Assessing cereal quality parameters

Digital Re-print - March | April 2012 Assessing cereal quality parameters Grain & Feed Milling Technology is published six times a year by Perendale Publishers Ltd of the United Kingdom. All data is published in good faith, based on information received, and while every care is taken to prevent inaccuracies, the publishers accept no liability for any errors or omissions or for the consequences of action taken on the basis of information published. ©Copyright 2010 Perendale Publishers Ltd. All rights reserved. No part of this publication may be reproduced in any form or by any means without prior permission of the copyright owner. Printed by Perendale Publishers Ltd. ISSN: 1466-3872 www.gfmt.co.uk NEXT PAGE

FEATURE FEATURE factors that may affect digestibility, like protein Fewer sorghum samples were collected One of the most detrimental procedures solubility index, vitreousness and viscosity but nevertheless it was possible to observe is drying, where moisture content is reduced ASSESSING CEREAL QUALITY parameters can also be analysed by their own specific methods. regional effects between samples harvested in Australia, Mexico and South America. in order to prevent germination and spoilage during storage. Maize harvested at a high PARAMETERS The high volume of use of these ingre- It is known that cereals vary considerably moisture level needs more rigorous drying, dients and the cost of each specific analysis in composition with environment, growth which will change the characteristic of the may be a limitation of controlling the qual- region, agronomic inputs and variety. Starch grain and the availability of nutrients. ity of these cereals, as to do so it would be can vary from around 550g/kg to 750g/kg in necessary to have a constant evaluation of the cereals. Heat treatment quality of these ingredients, remembering that A study in the USA in 1999 showed crude The Protein Solubility Index (PSI) is an they compose on average 60-65 percent of protein (CP) in maize across 16 states varied indicator of the severity of heat treatment the feed provided to animals. between 73.1 and 90.6g/kg and a separate on the maize sample and has a high correla- One alternative for this challenge is to study of 23 UK wheat samples showed vari- tion with the starch extraction in bioethanol evaluate these parameters through NIR analy- ability between 85 and 151g/kg. production. Research has already shown a sis; if well adjusted with wet chemistry analysis Environment is most likely to be the cause good relationship between PSI and animal and constantly updated, NIR can give a reli- of variation in chemical composition; elevated performance of birds fed maize with similar able, accurate and fast analysis. temperatures during grain filling may decrease proximate analysis, showing that nutrient con- At the same time, the lower cost of NIR starch content and increase protein. tent alone cannot explain the nutritive value compared to the analysis of all proximate Within the starch, amylose to amylopectin of the maize. and physiochemical parameters allows the ratio may also be affected; across 15 countries, However, other researchers have shown nutritionist to expand the volume of samples, total starch in wheat varied between 65 and that broilers fed maize with similar proximate also giving a more accurate picture of the real 70 percent and the amylopectin content of analysis and PSI still differed in performance, quality of these ingredients. that starch varied between 73 and 83 percent. suggesting that other factors also play a role In broilers, ileal starch digestibility can be in defining maize quality. Proximate analysis upwards of 90 percent Starch content (and Higher drying temperature increases starch The region of production affects the proxi- protein, which is correlated to starch) are granule size and rigidity, reduces starch viscos- mate analysis of maize (see Table 1) and sor- clearly important and because anti-nutritional ity and increases the temperature necessary ghum (see Table 2). factors such as NSP detract from the overall for subsequent gelatinisation, but is depend- Obviously, within these large regions the quality of the cereal, it is important to have ent on moisture content. quality of cereal may also change. accurate knowledge of the proximate com- Interestingly, the hydration capacity of the In addition to the region, the time of position. grain is negatively correlated with the AME of by Tiago Tedeschi dos Santos and Helen Masey O’Neill, AB Vista, UK the year of the harvest (summer or winter) After harvest, cereal handling may vary wheat and triticale for broilers but positively also influences the nutritional value of maize. considerably before being fed to animals. correlated with that of sorghum.A nimal feed is the second largest Nutrient contribution of the diet nutrients, that is, starch, protein and fat, than a consuming industry of cereals Cereals such as wheat, maize and sorghum similar ingredient with a low AME. across the globe; their use is due are high starch, low protein ingredients that Thus, it is not surprising that most of theprimarily to the high starch concentra- makes them important energy sources for equations for energy determination of ingredi-tion of these ingredients, which will animals. ents or diets for broilers and swine are basedusually account for more than 60 percent Considering the poor quality of the pro- on values of nutrient concentration (starch,of the energy of the final feed. tein due to the low concentration of essential protein, fat), multiplied by their respective amino acids (mainly lysine), the influence of digestibility coefficients (which are determined The three cereals most routinely used these ingredients on dietary amino acid con- as an average for the ingredient). These equa-in animal nutrition are maize, wheat and centration is not great. tions work well when comparing differentsorghum. Considering an average 65 percent inclu- ingredients (for example, wheat versus maize) While the use of wheat and sorghum is sion in the diet and a diet formulation with that have different nutrient composition andspecific to geographical regions (wheat being 3150kcal/kg, 1.00 percent digestible lysine nutrient digestibility.used in Europe, Canada and Australia and (dLys) and 0.75 percent digestible sulphur However, such equations are less accuratesorghum in Mexico, Australia and Central amino acids (dSAA), the main cereal will when applied to individual ingredients as, inWest Brazil), maize is used more globally. contribute approximately 65-70 percent of most cases, nutrient content varies less than The increase in use of maize by the bio- the energy, 10 to 15 percent of dLys and 25 digestibility between samples. In the case offuel industry has increased its cost, which to 30 percent dSAA. wheat, although AME and starch digestibilityhas resulted in the more commonplace use This clearly shows their importance as an are reported to be correlated, this does notof alternate cereals. The quality of cereals energy contributing ingredient and highlights account for all the variation found betweenis of greatest concern to the nutritionist the importance of having an accurate meas- different varieties, as a result of different grow-due to their high inclusion rates in animal urement of energy content. ing environment and year of production tofeeds. Ingredient energy content is usually meas- name a few variables of interest. One of the most important determinants ured using an Apparent Metabolisable Energy The ability to identify all parametersof cereal quality is their content of non- (AME) chick bioassay. In this bioassay, ingre- involved in determining the nutritive value ofstarch (fibre) polysaccharides (NSP), the dients are fed to animals and the amount of a cereal is an ultimate goal of any nutritionistconcentration and functionality of which energy absorbed is calculated as the difference as this will enable more accurate formula-varies from sample to sample. They are between the gross energy of the feed and the tions and, as a result, more consistent animalcountered with the use of dietary exogenous energy of the excreta (poultry) or faeces plus performance.NSP-degrading enzymes, and evidently the urine (swine); gross energy is measured using Quality of cereals could be summarisedresponse obtained depends very much upon bomb calorimetry. as the concentration of nutrients and physi-initial cereal quality. cochemical factors that may affect the digest- Understanding those factors that affect Higher digestibility ibility of these nutrients.cereal quality will aid in ensuring more con- It is clear that an ingredient with a high Nutrient concentration can be analysedsistent animal performance. AME will have higher digestibility of the major by proximate analysis while physiochemical10 | march - april 2012 Grain &feed millinG technoloGy Grain &feed millinG technoloGy march - april 2012 | 11

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FEATURE In the case of sorghum, this is likely due Southeast samples had higher PSI while Northern So, similarly to PSI, the value of a vitreous- Look forto increased drying temperature changing thestructure of the starch such that it hydrates samples, known to be harvested in a more humid environment, have a lower PSI value, closer to ness measure may be in contributing to a more complex equation. the NIR solution INFRANeOmore slowly which would clearly reduce AME. values found with Canadian samples. Sorghum samples also show a correlation that best matches your needs With wheat and triticale this effect of For sorghum samples, on the other hand, between vitreousness and protein content. Indrying temperature on starch is overwhelmed the harvest is usually conducted during a sorghum, high protein content is related withby that on NSP. In this case higher drying much drier period and as a result drying is a higher quantity of kafirin, which is a prolamin y NIRT Analyser on whole grain and powdery productstemperatures disrupt the NSP structure, mak- usually not necessary, and consequently the storage protein in sorghum as zein is in maize. y Measure chemical composition as soon as youing it more soluble (i.e. more rapidly hydrated) differences between Brazilian and Mexican When there is a high temperature drought, receive your raw materials.and viscous, which clearly negatively influences samples are low. kafirin may be further cross-linked with disul- y Estimate technical values of flours, semolinas, grits, glutens, starches (and otherAME. The effect of drying temperature on Vitreousness (hardness) is a measure of phide bridges, further decreasing its solubility powders products).starch structure is indicated by decreased PSI. the amount of vitreous endosperm present in and affecting starch solubility. y Moisture, protein, ash content, zeleny, hydration*. (* choose from over 60 calibrations available) wheat The three cereals most routinely used in animal nutrition are wITh SIMPLe NO OPeRATOR COST SAvINg maize, INFLUeNCe and sorghum FAST ACCURATe 20, avenue Marcellin Berthelot • 92396 Villeneuve-la-Garenne • FRANCE Tél. : + 33 1 41 47 50 48 • Fax : + 33 1 41 21 07 10 • Mail : export@chopin.fr • www.chopin.fr infraneo_GB_190x132mm.indd 1 13/03/2012 11:21:14 Starch and protein within the kernel are the kernel and is related to evolution of the This process occurs to a greater extent inclosely associated but their relationship is grain to protect against digestion and weather. kafirn than with zein, which suggests that dryingaffected by heat treatment. Maize that has USA/Canadian maize tends to have lower vit- and pelleting temperatures may be of greaterbeen dried at high temperatures due to reousness than South American (see Table 3). significance with sorghum than with maize.weather conditions at harvest has a decreased Prolamin proteins, such as zeins, tend toprotein solubility, which appears to be linearly be more concentrated in vitreous maize, Conclusionrelated to the initial moisture content and which is confirmed in our data that shows a Even examples of wheat where overalldrying temperature employed. high correlation between protein content and quality is low (as measured by AME), the The PSI value is calculated by determining vitreousness. Furthermore there is a positive starch, when extracted and fed to an animal,solubility of protein in an alkali solution, as relationship between NSPs and vitreousness is extremely well digested.a percentage of an albumin standard. It has in maize (data not shown). So it is likely that a combination of factorsbeen shown that this value alone can indicate There is little information in the literature and the interactions between componentsdecreased nutritional value for an animal. relating maize vitreousness (as an isolated contribute to nutritional value for the animal,However, it also may provide a useful correc- value) to bird performance. not simply the starch itself.tion factor within a multi-factorial prediction However, it seems that when a large range This further suggests that a combinationequation for nutritional value. of wheat hardness scores are investigated, a of factors is necessary to predict quality of positive correlation is found between starch cereals. As these factors change dependingRegional effect on PSI digestibility and hardness. On the other hand, on harvest time or sample origin, constant From our own internal data for maize authors investigating a small range of scores monitoring of cereal quality, as made possible(see Table 3) and sorghum (see Table 4), it in the middle of the scale failed to find any by NIR analysis, is advisable,is possible to see that there is also a regional relationship between hardness and starch A recent animal study in China comparingeffect on PSI, but as the regions differ in their digestibility. five different maize samples confirmed that nopost-harvest treatment, it is not clear whether Authors comparing six maize variants that one value can predict performance.it is regions per se having such an effect on appeared to be quite similar in hardness char- Thus, knowledge of the composition andthis parameter in the same way that it seems acteristics did report significant broiler per- factors affecting digestibility of the grain is cru-to on vitreousness. formance differences between the samples. cial for predicting quality and also for making It is interesting to see that the season However, the differences were small and informed decisions on whether this predictionwhen the maize is harvested also influences only seen between weeks 0-2 and 4-6 of the should be used in feed formulation.the PSI result, which is likely related to the bird experiment. When two maize samples Dietary xylanase, when used in maize-moisture content at harvest and subsequent similar in composition but differing in hardness based poultry diets, is well-known to reducedrying. and kernel size were compared, they were performance variation both within and In confirmation of this observation, when found not to be different in broiler perform- between flocks; xylanase is more efficaciousseparating US maize by region (North and ance response (feed efficiency) between day in improving nutrient digestibility in diets withSoutheast - data not shown), it is possible to see 0 and 42 in two separate studies. low quality cereals.12 | march - april 2012 Grain &feed millinG technoloGy Grain &feed millinG technoloGy march - april 2012 | 13

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Assessing cereal quality parameters

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