Hostname: page-component-78c5997874-ndw9j Total loading time: 0 Render date: 2024-11-11T05:18:57.542Z Has data issue: false hasContentIssue false
  • English
  • Français

Nutrient digestibilities in ingredients fed alone or in combinations

Published online by Cambridge University Press:  09 March 2007

Inge Hansen ,
T. Larsen ,
K. E. Bach Knudsen  and
B. O. Eggum
Inge Hansen
Affiliation:
National Institute of Animal Science, Animal Physiology and Biochemistry, Foulum, PO Box 39, 8830 Tjele, Denmark
T. Larsen
Affiliation:
National Institute of Animal Science, Animal Physiology and Biochemistry, Foulum, PO Box 39, 8830 Tjele, Denmark
K. E. Bach Knudsen
Affiliation:
National Institute of Animal Science, Animal Physiology and Biochemistry, Foulum, PO Box 39, 8830 Tjele, Denmark
B. O. Eggum
Affiliation:
National Institute of Animal Science, Animal Physiology and Biochemistry, Foulum, PO Box 39, 8830 Tjele, Denmark
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Digestibility coefficients (DC) of protein, dry matter, energy, starch, and dietary fibre in individual feedstuffs were used to predict the DC in feed mixtures. Digestibility studies with growing rats involved six feed sources: soya-bean meal, barley, rapeseed meal, peas, wheat bran and wheat, given individually and in various combinations, i.e. fourteen diets in total. True digestibility of protein (TD) and apparent digestibility of starch could be predicted in feed mixtures from their respective DC values for the individual ingredients, except in the diet composed of peas+barley. Dry matter (DM) and insoluble dietary fibre digestibilities in the mixtures could also be calculated from their individual DC values. Energy digestibility could be predicted in all mixtures except for barley+wheat and peas + wheat. Although the discrepancies were significant, the differences were not great. The digestibility of soluble dietary fibre in the mixtures could be predicted as for the individual ingredients in all but three diets: rapeseed meal + barley, peas + barley and peas + wheat. The results confirm that DC values for TD, DM, energy, starch and dietary fibre in mixtures can be calculated with high precision from DC determined from individual ingredients. Caution should be taken though when mixtures contain a high amount of dietary fibre, especially of the soluble type.

Keywords

ProteinStarchDietary fibreEnergy
Type
Digestibility of Nutrients
Information
British Journal of Nutrition , Volume 66 , Issue 1 , July 1991 , pp. 27 - 35
Copyright
Copyright © The Nutrition Society 1991

References

REFERENCES

Asp, N.-G., Johansson, C.-G., Hallmer, H. & Siljeström, M. (1983). Rapid enzymatic assay of insoluble and soluble fiber. Journal of Agricultural and Food Chemistry 31, 476–482.CrossRefGoogle Scholar
Association of Official Analytical Chemists (1975). Official Methods of Analysis, 11th ed. Washington, DC: Association of Official Analytical Chemists.Google Scholar
Bach Knudsen, K. E., Eggum, B. O. & Åman, P. (1987). Nutritive value of Danish-grown barley varieties. I. Carbohydrates and other major constituents. Journal of Cereal Science 6, 173–186.CrossRefGoogle Scholar
Dahlquist, A. & Thomsen, D. L. (1964). The digestion and absorption of lactose by the intact rat. Acta Physiologica Scandinavica 61, 20–33.CrossRefGoogle Scholar
Eggum, B. O. (1973). A study of certain factors influencing protein utilization in rats and pigs. National Institute of Animal Science, Det Kgl. danske Landhusholdningsselskab, Rolighedsvej 26, Copenhagen, Report no. 406, p. 173. Copenhagen: National Institute of Animal Science.Google Scholar
Eggum, B. O. & Beames, R. M. (1981). The effect of varying crude protein and the proportions of fibre in diets containing a mixture of meat-and-bone meal and wheat bran as the only protein source on nitrogen balance indices and energy digestibility in the rat. British Journal of Nutrition 46, 301–313.Google Scholar
Eggum, B. O. & Christensen, K. D. (1974). Protein digestibility of a feed mixture in relation to the protein digestibility of the individual protein components. British Journal of Nutrition 31, 213–218.CrossRefGoogle Scholar
Gallaher, D. & Schneeman, B. (1986). Effect of dietary fiber on protein digestibility and utilization. In Handbook of Dietary Fiber in Human Nutrition, pp. 143–164 [Spiller, G. A., editor]. Boca Raton, Florida: CRC Press.Google Scholar
Glem Hansen, N. (1972). The influence of carbohydrate source on protein digestibility and utilization in mink. Yearbook, Agricultural Research Laboratory, Copenhagen, pp. 231–232. Copenhagen: National Institute of Animal Science.Google Scholar
Guggenheim, K., Halevy, S. & Friedmann, N. (1960). Levels of lysine and methionine in portal blood of rats following protein feeding. Archives of Biochemistry and Biophysics 91, 6–10.CrossRefGoogle ScholarPubMed
McAllan, A. B. (1985). Analysis of carbohydrate in the alimentary tract and its nutritional significance. In Analysis of Food Carbohydrates, pp. 269–297 [Birch, G. G., editor]. London and New York: Elsevier Applied Science Publishers.Google Scholar
Nyman, M. & Asp, N.-G. (1982). Fermentation of dietary fibre components in the rat intestinal tract. British Journal of Nutrition 47, 357–366.CrossRefGoogle ScholarPubMed
SAS (1985). User's Guide. Statistics. Cary, N.C.: Statistical Analysis System Institute Inc.Google Scholar
Smulikowska, S., Eggum, B. O. & Wolstrup, J. (1985). The influence of moderate lactose intake on intestinal lactase activity, protein utilization and energy digestibility in rats. Zeitschrift für Tierphysiologie, Tierernährung and Futtermittelkund 53, 225–232.CrossRefGoogle Scholar