Standardized ileal digestibility of reactive lysine in distillers dried grains with solubles fed to growing pigs

Journal of Agricultural and Food Chemistry
Ameer A PahmHans H Stein

Abstract

The Maillard reaction can occur during the production of distillers dried grains with solubles (DDGS) as a result of the addition of condensed solubles to the wet distillers cake during drying. The Maillard reaction can lead to the formation of unavailable or unreactive lysine as a result of binding of reducing sugars to the epsilon-NH(2) group of Lys. The Lys that remains unbound is called reactive Lys. The conventional procedure to measure the apparent ileal digestibility (AID) and standardized ileal digestibility (SID) of total Lys in DDGS may overestimate the amount of digestible Lys in DDGS because this procedure does not discount the unreactive Lys in DDGS, although only the reactive Lys is available for use by animals. By measuring the ileal digestibility of only the reactive Lys, it is expected that estimation of the amount of bioavailable Lys in DDGS will be more accurate. The objective of this experiment, therefore, was to test the hypothesis that the concentrations of AID and SID of reactive Lys are lower than the concentrations of AID and SID of total Lys in DDGS. Twelve DDGS sources, diets containing each of these 12 DDGS sources, and ileal digesta from pigs fed these diets were obtained from two previous experimen...Continue Reading

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Citations

May 11, 2017·Journal of Agricultural and Food Chemistry·José Antonio ParrónLourdes Sánchez

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