COMPARACIÓN DE DOS TÉCNICAS PARADETERMINAR LA DIGESTIBILIDAD PROTEICADE INSUMOS YALIMENTOS COMERCIALES PARA CANINOS

Authors

  • Sandra Malca O. Práctica privada.
  • Orlando Lucas A. Laboratorio de Bioquímica, Nutrición y Alimentación Animal, FMV-UNMSM
  • Teresa Arbaiza F. Laboratorio de Bioquímica, Nutrición y Alimentación Animal, FMV-UNMSM
  • Fernando Carcelén C. Laboratorio de Bioquímica, Nutrición y Alimentación Animal, FMV-UNMSM
  • Felipe San Martín H. Laboratorio de Bioquímica, Nutrición y Alimentación Animal, FMV-UNMSM

DOI:

https://doi.org/10.15381/rivep.v17i2.1516

Keywords:

digestibility, protein, commercial dog food, soy bean meal, chicken meal, meatmeal

Abstract

The aim of this study was to compare the in vivo apparent protein digestibility method in rats and the in vitro pepsin digestibility method as well as their level of correlation. Three protein sources used in commercial dog foods (soybean meal, meat meal, and chicken meal), three commercial adult dog foods (A1, A2, and A3), three commercial puppy foods (C1, C2, and C3), and sodium caseinate as a control groupwere evaluated. For the in vivo assay, 60 twenty-three-day-old albino laboratory rats (Rattus norvegicus) were used and for the in vitromethod the standardized pepsin method used at the Nutrition Laboratory, Faculty of Veterinary Medicine, UNMSM was evaluated. The correlation coefficient between the in vivo and in vitro methods was 0.94, whereas the in vitro digestibility was statistically higher than the in vivo digestibility (p<0.05). The regression equation was Y, in vivo = 11.037 + 0.804 (X, in vitro). It was concluded that there is a high correlation between both protein digestibilitymethods when assessing protein sources and commercial dog foods.

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Published

2012-01-30

Issue

Vol. 17 No. 2 (2006)

Section

Artículos Primarios

License

Copyright (c) 2012 Sandra Malca O., Orlando Lucas A., Teresa Arbaiza F., Fernando Carcelén C., Felipe San Martín H.

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

AUTHORS RETAIN THEIR RIGHTS:

a. Authors retain their trade mark rights and patent, and also on any process or procedure described in the article.

b. Authors retain their right to share, copy, distribute, perform and publicly communicate their article (eg, to place their article in an institutional repository or publish it in a book), with an acknowledgment of its initial publication in the Revista de Investigaciones Veterinarias del Perú (RIVEP).

c. Authors retain theirs right to make a subsequent publication of their work, to use the article or any part thereof (eg a compilation of his papers, lecture notes, thesis, or a book), always indicating the source of publication (the originator of the work, journal, volume, number and date).

How to Cite

Malca O., S., Lucas A., O., Arbaiza F., T., Carcelén C., F., & San Martín H., F. (2012). COMPARACIÓN DE DOS TÉCNICAS PARADETERMINAR LA DIGESTIBILIDAD PROTEICADE INSUMOS YALIMENTOS COMERCIALES PARA CANINOS. Revista De Investigaciones Veterinarias Del Perú, 17(2), 96-103. https://doi.org/10.15381/rivep.v17i2.1516