Evaluation of protein quality of poultry feedingstuffs. 2. Fish meal

Zombade, S. S.; Lodhi, G. N.; Ichhponani, J. S.

doi:10.1017/s0021859600027957

Cited by 2 publications

(2 citation statements)

References 19 publications

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“…The defatted ground sample (0-5 g) was suspended in 75 ml of 0-1 N-HCl-sodium citrate (0-1 M) buffer containing 0-05 g pepsin and digested 0021-8596/80/2828-3030 $01.00 © 1980 Cambridge University Press as described in the previous study for the determination of in vitro pepsin-trypsin digestibility coefficients (Zombade, Lodhi & Ichhponani, 19806).…”

Section: In Vitro Protein Digestibilitymentioning

confidence: 99%

Evaluation of protein quality of poultry feedingstuffs. 3. Expeller-processed oilseed cakes

1980

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A study was made to evaluate the protein quality of groundnut cake (GN), mustard cake (MS) and cottonseed cake (CS) and to find a suitable laboratory test for predicting the protein quality of these cakes for chicks. Different oilseed cakes varied considerably in their crude protein, true protein and crude fibre content. The nitrogen solubility was higher in GN (87-7%) followed by MS (78-7%) and CS (60-9%). A similar trend was evident with regard to in vitro protein digestibility. The GN protein was, however, lower in available lysine (2-54%) than MS (3-97%) or CS (3-19%). The albumin, globulin, prolamin and glutelin fractions accounted for 74-1, 57-0 and 48-0% in GN, MS and CS, respectively. The nitrogen solubility, globulin content and modified relative nutritive value (RNV) correlated (P < 0-05) with gross protein value (GPV). The accuracy and precision of various regression equations for predicting the quality of protein in GN, MS and CS are discussed.

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Section: In Vitro Protein Digestibilitymentioning

confidence: 99%

Evaluation of protein quality of poultry feedingstuffs. 3. Expeller-processed oilseed cakes

1980

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“…Taking this further, Matheson (1968a) (Matheson 1968b). Feeding trials with chicks and rats showed that lysine with a free e-amino group was not necessarily absorbed or utilized (Amadi and Hewitt 1975 Booth (1911) (Zombade et al 1980a); however, halfofthe variation in GPV was not explained. For oilseed meals, the relationship between GPV and available lysine was not significant (Zombade et al 1980b Carpenter (1960) accurately predicted available lysine whereas the method of Roach et al (196'7) gave misleadingly high values (Walz and Ford 1972 Roach et al (1967) assay values or to either Roach et al (1961) or Carpenter (1960) For personal use only.…”

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Estimation of Bioavailable Amino Acids in Feedingstuffs for Poultry and Pigs: A Review With Emphasis on Balance Experiments

Sibbald¹

1987

Can. J. Anim. Sci.

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A bioavailable nutrient has the potential to be utilized when ingested. Ideally, the nutrient requirements of animals and the nutrient concentrations of feedingstuffs should be expressed in terms of bioavailable units. Bioavailability is an abstract concept which cannot be measured but it can be estimated. The purpose of this review is to describe, evaluate and compare procedures used to estimate the concentrations of bioavailable amino acids (BAA) in feedingstuffs for pigs and poultry. Accurate and precise measurement of total amino acid (AA) concentrations is of fundamental importance to many assays. Problems are encountered both in making the AA available for measurement (hydrolysis) and in the measurement procedures. There is need for standardization of methodology but until this is achieved caution must be exercised when comparing data obtained by different techniques or even from different laboratories. In vitro assays for BAA are relatively fast and can be made without access to animals. Enzymic digestion has the potential to be a good estimator of BAA but is constrained by a lack of information about the bioavailabilities of the peptides which are liberated. Chemical assays and dye binding produce data which sometimes, but not always, correlate with biological estimates of BAA. The future of such assays seems to be in quality control where comparisons are made among samples within ingredients. Among the indirect biological assays, those based on microbial growth have received the most attention. The major weakness of such assays resides in the difference between animal and microbe in the ability to utilize peptides. Plasma free amino acids are not satisfactory estimators of BAA although they can help to identify limiting AA in feedingstuffs. Nitrogen digestion lacks the sensitivity to be a predictor of BAA. Growth assays are thought by many to be the ultimate measure of bioavailability but in fact they measure utility which is not the same. Nevertheless, growth assays can provide valuable estimates of BAA providing that their limitations are understood. The assays are expensive and slow and the results can be affected by many variables including changes in nutrient concentrations when a test material is added to an assay diet. Much of the review is devoted to balance experiments which require great care and attention to detail if reliable, reproducible data are to be obtained. Procedures have been refined during many years of use and with the advent of new equipment and techniques. Concern is currently focussed on corrections for metabolic and endogenous losses and on the effects of the microflora of the alimentary tract. Recent developments have increased assay efficiency, particularly with poultry. The balance experiment provides BAA estimates, that can be used effectively in diet formulation, at a much faster rate than growth assays. The final section of the review makes comparisons among various methods of estimating BAA. Interspecies comparisons are useful because they provide guidance when attempting to apply data derived with one species to formulate diets for another. The search for a single assay which provides data applicable to several species is a worthwhile objective. In the meantime, there are many assays used to estimate BAA which have specific applications and limitations. Key words: Pigs, poultry, amino acids, assay methodology, feedingstuffs, review

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Evaluation of protein quality of poultry feedingstuffs. 2. Fish meal

Cited by 2 publications

References 19 publications

Evaluation of protein quality of poultry feedingstuffs. 3. Expeller-processed oilseed cakes

Evaluation of protein quality of poultry feedingstuffs. 3. Expeller-processed oilseed cakes

Estimation of Bioavailable Amino Acids in Feedingstuffs for Poultry and Pigs: A Review With Emphasis on Balance Experiments

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