Preliminary observations on the use of the rat as a model for the pig in the determination of apparent digestibility of dietary protein

Moughan, Paul J.; Smith, W. C.; James, K. A. C.

doi:10.1080/00288233.1984.10418012

Cited by 32 publications

(18 citation statements)

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“…This can impact the apparent digestibility in pigs, with fecal digestibility being greater than ileal digestibility by 7% in piglets (Moughan et al 1990) and 22% in growing pigs (Moughan et al 1984). The DIAAS is equal to 100 × mg of digestible dietary indispensable amino acid in 1 g of the dietary protein/mg of the same dietary indispensable amino acid in 1 g of the reference protein (FAO/WHO 2013).…”

Section: Assessment Of Protein Qualitymentioning

confidence: 99%

“…Physiologically, fecal protein determination contains significant quantities of bacterial contaminants, with the final amino acid composition varying greatly from that of the ileum (FAO/WHO 2013). This can impact the apparent digestibility in pigs, with fecal digestibility being greater than ileal digestibility by 7% in piglets (Moughan et al 1990) and 22% in growing pigs (Moughan et al 1984). The variability found between fecal and ileal digestibility is lower in rats, with fecal digestibility ranging from 1 to 9% greater than ileal digestibility based on feed type.…”

Section: Assessment Of Protein Qualitymentioning

confidence: 99%

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Factors Influencing the Quality of Dietary Proteins: Implications for Pulses

Nosworthy

House

2016

Cereal Chem

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Cereal Chem. 94(1):49-57Protein content has been a leading trend in product development in recent years. Similarly, a growing desire for non-animal-based protein sources has led to an interest in plant-based protein such as cereals and pulses. Pulses constitute the dried seeds of nonoilseed legume crops, including dried peas, chickpeas, beans, and lentils. Their crude protein content (typically 21-26% by weight) positions pulses as plant-based alternatives to meats within international dietary guidelines. A major consideration with respect to the inclusion of pulses in processed foods relates to the quality of the dietary protein. Protein quality is generally assessed as a function of the ability of the constituent amino acids found within the food to meet the biological needs of the consumer. Different methods exist to determine the quality of dietary proteins, each with their own advantages and disadvantages. Because preparation methods also alter the product's protein quality, these factors must also be considered. This review will discuss recent advances in the determination of protein quality and the factors that influence the quality of pulse proteins for use in human foods.

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Section: Assessment Of Protein Qualitymentioning

confidence: 99%

Section: Assessment Of Protein Qualitymentioning

confidence: 99%

Factors Influencing the Quality of Dietary Proteins: Implications for Pulses

Nosworthy

House

2016

Cereal Chem

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“…11 The growing laboratory rat can be housed and reared relatively inexpensively, consumes only small amounts of food and lends itself to ease of collection of a sample of ileal digesta using the slaughter method. Also, the laboratory rat has been shown to be a suitable model for the pig for the determination of protein and amino acid digestibility at the terminal ileum 12. 13…”

Section: Introductionmentioning

confidence: 99%

The effect of digesta sampling time and dietary protein source on ileal nitrogen digestibility for the growing rat

Butts¹,

James²,

Koolaard³

et al. 2002

J Sci Food Agric

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The effect of time that digesta were collected on the quantity and representativeness of ileal digesta and on the determination of apparent and true ileal nitrogen (N) digestibility for growing rats was investigated. Semi‐synthetic diets containing chromic oxide as an indigestible marker were given to 200 g live weight rats for 8 days as a single daily meal. The experimental treatments comprised six diets (lactalbumin, soy protein isolate, wheat gluten, fish, protein‐free (PF), enzymically hydrolysed casein (EHC)) and four ileal digesta sampling times (3, 4, 5 and 6 h after the start of feeding). On the eighth day the rats were fed and slaughtered according to treatment, and digesta were sampled from the terminal ileum. Endogenous ileal nitrogen excretion was determined using both the protein‐free and peptide alimentation methods. There was a significant (P = 0.027) effect of experimental diet averaged across sampling times for chromium recovery (CrRec). The CrRec was higher for the rats fed the PF diet than for the other diets. Responses to sampling time varied significantly (P < 0.05) among diets for ileal digesta weight (IDW), nitrogen/chromium (N/Cr) ratio, ileal digesta weight relative to dry matter intake (IDW/DMI), CrRec, N flow, apparent N digestibility and true N digestibility (determined using the protein‐free method). The optimal digesta sampling times for each of the diets were 3 h for PF, EHC, lactalbumin and fish and 4 h for soy protein isolate and wheat gluten. Consequently, 3 or 4 h after the start of feeding is recommended as the optimum ileal digesta sampling time for most purified protein sources when fed to the growing rat as a single daily meal. © 2002 Society of Chemical Industry

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“…For the determination of ileal digestibility in rats, the slaughter method of digesta collection was used and the ileal digestibility values were compared with those obtained in pigs using T-cannulation [22, 28] or the slaughter technique [23, 24, 27]. …”

Section: Alternative Methods Applied In Feed Evaluationmentioning

confidence: 99%

Alternative prediction methods of protein and energy evaluation of pig feeds

Święch

2017

J Animal Sci Biotechnol

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Precise knowledge of the actual nutritional value of individual feedstuffs and complete diets for pigs is important for efficient livestock production. Methods of assessment of protein and energy values in pig feeds have been briefly described. In vivo determination of protein and energy values of feeds in pigs are time-consuming, expensive and very often require the use of surgically-modified animals. There is a need for more simple, rapid, inexpensive and reproducible methods for routine feed evaluation. Protein and energy values of pig feeds can be estimated using the following alternative methods: 1) prediction equations based on chemical composition; 2) animal models as rats, cockerels and growing pigs for adult animals; 3) rapid methods, such as the mobile nylon bag technique and in vitro methods. Alternative methods developed for predicting the total tract and ileal digestibility of nutrients including amino acids in feedstuffs and diets for pigs have been reviewed. This article focuses on two in vitro methods that can be used for the routine evaluation of amino acid ileal digestibility and energy value of pig feeds and on factors affecting digestibility determined in vivo in pigs and by alternative methods. Validation of alternative methods has been carried out by comparing the results obtained using these methods with those acquired in vivo in pigs. In conclusion, energy and protein values of pig feeds may be estimated with satisfactory precision in rats and by the two- or three-step in vitro methods providing equations for the calculation of standardized ileal digestibility of amino acids and metabolizable energy content. The use of alternative methods of feed evaluation is an important way for reduction of stressful animal experiments.

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Preliminary observations on the use of the rat as a model for the pig in the determination of apparent digestibility of dietary protein

Cited by 32 publications

References 4 publications

Factors Influencing the Quality of Dietary Proteins: Implications for Pulses

Factors Influencing the Quality of Dietary Proteins: Implications for Pulses

The effect of digesta sampling time and dietary protein source on ileal nitrogen digestibility for the growing rat

Alternative prediction methods of protein and energy evaluation of pig feeds

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