Student Major/Year in School
Feed Science Pet Food Production option, third year
Faculty Mentor Information
Dr. Greg Aldrich, Grain Science Department, College of Agricultlure
Abstract
Pepsin-Pancreatin Protein Digestibility Of Various Protein Sources Intended For Pet Food
Ingrid Silva, Dr. Greg Aldrich , Megan Morts Department of Grain Science College of Agriculture
Pet food companies need quality protein ingredients. Evaluating these proteins by animal feeding trails are costly in time and resources. An in vitro (benchtop) method that could provide detailed information about the protein quality for novel ingredients would be helpful. Therefore, the objective of this experiment was to develop the pepsin-pancreatin digestibility assay and determine the appropriate incubation time for enzyme hydrolysis. Ingredients evaluated were faba beans, navy beans, spray dried granulated egg, chick pea, pea protein concentrate (72% CP and 50% CP), green field peas, and sunflower meal. To one gram of test ingredient, a HCl-pepsin solution was added then incubated for 6 or 3 hours at 37°C. After pepsin incubation periods NaOH was added to stop the pepsin reaction. A phosphate buffer with pancreatin was then added and tubes were incubated for an additional 18 hours. Samples were then centrifuged, washed, filtered, and dried at 105°C overnight. Residual protein was determined with a modified Kjheldal assay. Data was analyzed with statistical software using the GLIMMIX procedure for mixed models (SAS v 9.4, SAS institute Inc, Cary, NC). The crude protein digestibility differed among the diets tested (p < 0.05) with spray dried granulated egg being the highest. Incubation time did not affect the crude protein digestibility of the protein sources. In conclusion, the crude protein digestibility was greater than expected, which would suggest other factors in the procedure should be altered in order to attain a protein digestibility estimate consistent with reported animal evaluations.
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial 4.0 License
Recommended Citation
Silva, Ingrid (2019). "Pepsin-Pancreatin Digestibility Of Various Protein Sources Intended For Pet Food," Kansas State University Undergraduate Research Conference. https://newprairiepress.org/ksuugradresearch/2019/posters/12
Pepsin-Pancreatin Digestibility Of Various Protein Sources Intended For Pet Food
Pepsin-Pancreatin Protein Digestibility Of Various Protein Sources Intended For Pet Food
Ingrid Silva, Dr. Greg Aldrich , Megan Morts Department of Grain Science College of Agriculture
Pet food companies need quality protein ingredients. Evaluating these proteins by animal feeding trails are costly in time and resources. An in vitro (benchtop) method that could provide detailed information about the protein quality for novel ingredients would be helpful. Therefore, the objective of this experiment was to develop the pepsin-pancreatin digestibility assay and determine the appropriate incubation time for enzyme hydrolysis. Ingredients evaluated were faba beans, navy beans, spray dried granulated egg, chick pea, pea protein concentrate (72% CP and 50% CP), green field peas, and sunflower meal. To one gram of test ingredient, a HCl-pepsin solution was added then incubated for 6 or 3 hours at 37°C. After pepsin incubation periods NaOH was added to stop the pepsin reaction. A phosphate buffer with pancreatin was then added and tubes were incubated for an additional 18 hours. Samples were then centrifuged, washed, filtered, and dried at 105°C overnight. Residual protein was determined with a modified Kjheldal assay. Data was analyzed with statistical software using the GLIMMIX procedure for mixed models (SAS v 9.4, SAS institute Inc, Cary, NC). The crude protein digestibility differed among the diets tested (p < 0.05) with spray dried granulated egg being the highest. Incubation time did not affect the crude protein digestibility of the protein sources. In conclusion, the crude protein digestibility was greater than expected, which would suggest other factors in the procedure should be altered in order to attain a protein digestibility estimate consistent with reported animal evaluations.
