Ruminal digestion of starch: factors of structural and microbial origen

  • Germán David Mendoza Universidad Autónoma Metropolitana Unidad Xochimilco
  • Raul Ricalde Velasco Universidad Autonoma Metropolitana
  • Jesus Alanis Ruiz Programa de Ganadería. IREGEP. Colegio de Postgraduados
Keywords: starch, amylopectin, ruminal digestion

Abstract

Starch is a condensed polymer of glucose formed by amylose and amylopectin. The starch granules present amorphous and crystalline regions. The use of HPLC indicates that amylopectin has a polymodal distribution of the glucose chains. Starch is hydrolyzed in the rumen by several amylolytic enzymes, releasing oligosaccharides, maltose and small amounts of glucose. The amylolytic enzymes are present in bacteria and protozoa, and the enzyme activity vanes depending upon the forage level and grain type in the diet.

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Author Biographies

Germán David Mendoza, Universidad Autónoma Metropolitana Unidad Xochimilco
MVZ. Universidad Autónoma Metropolitana 1981. M.C. Colegio de Postgraduados, 1985. Ph.D. University of Nebraska, Lincoln. 1991.
Raul Ricalde Velasco, Universidad Autonoma Metropolitana
MVZ UNAM
Published
1993-12-30
How to Cite
Mendoza, Germán David, Raul Ricalde Velasco, and Jesus Alanis Ruiz. 1993. “Ruminal Digestion of Starch: Factors of Structural and Microbial Origen”. Archivos Latinoamericanos De Producción Animal 1 (2), 99-110. https://ojs.alpa.uy/index.php/ojs_files/article/view/2402.
Section
Invited papers