The objective of this study was to examine the effect of the dietary crude protein (CP) content and source on the distribution of digesta proteins and peptides according to their molecular mass along the small intestine of veal calves. Diets contained 14, 104, 205, and 279 g/kg of CP supplied by skim milk powder (SMP) in experiment 1. Diets contained only SMP or SMP plus proteins (1:1 on digestible CP basis) from either a soybean protein concentrate (SPC), an isolated soy protein partially hydrolyzed (HSPI), or a potato protein concentrate (PPC) in experiment 2. Duodenal, jejunal, and ileal digesta were collected from calves fitted with simple cannulae and continuously infused the milk replacers into the abomasum. The distribution of molecular mass (Mr) of proteins and peptides was studied by gel filtration chromatography. Increasing the dietary CP level of milk replacers increased the flow of oligopeptides and free amino acids in ileal digesta. Incorporating plant protein increased the flow of proteins with Mr > 20,000 in the duodenum and that of proteins and peptides with Mr < 10,000 in the ileum. Hydrolysis of oligopeptides and absorption may be a limiting step in the digestion of plant protein in the veal calf.
-The aim of the present study was to compare the degree of proteolysis with pig (PP) and chicken (CP) pepsins in order to find out whether PP can be used instead of CP to simulate gastric hydrolysis in the chicken. First, the pH activity profile of the two pepsins was compared using three substrates. For haemoglobin, CP showed a slightly higher optimal pH than PP, 2.5-3 and 2, respectively. For two plant protein sources (peas, wheat), the optimal pH was similar for the two enzymes, about pH 1.5. For the three substrates tested, CP exhibited a high level of activity over a broader pH range than PP. Second, the susceptibility of the two plant proteins to hydrolysis by each of the two pepsins was studied at pH levels near the chicken gastric pH (1.5-3.5). For PP, pea proteins were hydrolysed more than wheat ones, while, for CP, the hydrolysis was dependent on pH. Therefore (1,5). Alors qu'avec la PP les protéines de pois ont été mieux hydrolysées que celles du blé, dans le cas de la CP le résultat dépend du pH. La classification des deux sources de protéines étudiées dépend donc de l'origine animale de
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