Rate of abomassum emptying in kids fed on fish proteins subjected to heat treatment under different conditions

Abstract

Seven groups of kids were fed on isonitrogenous diets identical in all respects, except in the nature of the protein. Proteins in all test diets were derived from fish subjected to heat treatment under different conditions. Control group had skim milk as the sole source of protein. 5 test groups their proteins from muscle of the lean fish whiting, heat processed under different conditions. The seventh group had a spray dried and solvent extracted functional fish protein concentrate prepared from fatty fish capelin as the sole source of protein.The effect of the mode and extent of thermal denaturation of fish protein on the rate of abomasum emptying in kids was studied using these diets with a view to check the possiblity that increased thermal denaturation causes lesser coagulation of the protien in the abomasum resulting in reduced digestibility. Results however, indicate that in kids, the extent of thermal denaturation of the protein in the diet cannot be directly correlated to the rate of abomasal emptying. Resulting are discussed in the light of earlier reported differences in protein digestibility between these diets in calves.