White clover fractions as protein source for monogastrics: dry matter digestibility and protein digestibility-corrected amino acid scores.

• Autores: Lene Stødkilde, Vinni K Damborg, Henry Jørgensen, Helle Nygaard Lærke, Søren K Jensen
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 98, Nº 7, 2018, págs. 2557-2563
• Idioma: inglés
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• Resumen

  • The present study aimed to evaluate the use of white clover as an alternative protein source for monogastrics. White clover plant and leaves were processed using a screw-press resulting in a solid pulp and a juice from which protein was acid-precipitated. The chemical composition of all fractions was determined and digestibility of dry matter (DM) and protein was assessed in an experiment with growing rats.; Results: Protein concentrates were produced with crude protein (CP) contents of 451 g kg-1 and 530 g kg-1 DM for white clover plant and leaves, respectively, and a pulp with CP contents of 313 and 374 g kg-1 DM from plant and leaves, respectively. The amino acid composition ranged from 4.72 to 6.49 g per 16 g of nitrogen (N) for lysine, 1.82-2.6 g per 16 g N for methionine and cysteine, and 3.66-5.24 g per 16 g N for threonine. True faecal digestibility of protein varied from 0.81 to 0.88, whereas DM digestibility was in the range 0.72-0.80. Methionine and cysteine were found to be limiting in all fractions, regardless of the reference group used.; Conclusion: A high digestibility of white clover protein was found irrespective of the physical fractionation. Together with a well-balanced amino acid composition, this makes white clover a promising protein source for monogastrics. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.