TABLE 5.
Comparison of digestibility values from adult humans or animal models by use of different methods of preparation and digestibility measurement with values from this study for the 3 test proteins
| Test protein | Animal model | Method of preparation | Digestibility method | Mean IAA1 digestibility value,2 % | Reference |
|---|---|---|---|---|---|
| Egg | |||||
| Egg white | Human | Boiled for 20 min and lyophilized (hen's egg) | Dual isotope tracer | 86.3 ± 4.6 | Present study |
| Raw lyophilized (quail egg) | In vitro | 74.5 ± 0.2 | (22) | ||
| Whole egg | Human | Boiled for 20 min | Dual isotope tracer | 89.4 ± 4.5 | Present study |
| Microwaved | True ileal digestibility of (leucine) | 91 | (16) | ||
| Apparent orofecal amino acid digestibility | 90.0 ± 2.3 | (22)2,3 | |||
| Apparent orofecal amino acid digestibility | 92.8 ± 1.7 | (23)2,3 | |||
| Spray dried | True orofecal nitrogen digestibility | 92–97 | (15) | ||
| Meat | |||||
| Chicken | Human | Pressure cooked | Dual isotope tracer | 92.0 ± 2.8 | Present study |
| Dog | Dried at 71°C and ground | True ileal amino acid digestibility | 91.7 | (24) | |
| Beef | Human | Fried at 215°C | True ileal nitrogen digestibility | 89.6 ± 0.5 | (26) |
| Steamed at 90°C (30 min) | True ileal nitrogen digestibility | 90.1 ± 2.1 | (25) | ||
| Pig | Water bath at 95°C and minced | True ileal nitrogen digestibility | 95.1 ± 0.7 | (28) | |
| Heated on hot plate, minced and boiled at 80°C | Apparent ileal amino acid digestibility | 89.4 ± 0.56 | (29) | ||
| Pork | Human | Apparent orofecal amino acid digestibility | 92.41 ± 1.4 | (21)2,3 | |
1IAA, indispensable amino acid.
2Method of preparation was not reported.
3Values are calculated means of indispensable amino acids as reported in the present study.