Protein quality of malting sprouts
2016
Brestenský, Matej (National Agricultural and Food Center, Lužianky (Slovak Republic). Research Institute of Animal Production Nitra, Department of Nutrition) | Nitrayová, Soňa (National Agricultural and Food Center, Lužianky (Slovak Republic). Research Institute of Animal Production Nitra, Department of Nutrition) | Patráš, Peter (National Agricultural and Food Center, Lužianky (Slovak Republic). Research Institute of Animal Production Nitra, Department of Nutrition)
The protein quality of foods and feeds depends on the availability of amino acids (AA) in the organism. The best method how to determine the availability of AA is the determination of AA digestibility. Therefore, a total of 6 cannulated gilts (initial BW 34.8 ± 0.7 kg) fitted with a T-cannula in terminal ileum were used for the determination of standardized ileal digestibility (SID) of AA in malting sprouts. Animals were fed twice a day with tested diet in a two equal doses at daily rate of 75-80 g.kg - 0.75. Water was offered ad libitum. The tested feed was the only source of protein in the diet. After the 14 d post-operative period a 6 d adaptation period followed during which the animals were fed an experimental diet. On d 7 ileal digesta was collected continuously for 24 h. Chromic oxide (Cr2O3) was used as an indigestible marker in an amount of 0.3 % per kg of diet. The SID of AA and N was calculated using analytic estimated values of N, Cr2O3, and AA. The SID of N was low (30%). The SID of AA ranged from 18 % (tyrosine) to 74 % (aspartic acid) (P < 0.05). Ileal digestibility for lysine was 61 % and for leucine 58 %. Standardized ileal digestibility of essential AA (60.8 %) was 20 % greater (P < 0.05) in comparison with SID of nonessential AA (50.7 %). The greatest content of standardized ileal digestible AA was for aspartic acid (21.1 g.kg-1). Cysteine was the 1st limiting and tyrosine the 2nd limiting AA. The content of SID lysine was 7.6 g.kg-1. In conclusion, the SID of AA in malting sprouts is low, probably as a result of high temperatures used during the drying process in the production of malt.
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