• Title/Summary/Keyword: protein digestibility

Search Result 191, Processing Time 0.083 seconds

Quality characteristics and protein digestibility of Protaetia brevitarsis larvae

  • Lee, Seonmin;Choi, Yun-Sang;Jo, Kyung;Kim, Tae-Kyung;Yong, Hae In;Jung, Samooel
    • Journal of Animal Science and Technology
    • /
    • v.62 no.5
    • /
    • pp.741-752
    • /
    • 2020
  • Herein, the in vitro protein digestibility of lyophilized Protaetia brevitarsis larvae flour with and without defatting using 70% ethanol was compared with beef loin. Proximate analysis showed that the defatted larvae contained the highest protein content (p < 0.05). The viable counts of total aerobic bacteria, Escherichia coli, and coliform bacteria decreased significantly after defatting the larval samples with 70% ethanol (p < 0.05). Measurement of α-amino group content and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) revealed higher amounts of low molecular weight proteins in the larvae compared to beef loin (p < 0.05). After in vitro digestion, the degree of protein hydrolysis of the digesta was higher for both larvae samples compared to beef loin (p < 0.05). No change was observed in the in vitro larval protein digestibility after defatting. These results highlight the excellent protein digestibility of P. brevitarsis larvae with high protein content. Defatting insect flour with 70% ethanol could enhance microbial safety while maintaining excellent protein digestibility.

Effects of Dietary Ptecticu tenebrifer Powder and Canned Mixtures on Protein Digestibility by Different Breeds of Companion Dogs (반려견 품종별 동애등에 분말과 통조림 혼합사료 급여가 단백질 소화율에 미치는 영향)

  • Choi, In-Hag;Choi, Sung-Up;Jeong, Yeon-Woo;Park, Kwan-Ho;Kim, Tae-Hoon;Park, Ki-Whan;Chung, Tae-Ho
    • Journal of Environmental Science International
    • /
    • v.31 no.3
    • /
    • pp.285-289
    • /
    • 2022
  • This study investigated the effects of dietary Ptecticu tenebrifer powder and canned mixtures on protein digestibility by different breeds of companion dogs (15 Bichons, 15 Malteses, 15 Chihuahuas and 15 Poodles). The mixtures were divided into Diet A, Diet B, Diet C, Diet D, and Diet E, which were supplied from five farms. Twenty-five grams each was mixed with 100 g of each canned food, and a total of 125 g was measured for each breed of dog. The result of component analysis of the mixtures showed the highest protein contents rather than dry matter, crude ash or crude fat. There were statistical significances (p<0.05) in all mixed feeds fed to bichon, maltese, chihuahua and poodle dog. Overall, protein digestibility by the breeds of dog ranged from 87.44% to 97.18%. Result of breed of dog comparison revealed that Diet E by poodle dog had the highest protein digestibility, and the lowest protein digestibility was observed in Diet C by Maltese. In conclusion, the use of dietary Ptecticu tenebrifer powder and canned mixtures did not only increased protein digestibility by different breeds of dog but also maintained normal manure properties.

Nutritional Value of Cottonseeds and It's Derived Products : II. Free Gossypol, Available Lysine and In Vitro Protein Digestibility

  • Mujahid, A.;Abdullah, M.;Barque, A.R.;Gilani, A.H.
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.13 no.3
    • /
    • pp.356-359
    • /
    • 2000
  • The study was conducted to evaluate the nutritional value of seeds and various seed fractions of different varieties of cotton (MNH 147, CIM 240, NIAB 78, FH 87, CIM 109, MNH 93, FH 682, GOHAR 87, SLS I and B 557). Linter, hull, kernel and meal were obtained from cottonseed by physical and chemical methods. Free gossypol and available lysine contents of seed and it's fractions were determined. In vitro protein digestibility of cottonseed meal was also determined. Free gossypol and available lysine contents ranged between 0.22-2.26% and 0.64-1.32% in seed, and 0.03-0.29% and 1.38-2.36% in meal, respectively. FH 87 was highest both in free gossypol and available lysine content, and NIAB 78 was lowest in free gossypol content and FH 862 was lowest in available lysine content. In vitro protein digestibility of cottonseed meal ranged between 66,02-79,96%. Statistical analysis revealed significant (p<0.05) varietal differences in free gossypol, available lyslne and in vitro protein digestibility of cottonseed and derived products.

Effect of Phytate on the Protein digestibility and Availability in vitro of Calcium, Iron and Zinc in Soymilk Treated with Phytase (피타아제를 처리한 두유의 단백질 소화율과 칼슘, 철, 아연의 유동도에 대한 피트산의 효과)

  • 황인경
    • Journal of Nutrition and Health
    • /
    • v.28 no.10
    • /
    • pp.986-994
    • /
    • 1995
  • This study was to examine the effect of phytate on the protein digestibility and calcium, iron and zinc availability in phytase treated soymilks digested with pepsin and pepsin-pancreatin in vitro. Also, the bending between phytate and protein in soymilks was investigated by means of SDS-PAGE. The content of phytate in soymilk was reduced by phytase treatment. As the content of phytate decreased, the protein digestibility increased in soymilk treated with the digest enzymes in vitro. The reduction of phytate content in soymilk improved the availability of all calcium, iron and zinc. Although the availability of calcium increased, the amount of change was small. The phytate reduction increased most the availability of iron. A number of bands of high molecular weight protein in soymilk disappleared in SDS-PAGE by lowering the phytate content with phytase treatement on soymilk.

  • PDF

Effects of Buckwheat on the Insulin Sensitivity, Protein Digestibility and Utility in Diabetic Rats

  • Park, Hyun-Ju;Lee, Kyung-Hea
    • Preventive Nutrition and Food Science
    • /
    • v.3 no.4
    • /
    • pp.356-361
    • /
    • 1998
  • An experiment was performed to determine if buckwheat intake would improve insulin sensitivity in in normal healthy ras and steptozoticin-induced diabetic Sprague-Dauley rats. For four weeks, rats were fed either corn starch as a cotnrol diet or buckwheat as an experimental diet. As a result, the insulin sensitivity and plasma glucose levels in normal rats were not significantly affected by buckwheat fedding. The insulin sensitivity was lower in diabetic rats than in normal rats(p<0.05). Buckwheat tends to decrease the final plasma glucose level and increase insulin sensitivity in diabetic rats, but there was no sifnificant difference. Another five-week experiment was conducted to determine protein digestibility and protein utility in normal healty rats ad streptozotocin-induced diabetic rats on a control diet or buckwheat diet. The diet composition in this experiment was the same as the preceeding experiment. In the cotnrol diet groups, the protein digestibility in diabetic rats was significantly lower than that in normal rats(p<0.05). Buckwheat reduced protein digestibility in both normal and disbetic rats(p<0.05). Interestingly, in buckwheat diet groups, protei digestibility in diabetic rats was similar to that in normal rats. Protein utility was significantly lower indiabetic rats than in normal rats. This phenomenon was observed as early as the first week of the feeding period. However, protein utility was not sifnificanlty altered in both normal and diabetic rats by buckwheat feeding. It follows that decreased protein digestibility and utility in diabetic rts are not further aggravated by buckwheat feeding, suggesting that buckwheat can be a feasible supplement food for the diabetic therapeutic diet.

  • PDF

Effect of Ingredients on In vitro Digestibility and Physical Properties of Ginseng-Chicken Meat Porridge (재료에 따른 인삼닭죽의 in vitro 단백질 및 전분 분해율과 물리적 특성)

  • Shin, Eun-Soo;Ryu, Hong-Soo
    • Korean journal of food and cookery science
    • /
    • v.24 no.3
    • /
    • pp.273-281
    • /
    • 2008
  • To determine the nutritional quality and physical properties of ginseng-chicken meat porridge, 10 kinds of ginsengchicken meat porridge samples containing waxy and/or non-waxy rice were analyzed for in vitro protein digestibility and their degree of starch hydrolysis. Viscosity and spreadness were determined for the gelatinized pastes of the porridge samples. Microphotographs of the starch granules and pastes were studied to confirm structural changes in the rice starch during cooking. The starch paste from non-waxy rice porridge had higher viscosity than the starch paste from the waxy rice porridge; however, in the case of the ginseng-chicken meat porridge, the difference in viscosity was negligible. Microphotograph comparisions between the waxy rice porridge and non-waxy rice porridge indicated apparent differences in the shapes of their starch granules and gels. The granule surface of the non-waxy rice was very rough while that of the waxy rice was very smooth; this difference would lead to organoleptical discrepancy. The added ginseng increased the protein digestibility of the chicken meat; however, the protein digestibility of the ginseng-chicken meat porridge was lower than that of the chicken meat or rice porridge due to inhibited protein digestion by the gelatinized starch. Finally, the rice porridge had increased starch hydrolysis with additions of chicken meat and vegetables.

Low Protein Digestibility of Beef Puree in Infant In Vitro Digestion Model

  • Lee, Seonmin;Jo, Kyung;Hur, Sun Jin;Choi, Yun-Sang;Kim, Hyun-Joo;Jung, Samooel
    • Food Science of Animal Resources
    • /
    • v.39 no.6
    • /
    • pp.1000-1007
    • /
    • 2019
  • This study investigated protein digestibility of beef puree in infant and adult in vitro digestion models. The simulated digestive juices for infant and adult were prepared. Protein digestibility of beef puree was calculated in the gastric and gastrointestinal compartments. The 10% trichloroacetic acid soluble nitrogen and α-amino group contents of gastric digesta were lower in the infant in vitro digestion model than those in the adult in vitro digestion model (p<0.05). In addition, the gastrointestinal digesta from the infant in vitro digestion model had lower value of the 10% trichloroacetic acid soluble nitrogen and α-amino group contents than those of the adult in vitro digestion model (p<0.05). The results of sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that the remarkable bands of actin and myosin light chain B were found in the digesta of beef puree from the infant in vitro digestion model. The results of this study revealed the lower protein digestibility of beef puree in infants compared to that in adults. Therefore, the development of ways to increase digestibility of meat protein can improve the nutritional quality of meat products for infants.

The Availability of Energy and Protein, with Respect to Uric Acid, of Yellow-seeded Rapeseed Meal in Broiler Diets

  • Saki, A.A.;Mahmoudi, H.;Tabatabaei, M.M.;Ahmadi, A.
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.21 no.11
    • /
    • pp.1624-1628
    • /
    • 2008
  • Experiments were conducted to evaluate the nutritional value of yellow-seeded rapeseed meal (YRSM). In the first experiment nutrient retention was recorded by 48 Arbor Acres-broiler chickens (28-d old) to determine AMEn (nitrogen-corrected apparent metabolizable energy), coefficient of apparent protein digestibility based on ileal digesta nitrogen, excreta nitrogen and uric acid nitrogen. The second experiment was carried out with 304 Arbor Acres-broiler chickens to compare effects of SBM (soybean meal) and YRSM on performance, carcass and digestive tract status. In the control treatment, SBM was replaced by graded levels of YRSM at 15, 22.5 and 30% of diet. Digestibility of YRSM protein was significantly lower (p<0.001) than SBM protein. The protein digestibility based on ileal measurement was significantly higher (p<0.001) than protein digestibility from excreta samples. There was no significant difference (p>0.001) between ileal and excreta digestibility of protein based on uric acid. AMEn as a fraction of gross energy was 0.54 in SBM and 0.45 in YRSM. With the exception of 30% YRSM, other YRSM treatments resulted in major effects on length and weight of the gastrointestinal tract. The results of this study have shown no adverse effect on performance as well as protein digestibility and energy value in response to replacement of SBM by YRSM with the exception of 22.5 and 30% YRSM.

Amino Acids and Protein Digestibility and Metabolizable Energy Availability of Barley Ration in Response to Grind® Enzyme in Broiler Chickens

  • Saki, Ali Asghar;Mirzayi, S.;Ghazi, Sh.;Moini, M.M.;Naseri Harsini, R.
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.23 no.5
    • /
    • pp.614-621
    • /
    • 2010
  • Increasing accuracy of broiler diet formulation based on amino acid digestibility in comparison to application of total amino acids could lead to more feed efficiency and productivity. This experiment was conducted for determination of sampling site (excreta and ileum) and recognition of the effects of a commercial enzyme ($Grind^{(R)}$ Danisco, Finland) on metabolizable energy, protein and amino acid digestibility of barley. This study was modulated by a marker in 21-day old Arbor Acres chickens. Corn-soybean meal was used as a control diet and, in the other two treatments, barley (at a level of 40%) with and without enzyme as the test ingredient were supplemented to the basal diet. Chromic oxide was included in all diets (0.5%) as an indigestible marker. Apparent metabolizable energy (AME), corrected by nitrogen (AMEn) and apparent digestibility of aspartic acid, glutamic acid, serine, glycine, alanine, tyrosine, valine and methionine were significantly (p<0.05) higher in feces than ileum. Protein digestibility of diet and barley was significantly (p<0.05) higher in the ileum than in feces. Apparent digestibility of tryptophan, proline, methionine, phenylalanine and lysine was increased significantly (p<0.05) by enzyme supplementation. In contrast, no response was observed in AME, AMEn, and protein digestibility of the diet and barley by enzyme supplementation. The results of this study have shown that AME and amino acid digestibility were increased in feces, in contrast an adverse effect was observed for protein digestibility of the diet and barley.

A New Regression Equation of pH Drop Procedure for Measuring Protein Digestibility

  • Ryu, Hong-Soo;Hwang, Eun-Young;Lee, Jong-Yeoul;Cho, Hyun-Kyoung
    • Preventive Nutrition and Food Science
    • /
    • v.3 no.2
    • /
    • pp.180-185
    • /
    • 1998
  • A regression equation was proposed for predicting protein digestibility using pH drop and free amino acid content. Results were compared with those determined by the pH drop method of Satterle et al. and with apparent in vivo digestibility in rats. Measurd free amino acid content prior to four enzyme digestion had an influence on calculating digestbiilty . Results from new equation correlated more highly (r=0.8434, difference average=2.304) with in vivo digestibility than the results of pH drop method (r=0.7603, difference average=10.099).

  • PDF