VARIABILITY IN THE NUTRITIVE VALUE OF FISH MEALS FOR GROWING CHICKENS

1957 ◽  
Vol 37 (1) ◽  
pp. 58-63 ◽  
Author(s):  
T. M. MacIntyre
Keyword(s):  
Nutritive Value ◽  
Fish Meal ◽  
Protein Quality ◽  
Chick Growth ◽  
Commercial Fish ◽  
Growth Method ◽  
Growth Promoting

Studies were made of the variation in quality of commercial fish meals produced in the Atlantic Provinces of Canada. A chick growth method was used for estimating the protein quality of the fish meals. Forty different samples of fish meal were tested. Results indicate that there is considerable variation in the growth-promoting qualities of commercial fish meals. This variation in growth appears to be due to variation in the protein quality of the fish meals.

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.

Nutritional evaluation of meat meals for poultry. VII.* Effect of processing temperature on total and biologically available amino acids

1972 ◽  
Vol 23 (5) ◽  
pp. 913 ◽  
Author(s):  
AC Kondos ◽  
GL McClymont
Keyword(s):  
Amino Acids ◽  
Protein Quality ◽  
Tetrahymena Pyriformis ◽  
Essential Amino Acids ◽  
Processing Temperature ◽  
Biological Availability ◽  
Nutritional Evaluation ◽  
Growth Promoting ◽  
Maximum Temperatures

The effect on the protein quality of meat meals of processing them under commercial conditions in a continuous dry renderer at maximum temperatures ranging from 116 to 160°C for a running time of 115 min was studied. Although the total levels of amino acids were little affected by processing temperatures, the biological availability of all essential amino acids, as determined by the protozoan Tetrahymena pyriformis, was reduced as the processing temperature increased. At 140 and 160°C the availability of certain amino acids was reduced by 37-56%, lysine, histidine, and methionine being the most severely affected. The availability of essential amino acids in meals produced at temperatures from 121 to c. 138° was not significantly different. The growth-promoting ability of the meat meals for chickens was closely related to the availability of the essential amino acids. __________________ *Part VI, Aust. J. Agric. Res., 19: 171 (1968).

scholarly journals The nutritional value and quality of squid (Illex illecebrosus) meal as source of dietary protein for broiler chicken

1979 ◽  
Vol 41 (1) ◽  
pp. 163-173 ◽  
Author(s):  
H. W. Hulan ◽  
F. G. Proudfoot ◽  
C. G. Zarkadas
Keyword(s):  
Fish Meal ◽  
Protein Quality ◽  
Control Diet ◽  
Biological Response ◽  
New Approach ◽  
Protein Supplements ◽  
Fish Meat ◽  
Amino Acid Profiles

1. Squid meal (SqM), produced by grinding and drying the whole squid (Illex illecebrosus) common to the northeast Atlantic and Mediterranean, contained 645 g protein/kg and appeared limiting with respect to lysine, methionine and cystine.2. Although a comparison of the essential amino acid profiles of SqM with other protein concentrates indicated that SqM was higher than fish meal andsoya-beanmeal but lower than casein or whole-egg protein, these tests could not accurately predict protein quality.3. A new approach is reported for evaluating protein quality of SqM. It was based on the direct chromato-graphic determination of its collagen content, from the amounts of 5-hydroxylysine or 5-hydroxyproline present, and elastin, from the amounts of desmosine or iso-desmosine present. This method can alsobe routinely used to assess the connective tissue content and protein quality of animal protein supplements such as fish, meat-and-bone meals.4. A nutritional evaluation of SqM as a source of protein for poultry was carried out using 320 male and 320 female Cobb chicks fed from I-d-old to 48 d, a control diet containing 50 g/kg fish meal or test diets containing 50 g, 100 g or 150 g SqM/kg.5. Feeding of SqM at a rate of up to IOO g/kg diet resulted in optimum biological response and monetary returns.

scholarly journals Protein quality of insects as potential ingredients for dog and cat foods

2014 ◽  
Vol 3 ◽  
Author(s):  
Guido Bosch ◽  
Sheng Zhang ◽  
Dennis G. A. B. Oonincx ◽  
Wouter H. Hendriks
Keyword(s):  
Fish Meal ◽  
Protein Quality ◽  
Protein Source ◽  
Poultry Meat ◽  
Black Soldier Fly ◽  
Meat Meal ◽  
Pet Owner ◽  
Mealworm Larvae

AbstractInsects have been proposed as a high-quality, efficient and sustainable dietary protein source. The present study evaluated the protein quality of a selection of insect species. Insect substrates were housefly pupae, adult house cricket, yellow mealworm larvae, lesser mealworm larvae, Morio worm larvae, black soldier fly larvae and pupae, six spot roach, death's head cockroach and Argentinean cockroach. Reference substrates were poultry meat meal, fish meal and soyabean meal. Substrates were analysed for DM, N, crude fat, ash and amino acid (AA) contents and for in vitro digestibility of organic matter (OM) and N. The nutrient composition, AA scores as well as in vitro OM and N digestibility varied considerably between insect substrates. For the AA score, the first limiting AA for most substrates was the combined requirement for Met and Cys. The pupae of the housefly and black soldier fly were high in protein and had high AA scores but were less digestible than other insect substrates. The protein content and AA score of house crickets were high and similar to that of fish meal; however, in vitro N digestibility was higher. The cockroaches were relatively high in protein but the indispensable AA contents, AA scores and the in vitro digestibility values were relatively low. In addition to the indices of protein quality, other aspects such as efficiency of conversion of organic side streams, feasibility of mass-production, product safety and pet owner perception are important for future dog and cat food application of insects as alternative protein source.

Protein Nutritive Quality of Commercial Fish Meals as Assessed by Biological and Chemical Methods

1966 ◽  
Vol 23 (3) ◽  
pp. 395-414 ◽  
Author(s):  
B. E. March ◽  
Jacob Biely ◽  
C. Goudie ◽  
H. L. A. Tarr
Keyword(s):  
Protein Quality ◽  
Practical Importance ◽  
Single Amino Acid ◽  
Commercial Fish ◽  
Biological Assays ◽  
Nutritive Quality ◽  
Biological Tests ◽  
Available Lysine ◽  
Chloroform Methanol

Various chemical characteristics of fish meals pertaining to the protein and lipid components were determined and their relation to different biological estimates of protein quality were studied. The results demonstrated the practical importance of selecting appropriate biological assays in order to avoid underestimating or overestimating protein quality. Pepsin digestibility of the crude protein remaining in the meals after chloroform–methanol extraction was significantly correlated with biological estimates of protein quality. Meals of initially high supplementary protein value declined in value to a greater extent than did meals of lower quality. The level of available lysine present in the meals declined with storage but biological tests indicated that a combination of several amino acids rather than any single amino acid was limiting to supplementary protein value.

Determination of Chemical Composition, Mineral Contents, and Protein Quality of Iranian Kilka Fish Meal

2007 ◽  
Vol 6 (5) ◽  
pp. 354-361 ◽  
Author(s):  
Hassan Nassiri Moghaddam ◽  
Mohsen Danesh Mesgaran ◽  
Hossein Jahanian Najafabadi ◽  
Rahman Jahanian Najafabadi
Keyword(s):  
Chemical Composition ◽  
Fish Meal ◽  
Protein Quality ◽  
Mineral Contents

The effect of methods of sterilization on the nutritive value of protein in a commercial rat diet

1976 ◽  
Vol 35 (2) ◽  
pp. 267-276 ◽  
Author(s):  
D. J. Ford
Keyword(s):  
Amino Acids ◽  
Nutritive Value ◽  
Protein Quality ◽  
Point Of View ◽  
Chemical Methods ◽  
True Digestibility ◽  
Complete Protein ◽  
Net Protein ◽  
Total Amino Acids

1. The effect on protein quality of treating a commercial rat diet by autoclaving at various temperatures for different periods of time, or by irradiation with 2.5 or 10 Mrd, was studied. True digestibility (TD) and biological value (BV) were measured and the available and total amino acids in the diets were estimated using microbiological and chemical methods..2. Autoclaving at 121° for 60 min reduced BV, TD and net protein utilization (NPU) more than autoclaving at 134° for 3 min. Availability of amino acids was reduced by both treatments but to a greater extent by autoclaving at 121° for 60 min. Total amino acids were essentially unaffected. Irradiation had no effect on BV, TD, NPU or total amino acids, and the availability of amino acids was also unaffected, with the exception of lysine which was slightly reduced..3. When the diet was autoclaved at 115 or 121° for 15, 30 or 60 min, or at 134° for 3 min the availability of the amino acids was reduced with increasing time and temperature of treatment. Treatment at 134° for 3 min had an effect on available amino acids similar to treatment at 121° for 15 or 30 min..4. Ethylene oxide fumigation of the diet caused reduced availability of histidine, methionine and tryptophan but had negligible effect on arginine, leucine and lysine..5. It is concluded that from a practical point of view irradiation causes least damage to proteins in rodent diets. If such diets are to be autoclaved they should be supplemented with complete protein to counteract amino acid destruction.

scholarly journals The protein quality of meat meals as assayed with the rat and with Streptococcus zymogenes

1968 ◽  
Vol 22 (1) ◽  
pp. 129-131 ◽  
Author(s):  
R. Ferrando ◽  
Nicole Henry ◽  
P. Larvor
Keyword(s):  
Correlation Coefficient ◽  
Nutritive Value ◽  
Protein Efficiency Ratio ◽  
Protein Quality ◽  
Efficiency Ratio ◽  
Meat Meal ◽  
Relative Nutritive Value

1. Seven samples of meat meal have been assayed with rats by the protein efficiency ratio (PER) test and with Streptococcus zymogenes by Ford's (1960) ‘relative nutritive value’ (RNV) test.2. A correlation coefficient of r = + 0·895 was obtained for the results from the two series of tests.

The composition and nutritive value, when fed to pigs, of whale-meat meal, white-fish meal, feedingmeat meal, extracted decorticated ground-nut meal, bean meal and dried yeast

1948 ◽  
Vol 38 (2) ◽  
pp. 200-206 ◽  
Author(s):  
H. E. Woodman ◽  
R. E. Evans
Keyword(s):  
Nutritive Value ◽  
Fish Meal ◽  
Cereal Grains ◽  
Protein Supplements ◽  
Meat Meal ◽  
Bean Meal ◽  
Digestible Protein ◽  
By Products

SUMMARYThe writers are at present engaged in carrying out investigations into the relative supplemental values of the proteins in certain feeding stuffs that are commonly used to correct the protein deficiencies, in respect both of amount and quality, of the cereal grains and their by-products. As a preliminary to this work, it was necessary to obtain information about the digestibility of these protein supplements and their content of digestible protein and ‘total digestible nutrients’.

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