Development and validation of a spectroscopic method to predict wheat protein digestibility1

1The Alberta Crop Industry Development Fund is acknowledged for funding the project. 2Corresponding author: [email protected] ABSTRACT: The CP digestibility is traditionally measured by chemical analyses of CP and marker concentration in digesta and diets. Potentially, CP digestibility can also be predicted by marker concentrations and spectral analyses of digesta and diet. Spectroscopy is a rapid, nondestructive method to ascertain qualitative and quantitative chemical information. Based on Beer’s law, a spectroscopic method was developed to predict in vivo CP digestibility. To validate, samples of digesta and diet of wheat grain with predetermined apparent ileal digestibility (AID) of CP were scanned on a Fourier transform midinfrared (FTIR) instrument with a singlerefl ection attenuated total refl ectance attachment. The AID of CP was calculated from peak intensities of spectra and measured marker concentrations in digesta and diet and then compared with in vivo AID of CP. The AID of CP of a wheat-based diet was predicted accurately with a deviation of 0.68 ± 0.86% from in vivo AID of CP ranging from 60.4 to 87.8%. Functional group digestibility based on the peak at 1,643 cm–1 or the Amide I region was strongly correlated (r ≥ 0.99; P < 0.001) with in vivo AID of CP. In conclusion, instead of predictions based on calibrations, CP digestibility can also be potentially predicted directly from FTIR spectra.