Abstract
The philosophy inherent in developing in vitro
digestibility assays for dietary energy and protein is reviewed and an
historical account is given of the development of such assays for the pig.
General principles to be considered in the development of
in vitro digestibility assays are discussed, as are
limitations of the in vitro approach. The importance of
choosing the most appropriate in vivo measures of
digestibility for the evaluation of in vitro assays is stressed. For protein
sources that do not contain anti-nutritional factors or plant fibre,
‘true’ ileal digestibility should be the
in vivo baseline, while plant proteins should be tested
against ‘real’ ileal digestibility. There is a dearth of
adequately conducted validation studies for in vitro
digestibility assays. It appears that the 3-step (pepsin, pancreatin,
Viscozyme) closed in vitro system to allow prediction of
organic matter and gross energy digestibility in the pig has particular
promise for practical feed evaluation. Similarly based protein digestibility
assays may require further development before they can be applied with
confidence.
Subject
General Agricultural and Biological Sciences
Cited by
30 articles.
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