Raw mechanically separated chicken meat and salmon protein hydrolysate as protein sources in extruded dog food: effect on protein and amino acid digestibility
| Autor: | Anne-Helene Tauson, O. F. Kraugerud, Øystein Ahlstrøm, Maria Therese Tjernsbekk |
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| Rok vydání: | 2017 |
| Předmět: |
Male
0301 basic medicine Food Handling Protein Hydrolysates Hydrolysate 03 medical and health sciences Dogs Nutrient Food Animals Salmon biology.animal Animals Dry matter Food science Amino Acids Mink chemistry.chemical_classification Meal 030109 nutrition & dietetics biology 0402 animal and dairy science 04 agricultural and veterinary sciences Animal Feed 040201 dairy & animal science Amino acid chemistry Digestion Animal Science and Zoology Composition (visual arts) Dietary Proteins Chickens Protein quality Food Analysis |
| Zdroj: | Journal of Animal Physiology and Animal Nutrition. 101:e323-e331 |
| ISSN: | 0931-2439 |
| Popis: | Protein quality was evaluated for mechanically separated chicken meat (MSC) and salmon protein hydrolysate (SPH), and for extruded dog foods where MSC or SPH partially replaced poultry meal (PM). Apparent total tract digestibility (ATTD) of crude protein (CP) and amino acids (AA) in the protein ingredients and extruded foods was determined with mink (Neovison vison). The extruded dog foods included a control diet with protein from PM and grain, and two diets where MSC or SPH provided 25% of the dietary CP. Nutrient composition of the protein ingredients varied, dry matter (DM) was 944.0, 358.0 and 597.4 g/kg, CP was 670.7, 421.2 and 868.9 g/kg DM, crude fat was 141.4, 547.8 and 18.5 g/kg DM and ash was 126.4, 32.1 and 107.0 g/kg DM for PM, MSC and SPH respectively. The content of essential AA (g/100 g CP) was more than 10.0 percentage units lower in SPH than in PM and MSC. The ATTD of CP differed (p 0.001) between protein ingredients and was 80.9%, 88.2% and 91.3% for PM, MSC and SPH respectively. The ATTD of total AA was lowest (p 0.001) for PM, and similar (p 0.05) for MSC and SPH. In the extruded diets, the expected higher ATTD of CP and AA from replacement of PM with MSC or SPH was not observed. The ATTD of CP was determined to be 80.3%, 81.3% and 79.0% for the PM, MSC and SPH extruded foods respectively. Furthermore, the ATTD of several AA was numerically highest for the PM diet. Possibly, extrusion affected ATTD of the diets differently due to different properties and previous processing of the three protein ingredients. |
| Databáze: | OpenAIRE |
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