Gross and true ileal digestible amino acid contents of several animal body proteins and their hydrolysates

Cui, Jian; Chong, B.; Rutherfurd, Shane M.; Wilkinson, B. H. P.; Singh, Harjinder; Moughan, Paul J.

doi:10.1016/j.meatsci.2013.03.002

Cited by 7 publications

(5 citation statements)

References 11 publications

(13 reference statements)

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“…The true ileal AA digestibility values of hydrolyzed bovine plasma and ovine muscle have been documented . However, it is not realistic to compare those data with the standardized ileal AA digestibility values of hydrolyzed porcine plasma and muscles found in the present study because of differences in the raw materials and variation in the molecular weight distribution of peptides.…”

Section: Discussionmentioning

confidence: 97%

“…Animal protein sources are often regarded as highly digestible with a good balance of nutritionally available AA . Hydrolyzates of animal protein may have a different digestibility than intact protein and hydrolyzates may be more absorbable than intact protein .…”

Section: Introductionmentioning

confidence: 99%

“…10 Animal protein sources are often regarded as highly digestible with a good balance of nutritionally available AA. 11 Hydrolyzates of animal protein may have a different digestibility than intact protein and hydrolyzates may be more absorbable than intact protein. 4,12 Several animal protein sources can be used to produce hydrolyzates; however, their accurate AA digestibility estimation is important with respect to evaluating their potential use in food and feed.…”

Section: Introductionmentioning

confidence: 99%

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Standardized ileal digestibility and digestible indispensable amino acid score of porcine and bovine hydrolyzates in pigs

2017

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Section: Discussionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Standardized ileal digestibility and digestible indispensable amino acid score of porcine and bovine hydrolyzates in pigs

2017

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“…The antioxidant activity of BSA estimated by our ABTS assay was about 170-180 µmol/g (Table 2). Taking into account the amount of reactive amino acids in BSA (172 µmol Arg, 193 µmol His, 29 µmol Trp, 127 µmol Tyr [34], 15 µmol Cys, and 250 µmol cystine [35] per g BSA) and considering that only about 60% of the Cys residues are in the reduced state in BSA [36], and assuming antioxidant activities of amino acids shown in Table 1, the total antioxidant activity of BSA should be about 847 µmol/g. Thus, only a fraction of amino acid residues is available for ABTS • , and there is great room for an increase in the reactivity of BSA with ABTS • , as observed after denaturation with SDS and papain digestion.…”

Section: Discussionmentioning

confidence: 99%

Denaturation and Digestion Increase the Antioxidant Capacity of Proteins

2023

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It has been estimated and demonstrated that the antioxidant capacity of proteins is increased as a result of digestion in the gastrointestinal tract, which can be contributed by denaturation and digestion. This study aimed to evaluate the effect of denaturation and proteolytic digestion on the antioxidant activity of bovine serum albumin (BSA) and chicken egg white proteins in model systems. Denaturation with an anionic detergent (sodium dodecyl sulfate) and digestion with papain and trypsin increased the antioxidant activity/capacity of the proteins, apparently due to the increased exposure of amino acid residues responsible for the antioxidant activity of proteins (tyrosine, tryptophan, cysteine, histidine, arginine, and cystine in the ABTS● decolorization assay; cysteine, tryptophan, tyrosine, and cystine in the FRAP assay). As the increase in the protein antioxidant activity/capacity was limited in extent, it does not invalidate the use of the antioxidant capacity of proteins to be consumed as a rough measure of their antioxidant capacity after modifications in the gastrointestinal tract.

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“…In this way, sheep farming has been highlighted as a potential activity for two primordial reasons: first, from an economic point of view, smaller territorial spaces are needed to feed and produce these animals [2] and second, from a nutritional point of view, lamb meat, among other characteristics such as having a high linolenic acid concentration, is more digestible when compared to other ruminants, because the amino acid profile of myofibrillar protein ovine ensures its greater digestibility, which is approximately 99%, while bovine serum albumin has a digestibility of amino acids of 93% and so it has been attractive to people worried about their health [3,4]. …”

Section: Introductionmentioning

confidence: 99%

Carcass characteristics and meat quality of lambs that are fed diets with palm kernel cake

Santos

Gomes

Alves

et al. 2016

Asian-Australas J Anim Sci

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ObjectiveThe aim was to evaluate carcass characteristics, cut yield, and meat quality in lambs that were fed different inclusion levels of palm kernel cake.MethodsForty-five woolless castrated male Santa Inês crossbred sheep with an initial average body weight of 23.16±0.35 kg were used. The experimental design was a completely randomized design with five treatments, with palm kernel cake in the proportions of 0.0%, 7.5%, 15.0%, 22.5%, and 30.0% with nine replications per treatment. After slaughter, the gastrointestinal tract was weighed when it was full, after which it was then emptied. The heart, liver, kidney, pancreas perirenal fat were also collected and weighed. The carcass was split into two identical longitudinal halves and weighed to determine the quantitative and qualitative characteristics.ResultsThe empty body weight, carcass weight and yield, and fat thickness decreased linearly (p<0.05) as a function of palm kernel inclusion in the diet. There was no difference (p>0.05) for the rib eye area of animals that were fed palm kernel cake. There was a reduction in the commercial cut weight (p<0.05), except for the neck weight. The weights of the heart, liver, kidney fat, small, and large intestine, and gastrointestinal tract decreased. Nevertheless, the gastrointestinal content was greater for animals that were fed increasing levels of cake. For the other organs and viscera, differences were not verified (p>0.05). The sarcomere length decreased linearly (p<0.05), although an effect of the inclusion of palm kernel cake was not observed in other meat quality variables. It is worth noting that the red staining intensity, indicated as A, had a tendency to decrease (p = 0.050).ConclusionThe inclusion of palm kernel cake up to 30% in the diet does not lead to changes in meat quality characteristics, except for sarcomere length. Nevertheless, carcass quantitative characteristics decrease with the use of palm kernel cake.

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Gross and true ileal digestible amino acid contents of several animal body proteins and their hydrolysates

Cited by 7 publications

References 11 publications

Standardized ileal digestibility and digestible indispensable amino acid score of porcine and bovine hydrolyzates in pigs

Standardized ileal digestibility and digestible indispensable amino acid score of porcine and bovine hydrolyzates in pigs

Denaturation and Digestion Increase the Antioxidant Capacity of Proteins

Carcass characteristics and meat quality of lambs that are fed diets with palm kernel cake

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