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Lookup NU author(s): Dr Abdul ChaudhryORCiD
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The use of protein solubility to estimate protein degradability in cattle was tested using 12 by-products representing agricultural and distillers' food raw materials (RM). Agricultural RM included cereals (rice bran, maize gluten feed), legumes (field beans, soybean hulls) and oil-seeds (rape meal, sunflower meal). Distillers' RM involved dark grains (DG1, DG2, DG3) and malts (MT1, MT2, MT3). Soluble proteins, as proportions of total soluble N (TSN), were extracted from RM and their undegraded residues (RU) after 18h of in sacco rumen incubation in cattle (dg18) by using water (albumin), salt (globulin), acid (glutalin 1) and alkali (glutalin 2) in succession. RM and RU differed significantly for all soluble proteins (P < 0.001). While albumin was the major protein in legume RM (0.74TSN), glutalin 1 was the major protein in legume RU (0.54TSN). Cereals were the most variable group, where maize gluten contained five times more albumin and two times more TSN in RM and three times more glutalin 1+2 in RU than those in rice bran. Distillers' RM contained slightly less albumin (0.53 vs 0.56TSN) but over twice as much glutalin 1 (0.29 vs 0.12TSN) as agricultural RM. Albumins were the most (0.55TSN, RM; 0.16TSN, RU) and glutalin 1 the least (0.21TSN, RM; 0.48TSN, RU) degradable proteins. There were moderate to strong correlations between protein solubility, dg18 and acid detergent-insoluble N (ADIN). ADIN correlated satisfactorily with glutalin 1+2 (r=-0.55, RM and -0.70, RU), TSN (r=-0.75, RM and RU) and slowly degradable N, (SDN; r=-0.70, all). TSN in all RM related well with SDN (r=0.65) and dUN (r=0.72). TSN in distillers' RM correlated closely with SDN (r=0.91) and dUN (r=0.96). Glutalin 1 in distillers' foods correlated extremely well (r=0.94, RM and 0.93, RU) with dUN. Globulins correlated most consistently with SDN (r=0.82, all; r=0.77, agricultural; r=0.92, distillers' RM). It is possible to predict protein degradability from the presence or absence of soluble proteins in various foods. While ADIN may be more suitable to predict DUN, globulins showed more potential to predict SDN in various foods. However, it may be necessary to be selective in choosing solvents for various foods. Further studies must validate this method by using a greater range of foods before suggesting its routine use for food evaluation. © 2001 Society of Chemical Industry.
Author(s): Chaudhry AS; Webster AJF
Publication type: Article
Publication status: Published
Journal: Journal of the Science of Food and Agriculture
Year: 2001
Volume: 81
Issue: 11
Pages: 1077-1086
ISSN (print): 0022-5142
ISSN (electronic): 1097-0010
Publisher: John Wiley & Sons
URL: http://dx.doi.org/10.1002/jsfa.912
DOI: 10.1002/jsfa.912
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