The food upon entering the body undergoes various physicochemical changes, which degrade its components to simpler molecules to be absorbed. The salmon perform that action and digest the proteins in their stomachs thanks to the activity of pepsinogen. In our group we have developed a proteolysis system that allows us to see the action of pepsinogen on proteins from various sources. We have been able to observe changes in the cut distribution, depending on the temperature, time and pH where the test is performed. Being able to observe that the enzyme works at an optimal pH of 2 and that it requires a constant temperature for its action. Using commercial diets, we could see that the cutting pattern was different suggesting better digestibility, when the protein present in the food is fractionated more and in a shorter time.
Our protocol is an option to digestibility tests, and can be used to screen proteins from various sources, to design more efficient diets, in the salmon farming industry.
Keywords
Protein; digestibility ; diet