The impact of processing on amino acid racemization and protein quality in processed animal proteins of poultry origin

• Main Authors: Federica Bellagamba, Fabio Caprino, Tiziana Mentasti, Mauro Vasconi, Vittorio Maria Moretti
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2015-06-01
• Series: Italian Journal of Animal Science
• Subjects: Processed animal proteins (PAPs); Daspartic acid; Racemization; Digestibility
• Online Access: http://www.aspajournal.it/index.php/ijas/article/view/3770
• ISSN: 1594-4077; 1828-051X

Re-authorization of processed animal proteins (PAPs) in EU, derived from by-products of human food production, could increase manufacturing of proteins for feed ingredients and reduce the need of imported proteins mainly of plant origin. The PAPs production is largely done by the rendering process during which authorized animal by-products are heat treated to extract valuable protein and animal fat, ensuring sterilizing conditions of raw incoming materials. Proteins exposure to certain processing conditions induces two important chemical changes, racemization of amino acids and formation of cross-linked amino acid. These changes are associated with appreciable reduction of protein digestibility and nutritional value. The aim of this study was to verify the effect of heat treatment on amino acid racemization in processed animal proteins of poultry origin and related nutritional implications by evaluation of their<em> in vitro</em> digestibility. The results reported confirm the detection of racemized amino acids in processed animal proteins, especially D-aspartic acid, as realistic indicators of thermal treatments during PAP manufacturing. In our results, the severe (115°C) and prolonged heat treatment (180 minutes) revealed a D-Asp content of 28.1%. Prolongation of temperature treatment (20, 30 and 180 min, at 115°C) significantly (P&lt;0.05) affects <em>in vitro</em> protein digestibility, which decrease from 86.0%, in no-treated sample, to 78.3% and 79.1% after 20 and 30 min, respectively, and to 76.3% after 180 min. The processing conditions applied during PAPs preparations and the racemization of proteins amino acids may reasonably be involved in the loss of protein quality.