Digestibility is the parameter that measures the ability of a species to digest and process a nutrient (Gutiérrez et al,2009).
Therefore, it gives us the percentage of the nutrient absorbed by our animals.
It is used for any type of ingredient (not only protein ingredients, unlike the biological value, which only refers to proteins).
In Dingonatura we work with very high digestibility ingredients (around 90-95% for protein sources, for example), which means that almost the entire ingredient is processed.
The advantages are very interesting:
1.- Foods easier to digest.
2.- Minimal wear of the organs involved in their metabolism.
3.- As a consequence, reduction of the amount of waste generated to be eliminated and, therefore, reduction of accumulation risk.
In the case of proteins, they can have a high digestibility, but an intermediate biological value. For example, eggs have a lower digestibility than liver, but greater than soy (although eggs have a higher biological value).
Also, a recipe may contain a high percentage of crude protein, but a low digestibility, therefore much of that protein will be eliminated and will not be processed.
The ingredients that provide carbohydrates and fats also have their own digestibilities, which will vary significantly depending on their origin and how they are obtained (a raw potato is not used in the same way as a dehydrated potato).
If you want more information about other parameters that indicate the quality and nutritional effectiveness of an ingredient, check our articles about biological value and bioavailability.