Composition and characterisation of kafirin, the dominant protein fraction in grain sorghum

2020 ◽  
Vol 60 (9) ◽  
pp. 1163
Author(s):  
Peter H. Selle ◽  
Bernard V. McInerney ◽  
Leon R. McQuade ◽  
Ali Khoddami ◽  
Peter V. Chrystal ◽  
...  
Keyword(s):  
Amino Acid ◽  
Protein Fraction ◽  
Crude Protein ◽  
Negative Impact ◽  
Grain Sorghum ◽  
Chicken Meat ◽  
Meat Production ◽  
The Past ◽  
Amino Acid Profiles ◽  
Sorghum Protein

Context Sorghum is an important feed grain for chicken-meat production in Australia. However, it is usually considered inferior to wheat – the foremost feed grain. Kafirin, the dominant protein fraction in sorghum, may be a major contributor to this inferiority due to its negative influence on starch digestion and energy utilisation. Aims The objective of this study was to determine kafirin concentrations in sorghum relative to crude protein and amino acid profiles of both kafirin and total sorghum protein. Methods Concentrations of amino acids and kafirin in 19 Premium Grains for Livestock Program sorghum varieties were quantified. These data were combined with that of up to 14 Poultry Research Foundation sorghum varieties to generate the most exhaustive documentation of its kind. The methodology developed to quantify kafirin concentrations in sorghum is thoroughly described. In addition, essential amino acid profiles in 25 grain sorghums from Australian surveys completed in 1998, 2009 and 2016 were compared statistically. Also, consideration was given to relevant near-infrared spectroscopy predicted data from 992 sorghum varieties from 2014 to 2019. Key results The average kafirin concentration of 48.2 g/kg represented 51.9% of the 92.9 g/kg crude protein (N × 5.81) content in 33 varieties grain sorghum. Kafirin holds a substantial 62.7% share of leucine as the concentration was 8.53 g/kg in kafirin as opposed 13.73 g/kg in total sorghum protein. The proposal was advanced that kafirin contents of local sorghum crops have increased during the past two decades from the 1998, 2009 and 2016 surveys of amino acid profiles in grain sorghum. Conclusions Kafirin concentrations in Australian sorghum crops may have increased over the past two decades, which may be having a negative impact on the performance of broiler chickens offered sorghum-based diets. Implications Breeding programs should be directed towards sorghums with lesser kafirin proportions of sorghum protein and/or modified kafirin protein bodies to enhance the nutritive value of sorghum as a feed grain for chicken-meat production.

scholarly journals Progress towards reduced-crude protein diets for broiler chickens and sustainable chicken-meat production

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Sonia Yun Liu ◽  
Shemil P. Macelline ◽  
Peter V. Chrystal ◽  
Peter H. Selle
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Broiler Chickens ◽  
Crude Protein ◽  
Plasma Concentrations ◽  
Essential Amino Acids ◽  
Chicken Meat ◽  
Meat Production ◽  
Accurate Identification ◽  
Reduced Crude Protein

AbstractThe prime purpose of this review is to explore the pathways whereby progress towards reduced-crude protein (CP) diets and sustainable chicken-meat production may be best achieved. Reduced-CP broiler diets have the potential to attenuate environmental pollution from nitrogen and ammonia emissions; moreover, they have the capacity to diminish the global chicken-meat industry’s dependence on soybean meal to tangible extents. The variable impacts of reduced-CP broiler diets on apparent amino acid digestibility coefficients are addressed. The more accurate identification of amino acid requirements for broiler chickens offered reduced-CP diets is essential as this would diminish amino acid imbalances and the deamination of surplus amino acids. Deamination of amino acids increases the synthesis and excretion of uric acid for which there is a requirement for glycine, this emphasises the value of so-called “non-essential” amino acids. Starch digestive dynamics and their possible impact of glucose on pancreatic secretions of insulin are discussed, although the functions of insulin in avian species require clarification. Maize is probably a superior feed grain to wheat as the basis of reduced-CP diets; if so, the identification of the underlying reasons for this difference should be instructive. Moderating increases in starch concentrations and condensing dietary starch:protein ratios in reduced-CP diets may prove to be advantageous as expanding ratios appear to be aligned to inferior broiler performance. Threonine is specifically examined because elevated free threonine plasma concentrations in birds offered reduced-CP diets may be indicative of compromised performance. If progress in these directions can be realised, then the prospects of reduced-CP diets contributing to sustainable chicken-meat production are promising.

A study on the protein fraction of coffee silverskin: Protein/non-protein nitrogen and free and total amino acid profiles

2020 ◽  
Vol 326 ◽  
pp. 126940 ◽  
Author(s):  
Susana Machado ◽  
Anabela S.G. Costa ◽  
Filipa Pimentel B. ◽  
M. Beatriz P.P. Oliveira ◽  
Rita C. Alves
Keyword(s):  
Amino Acid ◽  
Protein Fraction ◽  
Total Amino Acid ◽  
Protein Nitrogen ◽  
Coffee Silverskin ◽  
Amino Acid Profiles

scholarly journals Grain Sorghum: A Conundrum for Chicken-Meat Production

Agriculture ◽  
2015 ◽  
Vol 5 (4) ◽  
pp. 1224-1251 ◽  
Author(s):  
Sonia Liu ◽  
Glen Fox ◽  
Ali Khoddami ◽  
Karlie Neilson ◽  
Ha Truong ◽  
...  
Keyword(s):  
Grain Sorghum ◽  
Chicken Meat ◽  
Meat Production

scholarly journals Influence of monochromatic light on quality traits, nutritional, fatty acid, and amino acid profiles of broiler chicken meat

2013 ◽  
Vol 92 (11) ◽  
pp. 2844-2852 ◽  
Author(s):  
M.J. Kim ◽  
R. Parvin ◽  
M.M.H. Mushtaq ◽  
J. Hwangbo ◽  
J.H. Kim ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Broiler Chicken ◽  
Monochromatic Light ◽  
Chicken Meat ◽  
Quality Traits ◽  
Amino Acid Profiles

scholarly journals Synthetic and Crystalline Amino Acids: Alternatives to Soybean Meal in Chicken-Meat Production

Animals ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 729 ◽  
Author(s):  
Peter H. Selle ◽  
Juliano Cesar de Paula Dorigam ◽  
Andreas Lemme ◽  
Peter V. Chrystal ◽  
Sonia Y. Liu
Keyword(s):  
Amino Acids ◽  
Soybean Meal ◽  
Broiler Chickens ◽  
Crude Protein ◽  
Chicken Meat ◽  
Meat Production ◽  
Dietary Crude Protein ◽  
Reduced Crude Protein ◽  
Crystalline Amino Acids ◽  
Protein Diets

: This review explores the premise that non-bound (synthetic and crystalline) amino acids are alternatives to soybean meal, the dominant source of protein, in diets for broiler chickens. Non-bound essential and non-essential amino acids can partially replace soybean meal so that requirements are still met but dietary crude protein levels are reduced. This review considers the production of non-bound amino acids, soybeans, and soybean meal and discusses the concept of reduced-crude protein diets. There is a focus on specific amino acids, including glycine, serine, threonine, and branched-chain amino acids, because they may be pivotal to the successful development of reduced-crude protein diets. Presently, moderate dietary crude protein reductions of approximately 30 g/kg are feasible, but more radical reductions compromise broiler performance. In theory, an ‘ideal’ amino acid profile would prevent this, but this is not necessarily the case in practice. The dependence of the chicken-meat industry on soybean meal will be halved if crude protein reductions in the order of 50 g/kg are attained without compromising the growth performance of broiler chickens. In this event, synthetic and crystalline, or non-bound, amino acids will become viable alternatives to soybean meal in chicken-meat production.

Progress in comprehending the phytate–phytase axis in chicken-meat production

2018 ◽  
Vol 58 (10) ◽  
pp. 1767 ◽  
Author(s):  
Amy F. Moss ◽  
Sonia Yun Liu ◽  
Peter H. Selle
Keyword(s):  
Amino Acid ◽  
Sodium Pump ◽  
Glucose Absorption ◽  
Chicken Meat ◽  
Transport Systems ◽  
Meat Production ◽  
Meat Industry ◽  
Phytate Degradation ◽  
Dependent Transport ◽  
The Impact

After an extended delay, the level of acceptance of exogenous phytases by the global chicken-meat industry is now almost complete. Contemporary bacterial phytases degrade phytate primarily in the gizzard. The extent of phytate degradation determines the extent to which phytate-bound phosphorus (P) is liberated; however, studies designed to investigate phytate degradation along the digestive tract have generated some confusing outcomes. This may be related to the reactivity of the phytate moiety, coupled with problems with inert dietary markers and perhaps a lack of complete and uniform extractions of phytate from digesta due to variations in digesta pH and phytate solubility. Quite recently, phytase was shown to have profound impacts on sodium (Na) digestibility coefficients in four segments of the small intestine. This has obvious implications for intestinal uptakes of glucose and amino acids via their respective Na+-dependent transport systems and it is possible that phytate and phytase have reciprocal impacts on ‘sodium pump’ (Na+, K+-ATPase) activity. It has been recently demonstrated unequivocally that phytase has the capacity to increase amino acid digestibility coefficients to the extent that phytase may generate a ‘proximal shift’ in the sites of amino acid absorption. The impact of phytase on starch digestibility is more equivocal and phytase responses may stem more from enhanced glucose absorption rather than starch digestion. The acceptance of phytase is hardly surprising, given its capacity to increase P utilisation coupled with numerous other positive influences that are still being properly realised.

Reduced-crude protein diets in chicken-meat production: justification for an imperative

2020 ◽  
Vol 76 (3) ◽  
pp. 537-548 ◽  
Author(s):  
S. Greenhalgh ◽  
P. V. Chrystal ◽  
P. H. Selle ◽  
S. Y. Liu
Keyword(s):  
Crude Protein ◽  
Chicken Meat ◽  
Meat Production ◽  
Reduced Crude Protein ◽  
Protein Diets

scholarly journals Protein Content and Amino Acid Composition among Selected South African Sorghum Genotypes

2018 ◽  
Vol 6 (1) ◽  
pp. 01-12
Author(s):  
M. A. Mofokeng ◽  
H. Shimelis ◽  
P. Tongoona ◽  
M. D. Laing
Keyword(s):  
Genetic Diversity ◽  
Amino Acid ◽  
Protein Content ◽  
South African ◽  
Crude Protein ◽  
Amino Acid Content ◽  
Crude Protein Content ◽  
Direct Production ◽  
Amino Acid Profiles ◽  
Sorghum Genotypes

The presence of genetic diversity is essential for quality improvement to achieve balanced protein and amino acid levels in sorghum. The objective of this study was to determine the genetic diversity present among selected South African sorghum genotypes for protein and amino acid content and to select candidate lines for breeding or direct production. Fifty nine selected South African sorghum genotypes grown at two localities were analysed for crude protein content using near-infrared spectroscopy (NIR). Nineteen genotypes with high crude protein content from each location were selected and analysed for amino acid profiles using protein hydrolysates. The crude protein content of the genotypes varied from 7.69 to 16.18% across the two sites with a mean of 13.07%. The genotypes that had high crude protein content at both sites were Mammopane, AS16 M1, Macia-SA, AS19, Maseka-a-swere, and AS4. The genotype AS16cyc was the best candidate for high phenylananine content at 5.99%. Overall, the studied lines had great variability in their protein and amino acid profiles. Accessions with high protein content or amino acid values can be used in sorghum breeding programmes to increase grain nutritional quality.

scholarly journals Effects of dietary butyrate supplementation and crude protein level on carcass traits and meat composition of broiler chickens

2019 ◽  
Vol 62 (2) ◽  
pp. 527-536
Author(s):  
Gábor Mátis ◽  
Janka Petrilla ◽  
Anna Kulcsár ◽  
Henry van den Bighelaar ◽  
Bart Boomsma ◽  
...  
Keyword(s):  
Amino Acid ◽  
Chemical Composition ◽  
Sodium Butyrate ◽  
Essential Amino Acid ◽  
Crude Protein ◽  
Feed Additive ◽  
Meat Production ◽  
Breast Meat ◽  
Meat Composition ◽  
Femoral Muscle

Abstract. The short-chain fatty acid butyrate, either in unprotected or protected form, is widely applied as a growth-promoting feed additive in poultry nutrition; however, its possible effects on the carcass composition of broilers have not been fully elucidated. Further, lowering dietary crude protein (CP) levels is an important issue in poultry farming, contributing to ecologically beneficial lower nitrogen excretion. The main aims of this study were to test how unprotected and protected forms of butyrate and decreased dietary CP content with essential amino acid (lysine, methionine, threonine, tryptophan) supplementation (“LP-EAA” diet) affect carcass parameters and the chemical composition of muscles in broilers. Ross 308 chickens were randomized to seven groups (n=10/group) receiving adequate CP-containing (normal protein, “NP”) or LP-EAA diets, both supplemented with or without unprotected sodium butyrate, and NP diets with different forms of protected sodium butyrate. Carcass traits were measured, and the chemical composition of pectoral and femoral muscles was analyzed at the age of 6 weeks. Carcass weight was significantly increased by the LP-EAA diet and all protected butyrate types tested, while the relative breast meat yield was significantly higher in LP-EAA than NP groups and in both unprotected and protected butyrate-supplemented chickens compared to controls. The protein content of the femoral muscle was significantly decreased, but its lipid content was significantly elevated by the LP-EAA diet and by all types of butyrate addition. However, no changes were detected in the chemical composition of pectoral muscle. In conclusion, breast meat production can be effectively stimulated by dietary factors, such as by reducing dietary CP content with essential amino acid supplementation and by applying butyrate as a feed additive, while its chemical composition remains unchanged, in contrast to the femoral muscle. The aforementioned nutritional strategies seem to be the proper tools to increase carcass yield and to alter meat composition of broilers, contributing to more efficient poultry meat production.

scholarly journals Facilitating the acceptance of tangibly reduced-crude protein diets for chicken-meat production

2020 ◽  
Vol 6 (3) ◽  
pp. 247-257
Author(s):  
Peter V. Chrystal ◽  
Shiva Greenhalgh ◽  
Peter H. Selle ◽  
Sonia Yun Liu
Keyword(s):  
Crude Protein ◽  
Chicken Meat ◽  
Meat Production ◽  
Reduced Crude Protein ◽  
Protein Diets
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