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Arnaldoa

versão impressa ISSN 1815-8242versão On-line ISSN 2413-3299

Resumo

VASQUEZ VILLALOBOS, Víctor Javier et al. Evaluation in vivo and in vitro protein digestibility using Saccharomyces cerevisiae (Saccharomycetaceae) as a model organism. Arnaldoa [online]. 2019, vol.26, n.3, pp.1125-1142. ISSN 1815-8242.  http://dx.doi.org/10.22497/arnaldoa.263.26318.

The apparent protein digestibility (AD) of flour and solutions of chickpea flour (GD) (Cicer arietinum L.) in vivo was evaluated using albino laboratory mice (Mus musculus BALB / C) and in vitro using Saccharomyces cerevisiae (Saccharomycetaceae) as the model organism, using the YPD medium (yeast extract, peptone, dextrose) at pH 5.8 as control. The GD media were prepared with and without enzyme adjusted to 5.8, 5.5, 4.6, 3.8, 2.8, 2.3 and 2.0 pH values. The model organism was seeded in Petri dishes with YDP and GD media, incubated at 30ºC for 24 h. Mice were used in 5 working groups with 2 specimens per group, fed diets based on commercial oats, corn flour and 4, 8, 12% chickpea flour. A 20 g/d ration was given for 15 days, at the end the feces were collected and the nitrogen and protein content was determined by the Kjeldahl method. The in vitro AD obtained with the model organism from GD at pH 5.8 with the addition of enzyme, showed a 66.5±11.9 % value. The AD obtained in vivo with "albino mice" using chickpea flour between 4 to 12%, showed values between 80,0 and 83,5% with p <0.05. We observed the feasibility of using DA evaluation using S. cerevisiae, which should be expanded with additional research, because it is a low cost alternative that would help overcome limitations and ethical objections for the use of animals.

Palavras-chave : apparent digestibility; true digestibility; model organisms; chickpea Cicer arietinum L.

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