Novel protein in vitro digestiblity

Meat industry
Crude protein content
on DM basis (%)
Apparent ileal digestibility on dogs or cats
Plant derived
Current protein sources
Novel protein sources
In vitro digestibility of potential novel protein sources
Student Sheng Zhang
Supervisor Guido Bosch
Course code ANU-80436
The global demands for protein products will increase in the future.

The traditional protein products include meat, fish, dairy products and eggs.

Livestock, poultry and fish are the main sources to form the protein products.

Protein ingredients are necessary in animal feed to support daily requirement.

Companion animals require protein from petfood to maintain their routines.
Background information
Conflict and Solution
Meat and bone meal
Poultry meat meal
Fish meal
......
Soybean meal
Gluten meal
......
Animal derived
Meat and bone meal

Poultry by-product meal

Fish meal

Soybean meal

Corn gluten meal
Meat and bone meal

Poultry by-product meal

Fish meal

Soybean meal

Gluten meal
Conflict:
Companion animals will compete for high quality animal products with human in the future.

Solution:
Looking for novel protein sources as alternatives.
......
......
Food industries
Origins
By-products
Ethanol industry
Oil extraction industry
Nutritional value of current protein sources
Criteria for looking novel protein sources
Seaweed
Distiller's dried grain with solubles (DDGS)
Insect
Pea
References for digestibility
43.0-60.0

62.0-74.5

54.1-75.5

39.0-59.5

45.0-73.9
76.4 dog

73.9 dog

78.1 cat(fecal)

82.0 dog

78.0 dog
Moore et al, 1980

Murray et al, 1997

Funaba et al, 1997

Yamka et al, 2005

Yamka et al, 2004
Digestibility
Suitable for industry production
Acceptable for pet owners and pet
Not totally depending on food industry
Safe for pets and owners
Nutritional values are promising:
Energy
Protein
Fat
Carbohydrate
Fiber
Minerals
Crude protein content and digestibility of current and novel protein sources
Knowledge
-Previous studies showed that the digestibility of novel protein sources are promising as alternatives.

Gap
-However, studies differ in methodology applied, which hampers comparison between results.

Objective
- Using one standardized method to screen the digestibility of novel protein sources.
Objective
In vitro digestion
Background
The cuticle of insects is composed of chitin in a matrix with cuticular proteins and others compounds.
Chitin(C8H13O5N)n is a long chain polymer in the cuticles of insects.
Chitin includes N but not formed as amino acids.
The β-1,4 linkage between chitin is similar to the linkages of forming cellulose
Chitin in insects
Substrates
Novel protein sources
F
D
Thank you
Chemical analysis on samples
Problem
Chitin will cause the underestimation on protein digestibility in insects.
Method
Chemical analysis on ADF is consisted of cellulose and lignin; Lignin is zero in insects
ADF-N – ADF-N(AA) = Chitin-N
The solubility of nutritional compounds
High digestibility of substrate will cause overestimation on DM digestibility.
One replicate for solubilisation checking are needed as placebo.