Aminoácidos Digestíveis Verdadeiros do Milheto, do Milho e Subprodutos do Milho, Determinados com Galos Adultos Cecectomizados

Abstract

RESUMO -Os coeficientes de digestibilidade e o conteúdo de aminoácidos digestíveis verdadeiros do milho e seus subprodutos e do milheto foram determinados utilizando-se galos cecectomizados, em que 11 alimentos testados foram fornecidos a seis galos (15 g pela manhã e 15 g à tarde, após jejum de 24 horas) e seis galos foram mantidos em jejum para determinação das perdas endógenas. Após obtidos os coeficientes de digestibilidade e calculados os aminoácidos digestíveis, ajustaram-se equações para predizer a composição do milho e seus subprodutos em lisina (LIS), metionina (MET), metionina + cistina (M+C), treonina (TRE) e arginina (ARG), totais e digestíveis, em função da composição em proteína bruta (PB), fibra bruta (FB), extrato etéreo (EE) e matéria mineral (MM). Os coeficientes médios de digestibilidade dos aminoácidos (essenciais e não-essenciais) das amostras de milho 1, 2, Quality Protein Maize (QPM) e pré-cozido, farelos de glúten 60 e 21, gérmen de milho, gérmens de milho fino e desengordurado e dos milhetos 1 e 2 foram 92,02 e 90, 69; 88,62 e 87,33; 88,40 e 85,75; 90,20 e 88,99; 95,04 e 94,84; 82,11 e 79,10; 91,84 e 91,30; 92,56 e 91,59; 87,92 e 86,18; 91,04 e 88,70; 93,55 e 93,79%, respectivamente. O milheto apresentou aminoácidos de alta digestibilidade, semelhante ao milho. As equações LIS = 0,26488 + 0,01198PB; MET = -0,01315 + 0,02031PB; M+C = 0,07769 + 0,03448PB; TRE = 0,05576 + 0,03410PB e ARG = 0,30805 + 0,02370PB e LIS = 0,23518 + 0,01067PB; MET = -0,02198 + 0,0195PB; M+C = 0,04767 + 0,03143PB; TRE = -0,01738 + 0,03156PB e ARG = 0,28013 + 0,02318PB podem predizer o conteúdo em aminoácidos totais e digestíveis, respectivamente, do milho e seus subprodutos.Palavras-chave: aminoácidos digestíveis, galos cecectomizados, milheto, milho, equações de predição True Digestible Amino Acids of the Millet, Corn and Corn Byproducts, Determined with Cecectomized Adult Cockerels ABSTRACTS -The digestibility coefficients and the true digestible amino acids contents of corn and corn byproducts were determined by using cecectomized adult cockerels. Each one of the 11 feedstuffs evaluated was fed to six cockerels, consuming 15 g at 8a.m. and 15 g at 4p.m. after fastening by 24 hours. Simultaneously, six cockerels were fasted to determine metabolic and endogenous losses. After determination of the digestibility coefficients and calculation of the digestible amino acids, prediction equations were simulated to predict the corn and corn byproducts composition in lysine (LYS), methionine (MET), methionine + cystine (Met + Cys), threonine (THR) and arginine (ARG), total and digestible, based on chemical composition (crude protein -CP, crude fiber -CF, ether extract -EE and ash). The amino acids digestibility coefficients means (essential and non-essential AA) of the corn samples (1 and 2), quality protein maize and pre-cooked corn, corn gluten meal, corn gluten feed, corn germ, fine corn germ and free-fat corn germ and of the millets (1 and 2) were 92.02 e 90. 69; 88.62 e 87.33; 88.40 e 85.75; 90.20 e 88.99; 95.04 e 9...

Determination of true digestible amino acids of feedstuffs utilizing cecectomized roosters

“…The differences in the composition of the feedstuffs can also interfere in the digestibility coefficients of the nutrients, e.g., in the case of the meat and bone meal, in which there is no standardization during the processing to its obtainment, thus leading to variations mainly in the content of mineral matter and protein; Johnson et al (1998) elevated contents of ash cause decrease in the amount of protein, decreasing the levels of essential amino acids per unit of protein, without affecting its quality. The pearl millet presented different true digestibility coefficients of essential amino acids from the two varieties assessed by Rodrigues et al (2001a), like Rostagno et al (2005), who showed different values, except for arginine, which presented value similar to that of the present study. These differences can be related to the fiber content of the feedstuff, once the neutral detergent fiber (NDF) and acid detergent fiber (ADF) contents were different between the feedstuffs; for the pearl millet evaluated in the present study, the NDF was 267.2 g/kg, and ADF was 38.1 g/kg; for the two varieties evaluated by Rodrigues et al (2001b), they were equal to 175.8 g/kg and 210.8 g/kg NDF; 76.5 g/kg and 100.3 g/kg ADF; and by Rostagno et al (2005), 193.3 g/kg NDF and 96.6 g/kg ADF.…”

“…The true digestibility coefficients of the non-essential amino acids, in turn, were inferior, except for alanine, which was higher than the values found by that author. The true digestibility coefficients of the essential amino acids were also inferior to the values found by Rodrigues et al (2001a).…”

“…The non-essential amino acid content of the corn gluten meal assessed was superior to that found by Analyses conducted in the Animal Nutritional Laboratory Ajinomoto, extraction by HPLC. Rodrigues et al (2001a), except for amino acid isoleucine, which was inferior. The content of non-essential amino acids was also superior in relation to that found by Rodrigues et al (2001a), except for amino acid glycine, which was equal to the value found in this study.…”

“…Rodrigues et al (2001a), except for amino acid isoleucine, which was inferior. The content of non-essential amino acids was also superior in relation to that found by Rodrigues et al (2001a), except for amino acid glycine, which was equal to the value found in this study. The composition of the corn gluten meal can vary in function of the processing it undergoes and also the methods of obtainment.…”

Diferentes tipos de milheto utilizados na alimentação de suínos em crescimento e terminação

“…O milheto grão vem sendo testado como fonte alternativa de alimento para suínos (ADEOLA & ORBAN, 1995;BANDEIRA et al, 1996;BASTOS et al, 2002;BASTOS et al, 2005) e aves (RODRIGUES et al, 2001). Isso tem ocorrido em função do bom desenvolvimento do milheto em condições adversas de clima e solo brasileiros, o que levou ao aumento de áreas ocupadas com esta cultura.…”