Original scientific paper
ON THE NECESSITY TO STANDARDIZE WHEAT BRAN FOR ANIMAL FEEDING
Grażyna Bielecka
; National Research Institute of Animal Production, Lublin, Poland
Waldemar Korol
; National Research Institute of Animal Production, Lublin, Poland
Sławomir Walczyński
; National Research Institute of Animal Production, Lublin, Poland
Jolanta Rubaj
; National Research Institute of Animal Production, Lublin, Poland
Abstract
A series of studies was performed, testing the chemical composition and nutritional value of 105 samples of wheat bran taken from mills and pasta manufacturers in the years 2006-2007. The basic nutrients were determined, namely dry mass, crude ash, crude protein, crude fat, crude fiber, fiber fractions, starch and sugar, and metabolic energy were evaluated. The analysis of the study results concerning the basic nutrients found in wheat bran, and particularly crude fiber, fiber fractions (NDF, ADF and ADL), starch and sugar revealed a high differentiation in the obtained data. A detailed analysis of the data, as well as a visual assessment of the samples, resulted in distinguishing three types of products: standard wheat bran, white wheat bran and hard (durum) wheat bran. The results of the studies suggested that standard wheat bran was characterized by a chemical composition which was similar to the values presented in the tables quoting the feeds’ chemical composition and nutritional value. White wheat bran revealed nearly twice lower values of crude fiber content (ca.40g/kg)
and fiber fractions: NDF (190 g/kg), ADF (55 g/kg), ADL (12 g/kg), while it contained more than a double amount of starch – ca. 420 g/kg, compared to ca. 200 g/kg in standard bran. The results of analyzing the share of the above mentioned nutrients in fine durum bran reached intermediate values. It turned out that metabolic energy was differentiated, with its value close to the data presented in the table in case of standard bran and higher by 2-3 MJ/kg in white bran. Within “white” and “standard” wheat bran types, lower coefficients of variation were obtained, as a rule, e.g. the coefficient of variation for crude fiber dropped from 22% to 13%, while the coefficient of variation for starch went down from 34% to 20%.
Keywords
wheat bran; basic nutrients; amino acids; standardization
Hrčak ID:
52187
URI
Publication date:
15.1.2010.
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