豚初乳ペプチドの加水分解によるアミノ酸濃度の動態  [in Japanese] Changes of Amino Acids Concentration of Peptide Hydrolysate in Sow Colostrum  [in Japanese]

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Abstract

新生子豚の栄養生理を把握する一環として, 豚初乳のペプチドおよび脱脂乳の全蛋白質を加水分解してアミノ酸とし, それらの動態を分娩直後から分娩後1週間にわたり比較検討した。<br>ペプチドを構成するアミノ酸は Proline (Pro) が常に最も多く存在し, ペプチド全体の27~30%を占めた。Proのほか Glutamate+Glutamine (Glu+Gln) および Glycine も他のアミノ酸に比較して著しく高い値を示したので, これらのアミノ酸のみで全体の68~75%を占めた。必須アミノ酸では Arginine が最も多く, 必須アミノ酸の34~48%を占めた。全蛋白質のアミノ酸はGlu+Glnが常に最も多く, Pro, Leucine, Aspartate+Asparagine がこれに次いだ。Methionine および Cystine はペプチド構成および全蛋白質のいずれにおいても最も少ないアミノ酸であった。<br>ペプチド構成の各アミノ酸は大部分が経時的に比較的安定して推移したが, 全蛋白質の各アミノ酸濃度はMetを除いて分娩直後から24時間後にかけて2/5~1/2に著しく減少し (p<0.05), その後は1週間後まで緩やかに減少した。このため, 全蛋白質のアミノ酸総量に占めるペプチド構成のアミノ酸総量の割合は分娩直後では3.6%であったが, その後は直線的に増加して1週間後には13.6%となり, 常乳期にかけてペプチドの割合が高まることがわかった。<br>従って, ペプチドが乳期に関係なく乳汁中に豊富に存在したことは, 消化生理が未発達な新生子豚の蛋白質代謝を円滑にする上でペプチドが重要な役割を果たしていると推察される。

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.

Journal

  • Nihon Yoton Gakkaishi

    Nihon Yoton Gakkaishi 34(1), 9-14, 1997-04-10

    The Japanese Society of Swine Science

References:  9

Cited by:  3

Codes

  • NII Article ID (NAID)
    10008284617
  • NII NACSIS-CAT ID (NCID)
    AN10202971
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    0913882X
  • NDL Article ID
    4185518
  • NDL Source Classification
    ZR22(科学技術--農林水産--畜産)
  • NDL Call No.
    Z18-1082
  • Data Source
    CJP  CJPref  NDL  J-STAGE  JASI 
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