Resumen

PALACIOS GARCIA, Juliana; ECHEVERRY ZULUAGA, José Julián  y  PARRA SUESCUN, Jaime. Technical evaluation of a nylon mobile bag for determining the digestibility of raw protein in pigs. Rev. Lasallista Investig. [online]. 2009, vol.6, n.2, pp.24-30. ISSN 1794-4449.

Introduction. The direct determination of nutritional values in food implies, principally, the surgical modification of the animals. In recent years there has been a great interest about the necessity of using other techniques of digestibility with less traumatic effects for determining the Total Coefficients of Raw Protein Digestibility (DTPC, in Spanish). Objective. To determine the Total Coefficients of Raw Protein Digestibility from different raw materials. The Mobile Nylon Bag Technique (TBMN in Spanish) was used with no pre-digestion in pigs. Materials and methods. 6 pigs were used (with a 35±0.5 kg weight) in the San Pablo Production Center, which belongs to Universidad Nacional de Colombia. Three energy sources were chosen: Corn, sorghum and cassava; Three protein sources: Soybean cake, fish flour and meat flour. Also, three fiber sources were used: Wheat bran, grits and palm kernel cake. Results. For the Total Coefficients of Raw Protein Digestibility variable, the highest values were obtained were (P>0.05) with soybean cake (97.2%), while palm kernel cake (71.4%) and cassava (61.2%) had (P<0.05) the lowest coefficients. Discussion. In food rich in crude protein the contamination with not dietary nitrogen (NDN) is low and does not affect the coefficients. Nevertheless, in foods with high fiber contents or low PC levels, the contamination with not dietary nitrogen affects the coefficients when the Mobile Nylon Bag Technique is used. Conclusions. The Mobile Nylon Bag Technique allows minimizing the stress caused by surgery in animals which are subject of experiments. The Total Coefficients of Raw Protein Digestibility, using the Mobile Nylon Bag Technique with no pre-digestion, is not different from the values reported in the literature.

Palabras clave : Raw protein; Total digestibility; Digestibility techniques; Protein sources; Pigs.

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