Czech J. Anim. Sci., 2005, 50(12):568-573 | DOI: 10.17221/4263-CJAS

Nutritional value of amaranth (genus Amaranthus L.) grain in diets for broiler chickens

B. Písaříková1, Z. Zralý1, S. Kráčmar2, M. Trčková1, I. Herzig1
1 Veterinary Research Institute, Brno, Czech Republic
2 Mendel University of Agriculture and Forestry, Brno, Czech Republic

The following characteristics were determined in raw and popped amaranth grain: crude protein (158.1 and 168.5 g/kg), ether extract (71.5 and 69.4 g/kg), neutral detergent fibre (NDF) (99.2 and 111.8 g/kg), cellulose (86.6 and 60.0 g/kg) and essential amino acids (Cys 4.2 and 4.1, Thr 6.0 and 6.5, Ala 8.8 and 9.2, Val 6.8 and 7.4, Ile 5.2 and 5.6, Lys 9.2 and 8.8, Arg 12.8 and 14.2 g/kg). In vitro protein digestibility was 68.1 and 50.6% in raw and popped amaranth grain, respectively. In balance experiments with broiler chickens ROSS 308 the following coefficients of apparent digestibility (%) were determined for control and experimental diets containing 0, 10% raw and 10% popped amaranth: crude protein 85.4, 86.5 and 83.0, ether extract 88.3, 88.2 and 86.1, NDF 21.2, 27.6 and 15.9, cellulose 25.0, 38.4 and 36.3, nitrogen free extractives 76.1, 82.6 and 81.1, organic matter 77.3, 81.8 and 80.6, gross energy 77.5, 80.6 and 78.2.

Keywords: amaranth grain; nutrients; amino acids; digestibility; chromium oxide; heat treatment

Published: December 31, 2005  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Písaříková B, Zralý Z, Kráčmar S, Trčková M, Herzig I. Nutritional value of amaranth (genus Amaranthus L.) grain in diets for broiler chickens. Czech J. Anim. Sci. 2005;50(12):568-573. doi: 10.17221/4263-CJAS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Andrasofszky E., Szöcz Z., Fekete S., Jelenits K. (1998): Evaluation of the nutritional value of the amaranth plant. I. Raw and heat-treated grain tested in experiments on growing rats. Acta Vet. Hung., 46, 47-59. Go to PubMed...
    2. Bressani R., González J.M., Zúniga J., Breuner M., Elías L.G. (1987a): Yield, selected chemical composition and nutritive value of 14 selections of amaranth grain representing four species. J. Sci. Food Agric., 38, 347- 356. Go to original source...
    3. Bressani R., González J.M., Elías L.G. Melgar M. (1987b): Effect of fertilizer application on the yield, protein and fat content, and protein quality of raw and cooked grain of three amaranth species. Plant Foods Hum. Nutr., 37, 59-67. Go to original source...
    4. Bressani R., Sánchez-Marroquín A., Morales E. (1992): Chemical composition of grain amaranth cultivars and effects of processing on their nutritional quality. Food Rev. Int., 8, 23-49. Go to original source...
    5. Correa A.D., Jokl L., Carlsson R. (1986): Chemical constituents, in vitro protein digestibility, and presence of antinutritional substances in amaranth grains. Arch. Latinoam. Nutr., 36, 319-326. Go to PubMed...
    6. Dodok L., Modhir A.A., Buchtova V., Halasova G., Polacek I. (1997): Importance and utilization of amaranth in food industry. 2. Composition of amino acids and fatty acids. Nahrung, 41, 108-110. Go to original source...
    7. Ekman P., Emanuelson H., Fransson A. (1949): Investigations concerning the digestibility of protein in poultry. Ann. Royal Agric. College Sweden, 16, 749-776.
    8. Gamel T.H., Linssen J.P., Alink G.M., Mossallem A.S., Shekib L.A. (2004): Nutritional study of raw and popped seed proteins of Amaranthus caudatus L. and Amaranthus cruentus L. J. Sci. Food Agric., 84, 1153-1158. Go to original source...
    9. Goering H.K., Van Soest P.J. (1970): Forage fibre analysis. Agriculture Handbook, ARC, Washington, USA. 379, 1-12.
    10. Gorinstein S., Pawelczik E., Delgado-Licon E., Haruenkit R., Weisz M., Trakhtenberg S. (2002): Characterisation of pseudocereal and cereal proteins by protein and amino acid analyses. J. Sci. Food Agric., 82, 886-891. Go to original source...
    11. Horwitz W. (ed.) (2001): Official Methods of Analysis. 17 th ed. Association of Official Analytical Chemists International, Inc., Arlington, USA.
    12. Imeri A., Flores R., Elias L., Bressani R. (1987): The effect of processing and supplementation with amino acids on the protein quality of amaranth (Amaranthus caudatus). Arch. Latinoam. Nutr., 37, 160-173.
    13. Jarošová J., Michalová A., Vavreinová S., Moudrý J. (1999): Cultivation and use of amaranth (in Czech). UZPI, Praha. 37 pp.
    14. Jorgensen H., Zhao X.Q., Knudsen K.E., Eggum B.O. (1996): The influence of dietary fibre source and level on the development of the gastrointestinal tract, digestibility and energy metabolism in broiler chickens. Brit. J. Nutr., 75, 379-395. Go to original source... Go to PubMed...
    15. Kacerovský O., Babička L., Biro D., Heger J., Jedlička Z., Lohniský J., Mudřík Z., Roubal P., Svobodová M., Vencl B., Vrátný P., Zelenka J. (1990): Testing and Assessment of Feedstuffs (in Czech). SZN, Prague. 216 pp.
    16. Kalač P., Moudrý J. (2000): Chemical composition and nutritional value of amaranth grains (in Czech). Czech J. Food Sci., 18, 201-206. Go to original source...
    17. Kráčmar S., Gajdůšek S., Jelínek P., Zeman L., Kozel V., Kozlová M., Kráčmarová E. (1998): Changes in amino acid composition of goat's colostrum during the first 72 hours after birth. Czech J. Anim. Sci., 44, 541-545.
    18. Matoušková O., Chalupa J., Cígler M., Hruška K. (1992): STAT Plus - Manual. (in Czech). Veterinary Research Institute, Brno. 168 pp.
    19. Mandel L., Turynek V., Trávníček J. (1960): Iodometric method of chromium oxide used as an indicator in digestibility experiments (in Czech). Živoč. Výr., 8, 645-652.
    20. Mendez M.H., Derivi S.C., Fernandes M.L., de Oliviera A.M. (1993): Insoluble dietary fibre of grain food legumes and protein digestibility. Arch. Latinoam. Nutr., 43, 66-72. Go to PubMed...
    21. Müller Z. (1969): Amino acids in animal nutrition (in Czech). SZN, Prague. 371 pp.
    22. Official Journal L 206. Eighth Commission Directive 78/633/EEC of 15 June 1978 Establishing community methods of analysis for the official control of feeding stuffs, July 29, 43-55.
    23. Pant K.C. (1985): Effect of heat processing (popping) on protein nutritional quality of grain amaranth. Nutr. Rep. Int., 32, 1089-1098.
    24. Písaříková B., Kráčmar S., Herzig I. (2005): Amino acid contents and biological value of protein in various amaranth species. Czech J. Anim. Sci., 50, 169-174. Go to original source...
    25. Reistad R., Frolich W. (1984): Content and composition of dietary fibre in some fresh and cooked Norwegian vegetables. Food Chem., 13, 2209-2224. Go to original source...
    26. Singhal R.S., Kulkarni P.R. (1990): Effect of puffing on oil characteristics of amaranth (Rajgeera) seeds. J. Am. Oil Chem. Soc., 67, 952-954. Go to original source...
    27. Tilley J.M., Terry R.A. (1963): A two stage technique for the in vitro digestion of forage crops. J. Brit. Grassl. Soc., 18, 104-111. Go to original source...
    28. Tovar L.R., Brito E., Takahashi T., Miyazawa T., Soriano J., Fujimoto K. (1989): Dry heat popping of amaranth seed might damage some of its essential amino acids. Plant Foods Hum. Nutr., 39, 299-309. Go to original source... Go to PubMed...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content