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Estimation of in vivo digestibility with the laying hen by an in vitro method using the intestinal fluid of the pig

Published online by Cambridge University Press:  25 February 2008

K. Sakamoto ,
T. Asano ,
S. Furuya  and
S. Takahashi
K. Sakamoto
Affiliation:
Nippon Kayaku Co. Ltd, Takasaki-shi 370–12, Japan
T. Asano
Affiliation:
Nippon Kayaku Co. Ltd, Takasaki-shi 370–12, Japan
S. Furuya
Affiliation:
Department of Nutrition, National Institute of Animal Industry, Chiba-shi 280, Japan
S. Takahashi
Affiliation:
Department of Nutrition, National Institute of Animal Industry, Chiba-shi 280, Japan
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Abstract

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1. Dry matter and crude protein (nitrogen × 6.25) digestibility of four poultry diets determined by an in vitro method using the intestinal fluid of pigs was significantly correlated with corresponding in vivo digestibility values obtained with hens.

2. The intestinal fluid could be lyophilized and stored for at least 35 d without losing its activity on digestion.

Type
Short Papers
Information
British Journal of Nutrition , Volume 43 , Issue 2 , March 1980 , pp. 389 - 391
Copyright
Copyright © The Nutrition Society 1980

References

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Furuya, S., Sakamoto, K. & Takahashi, S. (1979). Br. J. Nutr. 41, 511.CrossRefGoogle Scholar
Hill, F. W. (1962). In Nutrition of Pigs and Poultry, pp. 3–17. [Morgan, J. T. and Lewis, D. editors]. London: Butterworths.Google Scholar