Table 6.
Percent total tract apparent digestibility of test diets, including grain-containing rice diet without (GB) or with the addition of the oligosaccharide raffinose (Oligo), or a grain-free pea-based diet (GF).
| GB | Oligo | GF | P-value | |
|---|---|---|---|---|
| Protein1 | 85.6 ± 2.54 | 84.4 ± 1.11 | 84.3 ± 0.45 | 0.849 |
| Fat1 | 98.8 ± 0.15 | 98.4 ± 0.33 | 98.5 ± 0.24 | 0.537 |
| Carbohydrate1 | 94.9 ± 1.14 | 95.0 ± 0.52 | 92.7 ± 0.60 | 0.142 |
| Cysteine2 | 84.2 ± 3.32 | 85.7 ± 2.03 | 81.4 ± 1.69 | 0.404 |
| Methionine2 | 93.5 ± 1.35a | 94.5 ± 0.96a | 89.6 ± 1.65b | 0.006 |
| Taurine2 | 84.9 ± 3.16ab | 87.6 ± 2.14a | 80.2 ± 3.16b | 0.050 |
| Total amino acids2 | 84.8 ± 2.82 | 86.6 ± 1.43 | 81.4 ± 1.33 | 0.203 |
N = 8 Data is shown as Mean ± SEM. Statistics with one-way repeated measures ANOVA. Different letters indicate significant differences in Fisher’s LSD post hoc analysis (p < 0.05). 1Determined by Central Testing (Winnipeg, MB, Canada) according to the methods listed in Table 2. 2Determined by Central Testing (Winnipeg, MB, Canada) using method AOAC 994.12.