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Influence of thermoplastic extrusion on the nutritive value of bovine rumen protein

Ana Carolina Conti e Silva Robson José da Cruz; José Alfredo Gomes Areas

Meat Science London v. 84, n. 3, p. 409-412, 2010

Disponible en FSP - Faculdade de Saúde Pública (HNT-02/2010 )(Obténgalo)

Título:
Influence of thermoplastic extrusion on the nutritive value of bovine rumen protein
Autor: Ana Carolina Conti e Silva
Robson José da Cruz; José Alfredo Gomes Areas
Materias: EXTRUSÃO (ANÁLISE PROCESSOS QUÍMICOS); RÚMEN; DIGESTIBILIDADE (MEDIÇÃO); AMINOÁCIDOS (METABOLISMO ANÁLISE); VALOR NUTRITIVO (MEDIÇÃO)
Es parte de: Meat Science London v. 84, n. 3, p. 409-412, 2010
Descripción: This study investigated the impact of thermoplastic extrusion on the nutritive quality of bovine rumen protein. Proximal composition, amino acid profile and in vivo true protein digestibility among rats were determined in raw (RBR) and extruded (EBR) rumen. Raw and extruded bovine rumen presented high percentages of protein (more than 95 per cent on dry basis). Neither raw nor extruded proteins had any limiting amino acid, and the RBR and EBR amino acid scores were, respectively, 1.28 (leucine) and 1.25 (methionine plus cystine). Extrusion reduced significantly true protein digestibility from 97.7 per cent to 93.1 per cent (p < 0.001), but protein digestibility-corrected amino acid scores for both proteins (RBR and EBR) were 100 per cent. Animal growth presented comparable profiles using raw and extruded rumen. In conclusion, thermoplastic extrusion did not affect the protein quality of bovine rumen, and this does not hinder the use of this material as a food ingredient
Editor: London
Fecha de creación: 2010
Formato: p. 409-412.
Idioma: Inglés

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