title: Raw mechanically separated chicken meat and salmon protein hydrolysate as protein sources in extruded dog food: effect on protein and amino acid digestibility.
abstract: Protein quality was evaluated for mechanically separated chicken meat (MSC) and salmon protein hydrolysate (SPH), and for extruded dog foods where MSC or SPH partially replaced poultry meal (PM). Apparent total tract digestibility (ATTD) of crude protein (CP) and amino acids (AA) in the protein ingredients and extruded foods was determined with mink (Neovison vison). The extruded dog foods included a control diet with protein from PM and grain, and two diets where MSC or SPH provided 25% of the dietary CP. Nutrient composition of the protein ingredients varied, dry matter (DM) was 944.0, 358.0 and 597.4 g/kg, CP was 670.7, 421.2 and 868.9 g/kg DM, crude fat was 141.4, 547.8 and 18.5 g/kg DM and ash was 126.4, 32.1 and 107.0 g/kg DM for PM, MSC and SPH respectively. The content of essential AA (g/100 g CP) was more than 10.0 percentage units lower in SPH than in PM and MSC. The ATTD of CP differed (p < 0.001) between protein ingredients and was 80.9%, 88.2% and 91.3% for PM, MSC and SPH respectively. The ATTD of total AA was lowest (p < 0.001) for PM, and similar (p > 0.05) for MSC and SPH. In the extruded diets, the expected higher ATTD of CP and AA from replacement of PM with MSC or SPH was not observed. The ATTD of CP was determined to be 80.3%, 81.3% and 79.0% for the PM, MSC and SPH extruded foods respectively. Furthermore, the ATTD of several AA was numerically highest for the PM diet. Possibly, extrusion affected ATTD of the diets differently due to different properties and previous processing of the three protein ingredients.
authors.affiliation: Department of Animal and Aquacultural Sciences, Faculty of Veterinary Medicine and Biosciences, Norwegian University of Life Sciences, Ås, Norway.
authors.forename: M T
authors.initials: MT
authors.lastname: Tjernsbekk
authors.affiliation: Department of Animal and Aquacultural Sciences, Faculty of Veterinary Medicine and Biosciences, Norwegian University of Life Sciences, Ås, Norway.|Department of Large Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Frederiksberg C, Denmark.
authors.forename: A-H
authors.initials: AH
authors.lastname: Tauson
authors.affiliation: Department of Animal and Aquacultural Sciences, Faculty of Veterinary Medicine and Biosciences, Norwegian University of Life Sciences, Ås, Norway.
authors.forename: O F
authors.initials: OF
authors.lastname: Kraugerud
authors.affiliation: Department of Animal and Aquacultural Sciences, Faculty of Veterinary Medicine and Biosciences, Norwegian University of Life Sciences, Ås, Norway.
authors.forename: Ø
authors.initials: Ø
authors.lastname: Ahlstrøm
mesh_terms: D000596:Amino Acids / Q000737:chemistry / Q000378:metabolism*; D000821:Animal Feed / Q000032:analysis*; D000818:Animals; D002645:Chickens; D004044:Dietary Proteins / Q000032:analysis / Q000378:metabolism*; D004063:Digestion / Q000502:physiology; D004285:Dogs; D005504:Food Analysis; D005511:Food Handling / Q000379:methods*; D008297:Male; D008907:Mink / Q000502:physiology; D011492:Protein Hydrolysates / Q000737:chemistry*; D012474:Salmon
chemical_list: D000596:Amino Acids; D004044:Dietary Proteins; D011492:Protein Hydrolysates
keywords: animal protein sources; extrusion; mink; pet food; protein quality