In vitro solubility of meat and bone meal protein with different pepsin concentrations

in vitro protein digestibility of protein sources has been correlated with in vivo digestibility values. however, factors like protein origin, enzyme used and its concentration, ph and processing have been related with the significance of the correlation between the estimates. to address only the enzyme concentration factor, this paper had the objective of testing pepsin at 0.2, 0.02, 0.002 and 0.0002% using the standard aoac (1995) procedure. two meat and bone meals (mbm) with low and high crude protein (cp) content were used to determine the coefficient of solubility of cp in pepsin and hcl (cscppeph). centrifugation was used to establish the nitrogen (n) in the soluble phase, instead of filtration and analysis of n in the residue. the variance analysis and a non-linear asymptotic model were adjusted. the cscppeph under different pepsin concentrations for the two mbm showed higher solubility discrimination with low pepsin concentration. the level of 0.0002% pepsin is better to predict the cp soluble in mbm. this finding implies the assumption that 0.2% pepsin found in the aoac is not correct for the purpose of determining the range of solubility in high and low cp content in mbm.