Determination of the Ileal Digestibility of Proteins and Amino Acids from Biscuit Bran and Wheat Gluten in Swine

Abstract

To determine the apparent (AIDCP) and standardized (SIDCP) ileal digestibility coefficients of the protein and the apparent (AIDAA) and standardized (SIDAA) ileal digestibility coefficients of amino acids from biscuit bran and wheat gluten were used six castrated males swine in growth, on average weight from 22 to 60kg, with a T cannula on the terminal ileum, distributed in a randomized block design with three treatments, two periods and two repetitions per period. Each animal was considered a repeat. Treatments consisted of a protein free diet (PFD) for determination of the endogenous loss, PFD + biscuit bran (BB) and PFD + wheat gluten (WG). Each period lasted for six days, five days of adaptation of animals to the diet and 24 hours of collection of ileal digestion. The AIDCP of BB and WG were 82.33 and 90.07%, respectively and the SIDCP of BB and WG were 89.17% and 95.60%, respectively. The SIDAA were on average 80.84% (lysine), 83.94% (threonine), 90.57% (methionine + cystine) and 87.15% (valine) to BB. The SIDAA for the WG were on average 91.01% (lysine), 90.97% (threonine), 95.82% (methionine + cystine) and 90.04% (valine). The SID of protein and essential amino acids and non-essential elements identified in this study were on average, respectively, 89.17%, 88.54% and 89.20% of biscuit branand 95.60%, 93.71% and 89.20% of wheat gluten.