In vivo and in vitro protein digestibility of formulated feeds for Artemesia longinaris (Crustacea, Penaeidae)

This study was undertaken to determine the in vivo crude protein apparent digestibility in the prawn Artemesia longinaris, using feeds with 0.25% of chromic oxide and animal (fish meal, meat and bone meal and squid protein concentrate) and plant (soybean meal) ingredients. Three replicate groups of prawn were fed and the feces were collected. The rate of protein hydrolysis was measured in vitro using midgut gland enzyme extract from the prawns fed the respective feeds and was compared with those found with enzyme extract of wild prawn. The in vivo apparent digestibility coefficients showed significant differences among the feeds (P<0.05). Fish meal feed presented the highest digestibility (92%); intermediate digestibility (83%) was found for meat and bone meal feed, and the less digestible feed (63%) was that containing soybean meal and squid proteins concentrate. No significant differences in the in vitro protein digestibility were found among the experimental feeds. The results indicated the limitation of in vitro enzyme assays and that it should be complemented by in vivo studies.

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In vitro solubility of meat and bone meal protein with different pepsin concentrations

Ciência Rural ◽

10.1590/s0103-84782000000300020 ◽

2000 ◽

Vol 30 (3) ◽

pp. 489-492 ◽

Cited By ~ 8

Author(s):

Cláudio Bellaver ◽

Dirceu Luís Zanotto ◽

Antônio Lourenço Guidoni ◽

Claudete Hara Klein

Keyword(s):

Crude Protein ◽

Protein Digestibility ◽

Enzyme Concentration ◽

Asymptotic Model ◽

Meat And Bone Meal ◽

Bone Meal ◽

Meal Protein ◽

Protein Origin

In vitro protein digestibility of protein sources has been correlated with in vivo digestibility values. However, factors like protein origin, enzyme used and its concentration, pH and processing have been related with the significance of the correlation between the estimates. To address only the enzyme concentration factor, this paper had the objective of testing pepsin at 0.2, 0.02, 0.002 and 0.0002% using the standard AOAC (1995) procedure. Two meat and bone meals (MBM) with low and high crude protein (CP) content were used to determine the coefficient of solubility of CP in pepsin and HCl (CSCPPEPH). Centrifugation was used to establish the nitrogen (N) in the soluble phase, instead of filtration and analysis of N in the residue. The variance analysis and a non-linear asymptotic model were adjusted. The CSCPPEPH under different pepsin concentrations for the two MBM showed higher solubility discrimination with low pepsin concentration. The level of 0.0002% pepsin is better to predict the CP soluble in MBM. This finding implies the assumption that 0.2% pepsin found in the AOAC is not correct for the purpose of determining the range of solubility in high and low CP content in MBM.

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In vivo and in vitro protein digestibility in juvenile bagrid catfish Mystus nemurus (Cuvier and Valenciennes 1840) fed soybean meal-based diets

Aquaculture Research ◽

10.1111/are.12595 ◽

2014 ◽

Vol 47 (5) ◽

pp. 1392-1401 ◽

Cited By ~ 6

Author(s):

Sharifah Rahmah ◽

Mohammed Aliyu-Paiko ◽

Roshada Hashim

Keyword(s):

Soybean Meal ◽

Protein Digestibility ◽

In Vitro Protein Digestibility ◽

Mystus Nemurus ◽

Vitro Protein

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In vitro protein digestibility of different feed ingredients in Thai koi (Anabas testudineus)

Journal of the Bangladesh Agricultural University ◽

10.3329/jbau.v7i1.4985 ◽

1970 ◽

Vol 7 (1) ◽

pp. 205-210 ◽

Cited By ~ 18

Author(s):

H Ali ◽

MM Haque ◽

MMR Chowdhury ◽

MI Shariful

Keyword(s):

Fish Meal ◽

Protein Digestibility ◽

Crude Enzyme ◽

In Vitro Digestibility ◽

Enzyme Extract ◽

Bone Meal ◽

Anabas Testudineus ◽

Crude Enzyme Extract ◽

Feed Ingredients

The study was carried out to determine relative protein digestibility (RPD) of different feed ingredients for Thai koi (Anabas. testudineus; n=22) using in vitro digestibility technique. Gut crude enzyme extracted from the experimental species was used to assay RPD using pH drop method. The RPD of fish meal (FM), meat & bone meal (M&B), shrimp meal (SM), soybean meal (SM), mustard oilcake (MOC) and rice polish (RP) were 78.08%, 72.82%, 20.65%, 76.08%, 67.39% and 35.86%, respectively when the respective ingredients were hydrolyzed by the gut crude enzyme extract of A. testudineus and caesin was used as the standard. The highest relative protein digestibility was found in fish meal (78.08 %) and the lowest was found in shrimp meal (35.65 %). The determined RPD of different feed ingredients can be used as the base information for the feed preparation of A. testudineus. Keywords: Protein digestibility; Thai koi (A. testudineus); In vitro digestibility DOI: 10.3329/jbau.v7i1.4985 J. Bangladesh Agril. Univ. 7(1): 205-210, 2009

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