Basal endogenous losses of amino acids in protein nutrition research for swine and poultry

Adeola, O.; Xue, Peng; Cowieson, A. J.; Ajuwon, Kolapo M.

doi:10.1016/j.anifeedsci.2016.06.004

Cited by 108 publications

(99 citation statements)

References 79 publications

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“…These AAs represent, with a high deviation between experiments, a relatively high proportion of basal endogenous AA losses in broilers (Adeola et al, 2016). Therefore, different contributions of basal endogenous AA losses in consequence of different feed intakes between the treatments are a probable cause of the differently determined pc AA digestibility of rapeseed cake when determined with or without BD2-RC200.…”

Section: Discussionmentioning

confidence: 99%

“…The highest differences in AA digestibility determined with or without BD2‐RC200 were observed for crude protein (3 percentage points) and the AAs alanine (3 percentage points), cysteine (3 percentage points), serine (4 percentage points), threonine (3 percentage points) and valine (3 percentage points). These AAs represent, with a high deviation between experiments, a relatively high proportion of basal endogenous AA losses in broilers (Adeola et al, ). Therefore, different contributions of basal endogenous AA losses in consequence of different feed intakes between the treatments are a probable cause of the differently determined pc AA digestibility of rapeseed cake when determined with or without BD2‐RC200.…”

Section: Discussionmentioning

confidence: 99%

“…Feed intake should also be important when the pc AA digestibility is determined by methods offsetting the pc AA digestibility of a diet containing the test ingredient against basal endogenous AA losses, for example, determined by supplying nitrogen-free or enzyme-hydrolysed casein diets. Basal endogenous AA losses vary considerably between studies (Adeola et al, 2016). For instance, basal endogenous AA were found to be influenced by the ingredient composition of nitrogen-free diets (Adedokun, Pescatore, Ford, Jacob, & Helmbrecht, 2017;Kong & Adeola, 2013b) and by other unknown factors (Adeola et al, 2016;Butts, Moughan, Smith, Reynolds, & Garrick, 1993;Moter & Stein, 2004).…”

Section: Discussionmentioning

confidence: 99%

“…Feed intake is influenced by AA‐deficient diets, as reviewed by Classen, Herwig, Karunaratne, Bryan, and Savary (). Feed intake is generally regarded as the biggest determinant of basal endogenous AA losses (Adeola, Xue, Cowieson, & Ajuwon, ). Therefore, feed intake has an effect on basal endogenous AA losses in the digesta present in the terminal part of the small intestine, which influences the determination of pc AA digestibility.…”

Section: Introductionmentioning

confidence: 99%

“…Feed intake is influenced by AA-deficient diets, as reviewed by Classen, Herwig, Karunaratne, Bryan, and Savary (2017). Feed intake is generally regarded as the biggest determinant of basal endogenous AA losses (Adeola, Xue, Cowieson, & Ajuwon, 2016).…”

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confidence: 99%

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Effect of amino acid deficiency on precaecal amino acid digestibility in broiler chickens

Siegert

Ganzer

Kluth

et al. 2019

Animal Physiology Nutrition

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In this study, we determined whether deficient dietary amino acid (AA) concentrations influence the precaecal (pc) AA digestibility when determined using the regression approach. We mixed two basal diets. Basal diet 1 was deficient in essential AAs, whereas adequate AA concentrations were ensured in basal diet 2 by adding free AAs. Rapeseed cake and full‐fat soya beans as test ingredients were included in the basal diets at levels of 100 and 200, and 150 and 300 g/kg, respectively, at the expense of maize starch. Each diet was tested with six replicates of 10 broiler chickens each. The feed intake of the chickens that were fed diets based on basal diet 2 was similar, whereas the feed intake of the chickens that were fed diets based on basal diet 1 differed considerably. The numerical differences in pc AA digestibility determined with basal diet 1 or 2 ranged from 2.6 percentage points to 20.8 percentage points in rapeseed cake and from 0.5 percentage points to 15.2 percentage points in soya beans. Across all measured AAs, the average differences were 10.1 percentage points and 5.4 percentage points in rapeseed cake and soya beans, respectively. The differences in the estimated pc AA digestibility between the basal diets were probably caused by different basal endogenous AA losses in the digesta between treatments as a consequence of different feed intake. Adequate AA concentrations and test ingredient levels that are specifically adjusted to avoid a negative effect on feed intake are recommended for future studies.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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Effect of amino acid deficiency on precaecal amino acid digestibility in broiler chickens

Siegert

Ganzer

Kluth

et al. 2019

Animal Physiology Nutrition

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Digestibility and Availability of Nutrients in Feed Ingredients

Lee¹,

Stein²

2022

Sustainable Swine Nutrition

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Pork cuts, hams, and sausages have digestible indispensable amino acid scores (DIAAS) close to or over 100

Fanelli,

Martins,

Stein

2024

JSFA Reports

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BackgroundThe “Digestible Indispensable Amino Acid Score” (DIAAS) method measures protein quality in human foods. Animal‐based products generally have high protein quality, but DIAAS values for some pork products are not available. Therefore, the objective of this experiment was to determine standardized ileal digestibility (SID) of amino acids (AA) and DIAAS values for pork products, including three types of pork cuts, Italian hams, and sausages, and to test the hypothesis that all pork products have DIAAS equal to or greater than 100.ResultsThe mean SID of the indispensable AA in all pork products was above 90% and indicated excellent digestibility. For children from 6 months to 3 years old and individuals older than 3 years, prosciutto had greater (p < 0.05) DIAAS than all other pork products. Tenderloin and Coppa had greater (p < 0.05) DIAAS than back ribs, shoulder butt, chorizo, and bratwurst. There were no limiting AA in any of the pork products (DIAAS >100) with the exception that sulfur AA (SAA: methionine + cysteine) were limiting in chorizo for children from 6 months to 3 years old (DIAAS = 99).ConclusionWith the exception of chorizo for children less than 3 years old, all pork products have “excellent” protein quality for individuals older than 6 months of age, with DIAAS greater than 100. Pork proteins can, therefore, complement proteins with low quality to produce a meal that is adequate in all AA.

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Basal endogenous losses of amino acids in protein nutrition research for swine and poultry

Cited by 108 publications

References 79 publications

Effect of amino acid deficiency on precaecal amino acid digestibility in broiler chickens

Effect of amino acid deficiency on precaecal amino acid digestibility in broiler chickens

Digestibility and Availability of Nutrients in Feed Ingredients

Pork cuts, hams, and sausages have digestible indispensable amino acid scores (DIAAS) close to or over 100

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