Influence of thermoplastic extrusion on the nutritive value of bovine rumen protein

Autor(es)

Conti e Silva, Ana Carolina ^[1] ; da Cruz, Robison Jose ^[2] ; Gomes Areas, Jose Alfredo ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Fac Saude Publ, Dept Nutr, BR-01246904 Sao Paulo - Brazil

^[2] Univ Sao Paulo, Fac Med, BR-01246904 Sao Paulo - Brazil

• Tipo de documento: Artigo Científico
• Fonte: MEAT SCIENCE; v. 84, n. 3, p. 409-412, MAR 2010.
• Citações Web of Science: 6

Resumo

This Study investigated the impact of thermoplastic extrusion on the nutritive quality of bovine rumen protein. Proximal composition, amino acid profile and in vivo true protein digestibility among rats were determined in raw (RBR) and extruded (EBR) rumen. Raw and extruded bovine rumen presented high percentages of protein (more than 95% on dry basis). Neither raw nor extruded proteins had any limiting amino acid, and the RBR and EBR amino acid scores were, respectively, 1.28 (leucine) and 1.25 (methionine plus cystine). Extrusion reduced significantly true protein digestibility from 97.7% to 93.1% (p < 0.001), but protein digestibility-corrected amino acid scores for both proteins (RBR and EBR) were 100%. Animal growth presented comparable profiles using raw and extruded rumen. In conclusion, thermoplastic extrusion did not affect the protein quality of bovine rumen, and this does not hinder the use of this material as a food ingredient. (C) 2009 Elsevier Ltd. Ail rights reserved. (AU)

• Processo FAPESP: 02/13178-8 - Avaliação físico-química e nutricional do extrusado de rúmen bovino e sua aplicação na alimentação humana
• Beneficiário: Ana Carolina Conti
• Modalidade de apoio: Bolsas no Brasil - Doutorado Direto