Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

1 st WorkshopXIII International Feed Technology Symposiumconsumption by animals. Results obtained on contents of amylose, amylopectin andresistant starch in isolated maize starches are presented in Table 2 [8].Table 2. Content of amylose, amylopectin and resistant starch in ZP maize starchesHybridAmylose content Amylopectin Resistant starch(%)content (%) content (%)ZP 74b 25,0 75,0 1.1ZP 341 23,5 76,5 -ZP 360 23,8 76,2 1.2ZP 434 26,0 74,0 -ZP 480 24.2 75.8 -ZP 511 25.2 74.8 -ZP 578 23.5 76.5 1.3ZP 611k 23.2 76.8 1.5ZP 633 24.0 76.0 -ZP 677 23.9 76.1 -ZP 680 21.7 78.3 -ZP 684 23.3 76.7 -ZP 704wx 1.0 99.0 0.6ZP 735 24.8 75.2 -ZP 737 24.0 76.0 -ZP 750 23.7 76.3 -ZP 808 24.0 76.0 1.6ZP Rumenka 23.5 76.5 1.4Average 22.7 77.3 1.2Min 1.0 74.0 0.6Max 26.0 99.0 1.6Sd 7.0 5.5 0.3The amylose content in isolated starches of observed ZP maize hybrids wascharacteristic for standard that is waxy maize starches. Starches isolated from all hybridsexcept the hybrid ZP 704wx had the amylose content characteritistic for standard maizestarches. According to the amylose and amylopectin content, the hybrid ZP 704wx canbe classified into speciality hybrids designated as waxy maize hybrids. Foreign authorsconsidered that these hybrids had significant nutritive advantages in ruminants [1].In recent times resistant starches have been attracting the attention of many researchesworld-wide due to two reasons: potential positive effects on human health that cancontribute to prevention of certain diseases, as well as, due to their functional properties.The resistant starch (RS) content was in a correlation with the amylase content. Thelowest RS content of 0.6% was detected in waxy starch, while its highest content of1.6% was recorded in standard starch of the hybrid ZP 808. Therefore, these starches areof an extremely great significance in human nutrition.The differential scanning calorimetry (DSC) method was applied to study the mostimportant functional property, gelatinisation, and to determine thermo-chemicalparameters of selected samples (Table 3).24