Digestion Profiles of Protein in Edible Pork By-Products

Abstract

Edible pork by-products are widely consumed in many areas, whereas their digestion characteristics have rarely been evaluated. This work compared the digestibility of protein in boiled pork liver, heart, tripe and skin with tenderloin as a control. Cooked skin showed the highest digestibility in the simulated gastric digestion, whereas its gastric digests were less digested in the simulated intestinal stage. In contrast, cooked tripe showed the lowest gastric digestibility but relatively higher intestinal digestibility. All the edible by-products showed lower digestibility than tenderloin, especially for pork liver, in which large undigested fractions (>300 μm) could be observed. Corresponding to these results, larger amount of bigger peptides was found in the digests of pork liver and skin. In addition, peptides in tripe (average bioactive probability = 0.385) and liver digests (average bioactive probability = 0.386) showed higher average bioactive probability than other samples. Tripe digests contained the highest level of free Asp, Gln, Cys, Val, Phe, Pro, Ser, Thr, Ile and Asn, whereas heart digests contained the highest level of free Leu, Met and Arg. These results could help to reveal the nutrition value of pork by-products.