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Growth, digestibility, and enzyme activities in the pancreas and intestines of guinea-pigs fed on raw and heated soya-bean flour*

Published online by Cambridge University Press:  09 March 2007

A. Hasdai ,
Zafrira Nitsan ,
R. Volcani  and
Yehudith Birk
A. Hasdai
Affiliation:
Institute of Animal Science, Agricultural Research Organization, The Volcani Center, Bet Dagan 50250, Israel
Zafrira Nitsan
Affiliation:
Institute of Animal Science, Agricultural Research Organization, The Volcani Center, Bet Dagan 50250, Israel
R. Volcani
Affiliation:
Institute of Animal Science, Agricultural Research Organization, The Volcani Center, Bet Dagan 50250, Israel
Yehudith Birk
Affiliation:
Department of Agricultural Biochemistry and Animal Nutrition, Faculty of Agriculture, Hebrew University of Jerusalem, Rehovot, Israel
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Abstract

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The nutritional effects of giving raw (RSF) or heated (HSF) soya-bean flour to young guinea-pigs were investigated in trials 1 and 2, in which the levels of dietary protein were 120 and 190 g/kg diet respectively. The growth rate of animals fed on RSF was lower than that of those fed on HSF. Growth retardation of guinea-pigs fed on RSF was accompanied by a lower apparent digestibility of the protein (0.49–0.53) compared with HSF (0.67–0.76) and lower food conversion efficiency. In RSF-fed animals, increasing dietary protein affected growth and food conversion efficiency negatively. The pancreas of animals fed on RSF and HSF was similar in weight but secreted less trypsin, chymotrypsin and amylase, in RFS-fed animals. It was concluded that the mechanism by which raw soya-bean negatively affects the growth rate of guinea-pigs by reducing the activity of intestinal enzymes, differs from that suggested for rats and chicks, but is similar to that of pigs and calves.

Keywords

Pancreatic enzymesSoya-bean flourTrypsin inhibitorsGuinea-pigs
Type
Gastrointestinal Physiology, Digestion and Metabolism: Non-Ruminants
Information
British Journal of Nutrition , Volume 62 , Issue 3 , November 1989 , pp. 529 - 537
Copyright
Copyright © The Nutrition Society 1989

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