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Potential of enzymes or a centrifuged rumen fluid to estimate proteolysis of foods

Published online by Cambridge University Press:  27 February 2018

A. S. Chaudhry
A. S. Chaudhry*
Affiliation:
Department of Animal Production, University of Queensland Gatton College, Qld 4345Australia
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Extract

The need to develop an in vitro method to simulate ruminal digestion of protein foods has long been recognized. An in vitro method must be more rapid, consistent and convenient than in sacco methods. Purified enzymes have been examined in the past to estimate in vitro degradability of protein foods (Poos-Floyd et al., 1985; Aufrere et al., 1991; Luchini et al., 1996) or their fractions (Chaudhry and Webster, 1994). However, the selection of an appropriate enzyme for a range of foodstuffs remains to be realized. This study examined the potential of two enzymes and a centrifuged rumen fluid (CRF) to estimate proteolysis of food proteins.

Type
Use of enzymes in in vitro methods
Information
BSAP Occasional Publication , Volume 22: In vitro techniques for measuring nutrient supply to ruminants , 1998 , pp. 120 - 122
Copyright
Copyright © British Society of Animal Science 1998

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References

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