Digestible Indispensable Amino Acid Score Research Articles

Digestible indispensable amino acid score (DIAAS): 10 years on.

The objective of the review is to revisit the findings of the 2011 Food and Agriculture Organization of the United Nations (FAO) Expert Consultation on Dietary Protein Quality Evaluation in Human Nutrition, and to report on progress on uptake of the findings. It is evident that since 2011 there has been a concerted research effort to enhance an understanding of the protein quality of foods. The validity of the growing pig ileal protein digestibility assay has been confirmed and numerous studies reported using the growing pig as a model to give true ileal amino acid digestibility values for foods as consumed by humans. This has allowed for the determination of digestible indispensable amino acid scores (DIAAS) for a range of foods. A new non-invasive true ileal amino acid digestibility assay in humans which can be applied in different physiological states, called the dual-isotope assay, has been developed and applied to determine the DIAAS values of foods. It is concluded that DIAAS is currently the most accurate score for routinely assessing the protein quality rating of single source proteins. In the future, the accuracy of DIAAS can be enhanced by improved information on: the ideal dietary amino acid balance including the ideal dispensable to indispensable amino acid ratio; dietary indispensable amino acid requirements; effects of processing on ileal amino acid digestibility and lysine bioavailability. There is a need to develop rapid, inexpensive in vitro digestibility assays. Conceptual issues relating DIAAS to food regulatory claims, and to holistic indices of food nutritional and health status are discussed. The first recommendation of the 2011 Consultation regarding treating each indispensable amino acid as an individual nutrient has received little attention. Consideration should be given to providing food label information on the digestible contents of specific indispensable amino acids.

Chemical Composition of Two Grey Mullet Species (Chelon auratus, Mugil cephalus): A Comparative Study on Wild and Aquaculture-Adapted Species

This study assessed the chemical composition of wild and culture-adapted golden grey mullet (Chelon auratus) and flathead grey mullet (Mugil cephalus). Wild samples were collected seasonally from Trabzon shores and compared to those adapted to aquaculture conditions for one year. Both species had high levels of glutamate, aspartate, alanine, leucine, and isoleucine. Mugil cephalus was a high protein source for adults, with a digestible indispensable amino acid score (DIAAS) score above 100 in both wild and culture forms. However, a DIAAS score exceeding 100 was only detected in wild Chelon auratus in the winter and spring. Both species had high levels of EPA and DHA, with Mugil cephalus having the highest lipid quality. Despite seasonal variations, cultured fish maintained a good nutritional profile similar to wild fish, especially in the autumn and summer.

Chemical Composition of Two Grey Mullet Species (Chelon auratus, Mugil cephalus): A Comparative Study on Wild and Aquaculture-Adapted Species

This study assessed the chemical composition of wild and culture-adapted golden grey mullet (Chelon auratus) and flathead grey mullet (Mugil cephalus). Wild samples were collected seasonally from Trabzon shores and compared to those adapted to aquaculture conditions for one year. Both species had high levels of glutamate, aspartate, alanine, leucine, and isoleucine. Mugil cephalus was a high protein source for adults, with a digestible indispensable amino acid score (DIAAS) score above 100 in both wild and culture forms. However, a DIAAS score exceeding 100 was only detected in wild Chelon auratus in the winter and spring. Both species had high levels of EPA and DHA, with Mugil cephalus having the highest lipid quality. Despite seasonal variations, cultured fish maintained a good nutritional profile similar to wild fish, especially in the autumn and summer.

In vitro protein digestibility to replace in vivo digestibility for purposes of nutrient content claim substantiation in North America's context

The reliance by North American regulatory authorities on in vivo rodent bioassays—Protein Correct-Amino Acid Score (PDCAAS) in the U.S. and Protein Efficiency Ratio (PER) in Canada—to measure the protein quality for protein content claim substantiation represents a major barrier for innovation in the development and marketing of protein foods. Although FAO in 2013 proposed a new method (Digestible Indispensable Amino Acid Score, DIAAS), it is still not used for protein content claim substantiation in any jurisdiction. Together with public health efforts to increase the consumption of plant-based foods, removing hurdles is key to incentivizing the food industry to measure protein digestibility in making food formulation decisions as well as in claiming protein content on product labels. To address this issue, a pathway has been proposed to position alternative methods for in vitro protein digestibility in collaborative studies to generate the data necessary for method approval by a certifying body. The latter is critical to the potential recognition of these methods by both Health Canada and the US FDA. The purpose of this article is to briefly summarize the state-of-the-art in the field, to inform the research community of next steps, and to describe the path engaging collaborative laboratories in a proficiency test as the first step in moving forward toward acceptance of in vitro digestibility methods. Throughout, a consultative and iterative process will be utilized to ensure the program goals are met. Success will be achieved when the proposed path results in the acceptance of an in vitro methods for protein digestibility used for PDCAAS determinations, which will enable increased protein analyses and improved nutrition labeling of protein foods.

Effects of single and twin thermal screw extrusion on protein quality of grain-free pet foods formulated with predominantly animal- or plant-based protein ingredients

With the diversification of the pet food industry and increasing market demand, the inclusion of plant protein in companion animal diets has become of interest. Pulses, commonly seen in grain-free diets, are high in protein and could serve as an alternative source of animal-based protein. There has been research on the ingredient about nutrient profiles and effects on canine health. However, little is known about the amino acid availability when pulses are incorporated into diets. In addition, there is lacking in knowledge about the effect of extrusion processing on protein quality and the possible interaction between processing and ingredients. Therefore, the study was conducted to determine the effect of extrusion and pulses on amino acid digestibility and protein quality. Eight grain-free diet formulations were designed: chicken byproduct meal diet (CON), chicken slurry diet (SLR), chicken slurry + yellow pea diet (SLR+YP), yellow pea diet (YP), green lentil diet (GL), garbanzo bean diet (GB), chicken slurry + taurine diet (SLR+TAU), and chicken slurry + yellow pea + taurine diet (SLR+YP+TAU). Two types of extruders were used: single screw and twin screw extruder. Diet samples were taken at 3 processing time points: raw ingredients, at the end of the preconditioner, and at the end of the extruder. The resulting 48 diet samples were analyzed for chemical composition and fed to cecectomized roosters (n=4/treatment) to determine standardized ileal amino acid digestibility and Digestible Indispensable Amino Acid Score (DIAAS)-like values. Even though the diets were mostly similar in chemical composition, methionine content was lower in diets containing yellow pea and green lentil. Extrusion processing did not have negative effect on natural or synthetic taurine in the diets. Preconditioning and extrusion also increased amino acid digestibility and DIAAS-like values in most diets, as processed diets could be considered well-digested and of good protein quality. According to reference protein sources, tryptophan and methionine were the most limiting amino acids in all treatment diet samples. In conclusion, grain-free diet formulation could result in good protein quality in canine diets and extrusion processing increased amino acid digestibility and protein quality.

PSV-2 Digestible indispensable amino acid scores (DIAAS) in pork products

Abstract The “Digestible Indispensable Amino Acid Score” (DIAAS) method measures protein quality in human foods. However, values for DIAAS are not available for some pork products. Therefore, this study aimed to determine DIAAS values for nine pork products. Nine diets contained one pork product (i.e., back ribs, shoulder butt, tenderloin, Coppa ham, prosciutto ham, speck ham, chorizo, Italian sausage, and bratwurst) as the only source of crude protein (CP) and amino acids (AA). Nine ileal cannulated gilts with an initial average body weight of 50.3 ± 3.8 kg were used in a 9 × 6 incomplete Latin square with 9 diets and six 7-d periods. Ileal digesta were collected on d 6 and 7 of each period. There were, therefore, six replicate pigs per diet, but no pig was fed the same diet twice. A nitrogen-free diet was used to measure basal endogenous losses of CP and AA, and this diet was fed to all pigs in one separate 7-d period. The standardized ileal digestibility (SID) and DIAAS of each pork product were calculated. Reference ratios were used for children from 6 mo to 3 yr old and individuals older than 3 yr. Data were analyzed by ANOVA using the MIXED procedure of SAS with pig as the experimental unit. Diet was the fixed effect and replicate pig was the random effect. Results indicated that for both age groups, prosciutto ham had greater (P < 0.05) DIAAS than all other pork products (Table 1), which may be because prosciutto is from the hind leg of the pig, which contains less connective tissue. Prosciutto was also not smoked, which may contribute to the greater DIAAS values for this protein because smoking may reduce DIAAS. For children from 6 mo to 3 yr old, tenderloin, Coppa ham, and Italian sausage had greater (P < 0.05) DIAAS than chorizo and bratwurst sausages, back ribs, and shoulder butt. However, for individuals older than 3 yr, Coppa ham had greater (P < 0.05) DIAAS than all other pork cuts and sausages. The observation that back ribs and shoulder butt had decreased DIAAS than tenderloin is likely because tender cuts with less connective tissues tend to have greater concentrations of indispensable AA with less non-nitrogen content. In addition, for both age groups, there was no limiting AA for all pork products, except that chorizo sausage was limiting in sulfur AA for children from 6 mo to 3 yr old. In conclusion, data from this experiment demonstrated that all pork products have “good” or “excellent” protein quality for individuals older than 6 mo of age, indicating that these food ingredients may be used to complement lower-quality proteins and provide a meal with all indispensable AA.

Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review.

Plant-based proteins have gained popularity in the food industry as a good protein source. Among these, chickpea protein has gained significant attention in recent times due to its high yields, high nutritional content, and health benefits. With an abundance of essential amino acids, particularly lysine, and a highly digestible indispensable amino acid score of 76 (DIAAS), chickpea protein is considered a substitute for animal proteins. However, the application of chickpea protein in food products is limited due to its poor functional properties, such as solubility, water-holding capacity, and emulsifying and gelling properties. To overcome these limitations, various modification methods, including physical, biological, chemical, and a combination of these, have been applied to enhance the functional properties of chickpea protein and expand its applications in healthy food products. Therefore, this review aims to comprehensively examine recent advances in Cicer arietinum (chickpea) protein extraction techniques, characterizing its properties, exploring post-modification strategies, and assessing its diverse applications in the food industry. Moreover, we reviewed the nutritional benefits and sustainability implications, along with addressing regulatory considerations. This review intends to provide insights into maximizing the potential of Cicer arietinum protein in diverse applications while ensuring sustainability and compliance with regulations.

Evaluating the effect of replacing wheat flour with legume flour on ileal amino acid digestibility in healthy adults with an ileostomy

Protein-rich animal foods are highly digestible, high-quality sources or protein, whereas the protein quality of plant-based foods can vary considerably. Given the growing interest in alternative non-animal-based sources of protein, it is important to establish the protein digestibility of these new foods and protein concentrates which have important health implications especially for vulnerable groups who don’t consume sufficient dietary protein. The human ileostomy model is ideal for measuring protein digestibility as it enables protein digestion to be quantified independent of protein degradation in the large intestine. The aim of this study was to determine the protein digestibility and quality of a wheat-based food containing legume flours. This randomised, double-blinded, controlled cross-over intervention was conducted in 4 proctocolectomised adults with conventional and well-functioning permanent ileostomies. The study was conducted over 2 weeks and on each testing day, the participant consumed 2 test muffins (125 g each) or 2 protein-free cookies in the morning (breakfast and morning tea) followed by a standardised low-protein lunch and afternoon tea. Test muffins were made using a standard muffin recipe using wheat flour and for 2 of the test muffins 50% of the flour was substituted with soy or lupin flour. An indigestible marker, titanium dioxide was added to the muffins so that the completeness of muffin recovered in ileal digesta could be calculated. The digestible indispensable amino acid score (DIAAS) was determined by comparing concentrations of true ileal digestible indispensable amino acids to recommended amino acid requirements(1). Data was reported as mean ± SD and repeated measures ANOVA was used to compare means between treatment groups with significance reported at P < 0.05. Substituting 50% of wheat flour in muffins with soy or lupin flour doubled the protein content of muffins (soy 11.8 g/100g and lupin 10.6 g/100g) compared to muffins that only contained wheat flour (wheat 5.1 g/100g). However, substituting wheat with legume flour did not affect protein digestibility which was similar for all muffin types; wheat (76.8 ± 7.0%), soy (77.9 ± 7.4%) and lupin (81.6 ± 6.9%) (P = 0.181). The DIAAS values for all muffins were below 75% which is classified as the cut off for a good quality protein food. In conclusion, substitution of wheat-based muffins with soy and lupin flour increased the protein content of wheat-based muffins but protein digestibility and overall protein quality was similar.

True Ileal Amino Acid Digestibility and Protein Quality of 15N-Labeled Faba Bean in Healthy Humans

BackgroundThe recommended transition toward more plant-based diets, particularly containing legumes, requires a wider knowledge of plant protein bioavailability. Faba beans are cultivated at different latitudes and are used increasingly in human nutrition. ObjectivesWe aimed to assess the nutritional quality of faba bean protein in healthy volunteers equipped with an intestinal tube to implement the ileal 15N balance method. MethodsNine volunteers completed the study (7 males, 2 females, aged 33 ± 10 y, BMI: 24.7 ± 2.6 kg/m2). They were equipped with a nasoileal tube. After fasting overnight, they ingested a test meal consisting of cooked mash of dehulled faba bean seeds (20 g protein per serving of approximately 250 g) intrinsically labeled with 15N. Samples of ileal contents, plasma, and urine were collected over an 8-h postprandial period. Undigested nitrogen (N) and amino acids (AAs) were determined using isotopic MS, and subsequently, ileal digestibility and digestible indispensable amino acid score (DIAAS) were calculated. The measurement of postprandial deamination allowed calculation of the net postprandial protein utilization (NPPU). ResultsThe ileal N digestibility was 84.1% ± 7.7%. Postprandial deamination represented 19.2% ± 3.6% of ingested N, and the NPPU was 64.7% ± 9.7%. The ileal digestibility of individual AAs varied from 85.1% ± 13.7% for histidine to 94.2% ± 3.6% for glutamine + glutamate. The mean AA digestibility was ∼6 percentage points higher than the digestibility of N, reaching 89.8% ± 5.9%, whereas indispensable AA digestibility was 88.0% ± 7.3%. Histidine and tryptophan were the first limiting AAs [DIAAS = 0.77 (calculated by legume-specific N-to-protein conversion factor 5.4); 0.67 (by default factor 6.25)]. Sulfur AAs were limiting to a lesser extent [DIAA ratio = 0.94 (N × 5.4); 0.81 (N × 6.25)]. ConclusionsProtein ileal digestibility of cooked, dehulled faba beans in humans was moderate (<85%), but that of AAs was close to 90%. Overall protein quality was restricted by the limited histidine and tryptophan content.This trial was registered at clinicaltrials.gov as NCT05047757.

The Importance of Dietary Protein Quality in Mid- to High-Income Countries

In wealthy countries, the protein intake of adults is usually considered to be adequate, and considerations of protein quality are often deemed irrelevant. The objective was to examine dietary protein intakes of adults in developed countries in the context of dietary protein quality. An analysis of NHANES population data on actual protein intakes in the United States (a developed country) demonstrated that for a dietary Digestible Indispensable Amino Acid Score (DIAAS) of 100%, 11% of the adult (19–50 y) population had habitual protein intakes below the Estimated Average Requirement (EAR) and 22% below the Recommended Dietary Allowance. The percentage of the population with utilizable protein intakes potentially falling below the EAR increased as the assumed DIAAS declined. Analysis of the NHANES data and several other datasets also indicated that total protein intakes can be limiting or close to limiting for the elderly and some vegetarians and vegans. Here, lower dietary protein quality can potentially lead to inadequate utilizable protein intakes. For many people in specific physiological states (e.g., weight loss, endurance sports, resistance exercise) attempting to meet higher dietary protein targets often with accompanying lowered energy intakes, low dietary protein quality can lead to protein calories expressed as a proportion of total calories, falling outside what may be acceptable limits (maximum of 30% protein calories from total calories). In general, individuals within the adult population may be susceptible to macronutrient imbalance (whenever total protein intakes are high, daily energy intakes low) and for diets with lower protein quality (DIAAS <100%). Our analysis shows that dietary protein quality is relevant in mid- to high-income countries.

Bioaccessibility and Digestibility of Proteins in Plant-Based Drinks and Cow's Milk: Antioxidant Potential of the Bioaccessible Fraction.

During the last years, a strong increase in the sales volume and consumption of plant-based drinks was observed, which were partly used as an alternative to cow's milk. As milk is a relevant protein source in many countries, we have investigated the protein bioaccessibility and digestibility of soy, almond, and oat drinks in comparison to milk using the tiny-TIMsg gastrointestinal model. The relative protein digestibility of all products was between 81% (soy drink) and 90% (milk). The digestible indispensable amino acid score (DIAAS) in vitro method was used to estimate the protein nutritional quality. The highest DIAAS values were obtained for milk in tryptophan (117%) and soy drink in sulfur containing amino acids (100%). Oat drink was limited in lysine (73%), almond drink in lysine (34%) and the sulfur containing amino acids (56%). Additionally, the antioxidant activity of the bioaccessible fractions was analyzed using Trolox equivalent antioxidative capacity and oxygen radical absorbance capacity assays, revealing a higher antioxidative potential of milk and soy drink compared to oat and almond drink.

Improved in vitro gastrointestinal digestion protocol mimicking brush border digestion for the determination of the Digestible Indispensable Amino Acid Score (DIAAS) of different food matrices

The Digestible Indispensable Amino Acid Score (DIAAS) is the new gold standard method for the assessment of protein nutritional quality. The DIAAS is evaluated with in vivo models, that are complex, constraining and costly. There is still no established method to assess it in vitro. In this study, we proposed to add a jejunal-ileal digestion phase to the standardized in vitro gastrointestinal digestion protocol developed by the International Network of Excellence on the Fate of Food in the Gastrointestinal Tract (INFOGEST protocol) to mimic brush border digestion and to enable DIAAS assessment in vitro in a more physiologically relevant manner. This jejunal-ileal digestion phase was performed with a porcine intestinal aminopeptidase as an alternative to brush border membrane extract, which is more difficult to obtain in a standardized way. This modified INFOGEST protocol was applied to various food matrices (faba bean, pea and soy flours, whey protein isolate and caseins) and the results were compared to published in vivo data to assess the model’s physiological relevance. The addition of the jejunal-ileal digestion phase lead to a significant (p < 0.05) increase of 31 and 29 % in free and total amino acid digestibility, respectively, and of 83 % on average for the in vitro DIAAS values for all food matrices. Although the in vitro DIAAS remained underestimated compared to the in vivo ones, a strong correlation between them was observed (r = 0.879, p = 0.009), stating the relevance of this last digestion phase. This improved digestion protocol is proposed as a suitable alternative to evaluate the DIAAS in vitro when in vivo assays are not applicable.

Dynamic in-vitro system indicates good digestibility characteristics for novel upcycled plant protein; correlation to techno-functional properties

An increasing global population demands the broadening of the plant-based protein portfolio. The high volume of by-products produced across the food industry presents the opportunity to reduce food waste while reclaiming valuable nutrition. The current study examines a novel protein, BRP, extracted from brewers spent grains regarding its techno-functionality and digestibility, in comparison to a variety of proteins including whey, soy, rice and two pea protein sources. Compositional, foaming, emulsifying, structural and rheological properties were examined, while digestion kinetics were determined using the dynamic tiny-TIM in vitro digestion model. BRP performed similarly to whey protein in many respects, demonstrating a high solubility, high nitrogen bioavailability (>90%) and comparable N digestion kinetics, however BRP exhibited no rheological changes over heating. The digestible Indispensable amino acid score for BRP was 67% with lysine as the sole limiting amino acid, a higher value than soy, rice and one of the pea proteins investigated. Industrial relevanceThe production of a protein ingredient from a plentiful and otherwise low-value food processing by-product presents an opportunity for an increased shift towards more sustainable protein sources for the food industry. This protein displays enhanced nutritional characteristics when compared to variety of plant protein sources, and promising functional properties such as a high solubility. This study offers an examination of a novel, upcycled protein ingredient as a potential tool for food manufacturers in the shift towards a more sustainable and secure food future.

In vitro DIAAS of Swiss soybean cultivars using the INFOGEST model: Increase in protein quality from soybean to soymilk and tofu

To support the transition towards more sustainable and healthy diets, viable alternatives to foods of animal origin need to be identified. Many plant-based protein sources are currently marketed with claims of minimal environmental impact, but very limited consideration has been given to their protein quality and bioavailable mineral content considering the fact that animal-based foods are typically the primary source of both in Western diets. In this study, traditionally consumed soy foods (cooked soybeans, soymilk, tofu) from different Swiss soybean cultivars were nutritionally characterized and the in vitro digestibility of individual amino acids and total protein were assessed using an in vitro model based on the static INFOGEST protocol; the protein quality was evaluated using the in vitro digestible indispensable amino acid score (DIAAS). The results reveal an increase in total protein in vitro digestibility across the traditional soy food production value chain: 52.1–62.7% for cooked soybeans, 84.1–90.6% for soymilk, and 94.9–98.4% for tofu. Protein quality, determined using the recommended amino acid pattern for 0.5–3 years old, was “low” (no claim) for cooked soybeans (DIAAS < 60), while soymilk (DIAAS = 78–88) and tofu products (DIAAS = 79–91) were of similar “good” protein quality, with considerably higher DIAAS values than those of cooked soybeans (P < 0.001). The iron and zinc contents in soy foods were substantial, but high molar ratios of phytic acid (PA) to iron (PA/Fe; >8) and PA to zinc (PA/Zn; >15) indicate a possible strong inhibition of iron and zinc bioavailability. Based on the DIAAS results, soymilk and tofu would be suitable plant-based alternatives to animal-based foods, while future efforts should focus on optimizing soybean preparation to overcome the negative effects of the plant tissue matrix as well as processing steps to reduce mineral absorption inhibiting substances.

Current advances for in vitro protein digestibility.

Protein is an essential macronutrient in our diet, source of nitrogen and essential amino acids, but the biological utilization of dietary protein depends on its digestibility and the absorption of amino acids and peptides in the gastrointestinal tract. The methods to define the amount and the quality of protein to meet human nutritional needs, such as the Digestible Indispensable Amino Acid Score (DIAAS), require the use of animal models or human studies. These in vivo methods are the reference in protein quality evaluation, but they are expensive and long-lasting procedures with significant ethical restrictions. Therefore, the development of rapid, reproducible and in vitro digestion methods validated with in vivo data is an old demand. This review describes the challenges of the in vitro digestion methods in the evaluation of the protein nutritional quality. In addition to the technical difficulties to simulate the complex and adaptable processes of digestion and absorption, these methods are affected by similar limitations as the in vivo procedures, i.e., analytical techniques to accurately determine bioavailable amino acids and the contribution of the endogenous nitrogen. The in vitro methods used for the evaluation of protein digestibility, with special attention on those showing comparative data, are revised, emphasizing their pros and cons. The internationally harmonized digestion protocol proposed by the INFOGEST network is being adapted to evaluate protein and amino acid digestibility. The inter-laboratory reproducibility of this protocol was demonstrated for dairy products. The in vivo/in vitro comparability results obtained to date with this protocol for several plant and animal sources are promising, but it requires an extensive validation with a wider range of foods and substrates with known in vivo digestibility. These in vitro methods will probably not be applicable to all foods, and therefore, it is important to identify their limitations, not to elude their use, but to apply them within the limits, by using the appropriate standards and references, and always as a complementary tool to in vivo tests to reduce their number.

Beyond the Bowl: Understanding Amino Acid Requirements and Digestibility to Improve Protein Quality Metrics for Dog and Cat Foods.

The determination of amino acid (AA) requirements for mammals has traditionally been done through nitrogen (N) balance studies, but this technique underestimates AA requirements in adult animals. There has been a shift toward researchers using the indicator amino acid oxidation (IAAO) technique for the determination of AA requirements in humans, and recently in dogs. However, the determination of AA requirements specific to adult dogs and cats at maintenance is lacking and the current requirements outlined by the National Research Council are based on a dearth of data and are likely underreporting the requirements of indispensable AA (IAA) for the population. To ensure the physiological requirements of our cats and dogs are met, we need methods to accurately and precisely measure digestibility. In vivo methods, such as ileal cannulation, are most commonly used, however, due to ethical considerations, we are moving away from animal models and toward in vitro methods. Harmonized static digestion models have the potential to replace in vivo methods but work needs to be done to have these methods more accurately represent the gastrointestinal tract (GIT) of cats and dogs. The Digestible IAA Score (DIAAS) is one metric that can help define protein quality for individual ingredients or mixed diets that uses AA SID estimates and ideally those can be replaced with in vitro AA digestibility estimates. Finally, we need accurate and reliable laboratory AA analyses to measure the AA present in complete diets, especially those used to quantify methionine (Met) and cysteine (Cys), both often limiting AAs in cat and dog diets. Together, this will guide accurate feed formulation for our companion animals to satisfy requirements while avoiding over-supplying protein, which inevitably contributes to excess N excretion, affecting both the environment and feed sustainability.

Influence of different amino acid scoring patterns on the protein quality of field peas

Pea (Pisum sativum L.) is a nutritious pulse crop and a significant plant-based protein source. Its amino acid composition and protein digestibility influence its nutritional quality. Although different guidelines for protein content claims exist in North America, recommended patterns by FAO/WHO can estimate protein quality for dietary assessment. This study’s primary objective is to examine how adopting the new FAO/WHO recommendations affects the protein quality and protein content claims of field peas, using in vitro methods, and to assess the potential impact on consumer food choices. This work evaluated the amino acid score (AAS) and in vitro protein digestibility (IVPD) to assess pea protein quality. The effect of different amino acid scoring patterns recommended by FAO/WHO (1991, 2013) on AAS was estimated. The in vitro–protein digestibility corrected amino acid score (IV–PDCAAS) and in vitro–digestible indispensable amino acid score (IV–DIAAS) were calculated. Overall, pea protein quality varies with different amino acid scoring patterns. Sulfur amino acids (SAA) were the first-limiting amino acid. The IVPD was 80.6 to 88.6%, the mean IV–PDCAAS was 73.0%, and IV–DIAAS was up to 87.6%. Using the PDCAAS interpretation, all IV–PDCAAS samples qualified for a “good source of protein” claim. For DIAAS interpretation, some IV–DIAAS samples did not meet this claim due to the arbitrary cut-off of 75%. Therefore, the criteria for making protein content claims on food proteins should be reevaluated. This study highlighted significant variations in amino acid nutritional requirements across different life stages, impacting the protein quality assessment of field peas and, consequently, protein content claims, with implications for dietary guidelines and food labeling regulations.

Minimal processed infant formula vs. conventional shows comparable protein quality and increased postprandial plasma amino acid kinetics in rats.

During industrial processing, heat treatments applied to infant formulas may affect protein digestion. Recently, innovative processing routes have been developed to produce minimally heat-processed infant formula. Our objective was to compare the in vivo protein digestion kinetics and protein quality of a minimally processed (T−) and a heat-treated (T+++) infant formula. Sixty-eight male Wistar rats (21 d) were fed with either a diet containing 40 % T− (n 30) or T+++ (n 30), or a milk protein control diet (n 8) during 2 weeks. T− and T+++ rats were then sequentially euthanised 0, 1, 2, 3 or 6 h (n 6/time point) after ingestion of a meal containing their experimental diet. Control rats were euthanised 6 h after ingestion of a protein-free meal to determine nitrogen and amino acid endogenous losses. Nitrogen and amino acid true caecal digestibility was high for both T− and T+++ diets (> 90 %), but a tendency towards higher nitrogen digestibility was observed for the T− diet (96·6 ± 3·1 %) compared with the T+++ diet (91·9 ± 5·4 %, P = 0·0891). This slightly increased digestibility led to a greater increase in total amino acid concentration in plasma after ingestion of the T− diet (P = 0·0010). Comparable protein quality between the two infant formulas was found with a digestible indispensable amino acid score of 0·8. In conclusion, this study showed that minimal processing routes to produce native infant formula do not modify protein quality but tend to enhance its true nitrogen digestibility and increase postprandial plasma amino acid kinetics in rats.

281 Modeling How the Inclusion of Fibrous By-Products to the Feed Improves the Net Protein Contribution of Pork Meat

Abstract Animal meat provides high-quality protein to the human food industry, but often uses feed ingredients that could also be used to feed humans. The objective of this study was to model how the inclusion of by-products in pig diets would improve the net protein contribution (NPC) of pig meat within an individual precision feeding (IPF) program. The InraPorc model was used to simulate the animal response to pigs fed two different feeding treatments. In both cases, there was feed A (rich-), and B (poor in all nutrients). Feeds were mixed daily to each pig to meet individual requirements. Treatment 1 (BY0) was free of by-products, consisting of traditional ingredients (corn, wheat, and soybean meal). Treatment 2 (BY20) included canola meal and oat hulls in addition to conventional ingredients. These inclusions accounted for nearly 10% of changes in feed A and nearly 20% in feed B. The consumed HeP in pig-fed was estimated from the beginning of the growing-finishing phase to slaughter. Total pig HeP included the carcass meat, fancy meats such as heart, liver, kidney, and tongue, and 25% blood. HeP conversion efficiency was calculated based on the HeP profiles for initial (23 kg) and final body weight (120 kg) in both treatments. Digestible indispensable amino acid score (DIAAS) was calculated based on a 3-year-old-child protein requirements, the same score being attributed to adolescents or adults. The HeP conversion efficiency was 0.28 and 0.32 for BY0 and BY20 respectively, and the protein quality ratio (PQR, calculated as DIAAS of the meat vs. DIAAS of the feed) was equal to 2 for both diets, indicating that protein quality in pig meat is greater than in animal feed. Finally, the NPC of both treatments, calculated by multiplying the HeP conversion efficiency with the PQR, was below 1. Therefore, neither treatment contributed positively to the net protein contribution of pork meat to the human protein supply. However, the NPC of BY0 and BY20 were 0.58 and 0.64, respectively. Thus suggesting that adding by-products, such as oat hulls, to feed formulas reduces feed-to-food competition.

186 Amino Acid Digestibility of Various Protein-Based Ingredients Using the Precision-Fed Cecectomized Rooster Assay

Abstract Given their high protein quality and sustainable production practices, there is growing interest in using single cell-based proteins in pet foods. Because there has been a lack of testing on these proteins, the objective of this experiment was to determine the amino acid (AA) digestibilities of a single cell protein and other protein-based ingredients using the precision-fed cecectomized rooster assay. Test ingredients included: Calysta microbial protein (MP), chicken meal (CM), corn gluten meal (CGM), pea protein (PP), and black soldier fly larvae (BSFL). All animal procedures were approved by the University of Illinois Institutional Animal Care and Use Committee prior to experimentation. Thirty cecectomized roosters (n = 6/ingredient) were randomly assigned to test ingredients. After 24 h of feed withdrawal, roosters were tube-fed 15 g of test ingredient and 15 g of corn. Following crop intubation, excreta were collected for 48 h. Endogenous corrections for AA were made using 5 additional cecectomized roosters. Digestible indispensable AA score (DIAAS)-like values were calculated to determine protein quality according to AAFCO nutrient profiles, FEDIAF nutritional guidelines, and NRC recommended allowances for adult dogs, adult cats, growing puppies, and growing kittens. Data were analyzed using the Mixed Models procedure of SAS 9.4, with P &amp;lt; 0.05 being significant. All of the reactive lysine:total lysine ratios, an indicator of heat damage, were greater than 0.9 except for CM (0.86). All indispensable AA had digestibilities &amp;gt;85% for MP, with indispensable AA digestibilities being &amp;gt;80% for all ingredients. In general, CGM had the greatest AA digestibilities, while CM had the least AA digestibilities. Two exceptions were the digestibilities of lysine and tryptophan, which were greatest in MP. Lysine digestibility for MP (92.3%) was greater (P &amp;lt; 0.01) than that of all other ingredients. Tryptophan digestibility for MP (97.2%) was greater (P &amp;lt; 0.0001) than that of CM, CGM, and PP. Threonine and valine digestibilities were also greater for MP. Threonine digestibility was greatest for CGM (91.0%) and MP (88.6%), being greater (P &amp;lt; 0.0001) than that of the other ingredients. Valine digestibility was greatest for CGM (93.3%), PP (89.3%), and MP (89.3%), being greater (P &amp;lt; 0.001) than that of CM. DIAAS-like calculations estimated the protein quality of each ingredient, with the limiting AA of each depending on the reference used (NRC; AAFCO; FEDIAF) and life stage (growing; adult) and species (dog; cat) of animal in question. For dogs, limiting AA were most commonly methionine, threonine, and tryptophan. For cats, limiting AA were most commonly lysine and methionine. Further research in dogs and cats is necessary to confirm sufficient palatability and digestibility. However, our data suggest that the MP tested is a high-quality protein source with high AA digestibilities, and may serve as a valuable protein alternative for pet foods.