Availability of lysine in vegetable protein concentrates as determined by the slope-ratio assay with growing pigs and rats and by chemical techniques

Batterham, E. S.; Murison, RD; Andersen, L. M.

doi:10.1079/bjn19840012

Cited by 63 publications

(33 citation statements)

References 18 publications

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“…1 and soya-bean meal no. 1 respectively (Batterham et al 1984) and an estimated ileal digestibility of lysine of 0.84 for the wheat (Taverner et al 1981).…”

Section: Expt Imentioning

confidence: 99%

“…The low lysine availability was not due to impared digestibility as the ileal digestibility of lysine in the sample with lowest lysine availability (0.37) was high (0.86; M. R. Taverner, personal communication). Furthermore, the low lysine availability was specific to pigs as it was high in rats (mean 0.8 1, range 0.70-0.94; Batterham et al 1984) and chicks (mean 0.91, range 0.81-0.95; E. S. Batterham and E. J. Major, unpublished results).…”

mentioning

confidence: 99%

“…Previous work (Batterham et al 1984) indicated low and variable lysine availability in lupin (Lupinus angustifo1ius)-seed meal for growing pigs. Lysine availability (proportion of total) varied from 0.37 to 0.65 (mean 0.53) in four samples.…”

mentioning

confidence: 99%

“…Newer 'sweet' varieties are virtually free of alkaloids (< 0.1 g/kg). The meals used by Batterham et al (1984) contained < 0-14 g alkaloid/kg and this is unlikely to have depressed lysine availability. Other minor anti-nutritional factors in lupin seed include traces of C-glycosyl flavanol, saponins, oligosaccharides and small amounts of erucic acid in the fatty acids of some lupin species (Hudson, 1979).…”

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Effect of heat on the nutritional value of lupin (Lupinus angustifolius) – seed meal for growing pigs

et al. 1986

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I. Two experiments were conducted to determine the effects of heat on the nutritional value of lupin (Lupinus ungustifolius cv. Uniharvest and Unicrop)-seed meal, relative to soya-bean meal, for growing pigs.2. In both experiments, values for carcass gain/d and food conversion ratio (FCR) on a carcass basis of pigs fed on the diets containing lupin-seed meal were inferior (P < 0.05) to those produced by pigs fed on soya-bean meal.3. In the first experiment, heating lupin seed at temperatures from 105 to 150" for 15 min resulted in a linear depression in carcass gain/d, a quadratic increase in carcass FCR, a linear decrease in lean in the ham and a linear increase in backfat thickness. In the second experiment, autoclaving lupin seed from 5 to 45 min at 121" resulted in a linear depression in carcass gain/d and a linear increase in carcass FCR.4. The addition of L-lysine to the diets containing lupin-seed meal verified that lysine was limiting in both experiments. The additions of L-lysine did not overcome the differences in carcass gains/d of pigs fed on lupin-seed meal relative to those fed on diets containing soya-bean meal.5. It is concluded that the low lysine availability in lupin-seed meal for pigs is not due to the presence of heat-labile anti-nutritional factors in the seed.Previous work (Batterham et al. 1984) indicated low and variable lysine availability in lupin (Lupinus angustifo1ius)-seed meal for growing pigs. Lysine availability (proportion of total) varied from 0.37 to 0.65 (mean 0.53) in four samples. The low lysine availability was not due to impared digestibility as the ileal digestibility of lysine in the sample with lowest lysine availability (0.37) was high (0.86; M. R. Taverner, personal communication). Furthermore, the low lysine availability was specific to pigs as it was high in rats (mean 0.8 1, range 0.70-0.94; Batterham et al. 1984) and chicks (mean 0.91, range 0.81-0.95; E. S. Batterham and E. J. Major, unpublished results). The low lysine availability in pigs appeared to be due to either the lysine being digested in a form that was inefficiently utilized or to the presence of anti-nutritional factors that depressed pig performance in the slope-ratio assays.The major proportion of lupin-seed protein is storage protein, globulins (Cerletti, 1983). The protein is deficient in the sulphur amino acids, methionine and cystine. In vitro digestibility of lupin globulins with pepsin and trypsin is less than that of casein, possibly due to the native configuration of the protein molecule, and is improved by heat (Cerletti, 1983). As a result, Cerletti (1 983) concluded that both amino acid composition and reduced digestibility by proteolytic enzymes contributed to the poorer nutritional value of lupinseed protein.Lupin seeds appear to be free of the major anti-nutritional factors, trypsin inhibitors and haemagglutinins (Hill, 1977;Hudson, 1979) and are fed without heat processing. Older 'bitter' varieties contain up to 25 g alkaloids/kg. Newer 'sweet' varieties are virtually free of alkaloi...

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“…1 and soya-bean meal no. 1 respectively (Batterham et al 1984) and an estimated ileal digestibility of lysine of 0.84 for the wheat (Taverner et al 1981).…”

Section: Expt Imentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

See 2 more Smart Citations

Effect of heat on the nutritional value of lupin (Lupinus angustifolius) – seed meal for growing pigs

et al. 1986

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show abstract

“…A growth assay has been developed and used for assessing the availability of lysine in major protein concentrates for growing pigs (Batterham et al 1979(Batterham et al , 1984. The features of this assay are as follows.…”

Section: Lysine Availability For G R O W I N G Pigsmentioning

confidence: 99%