Absorption of amino acids in isolated pig caecum in situ. Effect of concentration of enzymatic casein hydrolysate on absorption of amino acids.

Absorption of amino acids in isolated pig caecum in situ. Effect of concentration of enzymatic casein hydrolysate on absorption of amino acids. Acta Physiol. Pol., 1978, 29 (1): 67-77. The absorption of amino acids in the pig caecum was studied in situ after surgical isolation of the caecum from the remaining digestive tract and fitting of fistula to the isolated bowel sac. It was found that amino acids can be absorbed in the caecum. Amino acids possessing an additional functional group mainly: asparagine, serine, threonine, tyrosine, arginine, histidine, lysine and aspartic acid, were absorbed while the remaining ten determined amino acids were not absorbed under these conditions. The movement of water across the wall of the caecum and the osmotic pressure in the caecum had no effect on the absorption of amino acids. The absorption of water in the caecum is mainly due to simple diffusion.