ISSUE FOCUS 56 FEED & ADDITIVE MAGAZINE November 2023 diets. This is quite convenient but limited as it ignores the variation in nutrient kinetics of different ingredients and does not account for interactions happening between ingredients before and after absorption. The faster the protein source, the more readily available it becomes for the animal, but there also needs to be synchronization in AA absorption as otherwise the absorption of AA from different ingredients is not well synchronized, the deposition of AA in tissues is reduced and the N excretion via urine is increased. So, kinetics is especially important when formulating diets with low CP content and synthetic amino acids. Hamlet Protein collaborated with Aarhus University to test the kinetics of a variety of protein sources. As the best way to determine protein kinetics is by mimicking digestion in vitro. Results of these studies revealed that from all vegetal protein sources, Hamlet Protein products show the fastest protein hydrolysis in vitro which theoretically means also the fastest kinetics in the animal gastrointestinal tract (see figure 1). THE FASTEST VEGETAL PROTEIN The unique production process of Hamlet Protein using enzymatic treatment does not only effectively reduce the content of anti-nutritional factors but also modify protein characteristics in such a way that it becomes easier accessible for proteolytic enzymes, resulting in a very fast protein source. Protein from Hamlet Protein hydrolyzes faster than SBM and a lot faster than protein from SPC’s. The results clearly show that there is a large difference between protein source. The Hamlet Protein portfolio outperforms all vegetal protein sources when it comes to kinetics, but also is faster than the tested animal proteins. In the coming months we will be testing even more protein sources that are commercially available. This way we will build a database for our customers so they can evaluate protein sources based upon their protein kinetics. References: Bible et al., 2023; Toghyani et al., 2020; Van den Borne et al., 2007; Liu and Selle, 2017; He and Wu, 2022. Figure 1. Speed of protein hydrolyzation as measured by the hydrolysis constant k[µL/(mole*s); µL=microliter NaOH needed to keep pH at 8 during hydrolysis (acid is released) and s=seconds] for 7 different soy-based protein ingredients when incubated with proteolytic enzymes for 120 minutes. Values in bubbles indicate the percentage difference to ESBM. The higher the k-value, the faster the hydrolysis and thus absorption. SBM=soybean meal; ESBM = enzyme-treated soybean meal (Hamlet Protein); SPC=soy protein concentrate; ExS=extruded soy; FSBM=fermented soybean meal; PPC=potato protein concentrate; FM=fish meal.
RkJQdWJsaXNoZXIy MTUxNjkxNQ==