Digestibility of protein enriched citrus by-products for pigs
Protein-enriched (by solid state fermentation) citrus by-products (PEC), containing 21.1% crude protein (CP) on a dry basis, was evaluated for effects on ileal and total tract digestibility. In two complimentary trials either three ileorectostomized or six intact pigs (60 kg liveweight) were fed increasing levels of PEC (0, 9.9 and 19.8%), which partially replaced high-test sugarcane molasses and soybean meal in the basal diet. Daily feed intake was fixed at 80 g of dry matter (DM) per kg W0.75. Dietary treatments did not significantly affect ideal digestibility, but total tract digestibility of DM, organic matter, energy and PC declined as PEC levels increased, while that crude fiber was highest at the 9.9% PEC level. In vitro CP digestibility of PEC was 70.8%, while in vivo ileal and total digestibilities, estimated by difference, were 70.0 and 58.6%, respectively. The data indicate that protein and other non-fibrous nutrients supplied by PEC are well utilized in the anterior porcine digestive tract, but less well in the large intestine than as regards the basal diet. In spite of this limitation, PEC could contribute to swine feeding
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Asociacion Latinoamericana de Produccion Animal
1996
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Dominguez, Pedro Luis Ly, Julio Reyes, Jose L. Martinez, Viviana Echeverria, Jacinto Rodriguez, Jose A. |
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Dominguez, Pedro Luis Ly, Julio Reyes, Jose L. Martinez, Viviana Echeverria, Jacinto Rodriguez, Jose A. Digestibility of protein enriched citrus by-products for pigs |
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Dominguez, Pedro Luis Ly, Julio Reyes, Jose L. Martinez, Viviana Echeverria, Jacinto Rodriguez, Jose A. |
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Dominguez, Pedro Luis |
| title |
Digestibility of protein enriched citrus by-products for pigs |
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Digestibility of protein enriched citrus by-products for pigs |
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Digestibility of protein enriched citrus by-products for pigs |
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Digestibility of protein enriched citrus by-products for pigs |
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Digestibility of protein enriched citrus by-products for pigs |
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digestibility of protein enriched citrus by-products for pigs |
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Protein-enriched (by solid state fermentation) citrus by-products (PEC), containing 21.1% crude protein (CP) on a dry basis, was evaluated for effects on ileal and total tract digestibility. In two complimentary trials either three ileorectostomized or six intact pigs (60 kg liveweight) were fed increasing levels of PEC (0, 9.9 and 19.8%), which partially replaced high-test sugarcane molasses and soybean meal in the basal diet. Daily feed intake was fixed at 80 g of dry matter (DM) per kg W0.75. Dietary treatments did not significantly affect ideal digestibility, but total tract digestibility of DM, organic matter, energy and PC declined as PEC levels increased, while that crude fiber was highest at the 9.9% PEC level. In vitro CP digestibility of PEC was 70.8%, while in vivo ileal and total digestibilities, estimated by difference, were 70.0 and 58.6%, respectively. The data indicate that protein and other non-fibrous nutrients supplied by PEC are well utilized in the anterior porcine digestive tract, but less well in the large intestine than as regards the basal diet. In spite of this limitation, PEC could contribute to swine feeding |
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Asociacion Latinoamericana de Produccion Animal |
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1996 |
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https://ojs.alpa.uy/index.php/ojs_files/article/view/2954 |
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oai:ojs.ojs.alpa.uy:article-29542021-12-16T22:52:52Z Digestibility of protein enriched citrus by-products for pigs Digestibilidad de subproductos cítricos enriquecidos con proteínas para cerdos Digestibilidade de subprodutos cítricos enriquecidos com proteínas para suínos Dominguez, Pedro Luis Ly, Julio Reyes, Jose L. Martinez, Viviana Echeverria, Jacinto Rodriguez, Jose A. Pigs citrus by-products digestibility protein enrichment Porcinos subproductos cítricos digestibilidad enriquecimiento proteico Enriquecimento de proteínas digestibilidade subprodutos cítricos suínos Protein-enriched (by solid state fermentation) citrus by-products (PEC), containing 21.1% crude protein (CP) on a dry basis, was evaluated for effects on ileal and total tract digestibility. In two complimentary trials either three ileorectostomized or six intact pigs (60 kg liveweight) were fed increasing levels of PEC (0, 9.9 and 19.8%), which partially replaced high-test sugarcane molasses and soybean meal in the basal diet. Daily feed intake was fixed at 80 g of dry matter (DM) per kg W0.75. Dietary treatments did not significantly affect ideal digestibility, but total tract digestibility of DM, organic matter, energy and PC declined as PEC levels increased, while that crude fiber was highest at the 9.9% PEC level. In vitro CP digestibility of PEC was 70.8%, while in vivo ileal and total digestibilities, estimated by difference, were 70.0 and 58.6%, respectively. The data indicate that protein and other non-fibrous nutrients supplied by PEC are well utilized in the anterior porcine digestive tract, but less well in the large intestine than as regards the basal diet. In spite of this limitation, PEC could contribute to swine feeding Los subproductos de cítricos (PEC) enriquecidos con proteínas (por fermentación en estado sólido), que contienen 21,1% de proteína cruda (PC) sobre una base seca, se evaluaron para determinar los efectos sobre la digestibilidad del tracto total e ileal. En dos ensayos complementarios, tres cerdos ileorrectostomizados o seis intactos (60 kg de peso vivo) fueron alimentados con niveles crecientes de PEC (0, 9,9 y 19,8%), que reemplazó parcialmente la melaza de caña de azúcar y la harina de soja de alta calidad en la dieta basal. La ingesta diaria de alimento se fijó en 80 g de materia seca (MS) por kg W0,75. Los tratamientos dietéticos no afectaron significativamente la digestibilidad ideal, pero la digestibilidad total del tracto de MS, materia orgánica, energía y PC disminuyó a medida que aumentaron los niveles de PEC, mientras que la fibra cruda fue más alta al nivel de 9,9% de PEC. La digestibilidad in vitro de CP de la PEC fue de 70,8%, mientras que la digestibilidad ileal y total in vivo, estimada por diferencia, fue de 70,0 y 58,6%, respectivamente. Los datos indican que las proteínas y otros nutrientes no fibrosos suministrados por PEC se utilizan bien en el tracto digestivo anterior porcino, pero menos bien en el intestino grueso que en la dieta basal. A pesar de esta limitación, la PEC podría contribuir a la alimentación de los cerdos. Os subprodutos de cítricos (PEC) enriquecidos com proteínas (por fermentação em estado sólido), que contém 21,1% de proteína cruda (PC) sobre uma base seca, se avalia para determinar os efeitos sobre a digestibilidade do trato total e ileal. En dos ensayos complementarios, tres cerdos ileorrectostomizados o seis intactos (60 kg de peso vivo) fueron alimentados con niveles crecientes de PEC (0, 9,9 y 19,8%), que reemplazó parcialmente la melaza de caña de azúcar y la harina de soja de alta calidad na dieta basal. A ingesta diaria de alimento se fijó em 80 g de matéria seca (MS) por kg W0,75. Os tratamientos dietéticos não afetam a digestibilidade ideal, pero a digestibilidade total do trato de MS, materia orgánica, energía y PC disminuyó a medida que aumenta nos niveles de PEC, mientras que la fibra cruda fue al nivel de 9,9% mais de PEC. A digestibilidade in vitro de CP de PEC fue de 70,8%, mientras que la digestibilidad ileal y total in vivo, avaliada por diferenciação, fue de 70,0 y 58,6%, respectivamente. Los datos indican que las proteínas y otros nutrientes no fibrosos administrados por PEC se utilizan bien en el tracto digestivo anterior porcino, pero menos bien en el intestino grueso que en la dieta basal. A pesar de esta limitación, la PEC podria contribuindo a la alimentación de los cerdos. Asociacion Latinoamericana de Produccion Animal 1996-12-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Text Articulo cientifico original Texto Texto application/pdf https://ojs.alpa.uy/index.php/ojs_files/article/view/2954 Latin American Archives of Animal Production; Vol. 4 No. 2 (1996); 73-82 Archivos Latinoamericanos de Producción Animal; Vol. 4 Núm. 2 (1996); 73-82 2075-8359 1022-1301 eng https://ojs.alpa.uy/index.php/ojs_files/article/view/2954/1545 Copyright (c) 1996 Pedro Luis Dominguez, Julio Ly, Jose L. Reyes, Viviana Martinez, Jacinto Echeverria, Jose A. Rodriguez https://creativecommons.org/licenses/by-nc-sa/4.0 |