Influence of thermoplastic extrusion on the nutritive value of bovine rumen protein

• Published in: Meat science Vol. 84; no. 3; pp. 409 - 412
• Main Authors: Silva, Ana Carolina Conti e, Cruz, Robison José da, Arêas, José Alfredo Gomes
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.03.2010; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: Amino acid; amino acid composition; Amino Acids - analysis; Animals; beef; Biological and medical sciences; Body Weight - drug effects; Bovine rumen; Cattle; crude protein; Dietary Proteins - analysis; Dietary Proteins - pharmacology; digestible protein; Digestion; extruded foods; extrusion; Feeding. Feeding behavior; Food composition; Food Handling - methods; Food industries; Fundamental and applied biological sciences. Psychology; Hot Temperature; In vivo assay; Male; Meat and meat product industries; meat extracts; meat protein; Nutritive Value; proximate composition; Rats; Rats, Wistar; rumen; Rumen - chemistry; slaughterhouse wastes; Thermoplastic extrusion; thermoplastics; True digestibility; Vertebrates: anatomy and physiology, studies on body, several organs or systems; waste utilization; Bovine rumen; Food composition; In vivo assay; Amino acid; Thermoplastic extrusion; True digestibility; Bovine; Nutritive value; Meat product; Protein; In vivo; Vertebrata; Mammalia; Extrusion; Chemical composition; Artiodactyla; Ungulata; Digestibility
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2009.09.009

This study investigated the impact of thermoplastic extrusion on the nutritive quality of bovine rumen protein. Proximal composition, amino acid profile and in vivo true protein digestibility among rats were determined in raw (RBR) and extruded (EBR) rumen. Raw and extruded bovine rumen presented high percentages of protein (more than 95% on dry basis). Neither raw nor extruded proteins had any limiting amino acid, and the RBR and EBR amino acid scores were, respectively, 1.28 (leucine) and 1.25 (methionine plus cystine). Extrusion reduced significantly true protein digestibility from 97.7% to 93.1% ( p < 0.001), but protein digestibility-corrected amino acid scores for both proteins (RBR and EBR) were 100%. Animal growth presented comparable profiles using raw and extruded rumen. In conclusion, thermoplastic extrusion did not affect the protein quality of bovine rumen, and this does not hinder the use of this material as a food ingredient.