Department of Animal Sciences, University of Illinois, Urbana, IL.
Archer Daniels Midland Company, Decatur, IL.
J Anim Sci. 2020 Jun 1;98(6). doi: 10.1093/jas/skaa149.
The rising consumer demand for alternative and sustainable protein sources drives the popularity of the use of plant-based proteins in the pet food industry. Pulse crops, which include beans, peas, lentils, and chickpeas, have become an important addition to both human and animal diets due to their protein content and functional properties. However, knowledge of their nutrient composition and protein quality is necessary for the proper formulation of these ingredients in pet foods. The objective of this study was to determine the macronutrient composition and standardized amino acid digestibility and to describe the protein quality through the use of digestible indispensable amino acid scores (DIAAS-like) of five pulse ingredients. Black bean (BB) grits, garbanzo beans (GB), green lentils (GL), navy bean (NB) powder, and yellow peas (YP) were analyzed for dry matter (DM), ash and organic matter (OM), crude protein (CP), gross energy (GE), acid hydrolyzed fat (AHF), and total dietary fiber (TDF) to determine the macronutrient composition. Precision-fed rooster assays were conducted using cecectomized roosters to calculate standardized amino acid digestibility and true metabolizable energy corrected for nitrogen (TMEn). The essential amino acids, with the exception of methionine, were highly digestible with digestibility values of 80% to 90% (dry matter basis) for all selected pulse ingredients. BB grits had the lowest (P < 0.05) digestibility of arginine (86.5%) and histidine (80.6%) in contrast to GB (94.9% and 89.9%, respectively). The TMEn of GB was highest (P < 0.05) at 3.56 kcal/g compared with the other pulses. The DIAAS-like values for adult dogs were consistently the lowest for methionine for all pulses, making it the first-limiting amino acid in these ingredients. The DIAAS-like values for adult cats showed GL had lowest (P < 0.05) score in tryptophan compared with other pulses when using both AAFCO values and NRC recommended allowances as reference proteins. Methionine was the first-limiting amino acid for YP and tryptophan for GL. Based on macronutrient composition, protein quality, and amino acid digestibility, it can be concluded that pulse ingredients have the required nutritional characteristics to be viable protein sources in canine and feline foods. However, the use of complementary protein sources is recommended to counterbalance any potential limiting amino acids in pulse ingredients.
消费者对替代和可持续蛋白质来源的需求不断增长，推动了植物性蛋白质在宠物食品行业中的应用。豆类、豌豆、小扁豆和鹰嘴豆等豆类因其蛋白质含量和功能特性而成为人类和动物饮食的重要补充。然而，为了正确配制这些宠物食品成分，了解它们的营养成分和蛋白质质量是必要的。本研究的目的是确定五种豆类成分的常量营养素组成、标准化氨基酸消化率，并通过可消化必需氨基酸评分（类似于 DIAAS）来描述蛋白质质量。分析了黑豆豆渣、鹰嘴豆豆、绿扁豆、海军豆粉和黄豌豆的干物质（DM）、灰分和有机质（OM）、粗蛋白（CP）、总能（GE）、酸水解脂肪（AHF）和总膳食纤维（TDF），以确定常量营养素组成。使用去盲肠公鸡进行精准喂养鸡试验，以计算标准化氨基酸消化率和经氮校正的真代谢能（TMEn）。除蛋氨酸外，所有选定的豆类成分的必需氨基酸消化率都很高，为 80%至 90%（干物质基础）。与其他豆类相比，黑豆豆渣的精氨酸（86.5%）和组氨酸（80.6%）消化率最低（P<0.05）。与其他豆类相比，GB 的 TMEn 最高（P<0.05），为 3.56 千卡/克。对于成年犬，所有豆类的蛋氨酸的 DIAAS 值始终最低，使其成为这些成分中的第一限制氨基酸。对于成年猫，与其他豆类相比，GL 的色氨酸的 DIAAS 值最低（P<0.05），使用AAFCO 值和 NRC 推荐允许量作为参考蛋白时。黄豌豆和 GL 的第一限制氨基酸分别为蛋氨酸和色氨酸。基于常量营养素组成、蛋白质质量和氨基酸消化率，可以得出结论，豆类成分具有成为犬和猫食品中可行蛋白质来源的必需营养特性。然而，建议使用互补的蛋白质来源来平衡豆类成分中任何潜在的限制氨基酸。
