ORIGINAL PAPER
Variability of apparent ileal amino acid digestibility
in high-protein wheat samples for growing-finishing
pigs
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1
Department of Animal and Poultry Science, University of Guelph,
Guelph, Ontario, Canada N1G 2W1
2
epartment of Agricultural, Food and Nutritional Science,
University of Alberta,
Edmonton, Alberta, Canada T6G 2P5
Publication date: 2001-01-22
J. Anim. Feed Sci. 2001;10(1):103-118
KEYWORDS
ABSTRACT
An experiment was conducted to investigate factors responsible for the variability of apparent
ileal digestibility values of amino acids (AA) in high-protein wheat samples. Six barrows, average
initial body weight 30.5 kg, fitted with a simple T-cannula at the distal ileum, were fed six diets
according to a 6 x 6 Latin square design. The six diets included 970 g kg-1 of different samples of
wheat. Chromic oxide was used as the digestibility marker. The barrows were fed twice daily, at
08:00 and 20:00 h. The dietary allowance was 1,600 g d-1. Each experimental period consisted of
8 d. Ileal digesta were collected for a total of 24 h, at 2-h intervals, from 08:00 on d 6 to 08:00 h on
d 8. There were differences (P<0.05) in the apparent ileal digestibility values of all amino acids (AA)
among the wheat samples. Of the indispensable (+semi-) amino acids (AA), within each sample, the
digestibility values of lysine and threonine, the first- and second-limiting AA, were lowest and ranged
from 59.0 to 70.3 (P<0.05) and 64.2 to 73.0% (P<0.05), respectively. With the exception of arginine
and tyrosine, the digestibility values of the other indispensable (+semi-) AA, were negatively correlated (P<0.05) with neutral-detergent fibre (NDF) content, whereas differences in dietary AA contents did not affect the variability of the ileal AA digestibility values in the wheat samples. In conclusion, measured with the ileal analysis method, there was considerable variation in the digestibility
values of AA in high-protein wheat samples. Differences in NDF content were, in part, responsible
for the variation. Furthermore, the relatively low digestibility values of lysine, threonine and tryptophan further accentuate the limitation of these AA in proteins from wheat.
CITATIONS (6):
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