Kinetika probavljivosti škroba visoko-vlažnog zrna različitih tipova kukuruza

master's thesis

• Title (english): Digestibility kinetics of starch from high moisture maize differing in kernel type
• Author: Petar Obućina
• Mentor: Kristina Kljak (mentor)
• Committee member: Kristina Kljak (predsjednik povjerenstva)
• Committee member: Darko Grbeša (član povjerenstva)
• Committee member: Goran Kiš (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Animal Nutrition); Zagreb
• Defense date and country: 2017-09-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Škrob je najvažnija hranjiva tvar u hranidbi svinja, a njegova struktura na razini endosperma je najvažniji čimbenik koji utječe na iskorištenje te energije. Jedan od načina kojim se postiže bolje iskorištenje energije je priprema silaže visokovlažnog zrna te je cilj ovog istraživanja odrediti kinetiku in vitro ilealne probavljivosti škroba visokovlažnog zrna različitih tipova kukuruza. Komercijalni hibridi kukuruza u tipu zubana, polutvrunca i kokičara proizvedeni su u istim agroklimatskim uvjetima prema split plot shemi u pet repeticija. Spontano siliranje svake repeticije provedeno je u vakuum vrećicama koje su 182 dana stajale na sobnoj temperaturi (20-25 °C). In vitro procedura probavljivosti je provedena u kontroliranim uvjetima koji oponašaju probavu u želucu i tankom crijevu svinja. Kinetika probavljivosti škroba pratila se preko dosega razgradnje škroba nakon 15, 30, 45, 60, 120, 180, 240, 300 i 360 minuta inkubiranja. Ilealna probavljivost suhe tvari opadala je za istraživane tipove kukruza redom: polutvrdunac (89,37%), zuban (83,87%), kokičar (82,09%). Škrob kokičara razgradio se u prva tri sata inkubacije, polutvrdunca unutar 4 sata, a kod zubana u potpunosti nije bio razgrađen ni nakon pet sati inkubacije. Brzina probavljivosti škroba izračunata je prema kinetici prvog reda; polutvrdunac i zuban su imali brzinu probavljivosti škroba 1,1 h-1, a kokičar 1,44 h-1.

Abstract (english)

Starch is the most important nutrient in the swine nutrition, and its structure at the level of the endosperm is the most important factor affecting the utilization of that energy. One of the ways achieving better energy utilization is the preparation of high moisture maize, and this study aimed to determine the kinetics of in vitro ileal digestibility of starch from high moisture maize differing in kernel type. Commercial maize hybrids of dent, semi-flint and popping type were produced in the same agro-climatic conditions in a split-plot scheme with five repetitions. Spontaneous fermentation of each repetition was performed in vacuum bags at room temperature (20-25 °C) for 182 days. In vitro digestibility procedure was performed under controlled conditions mimicking stomach and small intestine of swine. Digestibility kinetics was determined according to the extent of starch digestion after 15, 30, 45, 60, 120, 180, 240, 300 and 360 minutes of incubation. Ileal digestibility of the dry matter decreased for the investigated maize types in following order: semi-flint (89.37%), dent (83.87%), popping (82.09%). The starch in popping maize was digested in the first three hours of incubation, in semi-flint in four hours, and in dent, maize was not digested completely even after five hours of incubation. Starch digestibility rate was calculated according to the kinetics of the first order; semi-flint and dent have had starch digestibility rate of 1.1 h-1 while popping had rate of 1.44 h-1.

• Keywords: visokovlažno zrno kukuruza; tipovi kukuruza; kinetika probavljivosti škroba
• Keywords (english): high moisture maize; maize kernel types; starch digestibility kinetics
• Language: croatian
• URN:NBN: urn:nbn:hr:204:779715
• Study programme: Title: Animal Nutrition and Feed Science; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka hranidbe životinja i hrane (magistar/ magistra inženjer/inženjerka hranidbe životinja i hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-10-23 10:35:18