Document Type : Scientific - Research Articles
Authors
1
Ferdowsi University of Mashhad
2
Ferdwosi University of Mashhad
Abstract
Chemical composition and metabolism energy of Iranian varieties of wheat including dry matter, crude
protein, crude fiber, crude fat, ash, nitrogen extract-free, sugar, starch and gross energy, were 95.95, 14.69, 2.75,
1.25, 1.66, 79.64, 5.15, 70.34 percent and 4206.8 kcal per kg, respectively. The means of MEn, TME and TMEn
of 19 Iranian varieties of wheat were 3020.46, 3422.53 and 3422.46 kcal/kg DM, respectively. Starch
digestibility of wheat was 96.27 percent and excreta viscosity was 1.52 cps, and was significantly different.
Results of experiment showed that the mean values of carbohydrates in 19 Iranian wheat including total starch,
resistant starch, nonresistant starch, amylase, amylopectin and arabinoxylan were 65.08, 0.66, 63.18, 20.54,
79.46 and 4.84 percent, respectively. Total beta glucan, soluble and non soluble were 0.58, 0.024 and 0.56
percent. However, the average of non-starch polysaccharide, soluble and non-soluble, for 19 Iranian varieties of
wheat were 18.39, 16.21 and 1.011 percent, respectively.
Keywords
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