Influence of thermoplastic extrusion on the nutritive value of bovine rumen protein.
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% 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% to 93.1% (p<0.001), but protein digestibility-corrected amino acid scores for both proteins (RBR and EBR) were 100%. 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.
Conti e Silva
Ana Carolina
AC
Departamento de Nutrição, Faculdade de Saúde Pública, Universidade de São Paulo. Av. Dr. Arnaldo, 715, Cerqueira César, São Paulo/SP 01246-904, Brazil.
da Cruz
Robison José
RJ
Arêas
José Alfredo Gomes
JA
D000596:Amino Acids / Q000032:analysis*; D000818:Animals; D001835:Body Weight / Q000187:drug effects; D002417:Cattle; D004044:Dietary Proteins / Q000032:analysis* / Q000494:pharmacology; D004063:Digestion; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D008297:Male; D009753:Nutritive Value; D051381:Rats; D017208:Rats, Wistar; D012417:Rumen / Q000737:chemistry*
D000596:Amino Acids; D004044:Dietary Proteins