Evaluation of Proteins by In Vitro Pancreatin Digestion

Anwar, A.

doi:10.3382/ps.0411120

Cited by 6 publications

(5 citation statements)

References 9 publications

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“…The pattern of amino acid released from the samples correlated with the growth of chickens fed the same samples of soybean meal [40]. In another study by Anwar [41], the pancreatin in vitro test was used to evaluate the quality of cottonseed meal, groundnut meal, meat meal and fish meal [41]. The method was not reliable for fish meal and groundnut meal but gave fair results for meat meals.…”

Section: Pancreatinmentioning

confidence: 99%

“…An increase in protein concentration will promote an increase in proteolytic enzyme secretion [8]. In vitro digestibility methods using pancreatin as the only enzyme, source keeps the enzyme concentration constant when evaluating a range of protein sources [41]. However, the method lacks precession when evaluating a variety of protein sources [41].…”

Section: Pancreatinmentioning

confidence: 99%

“…In vitro digestibility methods using pancreatin as the only enzyme, source keeps the enzyme concentration constant when evaluating a range of protein sources [41]. However, the method lacks precession when evaluating a variety of protein sources [41]. Other researchers have found no difference between in vivo chicken ileal digestibility and the pepsin or pancreatin assay when ranking feather meal digestibility [43].…”

Section: Pancreatinmentioning

confidence: 99%

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In Vitro Methods of Assessing Protein Quality for Poultry

Bryan

Classen

2020

Animals

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Protein quality assessment of feed ingredients for poultry is often achieved using in vitro or in vivo testing. In vivo methods can be expensive and time consuming. Protein quality can also be evaluated using less expensive and time consuming chemical methods, termed in vitro. These techniques are used to improve the user’s efficiency when dealing with large sample numbers, and some mimic the physiological and chemical characteristics of the animal digestive system to which the ingredient will be fed. The pepsin digestibility test is the in vitro method of choice for quick evaluation of protein sample during quality control and in most research settings. Even though the pepsin digestibility test uses enzymes to liberate the amino acids from the protein, it does not mimic normal in vivo digestive conditions. The results obtained with this method may be misleading if the samples tested contain fats or carbohydrates which they often do. Multi-enzyme tests have been proposed to overcome the problem encountered when using the pepsin digestibility test. These tests use a combination of enzymes in one or multiple steps customized to simulate the digestive process of the animal. Multi enzyme assays can predict animal digestibility, but any inherent biological properties of the ingredients on the animal digestive tract will be lost.

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Section: Pancreatinmentioning

confidence: 99%

Section: Pancreatinmentioning

confidence: 99%

Section: Pancreatinmentioning

confidence: 99%

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In Vitro Methods of Assessing Protein Quality for Poultry

Bryan

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2020

Animals

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“…The rate of proteins digestion in the gastrointestinal tract, or attackability of the proteins in the composition of meat dish by proteolytic enzymes is one of the important factors that determine the biological value of food products [1][2][3][4][5].…”

Section: Introductionmentioning

confidence: 99%

Development of regression model of proteins attackability process in meat food (in vitro)

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Nikitina

2021

Teor. prakt. pererab. mâsa (Print)

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In the presented article the authors consider the issues of development of regression model for process of food digestion by proteolytic enzymes in human body. The authors use correlation analysis. They analyze the main nutritional values and physical and chemical properties of meat products, the modes of heat treatment of semi-finished lamb products. The essential parameters and features are determined to find the dependence between the factor values and efficient values of the basic raw material, which affect the quality of the technological processes and, in general, the finished product. The regression model equation is mathematically calculated by methods of solving K. Gauss linear equations. The standard deviations of parameters are calculated, the initial data are normalized; the matrices of the pair correlation coefficients, lower and upper limits of their values are compiled. Equations of the mathematical regression model of meat proteins attackability by proteolytic enzymes — in vitro (pepsin, trypsin) are developed. It is proved that the obtained equation represents a regression model of the process of meat food proteins attackability by enzymes (pepsin, trypsin and chymotrypsin), depending on the determined 3 essential factors (weight of a meat piece, duration of frying, collagen content in lamb meat). Also this equation reflects the process of lamb digestibility in a digestive tract of a human body.

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“…The globulin and residual protein fractions worked equally well ; the highly significant correlation coefficients obtained between gross protein value of cottonseed meal and the four items in view gave the regres- Estimation of gross protein value for both plant and animal concentrates was also tried out through in vitro pancreatin digestion (Anwar, 1962~). The meals tested included those of fish, meat, cottonseed and groundnut.…”

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confidence: 99%

Gross Protein Value and Related Laboratory Techniques for Protein Evaluation

Anwar

1967

World's Poultry Science Journal

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HE gross value of proteins (G.P.V.) was first described by Heiman T et a/ (1939) as a numerical expression of the relative response dchieved in the growth of chicks due to protein supplements to that achieved by casein; both measurements being done over the growth achieved by the control birds. The assay, therefore, included at least three groups: a control, a casein and the test-protein groups.Chicks of the control group received 8 per cent protein diet contributed completely by common energy sources, while those of the casein and test groups received 11 per cent protein diet, where casein and test-proteins contributed the extra 3 per cent over that of the control diet, respectively. The assay as designed measures the supplementary effect of protein concentrates to a diet consisting mainly of common energy sources and believed complete in all respects except quantity and quality of protein.The gross protein value was obtained graphically by plotting the extra response due to both the casein and test-protein diets, then calculated numerically as the amount of casein that would have given the same extra growth of the test-protein over the amount of the test-protein eaten and multiplied by 100.This method of calculation was then modified by Robertson ef a1 (1940) thus expressing the extra gain per gram of test-protein as percentage of the extra gain per gram of casein-protein.The two methods of calculation, however, did not take into consideration the amount of feed eaten by the control birds; a fact which was the reason for the wide range of the fiducial limits of the results obtained. In the new method of calculation (Anwar, 1960) the feed consumed by the control birds was included and gross protein value was calculated by expressing the gain per gram of test-protein as percentage of the gain per gram of casein-protein; measurements 226

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Evaluation of Proteins by In Vitro Pancreatin Digestion

Cited by 6 publications

References 9 publications

In Vitro Methods of Assessing Protein Quality for Poultry

In Vitro Methods of Assessing Protein Quality for Poultry

Development of regression model of proteins attackability process in meat food (in vitro)

Gross Protein Value and Related Laboratory Techniques for Protein Evaluation

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