Estimating the protein quality through the changes in pH after enzymatic digestion
1989
Rahardjo, Y.C. | Heryanto, B. (Balai Penelitian Ternak, Bogor (Indonesia)) | Diment, J.
An experiment was conducted to study a method that measures the changes in pH after an enzymatic digestion for estimating the quality of protein of a wide range of feedstuffs. Effect of different quantities of subtrates and/or enzymes in various periods of incubation and the use of pronase and multienzymes were studied. Results were compared with the digestibility values of the corresponding feedstuffs tested in chickens or in ducks. Changes in pH were influenced by the quantity of subtrates and enzymes and to a great extent by the type of feedstuffs. Lower pH indicated a more soluble protein of the feed. Compared to the in vivo method, the applying pH meter after enzymatic digestion is simpler, cheaper and more rapid, but useful only to estimate the highly soluble protein feedstuffs. To be used for poor quality proteins, such as rice bran and leaf meal, the method needs more clarification.
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