ASSESSMENT OF HEAT DAMAGE TO PROTEIN DIGESTIBILITY FROM FISH MEALS BY IN VITRO PEPSIN SOLUBILIZATION AT DIFFERENT TEMPERATURES
- 1 June 1982
- journal article
- Published by Canadian Science Publishing in Canadian Journal of Animal Science
- Vol. 62 (2) , 657-660
- https://doi.org/10.4141/cjas82-078
Abstract
A control fish meal and an overheated fish meal were compared by in vitro digestion with pepsin at concentrations of 10−5 to 10−1 and at temperatures from 10 to 40 °C. The reduction in protein solubilization caused by over-heating was most evident with pepsin digestion at 10 and 20 °C and suggests modification of the standard method when evaluating fish meals to be fed to cold-water fish. Key words: Protein digestibility, pepsin digestibility, fish meal, cold-water fishKeywords
This publication has 0 references indexed in Scilit: