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Comparative effects of wheat bran and barley husk on nutrient utilization in rats

1. Protein and energy

Published online by Cambridge University Press:  24 July 2007

Carmen M. Donangelo  and
B. O. Eggum
Carmen M. Donangelo
Affiliation:
National Institute of Animal Science, Animal Physiology and Biochemistry, 25 Rolighedsvej, DK-1958 Copenhagen V, Denmark
B. O. Eggum
Affiliation:
National Institute of Animal Science, Animal Physiology and Biochemistry, 25 Rolighedsvej, DK-1958 Copenhagen V, Denmark
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Abstract

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I. The present work with growing rats was undertaken to compare the effect of wheat bran and barley husk on nutrient bioavailability. The experiment involved a total of nine dietary treatments consisting of a control group, without wheat bran or barley husk, and two series of four groups with increasing amounts of fibre from 50 to 117 g/kg dry matter (DM) from the two fibre sources. Dietary nitrogen concentration was kept constant at 15 gN/kg DM by adjusting the diets with an N-free mixture. Protein sources were casein, fortified with methionine and white wheat flour. True protein digestibility (TD), biological value (BV), net protein utilization (NPU) and digestible energy (DE) were estimated.

2. TD decreased when total dietary fibre (TDF) increased, the effect being greater in the case of wheat bran. The difference in response can be explained by the larger N contribution from bran than from barley husk. N from barley husk was actually digested less than N from wheat bran.

3. Changes in TD due to fibre were small, both for wheat and barley husk. It was concluded that decreased TD with fibre at moderate levels was due to poor digestibility of the N associated with the fibre source rather than decreased digestibility of N from other dietary components.

4. BV was only marginally affected by the fibre levels, indicating that the relatively high lysine content in both wheat bran and barley husk had a low availability.

5. Wheat bran and barley husk showed almost the same negative effect on DE and DM digestibility (DMD). DMD correlated significantly with DE, demonstrating that DMD is a simple and convenient means of monitoring DE.

Type
Papers on General Nutrition
Information
British Journal of Nutrition , Volume 54 , Issue 3 , November 1985 , pp. 741 - 751
Copyright
Copyright © The Nutrition Society 1985

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