Prediction of crude protein digestibility of animal by-product meals for dogs by the protein solubility in pepsin method

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dc.contributor.authorKawauchi, Iris M. [UNESP]
dc.contributor.authorSakomura, Nilva K. [UNESP]
dc.contributor.authorPontieri, Cristiana F. F.
dc.contributor.authorRebelato, Aline [UNESP]
dc.contributor.authorPutarov, Thaila C. [UNESP]
dc.contributor.authorMalheiros, Euclides B. [UNESP]
dc.contributor.authorGomes, Márcia de O. S. [UNESP]
dc.contributor.authorCastrillo, Carlos
dc.contributor.authorCarciofi, Aulus C. [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversity of Zaragoza
dc.contributor.institutionUniversidade Camilo Castelo Branco (UNICASTELO)
dc.date.accessioned2015-12-07T15:31:07Z
dc.date.available2015-12-07T15:31:07Z
dc.date.issued2014
dc.description.abstractAnimal by-product meals have large variability in crude protein (CP) content and digestibility. In vivo digestibility procedures are precise but laborious, and in vitro methods could be an alternative to evaluate and classify these ingredients. The present study reports prediction equations to estimate the CP digestibility of meat and bone meal (MBM) and poultry by-product meal (PM) using the protein solubility in pepsin method (PSP). Total tract CP digestibility of eight MBM and eight PM samples was determined in dogs by the substitution method. A basal diet was formulated for dog maintenance, and sixteen diets were produced by mixing 70 % of the basal diet and 30 % of each tested meal. Six dogs per diet were used to determine ingredient digestibility. In addition, PSP of the MBM and PM samples was determined using three pepsin concentrations: 0·02, 0·002 and 0·0002 %. The CP content of MBM and PM ranged from 39 to 46 % and 57 to 69 %, respectively, and their mean CP digestibility by dogs was 76 (2·4) and 85 (2·6) %, respectively. The pepsin concentration with higher Pearson correlation coefficients with the in vivo results were 0·0002 % for MBM (r 0·380; P = 0·008) and 0·02 % for PM (r 0·482; P = 0·005). The relationship between the in vivo and in vitro results was better explained by the following equations: CP digestibility of MBM = 61·7 + 0·2644 × PSP at 0·0002 % (P = 0·008; R (2) 0·126); and CP digestibility of PM = 54·1 + 0·3833 × PSP at 0·02 % (P = 0·005; R (2) 0·216). Although significant, the coefficients of determination were low, indicating that the models were weak and need to be used with caution.en
dc.description.affiliationGrandfood Indústria e Comércio Ltda , Dourado , SP , Brazil ; College of Agrarian and Veterinarian Sciences (FCAV), São Paulo State University (UNESP) , Via de Acesso Professor Paulo Donato Castellane , Jaboticabal 14.884-900 , SP , Brazil.
dc.description.affiliationCollege of Agrarian and Veterinarian Sciences (FCAV), São Paulo State University (UNESP) , Via de Acesso Professor Paulo Donato Castellane , Jaboticabal 14.884-900 , SP , Brazil.
dc.description.affiliationGrandfood Indústria e Comércio Ltda , Dourado , SP , Brazil.
dc.description.affiliationSchool of Veterinary Medicine and Animal Science (FMVZ), Sao Paulo State University (UNESP) , Distrito de Rubião Junior , Botucatu 18.618-970 , SP , Brazil.
dc.description.affiliationCollege of Agrarian and Veterinarian Sciences (FCAV), São Paulo State University (UNESP) , Via de Acesso Professor Paulo Donato Castellane , Jaboticabal 14.884-900 , SP , Brazil ; Camilo Castelo Branco University (UNICASTELO) , Av. Hilário da Silva Passos , Descalvado 13690-000 , SP , Brazil.
dc.description.affiliationAnimal Production and Food Sciences Department , University of Zaragoza , Miguel Servet , 177, Zaragoza 50.013 , Spain.
dc.description.affiliationUnespGrandfood Indústria e Comércio Ltda , Dourado , SP , Brazil ; College of Agrarian and Veterinarian Sciences (FCAV), São Paulo State University (UNESP) , Via de Acesso Professor Paulo Donato Castellane , Jaboticabal 14.884-900 , SP , Brazil.
dc.description.affiliationUnespCollege of Agrarian and Veterinarian Sciences (FCAV), São Paulo State University (UNESP) , Via de Acesso Professor Paulo Donato Castellane , Jaboticabal 14.884-900 , SP , Brazil.
dc.description.affiliationUnespSchool of Veterinary Medicine and Animal Science (FMVZ), Sao Paulo State University (UNESP) , Distrito de Rubião Junior , Botucatu 18.618-970 , SP , Brazil.
dc.description.affiliationUnespCollege of Agrarian and Veterinarian Sciences (FCAV), São Paulo State University (UNESP) , Via de Acesso Professor Paulo Donato Castellane , Jaboticabal 14.884-900 , SP , Brazil ; Camilo Castelo Branco University (UNICASTELO) , Av. Hilário da Silva Passos , Descalvado 13690-000 , SP , Brazil.
dc.format.extent36
dc.identifierhttp://www.ncbi.nlm.nih.gov/pmc/articles/PMC4473152/
dc.identifier.citationJournal Of Nutritional Science, v. 3, p. 36, 2014.
dc.identifier.doi10.1017/jns.2014.32
dc.identifier.filePMC4473152.pdf
dc.identifier.issn2048-6790
dc.identifier.pmcPMC4473152
dc.identifier.pubmed26101605
dc.identifier.urihttp://hdl.handle.net/11449/131044
dc.language.isoeng
dc.publisherJournal of Nutritional Science
dc.relation.ispartofJournal Of Nutritional Science
dc.relation.ispartofsjr0,984
dc.rights.accessRightsAcesso aberto
dc.sourcePubMed
dc.subjectCp, crude proteinen
dc.subjectDog fooden
dc.subjectIn vitro methodsen
dc.subjectMbm, meat and bone mealen
dc.subjectMeat and bone mealen
dc.subjectPm, poultry by-product mealen
dc.subjectPsp, protein solubility in pepsinen
dc.subjectPoultry by-product mealen
dc.titlePrediction of crude protein digestibility of animal by-product meals for dogs by the protein solubility in pepsin methoden
dc.typeArtigo
dcterms.rightsHolderJournal of Nutritional Science
unesp.author.lattes4620650316029248[9]
unesp.author.orcid0000-0003-3859-3983[9]
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências Agrárias e Veterinárias, Jaboticabalpt

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