An Improved Procedure for the Determination of Milk Proteins by Dye Binding

Ashworth, U. S.; Seals, Rupert G.; Erb, R.E.

doi:10.3168/jds.s0022-0302(60)90212-5

Cited by 86 publications

(11 citation statements)

References 3 publications

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“…Dried samples were ashed at 600 ~ C., after weighing, to determine ash content. Fresh milk samples were used for fat determination by the Babcock method and for protein determination by the Orange G Dye method (Udy, 1956;Ashworth et al, 1960).…”

Section: Methodsmentioning

confidence: 99%

Parameters for Milk Yield and for Percents of Ash, Dry Matter, Fat and Protein in Sows

Pond

VanVleck

Haetman

1962

Journal of Animal Science

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Section: Methodsmentioning

confidence: 99%

Parameters for Milk Yield and for Percents of Ash, Dry Matter, Fat and Protein in Sows

Pond

VanVleck

Haetman

1962

Journal of Animal Science

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“…The free dye concentration (FDC) was determined from its absorbance at 480 nm using a spectrophotometer 10 . A flow-through curvette with light path restricted to .75 mm was used (Ashworth et al, 1960). The dye bound was determined by difference from initial amount of dye added and the dye binding capacity (DBC) calculated as milligram dye bound per milligram of protein.…”

Section: Introductionmentioning

confidence: 99%

A Comparison of Six Protein Quality Assays Using Commercially Available Protein Meals , ,

Johnston

Coon

1979

Poultry Science

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The protein quality of 20 commercially available animal by-product meals (9 meat and bone meals, 6 feather meals, 3 fish meals, and 2 hair meals) was evaluated using chick protein efficiency ratio (PER), net protein utilization (NPU), pepsin digestibility, Tetrahymena furgasoni bioassay, dye-binding, and chemical score. The first limiting amino acid(s) in the animal proteins for chick weight gain were the total sulfur amino acids (TSAA) for both meat and bone meal and fish meals; however, methionine was the first limiting amino acid for the keratin proteins, feather, and hair meals. Each protein quality test produced different rankings for the animal proteins; however, the correlation coefficients between PER and NPU, relative nutrient value (RNV), pepsin digestibility, dye-binding, and chemical score were r = . 922, .856, .910, .628, and .883, respective-ly, for the 20 animal proteins. The pepsin digestibility values correlated the highest with the chick growth assays, (PER and (NPU) suggesting the pepsin test may be a quick reliable method to evaluate protein quality in animal by-products.

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“…Butterfat was determined by a milk-o-tester at the University milk testing laboratory. Protein was determined on duplicate samples by a method described by Udy (1956) and Ashworth et al (1960). Samples were dried for 4 h in a 100 C oven to determine total solids.…”

Section: Methodsmentioning

confidence: 99%

Selection for Increased Weaning or Yearling Weight in Hereford Cattle. II. Direct and Correlated Responses2

Frahm

Nichols

Buchanan

1985

Journal of Animal Science

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Selection was applied from 1964 to 1978 for increased weaning weight (WWL) or yearling weight (YWL) in two Hereford lines. An Angus line was maintained as an unselected control line (CL). Each line was maintained with 50 cows and four sires each year (two sires selected each year and used for 2 yr). Primary traits measured in the lines were birth weight (BW), preweaning daily gain (WDG), weaning weight (WW), weaning conformation grade (WG), weaning condition score (WC), weaning to yearling daily gain (YDG), yearling weight (YW), yearling conformation grade (YG) and yearling condition score (YC). Averaged over two methods, estimated genetic responses/generation (in standard deviation units) in WWL and YWL were: BW, .29, .26; WDG, .17, .15; WW, .22, .19; WG, .19, .26; WC, .12, .12; YDG, -.02, .04; YW, .08, .14; YG, .19, .16; YC, -.13, -.03. The realized heritability estimates were .23 and .15 for WW and YW, respectively. The realized genetic correlation between WW and YW was .69. Progeny from crosses of selected WWL and YWL sires to Angus cows had similar feedlot and carcass performance. At the end of the study, milk yield and composition were similar for mature cows in WWL and YWL.

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An Improved Procedure for the Determination of Milk Proteins by Dye Binding

Cited by 86 publications

References 3 publications

Parameters for Milk Yield and for Percents of Ash, Dry Matter, Fat and Protein in Sows

Parameters for Milk Yield and for Percents of Ash, Dry Matter, Fat and Protein in Sows

A Comparison of Six Protein Quality Assays Using Commercially Available Protein Meals , ,

Selection for Increased Weaning or Yearling Weight in Hereford Cattle. II. Direct and Correlated Responses2

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