Comparison of starch digestibility methods for extruded wheat grains (Triticum aestivum L.)

This study compared different methods of determining starch digestibility (in vivo vs in vitro) wheat grains and evaluated the influence extrusion on digestibility. In was determined broiler chickens by calculating residual content their ilea using a chromium oxide indicator. vitro examined pepsin pancreatin. During testing, highest coefficient (DC) achieved Bonanza variety its extruded form (91.19 ± 0.40%). contrast, lowest DC Tobak non-extruded (81.45 1.92%). Generally, higher observed for forms wheat. Stefii (96.10 0.55%), whereas Yetti (49.72 0.41%). Overall, experiments did not exhibit significant differences between Linear regression analysis showed strong relationship (r2 = 0.860; 85.98%) vivo- vitro-derived values all varieties, both forms. The that testing is suitable method determination control levels materials. However, despite accuracy this technique, it also very demanding terms time, space, equipment, methodological knowledge. Therefore, based correlation assays, we recommend as preferable alternative.