• Animal Bioscience
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• 제36권1호
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• pp.108-118
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• 2023

Objective: The objective of this experiment was to determine the net energy (NE) value of 6 wheat bran and 1 wheat shorts by indirect calorimetry and establish the NE prediction equations of wheat bran fed to growing barrows. Methods: Forty-eight growing barrows (28.5±2.4 kg body weight) were allotted in a completely randomized design to 8 dietary treatments that included a corn-soybean meal basal diet, 6 wheat bran diets and 1 wheat shorts diet. The inclusion level of wheat bran or wheat shorts in diets is 30%. Results: The addition of wheat bran reduced the apparent total tract digestibility (ATTD) of nutrients (p<0.05). The ATTD of gross energy, crude protein (CP) and dry matter (DM) in the wheat shorts were greater than that in the wheat bran. Addition of wheat bran or wheat shorts had no effect on total heat production and fasting heat production. The NE of wheat bran was negatively correlated with neutral detergent fiber (r = -0.84; p<0.05) and acid detergent fiber (r = -0.83; p<0.05), while it was positively correlated with CP (r = 0.92; p<0.01). The NE values of wheat bran ranged from 6.79 to 8.15 MJ/kg DM, and the NE value of wheat shorts was 12.47 MJ/kg DM. The ratio of NE to metabolizable energy for wheat bran fed to growing pigs was from 66.0% to 71.7%, whereas the value for wheat shorts was 83.7%. Conclusion: The NE values of wheat bran ranged from 6.79 to 8.15 MJ/kg DM, and the NE value of wheat shorts was 12.47 MJ/kg DM. The NE value of wheat bran can be well predicted based on energy content and proximate analysis.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.299-299
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• 2022

Whole wheat is rich in dietary fiber and contains various biological activity substances such as arabinoxylan, phytic acid and phenolic compounds. However, excessive fiber contents of whole wheat has a negative effect on dough formation, making it difficult to process. In this study, we tried to improve the usability of whole wheat by suggesting an appropriate degree of purification of whole wheat from 'Saekeumkang', a domestic wheat cultivar containing protein and gluten suitable for noodle production. The contents of arabinoxylan, phytic acid, and vitamin E were measured in the polishing rate range of 5-20% of whole wheat flour. As the milling ratio increased, the flour properties improved. The arabinoxylan and phytic acid content of whole wheat were 67.95 mg/g and 0.87 mg/g, but when milled at 20%, arabinoxylan and phytic acid were 60% and 80% of whole wheat, respectively. And as the milling ratio increased, the vitamin E content tended to decrease (whole wheat: 4.063 mg/100 g, 20% milled: 2.96 mg/100 g), However, the vitamin E composition ratio did not change. On the other hand, α-tocopherol showed the greatest than other vitamin E isomers. Therefore, further studies needed to optimize milling rate to improve the final product while maintaining the approximate nutritional and functional value of the whole wheat.

• Asian-Australasian Journal of Animal Sciences
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• 제25권10호
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• pp.1374-1380
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• 2012

The changes in yields and nutritive composition of whole crop wheat (Triticum aestivum L.) during maturation and effects of maturity stage and lactic acid bacteria (LAB) inoculants on the fermentation quality and aerobic stability were investigated under laboratory conditions. Whole crop wheat harvested at three maturation stages: flowering stage, milk stage and dough stage. Two strains of LAB (Lactobacillus plantarum: LAB1, Lactobacillus parafarraqinis: LAB2) were inoculated for wheat ensiling at $1.0{\times}10^5$ colony forming units per gram of fresh forage. The results indicated that wheat had higher dry matter yields at the milk and dough stages. The highest water-soluble carbohydrates content, crude protein yields and relative feed value of wheat were obtained at the milk stage, while contents of crude fiber, neutral detergent fiber and acid detergent fiber were the lowest, compared to the flowering and dough stages. Lactic acid contents of wheat silage significantly decreased with maturity. Inoculating homofermentative LAB1 markedly reduced pH values and ammonia-nitrogen ($NH_3$-N) content (p<0.05) of silages at three maturity stages compared with their corresponding controls. Inoculating heterofermentative LAB2 did not significantly influence pH values, whereas it notably lowered lactic acid and $NH_3$-N content (p<0.05) and effectively improved the aerobic stability of silages. In conclusion, considering both yields and nutritive value, whole crop wheat as forage should be harvested at the milk stage. Inoculating LAB1 improved the fermentation quality, while inoculating LAB2 enhanced the aerobic stability of wheat silages at different maturity stages.

• Nutritional Sciences
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• 제3권1호
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• pp.3-10
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• 2000

The present study was aimed at investigating the nutritional and physiological significance of rice bran as a source of dietary fiber as compared to pectin and wheat bran. The parameters for comparison included hypertrophy and morphology of intestines, stool weights and villus marker enzyme activity. For 6 weeks, 10 Sprague Dawley male rats were given one of six experimental diets: 1% cellulose control (CC), 5% pectin (P5), 5% rice bran(RB5), 10% rice bran(RB10), 5% wheat bran (WB5) or 10% wheat bran (WB10) based on the level of dietary fiber. Among experimental groups, food efficiency ratio and body weight gain was comparable. RB10 increased cecal and colonic tissue weights and content weights of cecum and colon as much as P5 did. Stool weight was positiviely correlated with colonic tissue weight (r=0.727, P<0.001), with colonic content weight(r=0.647, P<0.001). Small intestine length increased most in the P5 group, followed by the RB10 group. The scanning electron micrograph of jejunal villi from rice bran groups showed a leaf-shaped, smooth and regular pattern, whereas that of CC group produced a rather long shape. The wheat bran groups showed an irregular leafshaped pattern, and the pectin group typically produced leaf-shaped villi with surface damage. The activities of villus marker enzymes (maltase and sucrase) were higher in the bran-fed rats than in the control or pectin-fed rats. The results indicate than not only dietary fiber amounts but also fiber sources are closely related to the physiology and morphology of the large and small intestines in rats. Rice bran exerted effects on fecal output and trophic effects on the intestines similar to those of pectin.

• Asian-Australasian Journal of Animal Sciences
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• 제15권10호
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• pp.1482-1488
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• 2002

The aim of this study was to explore the effects of fiber sources on gut development and bacterial activity in the gastrointestinal tract of piglets. Eighteen crossbred (Duroc${\times}$Landrace${\times}$Yorkshire) barrows were fed a basal diet based on corn plus soybean meal or similar diets in which a portion of the corn and soybean was replaced by 5% wheat bran or 5% sugar beet pulp. The results indicate that pigs fed diets containing 5% wheat bran or 5% sugar beet pulp had lower liver weights than control pigs (p<0.01). The relative weight of the pancreas in pigs fed diets containing 5% sugar beet pulp was greater than that of control pigs or pigs fed diets containing 5% wheat bran (p<0.05). The pH of the ileal digesta of pigs fed the diet containing 5% wheat bran was higher than that of control pigs or pigs fed the diet containing 5% sugar beet pulp (p<0.05). The lipase activity in the distal jejunum, proximal, and distal ileum of pigs fed the control diet was higher than that of pigs fed the diets containing 5% wheat bran or 5% sugar beet pulp (p<0.05). The concentration of volatile fatty acids anterior to the caecum was greater for the pigs fed the diet containing 5% sugar beet pulp, while the concentration of volatile fatty acids posterior to the ileum was greater for the pigs fed the diet containing 5% wheat bran. This means that sugar beet pulp increased the bacterial fermentation precaecum, while wheat bran increased the bacterial fermentation post-ileum. The concentration of bacterial nitrogen and bacterial protein/total protein in ileal digesta of pigs fed the control diet was higher (p<0.05) than that of pigs fed the diets contained either fiber source. Bacterial protein/total protein in the feces of pigs fed the diet containing 5% sugar beet pulp was higher than that of pigs fed the control diet. This means that inclusion of 5% wheat bran or sugar beet pulp in diets influenced the development of the digestive tract of piglet. The mechanism by which dietary fiber reduced specific activity of lipase needs further consideration. Dietary fiber influenced the bacterial activity in the digestive tract of piglets, sugar beet pulp increased the fermentation in the upper gastrointestinal tract, and while wheat bran increased the fermentation in the lower gastrointestinal tract.

• 한국식품조리과학회지
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• 제31권5호
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• pp.588-595
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• 2015

카라기난, 트랜스글루타미제, 분리대두단백, 밀 식이섬유 첨가 종류에 따른 돈육 패티의 이화학적 및 관능적 특성을 조사하여, 결착제 첨가 종류에 따른 식육제품의 품질 변화를 알아보고자 하였다. 결착제 첨가 종류에 따른 보수력, 가열수율 및 수분함량은 대조구와 비교하여 카라기난, 분리대두단백 및 밀 식이섬유 첨가구가 높은 수치를 나타내었고, 직경감소율 및 두께감소율도 대조구와 비교하여 카라기난, 분리대두단백 및 밀 식이섬유 첨가구가 낮은 수치를 나타내었다. 전단력은 카라기난 첨가한 처리구가 가장 낮은 수치를 나타내었다. 또한 관능적 특성에서 연도, 다즙성 및 전체적인 기호도에서 대조구보다 결착제를 첨가한 처리구들이 높은 점수를 받았으나, 대조구를 포함한 모든 처리구에서 유의성이 인정되지는 않았다. 그러므로 결착제 첨가 종류에 따른 이화학적 및 관능적 특성 비교를 통하여 소비자 기호에 적합한 패티를 제조할 수 있는 기초자료로 활용할 수 있을 것으로 사료되며, 이러한 기초자료들을 바탕으로 다양한 첨가제들을 활용하여 다양성이 있는 식육제품 개발에 필요한 기초자료로 활용될 수 있을 것으로 보여진다.

• 한국식품영양과학회지
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• 제27권6호
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• pp.1125-1131
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• 1998

The rheological properties of wheat flour dough were investigated in the dough added with 0, 10, 15, 20, 25 and 30% of wheat bran. The ratios of ash contents in wheat flour and wheat bran were 0.43% and 5.28%, respectively. The ratios of fiber contents in wheat flour and wheat bran were 0.18% and 11.86%, respectively. The farinograph water absorption was increased as the amount of wheat bran was increased. Both arrival time and development time of the dough added with wheat bran were longer than those of wheat flour. As the amount of wheat bran was increased, the weakness was increased. The extensograph showed that extensibility and resistance to extension of dough were decreased, while the ratio of resistance to extensibility(R/E) was increased with increasing the amo unt of wheat bran. The maximum viscosity by amylograph was decreased gradually with the adding amount of wheat bran, while the gelatinization temperature was slightly increased with wheat bran.

• 한국식품영양과학회지
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• 제25권4호
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• pp.632-636
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• 1996

비지는 59.0%의 식이섬유를 함유하였고 막걸리박은 26.0%의 식이섬유를 gakdb하였다. 밀가루에 비지나 막걸리박을 10% 혼합하여 빵을 만들어 제빵 특성을 100% 밀가루빵과 비교하였다. 비지나 막걸리박을 10% 혼합하였을 때 반죽의 수분 흡수율과 빵의 무게는 증가하였으나 빵의 부피는 40% 정도 r마소하였다. 관능검사 결과 비지빵과 막걸리빵의 색깔, 모양, 속결의 질감 등은 100% 밀가루빵에 비하여 품질이 떨어졌다. 비지빵의 단백질 함량은 밀가루빵의 13.5%에서 15.4%로 증가하였고, 막걸리빵의 경우 16.4%로 증가하였다. 빵의 식이섬유 함량은 비지빵의 겨우 밀가루빵의 3배, 막걸리빵의 경우 2배로 증가하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제29권10호
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• pp.1424-1431
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• 2016

The objective of this study was to evaluate the effect of diets containing different amounts of wheat, as a partial or whole substitute for corn, on digestibility, digestive enzyme activities, serum metabolite contents and ruminal fermentation in beef cattle. Four Limousin${\times}$LuXi crossbred cattle with a body weight ($400{\pm}10kg$), fitted with permanent ruminal, proximal duodenal and terminal ileal cannulas, were used in a $4{\times}4$ Latin square design with four treatments: Control (100% corn), 33% wheat (33% substitution for corn), 67% wheat (67% substitution for corn), and 100% wheat (100% substitution for corn) on a dry matter basis. The results showed that replacing corn with increasing amounts of wheat increased the apparent digestibility values of dry matter, organic matter, and crude protein (p<0.05). While the apparent digestibility of acid detergent fiber and neutral detergent fiber were lower with increasing amounts of wheat. Digestive enzyme activities of lipase, protease and amylase in the duodenum were higher with increasing wheat amounts (p<0.05), and showed similar results to those for the enzymes in the ileum except for amylase. Increased substitution of wheat for corn increased the serum alanine aminotransferase concentration (p<0.05). Ruminal pH was not different between those given only corn and those given 33% wheat. Increasing the substitution of wheat for corn increased the molar proportion of acetate and tended to increase the acetate-to-propionate ratio. Cattle fed 100% wheat tended to have the lowest ruminal $NH_3-N$ concentration compared with control (p<0.05), whereas no differences were observed among the cattle fed 33% and 67% wheat. These findings indicate that wheat can be effectively used to replace corn in moderate amounts to meet the energy and fiber requirements of beef cattle.

• Asian-Australasian Journal of Animal Sciences
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• 제30권4호
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• pp.554-561
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• 2017

Objective: This experiment was conducted as a $3{\times}2{\times}2$ factorial design to examine the effects of particle size (mean particle size of 331, 640, or $862{\mu}m$), evaluation method (direct vs indirect method) and adaptation duration (7 or 26 days) on the energy content and the apparent total tract digestibility (ATTD) of various chemical components in wheat when fed to finishing pigs. Methods: Forty-two barrows ($Duroc{\times}Landrace{\times}Yorkshire$) with an initial body weight of $63.0{\pm}0.8kg$ were individually placed in metabolic cages and randomly allotted to 1 of 7 diets with 6 pigs fed each diet. For the indirect method, the pigs were fed either a corn-soybean meal based basal diet or diets in which 38.94% of the basal diet was substituted by wheat of the different particle sizes. In the direct method, the diets contained 97.34% wheat with the different particle sizes. For both the direct and indirect methods, the pigs were adapted to their diets for either 7 or 26 days. Results: A reduction in particle size linearly increased the digestible energy (DE) and metabolizable energy (ME) contents as well as the ATTD of gross energy, crude protein, organic matter, ether extract (EE) and acid detergent fiber (ADF) (p<0.05), and had a trend to increase the ATTD of dry matter of wheat (p = 0.084). The DE, ME contents, and ATTD of gross energy, crude protein, dry matter and organic matter were higher (p<0.05) when determined by the direct method, but the ATTD of ADF, EE, and neutral detergent fiber were higher when determined by the indirect method (p<0.05). Prolongation of the adaption duration decreased the ATTD of neutral detergent fiber (p<0.05) and had a trend to increase the ATTD of EE (p = 0.061). There were no interactions between particle size and the duration of the adaptation duration. The ATTD of EE in wheat was influenced by a trend of interaction between method and adaptation duration (p = 0.074). The ATTD of ADF and EE in wheat was influenced by an interaction between evaluation method and wheat particle size such that there were linear equations (p<0.01) about ATTD of ADF and EE when determined by the direct method but quadratic equations (p = 0.073 and p = 0.088, respectively) about ATTD of ADF and EE when determined by the indirect method. Conclusion: Decreasing particle size can improve the DE and ME contents of wheat; both of the direct and indirect methods of evaluation are suitable for evaluating the DE and ME contents of wheat with different particle sizes; and an adaptation duration of 7 d is sufficient to evaluate DE and ME contents of wheat in finishing pigs.