“…In the current study, chemical compositions of the test ingredients were within the range of values in the literature (Stein et al, 2016;Son et al, 2019). The in vitro DM disappearance procedure has been used to estimate the in vivo digestibility of energy and nutrients in feed ingredients (Park et al, 2012), and to determine the efficacy of exogenous enzyme complexes (Park et al, 2016;Ha et al, 2020). The IVID and IVTTD of DM in test ingredients in the present work were within the range of reported values Fernández, 1995, 1997;Kong et al, 2015;Park et al, 2016).…”
Section: Discussionmentioning
confidence: 75%
“…However, the effects of exogenous xylanase from Bacillus subtilis on various feed ingredients have rarely been compared. In vitro assays have been used to evaluate effects of supplemental enzymes on nutrient digestibility because these assays are less expensive and laborious compared with in vivo assays (Kong et al, 2015;Ha et al, 2020). Therefore, the objective of this study was to evaluate the effects of supplemental xylanase on in vitro ileal disappearance (IVID) and in vitro total tract disappearance (IVTTD) of dry matter (DM) in various feed ingredients.…”
Effects of supplemental xylanase on in vitro disappearance of dry matter in feed ingredients for swine This unedited manuscript has been accepted by RCCP for future publication and is provisionally published on our website. The manuscript will undergo copyediting, typesetting, and galley review before final publication. Please note that this advance version may differ from the "Ahead of print" and also from the final version. SHORT COMMUNICATION Effects of supplemental xylanase on in vitro disappearance of dry matter in feed ingredients for swine Efectos de la suplementación con xilanasa sobre la desaparición in vitro de materia seca en ingredientes de piensos para cerdos Efeitos da xilanase suplementar no desaparecimento in vitro de matéria seca em ingredientes de rações para suínos
“…In the current study, chemical compositions of the test ingredients were within the range of values in the literature (Stein et al, 2016;Son et al, 2019). The in vitro DM disappearance procedure has been used to estimate the in vivo digestibility of energy and nutrients in feed ingredients (Park et al, 2012), and to determine the efficacy of exogenous enzyme complexes (Park et al, 2016;Ha et al, 2020). The IVID and IVTTD of DM in test ingredients in the present work were within the range of reported values Fernández, 1995, 1997;Kong et al, 2015;Park et al, 2016).…”
Section: Discussionmentioning
confidence: 75%
“…However, the effects of exogenous xylanase from Bacillus subtilis on various feed ingredients have rarely been compared. In vitro assays have been used to evaluate effects of supplemental enzymes on nutrient digestibility because these assays are less expensive and laborious compared with in vivo assays (Kong et al, 2015;Ha et al, 2020). Therefore, the objective of this study was to evaluate the effects of supplemental xylanase on in vitro ileal disappearance (IVID) and in vitro total tract disappearance (IVTTD) of dry matter (DM) in various feed ingredients.…”
Effects of supplemental xylanase on in vitro disappearance of dry matter in feed ingredients for swine This unedited manuscript has been accepted by RCCP for future publication and is provisionally published on our website. The manuscript will undergo copyediting, typesetting, and galley review before final publication. Please note that this advance version may differ from the "Ahead of print" and also from the final version. SHORT COMMUNICATION Effects of supplemental xylanase on in vitro disappearance of dry matter in feed ingredients for swine Efectos de la suplementación con xilanasa sobre la desaparición in vitro de materia seca en ingredientes de piensos para cerdos Efeitos da xilanase suplementar no desaparecimento in vitro de matéria seca em ingredientes de rações para suínos
“…After the 2-step in vitro assay, the undigested residues and Celite were collected, weighed, and analyzed for CP. Then, IVID of CP was calculated using the following equation modified from Ha et al [ 18 ]: IVID of CP (%) = [(DM Meat × CP Meat ) − {(DM UR × CP UR ) − (DM Blank × CP Blank )}] ÷ (DM Meat × CP Meat ) × 100 where, CP Meat , CP UR , and CP Blank are the CP concentrations (%) expressed as DM basis in the thermal or non-thermal processed chicken meat, undigested residue, and blank, respectively.…”
Section: Methodsmentioning
confidence: 99%
“…Alternatively, in vitro procedures are inexpensive, time-saving, and non-invasive methods compared with in vivo experiments. In vitro assays are widely used to determine nutrient utilization in ingredients [ 7 , 15 ] and extruded diets [ 16 , 17 ] for dogs and feed ingredients [ 18 , 19 , 20 , 21 , 22 , 23 , 24 ] and diets [ 25 , 26 ] for pigs based on the high correlation between in vivo nutrient digestibility and in vitro nutrient disappearance [ 16 , 17 , 25 , 26 , 27 ].…”
The objectives of the present study were to determine the influence of thermal and non-thermal processing procedures on in vitro ileal disappearance (IVID) of dry matter (DM) and crude protein (CP) in chicken meat as dog foods using 2-step in vitro assays. In thermal processing experiments, IVID of DM and CP in chicken meat thermally processed at 70, 90, and 121 °C, respectively, with increasing processing time was determined. For non-thermal processing experiments, IVID of DM and CP in chicken meat processed by high-pressure, ultraviolet-light emitting diode (UV-LED), electron-beam, and gamma-ray was determined. Thermal processing of chicken meat at 70, 90, and 121 °C resulted in decreased IVID of CP (p < 0.05) as heating time increased. In non-thermal processing experiment, IVID of CP in chicken meat was not affected by high-pressure processing or UV-LED radiation. In vitro ileal disappearance of CP in electron-beam- or gamma-ray-irradiated chicken meat was not affected by the irradiation intensity. Taken together, ileal protein digestibility of chicken meat for dogs is decreased by thermal processing, but is minimally affected by non-thermal processing methods.
“…Animal experiments to determine the efficacy of the mycotoxin sequestering agents are costly and time-consuming. Alternatively, in vitro procedures mimicking the conditions in the stomach and the small intestine of pigs [12] are available for testing mycotoxin sequestering products [13][14][15][16][17][18]. In some experiments [13,14], however, the intestinal environment of animals was not fully simulated.…”
The objective of this study was to determine the efficacy of mycotoxin sequestering agents for aflatoxin B1 (AFB1), deoxynivalenol (DON), and zearalenone (ZEA) using an in vitro method. The twelve toxin sequestering agents tested were seven bentonite products (bentonite A, B, C, D, E, F, and G), two aluminosilicate products (aluminosilicate A and B), a heulandite product, an activated charcoal product, and a yeast cell wall product. A two-step in vitro procedure was employed to mimic the conditions of temperature, pH, and digestive enzymes in the stomach and small intestine of pigs. All mycotoxin sequestering agents tested were able to bind to AFB1 with a high efficacy (>92%). The DON sequestering rate of activated charcoal (99.1%) was greater (p < 0.05) than that of other products. The ZEA sequestering rate of bentonite F (97.0%), aluminosilicate A (99.6%), and activated charcoal (100.0%) was the greatest (p < 0.05) among the tested mycotoxin sequestering agents. Overall, most mycotoxin sequestering agents had the ability to bind to AFB1, but most products, except activated charcoal, failed to sequester DON and ZEA.
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