Duration of heat treatment and true digestibility of amino acids in meat meal for Leghorn cockerels

  • S. I. Mora-Cornejo Universidad Autónoma Chapingo. Mexico
  • Manuel Cuca-Garcia Universidad Autónoma Chapingo, Mexico
  • A. Pro-Martínez Universidad Autónoma Chapingo, Mexico
  • J. G. Herrera-Haro Programa de Ganadería, Colegio de Postgraduados, Montecillo, México.

Abstract

Knowledge of the true digestibility of amino acids in the ingredients of a poultry ration is important in order to use them properly, especially the proteinic ingredients that have been heated during processing, such as meat meal. Protein solubility is a good indicator of heat damage. To estimate true digestibility, Leghorn White cockerels were fasted for 24 h and then force fed with meat meal autoclaved at 121°C and 1.5 kg/cm2 for 0, 15, 30, 45 and 60 minutes. A correction for endogenous amino acids was included. Nitrogen was determined by micro Kjeldahl; protein solubility by the methods of 2% KOH and coomassie blue; amino acids concentrations were also determined by HPLC. Treatments had an effect (P<.05) on meat meal protein solubility, means being 89% and 84% for the KOH and coomassie blue methods, respectively. However, protein solubility increased until 30 minutes and then decreased according to the KOH method, whereas it increased until 15 minutes (P<.05) and then remained constant by the coomassie blue method. Autoclaving had an effect on true digestibility of all amino acids, except methionine. There was a high and significant correlation (0.81) between protein solubility by the KOH method and true digestibility of amino acids.

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Published
2005-03-02
How to Cite
Mora-Cornejo, S. I., Manuel Cuca-Garcia, A. Pro-Martínez, and J. G. Herrera-Haro. 2005. “Duration of Heat Treatment and True Digestibility of Amino Acids in Meat Meal for Leghorn Cockerels”. Archivos Latinoamericanos De Producción Animal 8 (1). https://ojs.alpa.uy/index.php/ojs_files/article/view/226.
Section
Original paper