Determinação das perdas endógenas e da digestibilidade ileal da proteína e dos aminoácidos em suínos utilizando-se duas técnicas

Abstract

The objective of this study was to determine the true ileal digestibility coefficients of the protein and digestible amino acid of a yeast protein extract using two techniques - diet without protein (DIP) and diet with enzimehydrolysed casein (CHE) - for the determination of protein amino acid and nitrogen losses. Twelve half-breed barrows were used, with average weight of 35 kg, previously submitted to a surgery for "T" simple cannula implantation. A completely randomized experimental design with three treatments, four replications and one animal per experimental unit was used. The treatments diets with CHE, DIP diet with 23% CP were constituted by yeast protein extract. Endogenous losses of glutamic acid, aspartic acid, lysine, arginine and serine differ among diets, the higher values were observed for animals consumed CHE diet. The higher endogenous losses values observed for glycine was determined in the animals fed DIP diet. The true ileal digestibility coefficients of methionine, threonine, tryptophan and serine determined with the endogenous losses using CHE diet were higher than those determined using DIP diet. The amounts of protein and amino acids secretions obtained by using CHE technique were higher than those obtained by the DIP technique. True protein digestibility coefficients of protein were lower and amino acid higher when determined by CHE technique. © 2008 Sociedade Brasileira de Zootecnia.