Biological Availability of Amino Acids in Fish Meals and Other Protein Sources

Ousterhout, L. E.; Grau, C. R.; Lundholm, B. D.

doi:10.1093/jn/69.1.65

Cited by 57 publications

(7 citation statements)

References 13 publications

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“…Reported lysine availability values have ranged from 76 to 110% (Robel and Frobish, 1977;Netke and Scott, 1970;Hill et al, 1966;Kelly and Scott, 1966;Combs etal, 1965;Ousterhout et al, 1959;Gupta et al, 1958). Baker (1978) attributes the differences to protein level, amino acid balance, delayed release of amino acids from intact protein as opposed to ready availability of crystalline amino acids, caloric density of the diet, area of the growth curve used, and assay methodology used.…”

Section: Introductionmentioning

confidence: 99%

Relationships Between Color, Trypsin Inhibitor Contents, and Urease Index of Soybean Meal and Effects on Broiler Performance

1981

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Three experiments were conducted to determine the relationships between trypsin inhibitor contents, urease index, and color of soybean meal, and the effect on broiler performance. Either 0, 8, 10, 12, 14, or 16% moisture (Experiment 1) or 0, 2, 4, 6, 8, or 10% moisture (Experiment 2) was added after dehydrating raw, flaked, solvent-extracted soybeans to 2% moisture. Each sample was then sealed in .473-liter jars, autoclaved for 0 to 135 min, with 15-min intervals, and dried at 37 C in a vacuum oven to remove all remaining moisture. In Experiment 3 commercial soybean meal with 12.12 /ig trypsin inhibited/mg protein (Mg/mg) was autoclaved for 0 to 25 min with 5-min intervals to determine the effect of additional heat on broiler performance and SBM color.Commercial soybean meal with 12.12 Mg/mg trypsin inhibitor, tristimulus +a color value of 3.21, and a urease index of .19 A pH supported poorer growth and feed efficiency in broilers than the same soybean meal heated an additional 10 min and, thus, 1.77 Mg/mg trypsin inhibitor, a + a color value of +4.76, and urease index of .02 A pH. Results indicated that color is a good predictor of trypsin inhibitor content and broiler performance. Additional heating resulted in higher +a color values and poorer broiler performance, indicating that color may also be used to determine overprocessing.Particle size of the soybean meal influenced the color. The soybean meal ground to pass a 20 mesh screen supported the best broiler performance when tristimulus color values ranged from +4.5-5.5 ±a color values or 58-65 L color values. These results confirm that color is a quick and reliable method of determining soybean meal quality. (

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Section: Introductionmentioning

confidence: 99%

Relationships Between Color, Trypsin Inhibitor Contents, and Urease Index of Soybean Meal and Effects on Broiler Performance

1981

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“…Gupta and Elvehjem (1957) reported that Trp availability in SBM was 87% in rat growth assay. Ousterhout et al (1959) andSmith (1968) used chick growth assays to estimate the Trp availability in SBM to be 100%. In another chick assay, Robel and Frobish (1977) found Trp to be 77.4 and 83.2% available in SBM.…”

Section: Discussionmentioning

confidence: 99%

“…Traditionally the slope‐ratio growth assay has been known to be useful to estimate AA availability in pig (Adeola, , ; Copelin, Gaskins, & Tribble, ; Rivera, Peo, Stahly, Moser, & Cunningham, ; Sato, Kobayashi, Jones, & Easter, ; Yen, Baker, Harmon, & Jensen, ), chick (Ousterhout, Grau, & Lundholm, ; Robel & Frobish, ; Smith, ) and rat (Gupta & Elvehjem, ; Yen et al, ). To determine the availability of Trp using the slope‐ratio assay method, however, several factors should be considered.…”

Section: Introductionmentioning

confidence: 99%

Application of the slope‐ratio growth assay technique to estimate tryptophan availability in soybean meal fed to young rats

Sato

Miura

Fujieda

et al. 2019

Animal Science Journal

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The slope‐ratio assay for rat was used to determine whether tryptophan (Trp) availability in soybean meal (SBM) is affected by the presence of other amino acids (AAs). In a preliminary study, rats were fed graded levels of Trp‐supplemented diets to establish the Trp concentration range over which the weight gain response was linear. This range was found to be from 0.04% to 0.12% Trp. Subsequently, rats were fed basal (0.045% Trp) or Trp‐supplemented diets from three different sources: l‐Trp alone, SBM, or l‐Trp mixed with other AAs to reflect AA levels in the test SBM (AA‐mix). Weight gain in rats increased linearly with supplemental Trp intake (p < .05) for all Trp sources. Compared to the slope achieved with l‐Trp alone, the estimated availability of Trp in SBM was 84.4%, while for the AA‐mix it was 93.4%. It is evident that the 6.6% reduction in l‐Trp availability in AA‐mix is due to metabolic costs derived from excess levels of other AAs beside Trp, given that the absorption of crystalline l‐Trp in the small intestine is 100%. In conclusion, the Trp availability of SBM was estimated to be around 90.4% (i.e., 84.4/93.4 × 100) after correcting for the effects of the other AAs in SBM.

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“…Bioassay procedures for lysine using young rats have been described by Kuiken and Lymen (1948), Gupta, Dakroury, Harper and Elvehjem (1958), Calhoun,Hepburn and Bradley (i960), de Muelenaere and Feldman (i960); and for the young chick by Kratzer and Green (1957) and by Ousterhout, Grau and Lundholm (1959). In all these assays a common feature is the lack of evidence to establish the validity of the data obtained.…”

Section: Introductionmentioning

confidence: 99%

Chick bioassay of Lysine

Lewis

1966

British Poultry Science

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Biological Availability of Amino Acids in Fish Meals and Other Protein Sources

Cited by 57 publications

References 13 publications

Relationships Between Color, Trypsin Inhibitor Contents, and Urease Index of Soybean Meal and Effects on Broiler Performance

Relationships Between Color, Trypsin Inhibitor Contents, and Urease Index of Soybean Meal and Effects on Broiler Performance

Application of the slope‐ratio growth assay technique to estimate tryptophan availability in soybean meal fed to young rats

Chick bioassay of Lysine

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