Relationship between the amino acid release kinetics of feed proteins and nitrogen balance in finishing pigs

Wang, B.; Mi, Mengmeng; Zhang, Q.Y.; Bao, Nan; Pan, Li; Zhao, Yuan; Qin, Guixin

doi:10.1016/j.animal.2021.100359

Cited by 7 publications

(9 citation statements)

References 31 publications

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“…3. The kinetics of digestion and absorption determine the metabolic fate of AA by non-digestive tissues (Wang et al 2021a). More specifically, this fate is mainly due to the rate of AA appearance in the plasma.…”

Section: Consequences Of Feeding Intact Proteins Hydrolysates or Free...mentioning

confidence: 99%

“…This occurs despite a faster absorption of these two AA when supplied as free form as indicated by the maximum plasma concentrations of Lys and Thr in the portal vein that were observed two hours earlier than for pigs fed intact protein. A more gradual appearance of dietary AA in the systemic circulation as observed after ingestion of intact proteins may lead to a greater protein utilization and muscle protein accretion (Reidy et al 2013;Wang et al 2021a).…”

Section: Consequences Of Feeding Intact Proteins Hydrolysates or Free...mentioning

confidence: 99%

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Feeding intact proteins, peptides, or free amino acids to monogastric farm animals

Eugenio

Milgen

Duperray³

et al. 2022

Amino Acids

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For terrestrial farm animals, intact protein sources like soybean meal have been the main ingredients providing the required amino acids (AA) to sustain life. However, in recent years, the availability of hydrolysed protein sources and free AA has led to the use of other forms of AA to feed farm animals. The advent of using these new forms is especially important to reduce the negative environmental impacts of animal production because these new forms allow reducing the dietary crude protein content and provide more digestible materials. However, the form in which dietary AA are provided can have an effect on the dynamics of nutrient availability for protein deposition and tissue growth including the efficiency of nutrient utilization. In this literature review, the use of different forms of AA in animal diets is explored, and their differences in digestion and absorption rates is focused on. These differences affect the postprandial plasma appearance of AA, which can have metabolic consequences, like greater insulin response when free AA or hydrolysates instead of intact proteins are fed, which can have a profound effect on metabolism and growth performance. Nevertheless, the use and application of the different AA forms in animal diets is important to achieve a more sustainable and efficient animal production system in the future, as they allow for a more precise diet formulation and reduced negative environmental impact. It is therefore important to differentiate the physiological and metabolic effects of different forms of AA to maximize their nutritional value in animal diets.

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Section: Consequences Of Feeding Intact Proteins Hydrolysates or Free...mentioning

confidence: 99%

Section: Consequences Of Feeding Intact Proteins Hydrolysates or Free...mentioning

confidence: 99%

Feeding intact proteins, peptides, or free amino acids to monogastric farm animals

Eugenio

Milgen

Duperray³

et al. 2022

Amino Acids

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“…According to the traditional theory of pig amino acid nutrition, diets formulated according to the ideal amino acid pattern that is consistent with the composition and proportion of amino acids and the pig body composition can result in optimal growth performance [ 1 ]. However, our previous studies have shown that although the protein content and digestible amino acids in terminal ileum of diets formulated with different protein sources are the same, there are significant differences in in vitro amino acid release patterns, and the in vivo nitrogen deposition rate is still not ideal [ 2 , 3 ]. This is due to the decomposition of amino acids in the intestinal tract, which leads to the low utilization of dietary amino acids in pigs [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

“…Based on previous studies, the same terminal ileum digestible diets supplemented with casein result in better synchronicity of amino acid release than those supplemented with corn gluten meal. In addition, diets with good synchronicity of amino acid release can improve nitrogen use efficiency in pigs [ 2 , 3 , 13 ]. Therefore, we selected a traditional corn-soybean meal diet supplemented with CAS, CGM or a mixture of both (CAS + CGM; MIX), to create diets with three different amino acid release characteristics, with the aim of further exploring the effects of different amino acid release rates on intestinal barrier function and intestinal microflora of piglets.…”

Section: Introductionmentioning

confidence: 99%

Effects of diets with different amino acid release characteristics on the gut microbiota and barrier function of weaned pigs

Shen

et al. 2023

BMC Microbiol

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Background The absorption and utilization of proteins by animals is affected by the amino acid (AA) release characteristics of their diets. In the present study, we aimed to determine the effects of diets with various amino acid release characteristics on the intestinal barrier function and diversity of gut microbiota of weaned pigs. Results Forty-eight pigs (7.45 ± 0.58 kg) were fed with diets having different amino acid release characteristics during a period of 28 days. We used a 2 × 3 full-factor (two protein levels and three protein sources with differing amino acid release characteristics) experimental design, with normal (standard terminal ileal digestibility of 17.5%) or low (standard terminal ileal digestibility of 14.9%) protein levels as the first factor. Casein (CAS), corn gluten meal (CGM) and a MIX diet were used as protein sources. Due to the more balanced release of amino acids, the diamine oxidase (DAO) concentrations in the CAS and MIX groups were significantly lower than those in the CGM group (P < 0.05); Reducing the dietary protein content from 17.5% to 14.9% had no significant effects on the levels of serum DAO or D-lactic acid. By contrast, it increased the microbial diversity (chao1 and ACE values) and the number of Lactobacillus in the jejunum (P < 0.05). The CAS-containing diet and the MIX diet resulted in significantly higher microbial diversity (Simpson and Shannon) than the CGM-containing diet in the jejunum. Conclusion The balanced release of amino acids in CAS and MIX diets maintained intestinal barrier function and increased gut microbiota diversity. These findings could potentially provide a scientific reference for the rational preparation of piglet feed.

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“…In pig production, when the requirements of essential amino acids (EAA) and total nitrogen are met, the levels of crude protein in the diet could be reduced as protein requirements in pigs are essentially those of amino acids pig educed normal protein levels by 4% and balanced the dietary levels of EAA (3). Wang et al found that a low-protein (13.5% CP) diet had no significant effect on growth performance, but significantly improved apparent nitrogen digestibility and nitrogen deposition rate, and significantly reduced nitrogen emissions in manure and urine in finishing pigs (4). Xu et al found that neither a low-protein diet nor a high-protein diet had any significant effects on the backfat thickness and loin eye muscle area in finishing pigs, the low protein group has an increasing trend (5).…”

Section: Introductionmentioning

confidence: 99%

Effects of dietary protein levels on production performance, meat quality and flavor of fattening pigs

et al. 2022

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This study aimed to evaluate the effects of dietary protein level on the production performance, slaughter performance, meat quality, and flavor of finishing pigs. Twenty-seven Duroc♂ × Bamei♀ binary cross-bred pigs (60.86 ± 2.52 kg body weight) were randomly assigned to three groups, each group has three replicates, and each replicate has three pigs. Three groups of finishing pigs were fed 16.0, 14.0, and 12.0% crude protein levels diets, and these low-protein diets were supplemented with four limiting amino acids (lysine, methionine, threonine and tryptophan). The results showed that the pigs fed low-protein diets increased (P < 0.05) loin eye muscle area, and reduced (P < 0.05) heart weight, lung weight. The feed-weight ratio of the 14.0% protein group was reduced (P > 0.05); Dietary protein levels significantly affected the luminance (L24h), yellowness (b45min and b24h) (P < 0.05), reduced shear stress, muscle water loss, drip loss, the levels of crude fat (P < 0.05), and increased marbling score (P < 0.05) in the muscle of finishing pigs; The low-protein diets improved PUFA/TFA, PUFA/SFA (P > 0.05), and increased hexanal, E-2-heptenal, 1-octen-3-ol, EAA/TAA in the muscle of finishing pigs (P < 0.05); The results indicated that reduced the crude protein levels of dietary by 2.0–4.0%, and supplementation with four balanced limiting amino acids had no significant effects on the production performance and slaughter performance of finishing pigs, and could effectively improve meat quality and flavor.

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Relationship between the amino acid release kinetics of feed proteins and nitrogen balance in finishing pigs

Cited by 7 publications

References 31 publications

Feeding intact proteins, peptides, or free amino acids to monogastric farm animals

Feeding intact proteins, peptides, or free amino acids to monogastric farm animals

Effects of diets with different amino acid release characteristics on the gut microbiota and barrier function of weaned pigs

Effects of dietary protein levels on production performance, meat quality and flavor of fattening pigs

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