Influence of thermoplastic extrusion on the nutritive value of bovine rumen protein
Contribuinte(s) |
UNIVERSIDADE DE SÃO PAULO |
---|---|
Data(s) |
19/10/2012
19/10/2012
2010
|
Resumo |
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. (C) 2009 Elsevier Ltd. Ail rights reserved. FAPESP (Fundacao de Amparo A Pesquisa do Estado de Sao Paulo)[02/13178-8] Instituto de Medicina Tropical (Tropical Medicine Institute) of the University Of Sao Paulo (USP) |
Identificador |
MEAT SCIENCE, v.84, n.3, p.409-412, 2010 0309-1740 http://producao.usp.br/handle/BDPI/26602 10.1016/j.meatsci.2009.09.009 |
Idioma(s) |
eng |
Publicador |
ELSEVIER SCI LTD |
Relação |
Meat Science |
Direitos |
restrictedAccess Copyright ELSEVIER SCI LTD |
Palavras-Chave | #Bovine rumen #Thermoplastic extrusion #Food composition #Amino acid #In vivo assay #True digestibility #RAT ASSAY #COOKING #DIGESTIBILITY #Food Science & Technology |
Tipo |
article original article publishedVersion |