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首页> 外文期刊>World's Poultry Science journal >Relationship between apparent metabolisable (AME) values and in vivo/invitro starch digestibility of wheat for broilers [Review]
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Relationship between apparent metabolisable (AME) values and in vivo/invitro starch digestibility of wheat for broilers [Review]

机译：表观可代谢性（AME）值与肉鸡小麦体内/体外淀粉消化率之间的关系[综述]

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摘要

Wheat is a major raw material included, often at high rates, in diets for poultry in many countries throughout the world. Although traditionally regarded as having moderately uniform nutritional value, evidence is accumulating that there is considerable variability in apparent metabolisable energy (AME) values, particularly with young birds. Considerable effort has been expended in attempting to explain why this should be so, and to develop laboratory procedures whereby it may be predicted. Much attention has been focused on the non-starch polysaccharide (NSP) fraction. The major constituent of wheat is starch which is consequently the principal energy yielding component. Any factors which influence starch digestibility will therefore exert an impact on AME. Strong positive relationships between starch digestibility and AME have been established. An in vitro system has been developed which demonstrates that extrinsic rather than intrinsic factors are responsible for variations in the digestibility of starch in vivo, as it has been shown that starches isolated from wheats with low AME values are hydrolysed to a similar extent in vitro as starches from wheats with high AME values. Differences in starch hydrolysis in wheat meals in vit ro (i.e. starch in situ) were observed between high and low AME wheats, suggesting that, following subsequent validation, the system may offer considerable potential as a means of characterising wheat for broilers.
机译：小麦是一种主要原料，在世界许多国家，通常以较高的比例被包括在禽类饲料中。尽管传统上认为营养价值中等，但越来越多的证据表明，表观代谢能（AME）值存在很大差异，尤其是幼鸽。为了解释为什么应该这样做，并开发了可以预测它的实验室程序，已经付出了巨大的努力。非淀粉多糖（NSP）馏分已引起广泛关注。小麦的主要成分是淀粉，因此是主要的能量产生成分。因此，任何影响淀粉消化率的因素都会对AME产生影响。已经建立了淀粉消化率与AME之间的强正相关关系。已开发出一种体外系统，该系统表明，外在因素而非内在因素是体内淀粉消化率变化的原因，因为已显示从低AME值的小麦中分离的淀粉在体外的水解程度与小麦淀粉具有较高的AME值。在高和低AME小麦之间观察到vit ro（即原位淀粉）的小麦粉中淀粉水解的差异，这表明，在随后的验证之后，该系统作为表征肉鸡小麦的方法可能具有相当大的潜力。

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