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Trypsin inhibitors and nutritive value in cereals
F W Sosulski1, L A Minja, D A Christensen
1Department of Crop Science and Plant Ecology, University of Saskatchewan, Saskatoon, Canada.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|January 1, 1988
Summary
Rye and barley show high trypsin inhibitor activity, but it
Area of Science:
- Agricultural Science
- Animal Nutrition
- Biochemistry
Background:
- Cereal grains like rye and barley are staple animal feeds.
- Trypsin inhibitors in cereals can affect nutrient utilization.
- Variations in inhibitor levels and stability exist among different cereal types.
Purpose of the Study:
- To quantify trypsin inhibitor activity in rye, barley, oats, and wheat.
- To assess the impact of raw and processed cereals on animal growth and nutrient metabolism.
- To investigate the efficacy of processing methods in mitigating anti-nutritional effects.
Main Methods:
- Chemical assays for trypsin inhibitor activity.
- Feeding trials with broiler chicks and mice using cereal-based diets.
- Analysis of feed intake, weight gain, pancreas weight, and nutrient digestibility.
Main Results:
- Rye and barley exhibited higher trypsin inhibitor activity than oats and wheat, with low stability to wet treatment.
- Raw rye and barley diets improved feed intake and weight gain in chicks, with minimal pancreas weight changes.
- High levels of raw rye reduced growth, feed efficiency, and protein utilization in mice, unaffected by autoclaving or ether extraction.
Conclusions:
- Cereal protease inhibitors are relatively weak trypsin inhibitors in vivo.
- Processing methods like autoclaving may not fully address anti-nutritional factors in certain cereals.
- Further research is needed to understand the complex interactions of cereal components and animal nutrition.