Apparent digestibility of amino acids in raw and heated conventional and low-trypsin-inhibitor soybeans for pigs

Herkelman, K. L.; Cromwell, G. L.; Stahly, T. S.; Pfeiffer, T. W.; Knabe, D. A.

doi:10.2527/1992.703818x

Cited by 79 publications

(53 citation statements)

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“…Third, thermal treatment is also known to improve protein digestibility by increasing the access of proteins to enzymatic attacks [7,28]. This is also consistent with the observation that the apparent digestibility of soyabean nitrogen in preruminant calves was negatively correlated with residual glycinin and p-conglycinin immunoreactivities which can be viewed as measures of protein denaturation [11].…”

Section: N Digestibility Feed Efficiency and Other Ratiossupporting

confidence: 75%

Nutritional value of the proteins of soybeans roasted at a small-scale unit level in Africa as assessed using growing rats

Ouédraogo¹,

Combe²,

Lallès³

et al. 1999

Reprod. Nutr. Dev.

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Section: N Digestibility Feed Efficiency and Other Ratiossupporting

confidence: 75%

Nutritional value of the proteins of soybeans roasted at a small-scale unit level in Africa as assessed using growing rats

Ouédraogo¹,

Combe²,

Lallès³

et al. 1999

Reprod. Nutr. Dev.

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“…The duodenum was reported as the site where the stimulation of pancreatic enzyme secretion is regulated (Corring, 1974;Yen et al, 1977). The digestibility of crude protein and amino acids (Herkelman et al, 1992) was lowered by the trypsin inhibitors. A hyponutrient diet induced an increase in the length of all the intestinal sections not due to submucosal and serosal components, but the mucosa (Olkowski et al, 2005).…”

Section: Discussionmentioning

confidence: 99%

Effects of a charcoal powder–wood vinegar compound solution in piglets for raw pigeon pea seed meal

Mekbungwan

Yamauchi

Sakaida

et al. 2008

Animal

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Histological intestinal villus alterations were studied in piglets fed a raw pigeon pea meal (PM) diet including a powder mixture of amorphous charcoal carbon and wood vinegar compound solution (CWVC). Twenty-eight male castrated piglets were divided into seven dietary groups of four piglets each. The control group was fed raw PM supplemented to the basal diet (178 g/kg crude protein, 4.23 kcal/g gross energy) at 0 g/kg (CONT), 200 g/kg (PM200) and 400 g/kg (PM400). The treatment groups were fed CWVC in both PM200 and PM400 diet groups at levels of 10 g/kg and 30 g/kg (PM200 1 CWVC10, PM200 1 CWVC30, PM400 1 CWVC10 and PM400 1 CWVC30). With increasing dietary PM levels, daily feed intake tended to increase. In contrast, daily body-weight gain tended to decrease, significantly in the PM400 group (P , 0.05), resulting in a significant decrease of feed efficiency in PM groups (P , 0.05). Body-weight gain and feed efficiency were higher in the CWVC groups compared with the PM groups. The duodenum and ileum were longer (P , 0.05) in the PM400 group than in CONT, but were similar to CONT in CWVC groups. The liver was heavier (P , 0.05), whereas the weights of the heart, kidney and stomach were decreased in the CWVC groups than in other groups. Most values for the intestinal villus height, cell area and cell mitosis number were lower in PM groups than those in CONT (P , 0.05) for each intestinal segment; however, these values were higher in CWVC groups than in PM groups (P , 0.05). The epithelial cells on the duodenal villus surface of the PM200 group showed cell morphology almost similar to CONT. However, the PM400 group had a smooth villus surface due to the presence of flat cells. The epithelial cells of the CWVC groups were protuberated, resulting in a much rougher surface than CONT. The current growth performance and histological intestinal alterations in piglets fed PM and PM 1 CWVC diets demonstrate that the intestinal features might be atrophied by feeding PM, resulting in decreased growth performance. CWVC might prevent the harmful effects of PM dietary toxins on intestinal function, resulting in a normal growth performance.

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“…Herkelman et al (1992), studying the effect of the cultivars (with regular content x low content of KTI) and thermal treatment on the apparent digestibility of the protein of the soybean administered to swine, observed that the animals exposed to diets with conventional soybean presented lower performance, in comparison to the animals that received diets with soybean with low content of KTI. However, an adequate thermal treatment is required to improve the nutritional value of both types of soybean.…”

Section: In Vitro Digestibilitymentioning

confidence: 99%

Influence of lipid extraction from different protein sources on in vitro digestibility

et al. 2011

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Proteins are the most abundant macromolecules in living cells and their primary role in the diet is to supply the body with essential amino acids in adequate quantities for the synthesis and maintenance of body tissues. The determination of protein digestibility of foods is an important factor to estimate their quality and the in vitro methodology is a fast and easy way to perform it. This study aimed to determine the influence of lipids on the in vitro digestibility of animal and vegetable proteins. The following protein sources: oat, beef, chicken, fish and pork meats, red beans, milk powder, textured soy protein (TSP), quinoa and five soybean varieties were evaluated. Animal proteins presented higher in vitro values than vegetable proteins, except for the textured soy protein, which presented higher digestibility based on the thermal treatment. In this study, there was no statistic difference between lipid content and protein digestibility. Therefore, there is no need that samples be defatted prior the analysis of the in vitro digestibility, using an enzymatic system containing the enzymes trypsin and pancreatin, which facilitates even more the use of these methods for foods with high lipid levels in food industries.Index terms: Protein, quality, hydrolysis. RESUMOAs proteínas são as macromoléculas mais abundantes nas células vivas, tendo como principal função na dieta suprir o organismo de aminoácidos indispensáveis em quantidades adequadas para síntese e manutenção dos tecidos corporais. Desse modo, a determinação da digestibilidade proteica de um alimento é um fator importante para estimar a sua qualidade, sendo o método in vitro uma alternativa rápida e fácil. Neste trabalho, objetivou-se determinar a influência dos lipídios na digestibilidade in vitro de proteínas de origem animal e vegetal. Foram utilizadas as seguintes fontes de proteína: aveia, carnes: bovina, de frango, de peixe e suína, feijão vermelho, leite em pó, proteína texturizada de soja (PTS), quinoa e cinco variedades de soja. As proteínas de origem animal apresentaram maiores valores de digestibilidade in vitro que as de origem vegetal, exceto a proteína texturizada de soja que apresentou maior digestibilidade, em razão do processamento a que foi submetido. No presente trabalho, não houve diferença estatística entre diferentes conteúdos de lipídios sobre a digestibilidade proteica. Desse modo, sugere-se não ser preciso desengordurar as amostras antes de analisar a digestibilidade in vitro, usando o sistema enzimático contendo as enzimas trispisna e pacreatina, tornando-se ainda mais fácil a utilização desses métodos para alimentos com alto teor de lipídio em indústrias de alimentos.Termos para indexação: Proteína, qualidade, hidrólise.

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Apparent digestibility of amino acids in raw and heated conventional and low-trypsin-inhibitor soybeans for pigs

Cited by 79 publications

References 0 publications

Nutritional value of the proteins of soybeans roasted at a small-scale unit level in Africa as assessed using growing rats

Nutritional value of the proteins of soybeans roasted at a small-scale unit level in Africa as assessed using growing rats

Effects of a charcoal powder–wood vinegar compound solution in piglets for raw pigeon pea seed meal

Influence of lipid extraction from different protein sources on in vitro digestibility

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