Cereal Components, Free Amino Acids of Fresh and Aged Parboiled Rice

Abstract

simplify interpretation. A microorganism responding equally well to dl-and L-methionine might be helpful. This problem merits further investigation. Stability of DL-Metbionine Added to FeedsThe stability of DL-methionine in poultry diets has been investigated under several conditions, as shown in Table II. Broiler rations supplemented with 0.05 and 0.0625% DL-methionine were kept at room temperature for as long as 13 months without deterioration. In another experiment a commercial broiler mash containing 0.05% DLmethionine was stored for 14 months CEREAL COMPONENTS under the roof of a warehouse in different types of containers. During the summer months the heat in this warehouse occasionally reached 110°F. (43.3°C.), but no loss of added DL-methionine was noted.The effect of higher temperatures was also studied. For this purpose a commercial diet was supplemented with 0.05% DL-methionine and samples were subjected to temperatures up to 100°C. for varying periods of time. The results of this experiment, shown in Table II, indicate that when the diet was heated to 50°C. for 5 days, no loss of DLmethionine occurred. But when the temperature was raised to 100°C ., considerable loss took place after 3 days. As the diet itself became brown and decomposed, the loss of methionine is not surprising.

Microdetermination of Volatile Aldehydes

“…of rice that may be related to its behavior under various processing treatments are under investigation at this laboratory. One of the groups of compounds being studied is the free amino acids, 18 of which have been identified by paper chromatography (3).…”