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Chemical composition, true nutrient digestibility, and true metabolizable energy of chicken-based ingredients differing by processing method using the precision-fed cecectomized rooster assay1
- Source :
- Journal of Animal Science. 97:998-1009
- Publication Year :
- 2018
- Publisher :
- Oxford University Press (OUP), 2018.
-
Abstract
- Chicken-based ingredients are commonly used in pet food products, but vary greatly in nutrient composition and processing conditions that may affect their protein quality and digestibility. Testing the quality of protein sources undergoing different processing conditions provides important information to pet food producers. The objective of this study was to determine the chemical composition, nutrient digestibility, protein, and AA digestibility scores, and nitrogen-corrected true metabolizable energy (TMEn) of chicken-based ingredients that had undergone different processing conditions (i.e., chicken meal, raw chicken, retorted chicken, and steamed chicken) using the precision-fed cecectomized rooster assay. True nutrient digestibility was variable among the protein sources (60% to 76% of DM, 66% to 81% of OM, 83% to 90% of AHF, 50% to 95% of AA and 73% to 85% of TMEn/GE). In general, the chicken meal had a lower (P < 0.05) nutrient digestibility than other ingredients tested, including DM, OM, and most indispensable and dispensable AA, with most having a true digestibility between 75% and 85%. The steamed chicken had the highest indispensable AA digestibilities, with all having a true digestibility greater than 88% and most being over 90%. TMEn value and digestible indispensable AA scores (DIAAS)-like values were higher (P < 0.0001) in the less processed chicken-based ingredients in comparison to chicken meal. Although animal proteins are often considered to be complete proteins, DIAAS-like values
- Subjects :
- 0301 basic medicine
Meal
Nutrient digestibility
030109 nutrition & dietetics
biology
Chemistry
Rooster
030209 endocrinology & metabolism
Complete protein
General Medicine
biology.organism_classification
03 medical and health sciences
0302 clinical medicine
Nutrient
Genetics
Animal Science and Zoology
Composition (visual arts)
Food science
Protein quality
Chemical composition
Food Science
Subjects
Details
- ISSN :
- 15253163 and 00218812
- Volume :
- 97
- Database :
- OpenAIRE
- Journal :
- Journal of Animal Science
- Accession number :
- edsair.doi...........52c20671449480a149432fe78469939d