豚初乳ペプチドの加水分解によるアミノ酸濃度の動態

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  • Changes of Amino Acids Concentration of Peptide Hydrolysate in Sow Colostrum.
  • ブタ ショニュウ ペプチド ノ カスイ ブンカイ ニヨル アミノサン ノウド

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The amino acids concentration of peptide and whole defatted milk hydrolysate in sow colostrum was determined from farrowing to 1 week postpartum in this study.<br>Proline was the most abundant amino acid at all times in peptide hydrolysate, which occupied 27% of total amino acids, followed by glutamate+glutamine and glycine. The contents of these three amino acids composed 68% to 75% of total amino acids in peptide hydrolysate. The concentration of essential amino acids was less than that of nonessential amino acids in peptide hydrolysate. Arginine content was predominant among essential amino acids.<br>All amino acids concentration, except for methionine, decreased drastically from farrowing to 24 hours postpartum in whole defatted milk hydrolysate (p<0.05). Glutamate+glutamine was the most abundant amino acid in whole defatted milk hydrolysate, followed by proline, leucine and aspartate+asparagine in order of concentration from greater to less at all times. Methionine and cystine showed the least amount in both peptide and whole defatted milk hydrolysate.<br>The concentration ratio of total amino acids of peptide hydrolysate to that of whole defatted milk hydrolysate in colostrum increased linearly from 3.6% at parturition to 13.6% at 1 week postpartum because amino acids concentration of peptide hydrolysate remained relatively constant through the experimental period while that of whole defatted milk hydrolysate decreased remarkably from farrowing to 24 hours postpartum.<br>These results suggested that the amount of peptide in sow colostrum and mature milk can affect digestion and body protein synthesis of piglets.

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