ESTIMATION OF PROTEIN DIGESTIBILITY .1. DEVELOPMENT OF AN IN-VITRO METHOD FOR ESTIMATING PROTEIN DIGESTIBILITY IN SALMONIDS (SALMO-GAIRDNERI)

被引：85

作者：

DIMES, LE

HAARD, NF

机构：

[1] Department of Food Science and Technology, University of California, Davis

来源：

COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY A-PHYSIOLOGY | 1994年 / 108卷 / 2-3期

关键词：

PROTEIN DIGESTIBILITY; SALMO GAIRDNERI;

D O I：

10.1016/0300-9629(94)90106-6

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

A pH-stat in vitro assay method using enzyme fraction from fish pyloric ceca was developed for estimating protein digestibility in salmonid diets. The data obtained by pH-stat method were compared with those obtained by pH-shift methods and with in vivo digestibility in fish. Results indicated that the pH-stat method better predicts the range of protein digestibility of the samples studied than pH-shift methods. The method has potential as an accurate way to estimate the digestibility and biological value of alternate protein sources for salmonid feeds.

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收藏

页码：349 / 362

页数：14

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