Nutritive value of meat meals III. —value of meat meals as supplements to a cereal basal diet: Limiting amino acids in these diets

1970 ◽  
Vol 21 (7) ◽  
pp. 373-376 ◽  
Author(s):  
J. Atkinson ◽  
K. J. Carpenter
Keyword(s):  
Amino Acids ◽  
Nutritive Value ◽  
Basal Diet ◽  
Limiting Amino Acids

scholarly journals Chemical composition and nutritional quality of short-ripened rennet cheeses produced by traditional methods

2018 ◽  
Vol 74 (10) ◽  
pp. 5971-2018 ◽  
Author(s):  
PRZEMYSŁAW KNYSZ ◽  
MICHAŁ GONDEK ◽  
RENATA PYZ-ŁUKASIK ◽  
MONIKA ZIOMEK ◽  
ŁUKASZ DROZD ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Chemical Composition ◽  
G Protein ◽  
Nutritive Value ◽  
Salt Content ◽  
Amino Acid Content ◽  
Traditional Methods ◽  
Dairy Starter Cultures ◽  
Limiting Amino Acids

The aim of the study was to determine the variability in the chemical composition and nutritive value parameters of smoked and unsmoked short-ripened rennet cheeses and unsmoked long-ripened rennet cheeses produced by traditional methods. The raw material for the production of short-ripened cheeses was pasteurized cows’ milk obtained from a dairy, whereas the long-ripened cheeses were manufactured from raw cows’ milk obtained from the producer’s farm. All three varieties of cheese examined were produced with commercial dairy starter cultures. The material for the study was collected in winter, directly at the producers’ retail outlets in southern and eastern Poland. The basic chemical composition was determined according to the Polish Standards, whereas the amino acid profiles of proteins from the cheeses were determined by ion-exchange chromatography. The result analysis revealed significant differences between the different varieties of cheese in terms of their water content, ranging from 32.2% to 42.1%, as well as protein content, which varied from 25.6% to 31.6%. Fat levels ranged between 22.2% and 24%, whereas total ash content amounted to 5.1-5.8%. The significantly highest salt content was found in unsmoked short-ripened cheeses. In all three cheese varieties, the total exogenous amino acid content was comparable, ranging from 46.17 g to 47.36 g/100 g protein, and that of endogenous amino acids varied from 52 g to 53 g/100 g protein. The biological value of proteins was determined by calculating to the chemical score (CS), as described by Mitchell and Block, and the essential amino acid index (EAAI), as described by Oser. A comparison of the results with the standard chicken egg white proteins showed that the limiting amino acids for all varieties of cheese were methionine and cysteine. On the other hand, a comparison with the FAO/WHO-suggested pattern of amino acid requirements (1991) for all age groups over 1 year of age showed that the limiting amino acids were methionine and cysteine in smoked and unsmoked short-ripened cheeses, and treonine in long-ripened cheeses. Considering the chemical indices, such as CS and EAAI, it may be concluded that the traditional rennet cheeses produced in southern and eastern Poland have a favourable amino acid composition of proteins and a high nutritive value..

scholarly journals Effects of Fermentation on Standardized Ileal Digestibility of Amino Acids and Apparent Metabolizable Energy in Rapeseed Meal Fed to Broiler Chickens

Animals ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 1774
Author(s):  
Zhengke Wu ◽  
Jiao Liu ◽  
Jiang Chen ◽  
Shoaib Ahmed Pirzado ◽  
Yang Li ◽  
...  
Keyword(s):  
Amino Acids ◽  
Broiler Chickens ◽  
Nutritive Value ◽  
Animal Feed ◽  
Basal Diet ◽  
Rapeseed Meal ◽  
Metabolizable Energy ◽  
Isoleucine Leucine ◽  
Ileal Digestibility ◽  
Apparent Metabolizable Energy

Rapeseed meal (RSM) is a common protein ingredient in animal diets, while the proportion of RSM in diets is limited because of its anti-nutritional factors. Fermentation based on mixed microbial strains appears to be a suitable approach to improve the nutritive value of rapeseed meal in animal feed. In this study, we evaluated the effects of fermentation on the apparent metabolizable energy (AME) values and standardized ileal digestibility (SID) of amino acids in RSM fed broilers. The AME and nitrogen-corrected apparent metabolizable energy (AMEn) values of RSM and fermented rapeseed meal (FRSM) were determined by the substitution method, with RSM and FRSM proportionally replacing the energy-yielding components of the basal diet by 30%. Results show that fermentation improved AME and AMEn of RSM from 7.44 to 8.51 MJ/kg and from 7.17 to 8.26 MJ/kg, respectively. In the second experiment, two experimental diets were formulated, with RSM and FRSM being the sole sources of amino acids. A nitrogen-free diet (NFD) was also formulated to determine endogenous amino acids losses (EAAL). Feeding on FRSM resulted in higher (p < 0.05) apparent ileal digestibility (AID) and SID of alanine, valine, isoleucine, leucine, tyrosine, lysine, arginine, and phenylalanine. No significant differences between RSM and FRSM were found for AID and SID of asparagine, histidine, threonine, serine, glutamine, praline, glycine, methionine, and cystine. FRSM had greater AMEn values and SID of amino acids compared to RSM, therefore, FRSM was nutritionally superior to RSM in broiler diets.

Nutritional evaluation of meat meals for poultry. VIII.* Nutritive values of and limiting amino acids in cereal diets, supplemented with meat meal

1974 ◽  
Vol 25 (1) ◽  
pp. 193 ◽  
Author(s):  
GR Skurray ◽  
RB Cumming
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Nutritive Value ◽  
Essential Amino Acids ◽  
Feed Conversion ◽  
Chick Growth ◽  
Meat Meal ◽  
Amino Acid Levels ◽  
Limiting Amino Acids ◽  
Conversion Efficiencies

When a commercial meat meal was used to supplement wheat, corn and sorghum diets to growing chicks, there was a wide variation in performance. Feed conversion efficiencies were higher on diets based on wheat and corn than those based on sorghum. The nutritive value as determined by chick growth tests of a wheat-plus-meat meal diet was higher than a corn or sorghum-plus-meat meal diet. The nutritive value of a wheat–plus–meat meal diet, supplemented with lysine and methionine, was the same as that of a crystalline amino acid reference diet. The weight gains of chicks given these two diets were higher than those obtained with diets based on wheat, corn and sorghum, not supplemented with lysine and methionine. The results were explained in terms of the limiting and digestible essential amino acids in these diets. The limiting amino acids in the diets were determined from the plasma amino acid levels in chicks given these diets. ______________________ *Part VII, Aust. J. agric. Res., 23: 913-22 (1972).

scholarly journals The nutritive value of rumen micro-organisms in ruminants

1984 ◽  
Vol 52 (3) ◽  
pp. 613-620 ◽  
Author(s):  
E. Strom ◽  
E. R. Øskov
Keyword(s):  
Amino Acids ◽  
Small Intestine ◽  
Nutritive Value ◽  
Microbial Protein ◽  
N Retention ◽  
Limiting Amino Acids ◽  
Micro Organisms

1. Four experiments were carried out to identify and quantify the limiting amino acids (AA) in rumen microbial protein (RMP).2. A method was developed which involved first, an assessment of the efficiency of utilization of absorbed AA-nitrogen (U) of RMP, defined as the retention of AA-N from RMP absorbed from the small intestine, and second, addition of a mixture of AA similar to the absorbed AA profile in a quantity defined by the U of RMP and equal to (1 – U)/U. Third, it involved removal of each AA in turn and measurement of the resultant N retention. Using this approach it was possible to calculate both the order and extent of AA limitations in RMP.3. Apart from methionine which was found to be the most limiting AA, only lysine, arginine and histidine reduced N retention when omitted, and accordingly only these AA were limiting in RMP.4. The method is discussed in detail and the amount of supplementary AA required to utilize RMP fully is calculated.

Milk replacers for preruminant lambs: limiting amino acids in two soybean protein isolates determined with a change-over design

1979 ◽  
Vol 30 (1) ◽  
pp. 125 ◽  
Author(s):  
R Pelaez ◽  
DM Walker
Keyword(s):  
Amino Acids ◽  
Soybean Protein ◽  
Basal Diet ◽  
Sole Source ◽  
The Other ◽  
Energy Concentration ◽  
Protein Energy ◽  
Protein Milk ◽  
Limiting Amino Acids ◽  
Milk Replacers

Preruminant male crossbred lambs, aged about 2 weeks at the start of the experiment, were used. Low protein milk replacers (0.10 of total energy as protein) containing isolated soybean protein (ISP-A or ISP-B) as the sole source of protein were supplemented with mixtures of amino acids. Experiment 1a. Six lambs were each given six isonitrogenous diets in a 6 x 6 change-over design with 4-day dietary periods. The diets contained ISP-B and were supplemented with (1) methionine alone, or methionine plus (2) lysine, (3) isoleucine, (4) threonine, (5) valine or (6) tryptophan. Experiment 1b. Groups of six lambs were given diets containing either ISP-A or ISP-B. Each lamb within a group was given six diets in a 6 x 6 change-over design with 4-day dietary periods. One diet was supplemented with six amino acids (Met, Lys, Isol, Thr, Val and Try) whilst the other five diets had one amino acid (not Met) omitted. Nitrogen balances were determined in experiments 1a and 1b on the last 2 days of each dietary period. Experiment 2. Two groups of four lambs were used in a conventional 12-day nitrogen balance experiment. One group was given the milk replacer containing ISP-B supplemented with the six amino acids used in experiment lb, and the other group the same basal diet supplemented only with Met, Lys and Thr. The addition of single amino acids in addition to methionine did not improve nitrogen balances. Lambs given diets supplemented with Met plus Thr, Val or Try had significantly lower nitrogen balances than those given a supplement of Met alone (experiment 1a). Lambs given diets in which Lys or Thr were omitted from the mixture of six amino acids had Lower nitrogen baIances than any other lambs (experiment 1b). It was concluded that Lys and Thr were equally second limiting in ISP-A and ISP-B at the 0.10 protein energy concentration. The retention of apparently digested nitrogen by lambs given ISP-B supplemented with Met, Lys and Thr (0.669) was significantly higher than that of lambs given ISP-B supplemented with six amino acids (0.590; experiment 2). The mean digestibility coefficient of nitrogen in ISP-B (0.842 ± 0.009) was significantly higher than that in ISP-A (0.764 ± 0.014) and the diets containing ISP-B were more readily accepted by the lambs.

CHEMICAL COMPOSITION AND NUTRITIVE VALUE OF BUCKWHEAT CULTIVARS FOR LABORATORY RATS

1983 ◽  
Vol 63 (4) ◽  
pp. 949-956 ◽  
Author(s):  
P. A. THACKER ◽  
D. M. ANDERSON ◽  
J. P. BOWLAND
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Crude Protein ◽  
Nutritive Value ◽  
Basal Diet ◽  
Tartary Buckwheat ◽  
Common Buckwheat ◽  
Feed Conversion ◽  
Laboratory Rats ◽  
Indispensable Amino Acids

Experiments were conducted to determine the nutritive value of selected buckwheats in comparison with common buckwheat or tartary buckwheat. A 21-day, growth trial was conducted in which 42 Spraque-Dawley rats (initial weight 57 g) were randomly assigned to one of seven dietary treatments. Experimental diets contained the buckwheat cultivars, Mancan, Tempest and Tokyo, two unselected forms of common buckwheat (common and CM 169), tartary buckwheat or a casein control. Diets were formulated to supply 10% crude protein by dilution of the test protein with varying levels of a basal diet. An additional 36 rats were utilized in digestibility studies. There was little difference in chemical composition, mineral content, level of indispensable amino acids or digestibility coefficients between selected and unselected varieties of common buckwheat, while tartary buckwheat had lower levels of crude protein, lower indispensable amino acids, higher acid detergent fiber levels and lower apparent digestibility coefficients for dry matter, crude protein and energy. Weight gain and feed conversion efficiency were significantly (P < 0.05) improved for rats fed the selected varieties of buckwheat in comparison with those fed the common or tartary buckwheat. The overall results suggest that the selected cultivars of common buckwheat will support improved animal performance. Key words: Buckwheat, rats, nutritive value, digestibility

Research Regarding Content in Amino-acids and Biological Value of Proteins from Polyodon spathula Sturgeon Meat

2017 ◽  
Vol 68 (5) ◽  
pp. 1063-1069
Author(s):  
Cristina Simeanu ◽  
Daniel Simeanu ◽  
Anca Popa ◽  
Alexandru Usturoi ◽  
Dan Bodescu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Nutritive Value ◽  
Essential Amino Acids ◽  
Meat Production ◽  
Age Group ◽  
Chemical Methods ◽  
Biological Value ◽  
Polyodon Spathula ◽  
The One ◽  
Total Amino Acids

Polyodon spathula sturgeon breed is successfully reared in Romania in many fishery farms for meat production and it is capitalized on domestic market as consumption fish. In the current paper were studied a number of 1400 sturgeons from Polyodon spathula breed (1200 individuals of one summer - P.s.0+ and 200 individuals of fourth summers - P.s.3+). From this flock were weighted around 10%, for each age group, and for laboratory determinations were chosen 10 fishes for each age with the corporal mass close to the group mean. After analysing the fillets gathered from the studied fishes for establishing the chemical characteristics, nutritive and biological values of proteins were drawn some interesting conclusions. So, regarding chemical composition we notice that in the meat of analysed fishes water is in a rate of 75.41% at P.s.3+ and 78.37% for P.s.0+; proteins - between 18.08% for P.s.0+ and 19.89% for P.s.3+, values which place those fishes in the group of protein fishes; lipids - between 2.45% and 3.45%, values which situated those sturgeons in category of fishes with a low content in lipids; collagen � 3.83% at P.s.0+ and 4.14% at P.s.3+ which indicate low values for proteins of weak quality in the meat of those sturgeons. Study of nutritive value for the analysed fishes indicate the fact that fishes P.s.0+ have a mediocre nutritive value, having the ratio w/p of 4.33 while sturgeons P.s.3+ were placed in the 2nd category � fishes with a good nutritive value (rate w/p = 3.79). Energetic value of the studied fillets was 97.39 kcal/100 g for P.s.0+ and 114.31 kcal/100 g for P.s.3+, which enlightened an increase of nutritive value with aging, fact especially due to accumulation of adipose tissue. Study of proteins quality, through the presence of those 8 essential amino-acids in the meat of analysed fishes, show the fact that at sturgeons P.s.0+ proportion of essential amino-acids was 20.88% from total amino-acids, while at sturgeons P.s.3+ was 26.23%, fact which enlightened an increasing of proteins� biological value with fish aging. This fact was also shown by calculation of proteins� biological value through chemical methods (EAA index); calculated value for sturgeons P.s.0+ was a little bit lower (118.73) than the one calculated for sturgeons P.s.3+ (118.79).

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