White clover fractions as protein source for monogastrics: dry matter digestibility and protein digestibility‐corrected amino acid scores

BACKGROUND The present study aimed to evaluate the use of white clover as an alternative protein source for monogastrics. White clover plant and leaves were processed using a screw‐press resulting in a solid pulp and a juice from which protein was acid‐precipitated. The chemical composition of all f...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2018-05, Vol.98 (7), p.2557-2563
Main Authors: Stødkilde, Lene, Damborg, Vinni K, Jørgensen, Henry, Lærke, Helle N, Jensen, Søren K
Format: Article
Language:English
Subjects:
Amino acid composition
Amino acids
Amino Acids - chemistry
Amino Acids - metabolism
Animal Feed - analysis
Animal Nutritional Physiological Phenomena
Animals
Clover
Cysteine
Dietary Fiber - metabolism
Dietary Proteins - metabolism
Digestibility
Digestion
Dry matter
Fractionation
Leaves
Lysine
Methionine
Nitrogen
nutrition
Plant growth
Plant Proteins - metabolism
Plants
protein
Proteins
Pulp
Rats
Rats, Wistar
Stomach - metabolism
Threonine
Trifolium - chemistry
Trifolium - metabolism
Trifolium repens
white clover
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Summary:BACKGROUND The present study aimed to evaluate the use of white clover as an alternative protein source for monogastrics. White clover plant and leaves were processed using a screw‐press resulting in a solid pulp and a juice from which protein was acid‐precipitated. The chemical composition of all fractions was determined and digestibility of dry matter (DM) and protein was assessed in an experiment with growing rats. RESULTS Protein concentrates were produced with crude protein (CP) contents of 451 g kg–1 and 530 g kg–1 DM for white clover plant and leaves, respectively, and a pulp with CP contents of 313 and 374 g kg–1 DM from plant and leaves, respectively. The amino acid composition ranged from 4.72 to 6.49 g per 16 g of nitrogen (N) for lysine, 1.82–2.6 g per 16 g N for methionine and cysteine, and 3.66–5.24 g per 16 g N for threonine. True faecal digestibility of protein varied from 0.81 to 0.88, whereas DM digestibility was in the range 0.72–0.80. Methionine and cysteine were found to be limiting in all fractions, regardless of the reference group used. CONCLUSION A high digestibility of white clover protein was found irrespective of the physical fractionation. Together with a well‐balanced amino acid composition, this makes white clover a promising protein source for monogastrics. © 2017 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.8744