Article
Food Science & Technology
Songyu Wang, Fang Huang, Yuping Zhao, Kefan Ouyang, Hexiang Xie, Hua Xiong, Yan Zhang, Zhixian Chen, Qiang Zhao
Summary: Yeast protein concentrate, a potential alternative protein source with high nutritional quality, environmental sustainability, and functional properties, has lower digestibility compared to whey protein concentrate. The differences in microstructure, secondary structure, and amino acid composition between yeast protein concentrate and whey protein concentrate may explain their different digestion behaviors.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agriculture, Dairy & Animal Science
Jessica P. Acosta, Charmaine D. Espinosa, Neil W. Jaworski, Hans H. Stein
Summary: Three experiments were conducted to compare the digestibility and energy content of corn protein with corn distillers dried grains with solubles (DDGS) for weanling pigs. The results showed that corn protein had higher digestible amino acids and energy levels, supporting the inclusion of up to 10% corn protein in weanling pig diets.
JOURNAL OF ANIMAL SCIENCE
(2021)
Article
Agriculture, Dairy & Animal Science
E. M. Ahasic, P. L. Utterback, C. M. Parsons
Summary: The objective of this study was to evaluate the effect of varying soybean meal (SBM) particle sizes on nutritional value of the SBM. The results showed that increasing SBM particle size may be beneficial to broiler growth performance and may increase gizzard size but had no consistent significant effect on ME, AA digestibility, or P digestibility/retention.
Article
Agriculture, Dairy & Animal Science
Bonjin Koo, Charles Martin Nyachoti
Summary: The experiment investigated the energy content of oats and the effects of oat particle size on nutrient and energy balance in growing pigs. Grinding oats to 619 μm was suggested for optimal energy utilization, while further grinding to 569 μm reduced calcium and phosphorus digestibility in pigs.
JOURNAL OF ANIMAL SCIENCE
(2021)
Article
Agriculture, Dairy & Animal Science
J. Hugman, L. F. Wang, E. Beltranena, J. K. Htoo, R. T. Zijlstra
Summary: Processing field pea grain using methods like cold-pelleting, steam-pelleting, or single-screw extrusion can reduce trypsin inhibitor activity and increase energy value and digestibility of certain amino acids, potentially improving its suitability for inclusion in diets for weaned pigs.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Dairy & Animal Science
J. Hugman, L. F. Wang, E. Beltranena, J. K. Htoo, T. Vasanthan, R. T. Zijlstra
Summary: The study showed that heat processing can increase the digestibility of amino acids and the energy value of lentils in growing pigs, potentially expanding the use of lentils as an alternative feedstuff. Among heat processing methods, steam pelleting was sufficient to achieve increased digestible energy and calculated net energy values and standardized ileal digestibility of amino acids of lentils.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2021)
Review
Nutrition & Dietetics
Lisa A. van den Berg, Jurriaan J. Mes, Marco Mensink, Anne J. Wanders
Summary: This study examines the protein quality of soy products and finds that different processing methods and post-processing conditions can affect protein quality, with the majority of soy products having high protein quality scores.
FRONTIERS IN NUTRITION
(2022)
Article
Agriculture, Dairy & Animal Science
L. Pan, W. Li, X. M. Gu, W. Y. Zhu
Summary: Low tannin sorghum cultivars have higher digestibility rates in pigs compared to high tannin sorghum cultivars. The presence of condensed tannins in sorghum grain negatively affects the digestibility of nutrients.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Dairy & Animal Science
J. Song, D. M. Holanda, C. H. Heuer, C. M. Nyachoti
Summary: This study determined the energy contents of hybrid rye fed to growing pigs, and investigated the effects of particle size on energy values. Results showed that finely ground hybrid rye had higher digestible energy and metabolizable energy compared to coarsely ground hybrid rye, while net energy only showed a slight improvement.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2024)
Article
Chemistry, Applied
Ke Luo, Young-Rok Kim
Summary: The study investigated the effect of eight different L-amino acids (L-AA) on the type-3 resistant starch particles (rSPs) derived from short chain glucan (SCG). The L-AA were categorized based on their charge and polarity. It was found that positively charged L-AA, like lysine and arginine, decreased the nucleation and growth rate of rSPs, while non-charged L-AA had negligible effects. Negatively charged L-AA, such as glutamic acid and aspartic acid, significantly impacted the morphology and crystallinity of the rSPs, resulting in particle size of around 3 μm and crystallinity of around 35%. This suggests that charged L-AA influence the arrangement of SCG double helices in the particles. Furthermore, the complexation of SCG with charged L-AA reduced the level of RS in rSPs, indicating that L-AA could be useful in modulating the physical properties and digestibility of rSPs.
Article
Agriculture, Dairy & Animal Science
Francis Amann Eugenio, Jaap van Milgen, Joel Duperray, Renaud Sergheraert, Nathalie Le Floc'h
Summary: This study compared the effects of different forms of dietary amino acids (AA) on the intestinal physiology of pigs and found that supplying AA in the form of free AA and small peptides resulted in higher apparent jejunal digestibility compared to supplying them as proteins. The faster absorption of small peptides may be the reason for this difference, and the different forms of AA also had an impact on intestinal morphology and gene expression of AA transporters.
JOURNAL OF ANIMAL SCIENCE
(2023)
Article
Food Science & Technology
Yuliya S. Sidorova, Nikita A. Petrov, Irina B. Perova, Alexey I. Kolobanov, Sergey N. Zorin
Summary: Special attention is being given to the study of amaranth proteins due to their high biological value compared to grain crops. The process of producing protein concentrate from amaranth flour involves several steps, including enzymatic hydrolysis, extraction, protein precipitation, microfiltration, and freeze-drying. The obtained concentrate has limited valine content but is rich in selenium, copper, magnesium, manganese, and iron. It can be used as a valuable ingredient in functional food products.
Article
Agriculture, Dairy & Animal Science
Yesid R. Garavito-Duarte, Crystal L. Levesque, Kevin Herrick, Jorge Y. Perez-Palencia
Summary: Two experiments were conducted to test the nutritional value of high protein dried distillers with solubles and yeast mass added (GDDY) products for growing pigs. The results showed that GDDY products had comparable amino acid digestibility and metabolizable energy to feeds commonly used in swine diets, indicating that GDDY could be a potential alternative source of protein and energy in swine diets.
JOURNAL OF ANIMAL SCIENCE
(2023)
Article
Agriculture, Dairy & Animal Science
Mark A. Booth, Igor Pirozzi
Summary: Two digestibility experiments were conducted with Barramundi Lates calcarifer using indirect techniques and the reference diet substitution method. Results showed that the dry matter and energy ADC's of SBM were adversely affected by inclusion level, while the protein ADC remained relatively high. SPC was found to be more digestible than SBM.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2021)
Article
Nutrition & Dietetics
Nikkie van der Wielen, Sonja de Vries, Walter J. Gerrits, Kim Lammers-Jannink, Paul J. Moughan, Marco Mensink, Wouter Hendriks
Summary: This study demonstrates the presence of unabsorbed free amino acids (AAs) in the terminal ileum, which can impact the nutritional value of food proteins, especially for poorly digestible protein sources.
JOURNAL OF NUTRITION
(2023)