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Use of pepsin-pancreatin system to estimate intestinal digestibility of protein in ruminant foods and undegraded residues

Published online by Cambridge University Press:  27 February 2018

A. M. Antoniewicz ,
I. Kosmala ,
T. Hvelplund  and
A. van Vuuren
A. M. Antoniewicz
Affiliation:
National Research Institute on Animal Production, Sarego 2, 31-047 Kraków, Poland
I. Kosmala
Affiliation:
National Research Institute on Animal Production, Sarego 2, 31-047 Kraków, Poland
T. Hvelplund
Affiliation:
Danish Institute of Animal Science, Research Centre Foulum, PO Box 39, DK-8830 Tjele, Denmark
A. van Vuuren
Affiliation:
Institute for Animal Science and Health, PO Box 160, NL-8200 AD Lelystad, The Netherlands
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Extract

Intestinal digestibility of food protein is one of the important factors of most protein evaluation systems. Therefore it was determined in the experiments with duodenal infusions of foods (Hvelplund, 1985) or using mobile bags (Sauer et al., 1983; Hvelplund, 1985; de Boer et al., 1987; Antoniewicz et al., 1992). To avoid the use of cannulated animals, in vitro enzymatic methods have been developed (Antoniewicz et al., 1992). Incubation of food with pepsin and pancreatin correlates with the digestibility of food protein (Akeson and Stahmann, 1964) and is suitable (r = 0·95 to 0·99) to determine protein digestibility in pig foods (Babinszky et al., 1990). The aim of the study was to develop the best conditions of pepsin-pancreatin digestion and to evaluate the predictive ability of the method to determine protein disappearance measured using mobile bag technique.

Type
Use of enzymes in in vitro methods
Information
BSAP Occasional Publication , Volume 22: In vitro techniques for measuring nutrient supply to ruminants , 1998 , pp. 115 - 117
Copyright
Copyright © British Society of Animal Science 1998

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References

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