title: Effect of predigestion factors on the apparent digestibility of protein for swine determined by the Mobile Nylon Bag Technique.
abstract: Five Yorkshire x Lacombe barrows (45 kg initial wt) fitted with duodenal cannulas approximately 10 cm from the pyloric sphincter were used to determine the influence of the pH of the predigestion solution (pH 1.0, 1.5, 2.0 or 2.5), pepsin activity (189 vs 377 IU/liter) and duration of predigestion (0, 1.5, 2.5 or 4.0 h) on the apparent digestibility of the protein in soybean meal (SBM), meal and bone meal (MBM) or canola meal (CM) determined with the Mobile Nylon Bag Technique (MNBT). An additional six barrows were used to determine protein digestibility by conventional methods. Protein digestibilities determined using conventional digestibility techniques were 93.1 +/- .7, 79.1 +/- 1.8 and 79.3 +/- 1.4% for the SBM, MBM and CM diets, respectively. Protein digestibilities determined with the MNBT were highest at pH 2.0 for all three protein sources. Increasing pepsin activity from 189 to 377 IU/liter resulted in a slight increase in the digestibility of SBM and CM, but not of MBM. The absence of predigestion (0 h) resulted in a dramatic reduction in protein digestibility; predigestion times of 1.5 or 2.5 h usually resulted in lower protein digestibilities than did a predigestion time of 4.0 h. The closest agreement between results obtained by the MNBT and conventional digestibility studies occurred with a pH of 2.0, a predigestion time of 4.0 h and a pepsin activity of 377 IU/liter.
authors.affiliation: University of Alberta, Edmonton.
authors.forename: G
authors.initials: G
authors.lastname: Cherian
authors.forename: W C
authors.initials: WC
authors.lastname: Sauer
authors.forename: P A
authors.initials: PA
authors.lastname: Thacker
mesh_terms: D000818:Animals; D002404:Catheterization / Q000379:methods / Q000662:veterinary; D004044:Dietary Proteins / Q000378:metabolism*; D004063:Digestion; D008297:Male; D013552:Swine / Q000378:metabolism*
chemical_list: D004044:Dietary Proteins