Digestibility of amino acids in fish meal and blood-derived protein sources fed to pigs

Park, Chan Sol; Adeola, O.

doi:10.5713/ab.21.0437

Cited by 6 publications

(2 citation statements)

References 24 publications

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“…Among the BEL of AA, Glu, Asp, Leu, and Thr were relatively greater contents [ 20 ]. However, in pigs fed N-free diets, Pro and Gly contents in ileal digesta were relatively high [ 1 , 19 , 21 ] that agreed with the present work. This indicates that pigs were not in a normal physiological state [ 20 ].…”

Section: Discussionsupporting

confidence: 91%

Amino acid supplementation during the adaptation period did not affect the standardized ileal digestibility of amino acids in corn and soybean meal fed to pigs

Choi,

You,

Kim

2024

Anim Biosci

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Objective: The objective was to determine the influence of amino acid (AA) supplementation during the adaptation period on the ileal digestibility of crude protein and AA in corn and soybean meal (SBM) fed to pigs.Methods: Six barrows with an initial body weight of 30.9±2.6 kg fitted with a T-cannula at the distal ileum were assigned to a 6×6 Latin square design with 6 dietary treatments and 6 periods. Two experimental diets contained corn or SBM as the sole AA source and an N-free diet was additionally prepared. For AA supplementation groups, an AA mixture consisted of Gly, Lys, Met, Thr, Trp, Ile, Val, His, and Phe was added to the corn diet and the N-free diet at the expense of cornstarch, and an AA mixture of Lys, Met, and Thr was added to the SBM diet. All diets contained 0.5% of chromic oxide. The 6 experimental diets were fed to the pigs for four and half days, and the 3 diets containing an AA mixture were switched to the respective diets without AA mixture during the following two and half days. Ileal digesta were collected on days 6 and 7.Results: The addition of an AA mixture during the adaptation period increased apparent ileal digestibility of Arg and Trp in corn (p<0.05) but did not affect that in SBM. The addition of an AA mixture during the adaptation period increased apparent ileal digestibility of Pro and Gly regardless of feed ingredient (p<0.05) but did not affect that of other AA. All AA except Pro in corn and SBM were unaffected by the addition of the AA mixture during the adaptation period.Conclusion: The addition of amino acids to a low-protein diet during the adaptation period does not affect the standardized ileal digestibility of indispensable amino acids in pigs.

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Section: Discussionsupporting

confidence: 91%

Amino acid supplementation during the adaptation period did not affect the standardized ileal digestibility of amino acids in corn and soybean meal fed to pigs

Choi,

You,

Kim

2024

Anim Biosci

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“…This may be due to the opening of the hydrophobic structure inside the insoluble protein during gastric digestion, resulting in the production of more soluble proteins and hydrophobic amino acids. After intestinal digestion, there was no significant difference in the content of some free amino acids between PID and GID (p > 0.05), and the differences in the remaining amino acids may be attributed to variations in the sources of the proteins [49]. PID was rich in Leu, Phe, and Arg while GID was rich in Lys, Phe, and Arg.…”

Section: Free Amino Acidsmentioning

confidence: 88%

Comparative Study on Hydrolysis, Physicochemical and Antioxidant Properties in Simulated Digestion System between Cooked Pork and Fish Meat

Chen

Jing

Xiong

et al. 2023

Foods

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Pork and grass carp are commonly consumed animal protein sources, classified as red meat and white meat, respectively. This study aimed to better understand the differences in digestive behavior, nutrition, and functionality during digestion between these two types of meat after fat removal. The results showed that grass carp was more easily digested than pork, with a higher degree of hydrolysis, a smaller protein particle size, and a greater release of oligopeptides and amino acids (p < 0.05). During gastric digestion, all α-helix structures were destroyed, and the effect of the whole digestion process on the secondary and tertiary structure of pork protein was greater than that of grass carp. The antioxidant properties of the digestive fluids from the two types of meat showed different strengths in various assays, but the correlation analysis revealed that TCA-soluble peptides, random coil content, and particle size significantly influenced both types of meat. These findings provide new insights into the structural state and antioxidant properties of protein in meat digestion, which contribute to our understanding of the nutritional value of pork and grass carp.

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Fermented soybean meal increases nutrient digestibility via the improvement of intestinal function, anti-oxidative capacity and immune function of weaned pigs

Yan

Jin

Yang

et al. 2022

animal

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Digestibility of amino acids in fish meal and blood-derived protein sources fed to pigs

Cited by 6 publications

References 24 publications

Amino acid supplementation during the adaptation period did not affect the standardized ileal digestibility of amino acids in corn and soybean meal fed to pigs

Amino acid supplementation during the adaptation period did not affect the standardized ileal digestibility of amino acids in corn and soybean meal fed to pigs

Comparative Study on Hydrolysis, Physicochemical and Antioxidant Properties in Simulated Digestion System between Cooked Pork and Fish Meat

Fermented soybean meal increases nutrient digestibility via the improvement of intestinal function, anti-oxidative capacity and immune function of weaned pigs

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