H. 2019. Effect of biological and liquid hot water pretreatments on ethanol yield from Mengkuang (Pandanus artocarpus Griff). Journal of the Korean Wood Science and Technology 47(2): 145-162. https://doi.org/10.5658/WOOD.2019.47.2.145
  37. Zhang, M., Bai, X., Zhang, Z. 2011. Extrusion process improves the functionality of soluble dietary fiber in oat bran. Journal of Cereal Science 54(1): 98-103. https://doi.org/10.1016/j.jcs.2011.04.001
  38. Zhang, S., Zheng, L., Zheng, X., Ai, B., Yang, Y., Pan, Y., Sheng, Z. 2019. Effect of steam explosion treatments on the functional properties and structure of camellia (Camellia oleifera Abel.) seed cake protein. Food Hydrocolloids 93: 189-197. https://doi.org/10.1016/j.foodhyd.2019.02.017