The nitrogen metabolism of the young pig. II—Effect of heat treatment on the ‘available’ lysine content fish meal and the performance of pigs

1965 ◽  
Vol 16 (1) ◽  
pp. 38-42 ◽  
Author(s):  
A. S. Jones ◽  
A. Cadenhead
Keyword(s):  
Heat Treatment ◽  
Nitrogen Metabolism ◽  
Fish Meal ◽  
Lysine Content ◽  
Available Lysine

Evaluation of protein quality of poultry feedingstuffs. 2. Fish meal

1980 ◽  
Vol 94 (1) ◽  
pp. 111-116 ◽  
Author(s):  
S. S. Zombade ◽  
G. N. Lodhi ◽  
J. S. Ichhponani
Keyword(s):  
Crude Protein ◽  
Nutritive Value ◽  
Fish Meal ◽  
Protein Quality ◽  
Nutrient Content ◽  
Lysine Content ◽  
Wide Range ◽  
Available Lysine ◽  
True Protein

SummaryThe present study was made to evaluate the protein quality of 11 samples of fish meal (FM) covering a wide range of nutrient content to find a suitable laboratory method for predicting nutritive quality. The nutrient content of the samples ranged from 34 to 62% in crude protein, 28 to 48% in true protein and 0·99 to 2·87% in available lysine. The true protein content of FM was further partitioned into myogen, myosin and stroma proteins. The stroma protein accounted for 61% of total crude protein suggesting that a large portion of FM comprised scales, viscera, cartilage, bones and other inedible parts of fish (head, tail, etc.). Neither true protein nor its different fractions was found suitable to detect differences in protein quality of FM although there was an inverse relationship between stroma protein and nitrogen solubility.Available lysine content and relative nutritive value (RNV) were found accurate and reliable laboratory tests for assessing the protein quality of FM. The linear equations to predict gross protein value (GPV) from available lysine content and RNV areGPV = 11·2×% available lysine+34·5;GPV = 0·55×RNV+51.The correlation coefficients between biologically assayed and predicted GPV from available lysine and RNV were 0·71 and 0·62, respectively. The findings suggest that the screening of FM samples for their nutrient content is essential before compounding diets for different categories of chickens.

Liquid Chromatographic Determ [nation of Available Lysine in Soybean and Fish Meal

1988 ◽  
Vol 71 (2) ◽  
pp. 350-353
Author(s):  
Joan Rabasseda ◽  
Gemma Rauret ◽  
Teresa M Galceran
Keyword(s):  
Liquid Chromatography ◽  
Simplex Method ◽  
Fish Meal ◽  
Amino Group ◽  
Optimum Conditions ◽  
Available Lysine ◽  
Liquid Chromatographic

Abstract A method for the determination of available lysine on the basis of the reactivity of the e-amino group with fluorodinitrobenzene (FDNB) has been optimized. Hydrolysis is performed in closed vessels in an autoclave. Conditions for different meals were established by using a modified sequential simplex method. Hydrolysis for 4 h was sufficient for the meals studied—soybean and fish. The use of liquid chromatography to determine available lysine was studied, and optimum conditions were established for separation and quantitation of e-DNB-lysine. The proposed method is faster, more accurate, and more precise than commonly used methods

The effect of increased rectal temperature on nitrogen metabolism in Brahman cross and Shorthorn X Hereford steers fed on lucerne chaff

1969 ◽  
Vol 20 (3) ◽  
pp. 607 ◽  
Author(s):  
JE Vercoe
Keyword(s):  
Heat Treatment ◽  
Ambient Temperature ◽  
Nitrogen Metabolism ◽  
Rectal Temperature ◽  
Feed Intake ◽  
Dry Matter ◽  
Water Losses ◽  
Breed Difference ◽  
Nitrogen Intake ◽  
Urinary Nitrogen

A study was made of the effect on nitrogen metabolism of increasing the rectal temperature of Brahman cross and British steers on controlled feed intake. When the rectal temperature of the British steers was 1.3 °C higher than that of the Brahman cross steers, they excreted 13.5 g urinary nitrogen per day more than the Brahman cross. When the Brahman cross steers had a rectal temperature 1.3 °C higher than the British, they excreted 8.7 g urinary nitrogen per day more than the British steers. At the same nitrogen intake there was no significant breed difference in the increase in urinary nitrogen per degree rise in rectal temperature. Increasing the rectal temperature had a small effect on appetite but did not affect the apparent nitrogen digestibility; the concentration of nitrogen in the faecal dry matter was higher under the heat treatment. The ambient temperature at which rectal temperatures were increased by 1.3 °C was about 31°C for the British steers and 45° for the Brahman cross steers. At the increased rectal temperature the Brahman cross steers drank significantly more water than the British steers although faecal and urinary water losses were similar.

scholarly journals Heat processing of soybean kernel and its effect on lysine availability and protein solubility

2006 ◽  
Vol 1 (4) ◽  
pp. 572-583 ◽  
Author(s):  
Sladana Žilić ◽  
Irina Božović ◽  
Stojan Savić ◽  
Sladana Šobajić
Keyword(s):  
Protein Solubility ◽  
Soluble Proteins ◽  
Heat Processing ◽  
Lysine Content ◽  
Special Effect ◽  
Nutritive Quality ◽  
Available Lysine ◽  
Closed Systems ◽  
Different Sources ◽  
Thermodynamic Processes

AbstractSoybean kernels of cultivars Bosa and ZPS 015 were used in the experiment. The contents of available lysine as well as water and salt soluble proteins, were analysed in fresh soybean kernels, soybean products made after the processes of dry extrusion, micronisation, microwave toasting and autoclaving. Utilizing a technological procedure of processing, kernels were exposed to temperatures from 57 to 150°C. The duration of exposure of the soybean kernels to the increased temperatures, ranged from 25-30 seconds in dry extrusion to 30 minutes in autoclaving. All treatments were subjected to different sources of heat, causing different thermodynamic processes to take place in kernels and change their chemical composition; i.e. nutritive quality. The content of water and salt soluble proteins decreased under the influence of higher temperatures in the course of all treatments of processing. The drop of solubility already was drastically effected by temperatures of 100°C in dry extrusion, while there was a gradual decrease in other treatments. The content of available lysine was determined by the modified Carpenter methods with DNFB. The processes of micronisation and microwave toasting showed the greatest effect on the reduction of lysine availability. Dry extrusion and autoclaving, performed within closed systems — in which the increased moisture content has a special effect — resulted in significantly smaller changes of the available lysine content.

Sign in / Sign up

Export Citation Format

Share Document