Duration of heat treatment and true digestibility of amino acids in meat meal for Leghorn cockerels
Knowledge of the true digestibility of amino acids in the ingredients of a poultry ration is important in order to use them properly, especially the proteinic ingredients that have been heated during processing, such as meat meal. Protein solubility is a good indicator of heat damage. To estimate true digestibility, Leghorn White cockerels were fasted for 24 h and then force fed with meat meal autoclaved at 121°C and 1.5 kg/cm2 for 0, 15, 30, 45 and 60 minutes. A correction for endogenous amino acids was included. Nitrogen was determined by micro Kjeldahl; protein solubility by the methods of 2% KOH and coomassie blue; amino acids concentrations were also determined by HPLC. Treatments had an effect (P<.05) on meat meal protein solubility, means being 89% and 84% for the KOH and coomassie blue methods, respectively. However, protein solubility increased until 30 minutes and then decreased according to the KOH method, whereas it increased until 15 minutes (P<.05) and then remained constant by the coomassie blue method. Autoclaving had an effect on true digestibility of all amino acids, except methionine. There was a high and significant correlation (0.81) between protein solubility by the KOH method and true digestibility of amino acids.
| Main Authors: | , , , |
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| Format: | Digital revista |
| Language: | spa |
| Published: |
Asociacion Latinoamericana de Produccion Animal
2005
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| Online Access: | https://ojs.alpa.uy/index.php/ojs_files/article/view/226 |
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