ArticleAnimals : an open access journal from MDPI2025
Characteristics of Amino Acid and Glucose Digestion and Metabolism in Energy and Protein Feedstuffs for Pigs.
Article in Animals : an open access journal from MDPI, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Carbohydrate and protein adaptation in low-protein diets for livestock and poultry: a nutritional revolution from static balance to dynamic synergy.Journal of animal science and biotechnology · 2026Review
- Determination and stage-specific prediction models for standardized ileal amino acid digestibility of corn in peak- and late-laying hens.Poultry science · 2026Article
- Dynamic Changes in Amino Acid Release Patterns of Different Plant Protein Sources During In Vitro Digestion and Their Nutritional Value Assessment.Animals : an open access journal from MDPI · 2025Article
- Plasma metabolites and endometrial cancer: elucidating causal associations through Mendelian randomization.Discover oncology · 2025Article
- Starch Digestion Characteristics of Different Starch Sources and Their Effects on Goslings' Apparent Nutrient Utilization.Veterinary sciences · 2025Article
Corrections and comments
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Authors and funding
9 authors.
Funding
Abstract
The objective of this study is to investigate the digestion and metabolism characteristics of amino acids and glucose in energy and protein feeds, and to establish regression equations to accurately predict their release rates in vivo based on the in vitro digestion characteristics of the feedstuffs. A total of 9 energy feedstuffs and 19 protein feedstuffs were selected for in vitro digestion simulation experiments. Additionally, four representative energy and protein feeds were then chosen for the portal vein, femoral artery, and femoral vein blood cannulation experiments in growing pigs. The results showed that among the nine energy feedstuffs tested, wheat bran presented the highest degree of digestion, followed by wheat, whereas potato had the lowest degree of digestion. The digestibility of starch at different time points in vitro was linearly correlated with the crude fiber content, total starch content, and ratio of amylose to amylopectin (R
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Registered trials
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