Prediction of standardized ileal digestibility and essential amino acid content of ingredients in swine: A meta-analysis

Messad, F.; Létourneau-Montminy, Marie-Pierre; Charbonneau, Édith; Sauvant, Daniel; Guay, Frédéric

doi:10.1016/j.anifeedsci.2015.06.012

Cited by 9 publications

(11 citation statements)

References 135 publications

(187 reference statements)

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“…These models were developed to predict the EAA profile from CP and SID of EAA from AID and fibre content (Messad et al, 2015;unpublished data). For missing NDF values, a data set comprising 173 treatments reported in 36 peer-reviewed articles published between 1977 and 2012 was used.…”

Section: Data Collection and Codingmentioning

confidence: 99%

“…Finally, unlike Messad et al (2015), this study would predict the SID and dEAA contents from the chemical composition of the oilseed meals. The different components of SBM, RSM and CSM have been evaluated and the NDF and tEAA were found to be the best predictors of SID and content of dEAA.…”

Section: Prediction Of Standardized Ileal Digestibility Of Essential mentioning

confidence: 99%

“…The different components of SBM, RSM and CSM have been evaluated and the NDF and tEAA were found to be the best predictors of SID and content of dEAA. Messad et al (2015) was intended to update the relations between CP, tEAA and the SID as published by NRC (1998) for all commonly used ingredients in pig feeds.…”

Section: Prediction Of Standardized Ileal Digestibility Of Essential mentioning

confidence: 99%

“…By including a large range of factors that affect digestibility, meta-analysis can be used to summarize knowledge acquired through previously published research and express EAA SID in quantitative terms (Sauvant et al, 2008). In recent study, Messad et al (2015) showed that meta-analysis approach can be used to predict total EAA from CP content and SID EAA from apparent ileal digestibility (AID) of EAA.…”

Section: Introductionmentioning

confidence: 99%

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Meta-analysis of the amino acid digestibility of oilseed meal in growing pigs

Messad

Létourneau-Montminy

Charbonneau

et al. 2016

Animal

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Oilseed meal is an important source of essential amino acids (EAA) for livestock production. It is the second most important ingredient in pig feed after grains. Optimal use of these ingredients requires precise knowledge of amino acid standardized ileal digestibility (SID), which may vary depending on several factors including botanical variety or processing treatments. A metaanalysis was performed in order to derive models for predicting the SID of soybean, cotton and rapeseed meal EAA, based on chemical composition data such as CP, total concentration of each EAA and fibre (crude fibre, ADF and NDF) content. A database of 47 references (224 experimental treatments) was built. A model incorporating processing method of the meals (e.g. cold pressed, expeller pressed, solvent extracted), experimental surgical procedure (T-cannula, re-entrant cannula, post valve T-cannula and ileo-rectal anastomosis) and pig growth stage (BW⩽ or ⩾25 kg) was tested. Results indicated that neither processing nor BW affected EAA SID. NDF was the best predictor of SID ( R 2 = 0.944, 0.836, 0.779, 0.899 and 0.814, respectively, for Lys, Met, Thr, Trp and Val). The total EAA content was the best predictor of digestible content (g/kg diet) for each EAA ( R 2 = 0.990, 0.985, 0.977, 0.985 and 0.978, respectively, for Lys, Met, Thr, Trp and Val). This study shows that routine chemical analyses may be used to predict EAA digestibility with satisfactory accuracy.

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Section: Data Collection and Codingmentioning

confidence: 99%

Section: Prediction Of Standardized Ileal Digestibility Of Essential mentioning

confidence: 99%

Section: Prediction Of Standardized Ileal Digestibility Of Essential mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Meta-analysis of the amino acid digestibility of oilseed meal in growing pigs

Messad

Létourneau-Montminy

Charbonneau

et al. 2016

Animal

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“…This can partly be explained by the variability existing at the individual amino acids composition and their bioavailability (the fraction potentially available for further uptake and absorption) (Messad, Létourneau-Montminy, Charbonneau, Sauvant and Guay, 2015). "High quality proteins" are those that are readily digestible and contain the dietary essential (indispensable) amino acids in quantities that correspond to human/animal requirements.…”

Section: Grain Legume Proteins Are Not All Nutritio-nally Equalmentioning

confidence: 99%

Grain legume protein quality: a hot subject

Patto¹

2016

Arbor

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RESUMEN:Las leguminosas grano tienen un alto potencial en alimentación humana y animal siendo una importante fuente de proteínas así como de otros compuestos beneficiosos para la nutrición y salud. La proteína es uno de los ingredientes más demandados y las leguminosas grano son una delas fuentes más sostenible de proteína. Sin embargo, no todas las leguminosas grano son igual de nutritivas, variando la calidad con la composición de aminoácidos y su digestibilidad. En este artículo revisaremos los conceptos de calidad de la proteína y discutiremos las posibilidades de mejora genética. Para abordar con éxito la mejora de la calidad de la proteína será de gran ayuda disponer de bases de datos con los perfiles de aminoácidos y de digestibilidad, así como de información cuantitativa sobre los compuestos bioactivos que reducen la digestibilidad, todo ello unido a mé-todos fiables para su evaluación. El desarrollo de variedades de leguminosas con una proteína de mayor calidad, más ajustadas a las necesidades tanto humanas como del ganado, permitirá una mayor eficiencia nutritiva, reduciendo el contenido de proteína en la dieta y los costes asociados, así como la excreción de nitró-geno, disminuyendo el impacto medioambiental.PALABRAS CLAVE: Leguminosas grano; calidad de la proteína; aminoácidos; digestibilidad; factores anti nutritivos ABSTRACT: Grain legumes, also called pulses, play a key role in the nutritional improvement of food and feed. These legumes are important sources of protein as well as other nutritional compounds. Today, protein is one of the most sought after ingredients in the market and grain legumes represent one of the most sustainable protein sources. However, not all grain legume proteins are nutritionally equal. Their quality varies and depends on their amino acid composition and digestibility. In this article, we review concepts related to grain legume protein quality and discuss challenges regarding their genetic improvement. A comprehensive database of grain legume amino acid profiles and protein digestibility is needed to address the matter of protein quality in grain legume breeding. This database will be enhanced by quantitative information on digestibility-reducing bioactive compounds and the development of reliable screening tools. The achievement of higher protein quality grain legume varieties, better adjusted to animal and human requirements, will cut dietary protein content, associated costs and nitrogen excretion, thus reducing the environmental impact.

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