Evaluation of protein quality of poultry feedingstuffs. 1. Comparison of chick bioassays

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

doi:10.1017/s0021859600027945

Cited by 3 publications

(4 citation statements)

References 15 publications

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“…Sample no. Zombade et al (1980). Available lysine content in different samples varied from 2-89 to 5-46% of crude protein (Table 2) and correlated significantly with GPV (P < 0-05).…”

Section: Resultsmentioning

confidence: 91%

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

1980

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SummaryThe present study was made to evaluate the protein quality of 11 samples of fish meal (FM) covering a wide range of nutrient content to find a suitable laboratory method for predicting nutritive quality. The nutrient content of the samples ranged from 34 to 62% in crude protein, 28 to 48% in true protein and 0·99 to 2·87% in available lysine. The true protein content of FM was further partitioned into myogen, myosin and stroma proteins. The stroma protein accounted for 61% of total crude protein suggesting that a large portion of FM comprised scales, viscera, cartilage, bones and other inedible parts of fish (head, tail, etc.). Neither true protein nor its different fractions was found suitable to detect differences in protein quality of FM although there was an inverse relationship between stroma protein and nitrogen solubility.Available lysine content and relative nutritive value (RNV) were found accurate and reliable laboratory tests for assessing the protein quality of FM. The linear equations to predict gross protein value (GPV) from available lysine content and RNV areGPV = 11·2×% available lysine+34·5;GPV = 0·55×RNV+51.The correlation coefficients between biologically assayed and predicted GPV from available lysine and RNV were 0·71 and 0·62, respectively. The findings suggest that the screening of FM samples for their nutrient content is essential before compounding diets for different categories of chickens.

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“…Sample no. Zombade et al (1980). Available lysine content in different samples varied from 2-89 to 5-46% of crude protein (Table 2) and correlated significantly with GPV (P < 0-05).…”

Section: Resultsmentioning

confidence: 91%

“…The procedure of Duckworth, Woodham & McDonald (1961) was followed to obtain gross protein value (GPV). The composition of diets, reference protein and managemental practices followed are given in our previous study (Zombade et al 1980). Table 1 presents the nutritive indices of 11 samples of FM.…”

Section: Chick Bioassaymentioning

confidence: 99%

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

1980

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“…Khalique et al (2004) reported better availability of amino acids of rice polishing after treating it with 0.4 N HCl or 6% H 2 O 2 alone or in combination with extrusion cooking. Zombade et al (1980) correlated weight gain with the nitrogen retention efficiency. Ledesma et al (1990) also found that protein concentrate from rice bran had better protein digestibility and net protein utilization as compared to other cereal proteins.…”

Section: Discussionmentioning

confidence: 99%

Treatments Effect on Biological Values of Defatted Rice Polishings

Khalique¹,

Lone²,

Khan³

et al. 2005

Asian Australas. J. Anim. Sci

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Defatted rice polishings (DRP) was subjected to chemical treatments i.e., 0.4 N HCl, and 6% H 2 O 2, with or without physical treatment i.e. extrusion cooking. The treated DRP was evaluated chemically and biologically using male broiler chicks (108) of approximately uniform weight, selected out of 220 chicks, previously fed on commercial diets for 7 days as a settlement period. The chicks were then divided into 36 experimental units of 3 chicks each. Each experimental diet was randomly allotted to three experimental units and fed for 10 days to broiler chicks. The experimental diets were designated as A (Commercial), B (10% HCl treated DRP), C (20% HCl treated DRP), D (10% HCl plus extruded DRP), E (20% HCl plus extruded DRP), F (10% H 2 O 2 DRP) and G (20% H 2 O 2 DRP), H (10% H 2 O 2 plus extrusion DRP) and I (20% H 2 O 2 plus extrusion DRP), J (10% untreated DRP), K (20% untreated DRP) and L (Protein free). The birds fed on diet L were used to measure the endogenous nitrogen loss. The biological evaluations of diets containing differently treated DRP were compared with a commercial feed and feeds containing untreated defatted rice polishings. It was observed that these treatments liberated bound nutrients, making them more accessible to the normal digestive enzymes and increased their apparent nutrient availability. This process probably also detoxified the anti-nutritive factors i.e. phytates, lectin, trypsin inhibitor present in DRP. The results of the feeding trials revealed that diets containing 6% H 2 O 2 treated DRP showed better weight gain, feed consumption and utilization, protein efficiency and digestibility, biological value and net protein utilization than all other treatments.

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“…A series of four experiments was made to evaluate the protein quality of GN, MS and CS. The sources of procurement of these oilseed cakes are given in our previous study (Zombade, Lodhi & Ichhponani, 1980a).…”

Section: Methodsmentioning

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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Evaluation of protein quality of poultry feedingstuffs. 1. Comparison of chick bioassays

Cited by 3 publications

References 15 publications

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

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

Treatments Effect on Biological Values of Defatted Rice Polishings

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

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