Effects of Dietary Protein Levels on Amino Acid Digestibility at Different Sites of Male Adult Chicken Intestines

2010 ◽  
Vol 47 (3) ◽  
pp. 220-226 ◽  
Author(s):  
Hiroshi Kamisoyama ◽  
Kazuhisa Honda ◽  
Shinpei Kubo ◽  
Shin Hasegawa
Keyword(s):  
Amino Acid ◽  
Dietary Protein ◽  
Male Adult ◽  
Adult Chicken ◽  
Protein Levels

EFFECTS OF BIN-HEATING ON THE CHEMICAL COMPOSITION AND NUTRITIONAL VALUE OF RAPESEED FED TO MICE

1972 ◽  
Vol 52 (3) ◽  
pp. 517-524 ◽  
Author(s):  
J. M. BELL ◽  
P. M. GIOVANNETTI ◽  
C. G. YOUNGS
Keyword(s):  
Amino Acid ◽  
Chemical Composition ◽  
Petroleum Ether ◽  
Growth Rates ◽  
Dietary Protein ◽  
Nutritional Value ◽  
Brassica Campestris ◽  
Feed Utilization ◽  
Animal Performance ◽  
Protein Levels

Undamaged and bin-heated rapeseed (Brassica campestris) were either: ground; ground and dry-cooked for 30 min at 110 C; ground and autoclaved for 30 min at 1.2 kg/cm2, then dried at 100 C; ground, autoclaved, partially extracted with petroleum ether; or ground, autoclaved, extracted, steam-stripped, and dried. These meals were incorporated at 8, 12, 16, and 20% levels, seed basis, in approximately isocaloric, isonitrogenous mouse diets containing about 20% protein. Bin-heated rapeseed contained no glucosinolates, no myrosinase, and only a trace of hydroxynitriles, but had lost 65, 52, 28, 23, and 15% of its original tryptophan, lysine, histidine, arginine, and threonine, respectively. Mycotoxins were not detected. The odor of the meal derived from heated rapeseed was rated by a panel and found to be generally pleasant. Growth rates and feed utilization by mice fed bin-heated rapeseed were normal. Dietary protein levels were too high to allow the amino acid changes to be reflected in animal performance.

scholarly journals Effect of Dietary Protein Levels on the Plasma Amino Acid Ratio and Hydroxyproline Excretion in Urine of Rats

1973 ◽  
Vol 31 (2) ◽  
pp. 63-68
Author(s):  
Einosuke Tamura ◽  
Yoshiki Kobatake ◽  
Shiro Niizeki ◽  
Masako Iwaya ◽  
Koichi Fudeya
Keyword(s):  
Amino Acid ◽  
Dietary Protein ◽  
Plasma Amino Acid ◽  
Protein Levels ◽  
Acid Ratio ◽  
Hydroxyproline Excretion

Effect of dietary protein level and salinity on growth, survival, enzymatic activities and amino-acid composition of the white shrimp Litopenaeus vannamei (Boone, 1931) juveniles

Crustaceana ◽  
2015 ◽  
Vol 88 (1) ◽  
pp. 82-95 ◽  
Author(s):  
Liying Sui ◽  
Guannan Ma ◽  
Yuangao Deng
Keyword(s):  
Amino Acid ◽  
Protein Content ◽  
Muscle Tissue ◽  
Litopenaeus Vannamei ◽  
Dietary Protein ◽  
Protein Level ◽  
White Shrimp ◽  
Lower Growth ◽  
Protein Levels ◽  
Dietary Protein Level

Litopenaeus vannamei (Boone, 1931) postlarvae with average initial body weight of 0.089 g were reared in 75-litre PVC tanks for 40 days at salinities of 30 and 60 g l−1. The shrimps were fed compound feed containing protein levels of 35, 40, 45 and 50%, respectively. Salinity had a remarkable effect on growth and survival of L. vannamei juveniles. Higher survival rate and lower growth were observed at 60 g l−1 salinity. Dietary protein level affected the survival and growth of juveniles at both salinities, increased with dietary protein levels in the range of 35 to 45%, but decreased slightly with 50% dietary protein. Broken line analysis showed that the estimated optimal dietary protein levels at salinities of 30 and 60 g l−1 were 45.93 and 46.74%, respectively. Higher salinity resulted in an increased moisture content, ash and crude protein content in the shrimp muscle tissue. The amino acid contents in the shrimp muscle tissue were generally higher at 60 g l−1 salinity and increased dietary protein level led to higher protein content, except with 50% dietary protein. At salinity 60 g l−1, the soluble protein content and activities of glutamic oxalacetic transferase (GOT) and glutamic pyruvic transaminase (GPT) in shrimp muscle tissue were higher, while catalase (CAT) activities were lower. Farming of L. vannamei at a marginal culture salinity (60 g l−1) is feasible though the shrimps were likely exposed to stressful conditions. Reduced growth rate at higher salinity may be attributed to the higher total ammonium (TAN) concentration in the culture medium and extra energy consumption for osmoregulation at hypersaline conditions.

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