The eflect was studied of certain properties of fish meal on their tendency to predispose chickens to develop gizzard lesions when used in starter diets. These properties relate to the degree of heat treatment to which the meals had been subjected, the fineness of the meal, and the fish species involved. The effect on gizzard erosion of addition of dietary lysine was also considered. The results suggest that the use of meals heated to 130°C or higher, but not of meals stored at lower temperatures, is more likely to result in the development of gizzard lesions, while the fineness of the fish meal had no effect on this phenomenon. In some instances added dietary lysine reduced gizzard erosion incidence. N o relationship was found between chicken liveweight gain during the experimental period and gizzard lesion scores. A 7-day biological test was used in these studies.
A method is presented whereby the toxic amino acid gizzerosine can be determined in j s h meals to a lower limit of 10 mg k g -' . Fish meal was hydrolysed with hydrochloric acid and, after concentration by fieeze drying, derivatised with dansyl chloride solution without further clean-up. A ,@action containing the tridansyl derivative of gizzerosine was separated and collected by HPLC and j?om this the didansyl derivative was separated a f e r treatment with formic acid on the same column as previously using the same mobile phase. Seventeen fish meals, some causing severe gizzard erosion in chickens, were analysed but in none of them could gizzerosine at or nbove this level be found.
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