Quantifying protein digestion kinetics of feed ingredients using a modified in vitro incubation assay.

ABSTRACT: The kinetics of degradation of nutrients from diets or ingredients contributes to the nutritional value of feed ingredients. The aim of this study was to quantify the kinetics of nitrogen (N) solubilization and hydrolysis for feed ingredients varying in protein content and ileal protein digestibility by a modified 2-step enzymatic in vitro incubation assay. The amount of N subjected to in vitro incubation was standardized (approximately 0.48 g) among selected feed ingredients (rapeseed meal (RSM), fish meal, barley, peas, and zein). At the beginning of the stomach phase with pepsin, pH was set at 4 and then adjusted to 2 after 90 min, followed by a further 90 min of incubation. Subsequently, pH was adjusted to 6.8 and after 15 min, pancreatin and amyloglucosidase were added to simulate sma

SUBMITTER: Zhang S 

PROVIDER: S-EPMC12267147 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature