PREDICTION OF APPARENT ILEAL PROTEIN DIGESTIBILITY IN PIGS WITH A 2-STEP IN-VITRO METHOD
PREDICTION OF APPARENT ILEAL PROTEIN DIGESTIBILITY IN PIGS WITH A 2-STEP IN-VITRO METHOD
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DOI：
10.1002/jsfa.2740620413
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发表时间：
1993-01-01
影响因子：
4.1
通讯作者：
VANDERPOEL, ATFB
中科院分区：
文献类型：
--
作者：
CONE, JW;VANDERPOEL, ATFB
研究了用两步法预测猪蛋白质回肠消化率的方法。结果表明，用体外方法不能准确预测蛋白质的回肠消化率。通过将样品分成密切相关的产品组，仅对小麦产品获得了体内和体外数据之间的良好关系（r2 = 0.93），其中仅分析了5个样品。对于豆类、豌豆、油菜籽产品和大豆产品，仍然不可能预测体内蛋白质消化率（r2 = 0.03-0.60）。体内-体外关系主要取决于蛋白质的性质和抗营养因子（如凝集素和胰蛋白酶抑制剂）的存在。前者影响蛋白质的体外和体内降解，后者仅通过刺激内源性蛋白质的分泌来降低体内降解。建议用体外方法预测蛋白质的真实的回肠消化率。回肠蛋白质表观消化率的预测，只能在体外的方法进行校正后的影响，这些抗营养因素对内源性蛋白质的分泌。微生物蛋白质和在小肠中溶解但由于食糜的物理状态而不被吸收的蛋白质也可能需要校正。
The use of a two-step in-vitro method to predict the in-vivo ileal digestibility of proteins in pigs was investigated. It proved not possible to predict accurately the ileal protein digestibility with the in-vitro method. By dividing the samples into groups of closely related products, a good relationship (r2 = 0.93) between in-vivo and in-vitro data was only obtained for wheat products, where only five samples were analysed. For beans, peas, rapeseed products and soya bean products it was still not possible to predict the in-vivo protein digestibility (r2 = 0.03-0.60). The in vivo-in vitro relationship was mainly determined by the properties of the proteins and the presence of antinutritional factors, such as lectins and trypsin inhibitors. The first influences both the in-vitro and in-vivo protein degradability and the latter only reduces the in-vivo degradability by stimulating the secretion of endogenous protein. It is suggested that, with the in-vitro method, real ileal digestibility of proteins is predicted. The apparent ileal protein digestibility can only be predicted with the in-vitro method after making corrections for the influence of these antinutritional factors on the secretion of endogenous protein. Possibly corrections are also needed for microbial protein, and protein which is solubilised in the small intestine but not absorbed because of the physical state of the chyme.