Postprandial glycaemic dynamics response of cockerels to extruded sweetpotato-bran diets
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Authors
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Oluwafunmilayo Adeleye
Department of Animal Science, University of Ibadan
https://orcid.org/0000-0001-6804-6038
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Dolapo Osofisan
Keywords:
High-temperature short-time extrusion cooking, Glycaemic index, Resistant starch, Kinetic modeling, Bran enrichmentAbstract
This study investigated extruded sweet potato–bran energy concentrates in cockerels, emphasizing the effect of extrusion temperature and bran type on postprandial glycaemic dynamics. Sweet potato roots were enriched with corn bran (SP-CB), rice bran (SP-RB), and wheat bran (SP-WB) and extruded at 80 °C, 100 °C, and 120 °C to create energy concentrates. Diets containing raw or extruded concentrates were fed alongside a reference diet to 8 cockerels each for 20 minutes, and blood glucose was obtained preprandial, plus 30, 60, 90, 120, 180, and 300 minutes postprandial per cockerel. Non-compartmental and one-compartment oral absorption models were applied to glucose concentration–time data obtained. Extrusion altered glucose absorption rate constant, Ka, absorption and elimination rate constant half-lives, t1/2Ka and t1/2K10, and hydrolysis, HI, and glycaemic indices, GI, depending on bran type and processing temperature. Increasing extrusion temperature accelerated glucose absorption (p < 0.05) but, at the highest temperature (120 °C), tended to reduce total glucose exposure, AUC₀–t, in rice- and corn-bran diets, suggesting retrogradation and restricted enzyme accessibility. Conversely, wheat-bran blends extruded at 120 °C exhibited elevated AUC₀–t, alluding to temperature-dependent modulation of fibre–starch interactions. Overall, rice bran enrichment produced the most consistent lowering of glycaemic indices. These results underscore the potential of extrusion and bran enrichment to control starch digestibility and glycaemic release in sweet potato-based poultry diets and support the use of postprandial glycaemic response dynamics as a functional tool in poultry nutrition research.
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