Thermomechanical and enzyme-facilitated processing of soybean meal enhanced in vitro kinetics of protein digestion and protein and amino acid digestibility in weaned pigs

Abstract Soybean meal (SBM) contains anti-nutritional factors (ANF) that may limit kinetics and total extent of protein digestion in pigs. This study evaluated the effects of thermomechanical and enzyme-facilitated (TE) processing on in vitro kinetics of crude protein (CP) digestion and CP and amino acid (AA) digestibility in weaned pigs. Each batch of SBM (48% CP) was divided into two parts: non-processed SBM as control vs. thermomechanical and enzyme-facilitated processed soybean meal (TES) as the experimental group. For digestion kinetics, samples (three batches of non-processed SBM vs. TES) were incubated in triplicate sequentially with pepsin at pH 3.5 for 1.5 h (stomach phase) and subsequently with pancreatin and bile extract at pH 6.8 for 0, 0.5, 1, 2, 4, or 6 h (small intestine phase). Protein was classified into CPfast, CPslow, and CPresistant corresponding to CP digested within the first 0.5 h, from 0.5 to 4 h, and after 4 h plus undigested CP, respectively. Eight weaned barrows (Large White × Duroc, 9.43 ± 0.40 kg) were surgically fitted with a T-cannula at the terminal ileum. Pigs were randomly assigned to a Youden square with three diets over four periods. The three diets were an N-free diet and two diets using 40% SBM or TES as the sole source of AA with Cr2O3 as an indigestible marker. Each period included sequentially a 5-d adaptation, 2-d collection of feces, and 2-d collection of ileal digesta. The TE processing reduced ANF content in TES by 91% for lectin, 22% for trypsin inhibitor activity, 75% for β-conglycinin, and 62% for glycinin compared with SBM. In vitro, TE processing increased (P < 0.05) digested CP by 5.6% and enhanced the kinetics of CP digestion by tending to increase (P = 0.056) CPfast by 25% and reducing (P < 0.05) CPslow and CPresistant by 48% and 11%, respectively. In pigs, TE processing increased (P < 0.05) apparent ileal digestibility (AID) and standardized ileal digestibility (SID) of CP in TES by 2.3% and 2.1%, respectively. The TE processing increased (P < 0.05) AID and SID of all AA up to 3.3%, except for AID of Pro and SID of Pro, Gly, and Cys. The TE processing did not change reactive Lys or Lys:CP but increased (P < 0.05) SID of Lys and reactive Lys by 3%. Combined, the greater in vitro digestion kinetics matched the greater in vivo AID and SID of CP in TES and lower ANF compared with SBM. Thus, TE processing created a protein source that is digested faster and to a greater extent than SBM, thereby lowering the chance of protein fermentation.

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Processing of soybean meal influences in vitro kinetics of protein digestion in the small intestine

Energy and protein metabolism and nutrition ◽

10.3920/978-90-8686-891-9_79 ◽

2019 ◽

Author(s):

M.A. Ton Nu ◽

J.S. Zannatta ◽

H. Schulze ◽

R.T. Zijlstra

Keyword(s):

Small Intestine ◽

Soybean Meal ◽

Protein Digestion ◽

Kinetics Of ◽

In Vitro Kinetics

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In vitro protein digestion kinetics of protein sources for pigs

animal ◽

10.1017/s1751731118002811 ◽

2019 ◽

Vol 13 (6) ◽

pp. 1154-1164 ◽

Cited By ~ 3

Author(s):

H. Chen ◽

P.A. Wierenga ◽

W.H. Hendriks ◽

A.J.M. Jansman

Keyword(s):

Protein Digestion ◽

Protein Sources ◽

Digestion Kinetics ◽

Kinetics Of ◽

Vitro Protein

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In vitro starch and protein digestion kinetics of cooked Bambara groundnuts depend on processing intensity and hardness sorting

Food Research International ◽

10.1016/j.foodres.2020.109512 ◽

2020 ◽

Vol 137 ◽

pp. 109512

Author(s):

Shannon Gwala ◽

Andrea Pallares Pallares ◽

Katharina Pälchen ◽

Marc Hendrickx ◽

Tara Grauwet

Keyword(s):

Protein Digestion ◽

Digestion Kinetics ◽

Kinetics Of

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PSVI-13 Amino Acid Supplementation During the Adaptation Period Did Not Affect the Standardized Ileal Digestibility of Amino Acids in Corn and Soybean Meal Fed to Pigs

Journal of Animal Science ◽

10.1093/jas/skab054.327 ◽

2021 ◽

Vol 99 (Supplement_1) ◽

pp. 200-201

Author(s):

Hyunjun Choi ◽

Sun Jong You ◽

Beob Gyun G Kim

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Soybean Meal ◽

Latin Square ◽

Sole Source ◽

Adaptation Period ◽

Amino Acid Supplementation ◽

Ileal Digestibility ◽

Indispensable Amino Acids ◽

Dietary Treatments

Abstract The objective was to determine the influence of amino acid (AA) supplementation during the adaptation period on the ileal digestibility of crude protein and AA in corn and soybean meal (SBM). Six barrows with an initial body weight of 30.9 ± 2.6 kg fitted with a T-cannula in the distal ileum were assigned to a 6 × 6 Latin square design with 6 dietary treatments and 6 periods. Two experimental diets contained corn or SBM as the sole source of AA and an N-free diet was additionally prepared. For AA supplementation groups, an AA mixture consisted of Gly, Lys, Met, Thr, Trp, Ile, Val, His, and Phe was added to the corn diet and the N-free diet at the expense of cornstarch, and an AA mixture of Lys, Met, and Thr was added to the SBM diet. All diets contained 0.5% of chromic oxide. The 6 experimental diets were fed to the pigs for 4 and half days, and the 3 diets containing AA mixture were switched to the respective diets without AA mixture during the following 2 and half days. Ileal digesta were collected during the last 2 days. The addition of AA mixture during the adaptation period caused increased apparent ileal digestibility of Arg and Trp in corn (P < 0.05), but did not affect that in SBM. The addition of AA mixture during the adaptation period caused increased apparent ileal digestibility of Pro and Gly regardless of feed ingredient (P < 0.05), but did not affect that of other AA. All AA except Pro in corn and SBM were unaffected by the addition of AA mixture during the adaptation period. In conclusion, the addition of amino acid during the adaptation period does not affect the standardized ileal digestibility of indispensable amino acids in feed ingredients.

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In vitro kinetics of a newborn rat astroglia-derived neuronotoxic activity

Neuroscience Letters ◽

10.1016/0304-3940(89)90090-6 ◽

1989 ◽

Vol 102 (2-3) ◽

pp. 268-272 ◽

Cited By ~ 6

Author(s):

P. Leprince ◽

J.-M. Rigo ◽

P.P. Lefebvre ◽

B. Rogister ◽

P. Delrée ◽

...

Keyword(s):

Newborn Rat ◽

Kinetics Of ◽

In Vitro Kinetics

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Identification in skeletal muscle of a distinct extracellular pool of amino acids, and its role in protein synthesis

Biochemical Journal ◽

10.1042/bj1210817 ◽

1971 ◽

Vol 121 (5) ◽

pp. 817-827 ◽

Cited By ~ 74

Author(s):

R. C. Hider ◽

E. B. Fern ◽

D. R. London

Keyword(s):

Skeletal Muscle ◽

Amino Acids ◽

Protein Synthesis ◽

Amino Acid ◽

Incubation Medium ◽

Extensor Digitorum Longus ◽

Extensor Digitorum ◽

Longus Muscle ◽

Kinetics Of

1. The kinetics of radioactive labelling of extra- and intra-cellular amino acid pools and protein of the extensor digitorum longus muscle were studied after incubations with radioactive amino acids in vitro. 2. The results indicated that an extracellular pool could be defined, the contents of which were different from those of the incubation medium. 3. It was concluded that amino acids from the extracellular pool, as defined in this study, were incorporated directly into protein.

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Acid and rennet gels exhibit strong differences in the kinetics of milk protein digestion and amino acid bioavailability

Food Chemistry ◽

10.1016/j.foodchem.2013.07.100 ◽

2014 ◽

Vol 143 ◽

pp. 1-8 ◽

Cited By ~ 43

Author(s):

Florence Barbé ◽

Olivia Ménard ◽

Yann Le Gouar ◽

Caroline Buffière ◽

Marie-Hélène Famelart ◽

...

Keyword(s):

Amino Acid ◽

Milk Protein ◽

Protein Digestion ◽

Kinetics Of

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Variability of apparent ileal amino acid digestibility in different pea samples for growing-finishing pigs

Canadian Journal of Animal Science ◽

10.4141/a99-003 ◽

1999 ◽

Vol 79 (4) ◽

pp. 467-475 ◽

Cited By ~ 18

Author(s):

M. Z. Fan ◽

W. C. Sauer

Keyword(s):

Amino Acid ◽

Crude Protein ◽

Corn Starch ◽

Latin Square ◽

Experimental Period ◽

Trypsin Inhibitor Activity ◽

Significant Finding ◽

Finishing Pigs ◽

Initial Body Weight ◽

Ileal Digestibility

Six barrows, average initial body weight 32.5 kg, fitted with a simple T-can-nula at the distal ileum, were used to investigate factors responsible for the variability of apparent ileal amino acid (AA) digestibility values among six pea samples. The barrows were fed six corn-starch-based diets, formulated to contain 16.5% crude protein (CP) (as-fed) from six different pea samples, according to a 6 × 6 Latin square design. Chromic oxide (0.3%) was used as the digestibility marker. The pigs were fed twice daily, at 0800 and 2000 h. The dietary allowance was 1600 g−1. Each experimental period lasted 7 d. Ileal digesta were collected at 2-h intervals for a total of 24 h from 0800 h on day 6 to 0800 h on day 8. With the exception of arginine, cysteine, histidine, and methionine, there were differences (P < 0.05) in the apparent ileal digestibility values of the indispensable including semi-essential (+semi-) AA among the pea samples. Of the indispensable AA (+semi-) within each pea sample, the digestibility values of arginine and lysine were relatively high, ranging from 88.3 to 91.3% and from 78.7 to 85.2%, respectively, while the digestibility values of cysteine, methionine, and tryptophan were relatively low, ranging from 53.8 to 62.7%, from 69.4 to 75.4%, and from 53.1 to 70.4%, respectively. With the exception of arginine, cysteine, and tryptophan, the ileal digestibility values of the indispensable AA (+semi-) were negatively correlated (P < 0.05) with the neu-tral-detergent fiber content in the pea samples. Of all the AA, only the digestibility of tryptophan was negatively correlated (P < 0.05) with the trypsin inhibitor activity in the pea samples. The significant finding of this study was that with the exception of arginine, cysteine, and proline, differences in the digestibility values of all other AA in the pea samples were positively correlated (P < 0.05) with their respective dietary AA contents. This suggests that differences in AA levels in the assay diets were responsible for the variability of apparent ileal digestibility values of AA between pea samples. Therefore, to eliminate this methodological effect, true rather than apparent ileal AA digestibility values for peas should be determined. Key words: Amino acids, ileal digestibility, peas, pigs

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