Antinutritional activity of a water-soluble pentosan-rich fraction from rye grain.
A series of experiments was designed to analyze the antinutritive compound(s) in rye that depress nutrient utilization; these were found to be mainly associated with the rye flour fraction. The bran fraction, however, more effectively depressed feed intake than the flour fraction. A starch-rich isolate, which contained most of the antinutritive activity from rye, as well as a protein-rich isolate devoid of activity, were prepared from the flour. Treating the starch-rich isolate of rye flour with .1 N NaOH stabilized the antinutritive factor. Centrifugation of the NaOH isolate produced four fractions. The supernatant fraction contained considerable quantities of water-soluble and highly viscous pentosans and was the only fraction that significantly depressed nutrient utilization. Increasing additions of the water soluble fraction to a control diet resulted in nearly proportionate decreases in the retention of dry matter and fat. An ethanol fractionation produced an ethanol-insoluble precipitate that contained a two-fold increased concentration of the water-soluble pentosans and demonstrated a two-fold increase in antinutritive activity. These results support the hypothesis that the rye antinutritional compounds are viscous pentosans.
Department of Animal Science, University of Manitoba, Winnipeg, Canada.
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Ward
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Marquardt
D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D001835:Body Weight / Q000187:drug effects; D002645:Chickens / Q000254:growth & development*; D004032:Diet; D004040:Dietary Carbohydrates / Q000494:pharmacology*; D002523:Edible Grain; D008297:Male; D009753:Nutritive Value; D011134:Polysaccharides / Q000494:pharmacology*; D012434:Secale
D004040:Dietary Carbohydrates; D011134:Polysaccharides