Metabolizable energy and amino acids relationships with the soluble fractions of protein and fiber of vegetable feed ingredients

Revista Brasileira de Zootecnia

Claudio Bellaver²  Dirceu Luís Zanotto¹  Antônio Lourenço Guidoni¹  Paulo Antônio R. De Brum² 

[1] ,Embrapa Swine and Poultry National Research CenterConcórdia SC ,Brazil

关键词: prediction equations;    energy;    total dietary fiber;    nitrogen solubility;    fiber solubility;    alkali digestion;    pepsin digestion;    equações de predição;    energia;    fibra dietética total;    solubilidade do nitrogênio;    solubilidade da fibra;    digestão em alcali;    digestão em pepsina;   

DOI  :  10.1590/S1516-35982004000900013

来源: SciELO

【 摘 要 】

To estimate nutrient and energy digestion with animal from in vitro variables it is necessary to control factors that may interfere on digestion such as: source and concentration of digestor substance, as well as the origin and processing of test ingredients. In this study there were performed five laboratory assays, two with poultry and finally regression equations were established based on variables generated with twelve vegetable ingredients. The results showed that there is greater solubility of proteins with NaOH than with KOH. On average, both alkali produced better discrimination of soluble protein with concentration of 0.02% (range of 68.61%) in relation to a concentration of 0.2% (range of 37.97%). Considering interaction between alkali and concentration, the best discrimination on protein solubility was reached with NaOH at 0.02%. The methods of protein or fiber solubilization together with the chemical analysis showed significant results variation among ingredients and when they were used to estimate in vivo variables they produced good estimates. It was concluded that reliable digestion estimates for energy or amino acids from vegetable feed ingredients could be obtained from in vitro variables, when considering solubilities of protein and fiber with chemical analysis.

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License