Protein quality of mixtures of animal protein meals

Hegedüs, M; Bokori, J; Hadobás, K.

doi:10.1016/0377-8401(83)90008-1

Cited by 6 publications

(6 citation statements)

References 9 publications

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“…The low EAA indices (35.2-36.6) of these three connective tissue-based ingredients reflect their deficits in tryptophan and the sulfur-containing and aromatic amino acids, as shown in Table 3. These results are in close agreement with earlier findings by Hegedus et al (1983) on bone meal produced from industrial raw bone, which indicated that bone meal proteins were limiting with respect to tryptophan.…”

Section: Resultssupporting

confidence: 93%

“…These results are in good agreement with those reported for processed bone meal collagen (83%) by Eastoe and Long (1960). Similar values have been found by Hegedus et al (1983Hegedus et al ( , 1990 for industrial raw bone meal, which contained 24.9% crude protein corresponding to approximately 80.8% connective tissue proteins of the total bone proteins.…”

Section: Resultssupporting

confidence: 92%

“…These products have traditionally been utilized for the production of edible gelatin (Chvapil, 1979;Naghski, 1982;Nguyen et al, 1986) and for the manufacture of bone meal for pig, mink, and poultry diets but have constituted only a minor portion of the connective tissue animal protein supply. The use of commercially demineralized beef bone powders (termed beefstock bone isolates) as a feed supplement for animals and possibly as a food additive in various meat and poultry products for human consumption holds promise (Hegedus et al, 1983(Hegedus et al, ,1990Nelson et al, 1989).…”

Section: Introductionmentioning

confidence: 99%

“…0021-8561/95/1443-0077$09.00/0 Data on the total amino acid composition of bone meals and isolates have not been widely reported (Eastoe and Long, 1960; Hegedus et al, 1983Hegedus et al, , 1990, and there is little information on nitrogen and amino acid content of such collagen-based byproducts as beefstock bone isolates. Efforts to assess the protein quality of bone meals using rat bioassays have shown the product to be highly variable, mainly because of the extensive differences in both the chemical composition of the raw material and in variations in the heat treatment of individual batches (Hegedus et al, 1983(Hegedus et al, , 1990Jorgensen et al, 1984;Skilton et al, 1991). The protein quality of these collagen-based byproducts has become a subject of major interest to both food manufacturers and regulatory agencies concerned with the development of standards for such animal protein byproducts.…”

Section: Introductionmentioning

confidence: 99%

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Assessment of the Protein Quality of Beefstock Bone Isolates for Use as an Ingredient in Meat and Poultry Products

Zarkadas¹,

Yu²,

Zarkadas³

et al. 1995

J. Agric. Food Chem.

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The total protein, amino acids including 4-hydroxyproline, and estimated connective tissue proteins of three processed beefstock bone isolates were determined as potentially useful indices for evaluating their protein quality. Variations in amino acid composition were found among all three batches of beefstock bone isolates investigated. The total protein of demineralized beefstock bone powders, as determined by amino acid analysis, varied (P < 0.05) and ranged from 78 to 80% on a dry weight basis. Compared to the FAO/WHO essential amino acid (EAAg) reference value of 33.9%, mean values for total EAA ranged from 22.2 to 22.9%, and the calculated mean protein efficiency ratio values (PER) ranged from 1.35 to 1.54. Total connective tissue proteins (72.3-81.1%) were determined from the amounts of 4-hydroxyproline present. It is concluded that this demineralized bone product may be used in limited amounts in meat mixtures without significant effect on the nutritive value.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Assessment of the Protein Quality of Beefstock Bone Isolates for Use as an Ingredient in Meat and Poultry Products

Zarkadas¹,

Yu²,

Zarkadas³

et al. 1995

J. Agric. Food Chem.

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“…The situation is further complicated because AA digestibility, measured in vitro (Johnson et al 1978), wirh pigs (cousins et al 1981; Andersen and Bell 1983) and with birds (Rostagno et al 1973;McNab and Shannon 226 CANADIAN JOURNAL OF ANIMAL SCIENCE associated with the tissues that comprise the feedingstuff. For example, feather meal and poultry by-product meal differ (Burgos et al 1914) as do meat and bone meal, bone meal, blood meal and feather meal (Hegedus et al 1983). Cod fillets and white fish meal, prepared from fresh cod offals, vary in glycine, proline and lysine concentrations (Ellinger and Boyne 1965).…”

mentioning

confidence: 99%

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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True ileal digestibility of amino acids in meat and bone meal for the growing pig—application of a routine rat digestibility assay

Donkoh

Moughan

Smith

1994

Animal Feed Science and Technology

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Protein quality of mixtures of animal protein meals

Cited by 6 publications

References 9 publications

Assessment of the Protein Quality of Beefstock Bone Isolates for Use as an Ingredient in Meat and Poultry Products

Assessment of the Protein Quality of Beefstock Bone Isolates for Use as an Ingredient in Meat and Poultry Products

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

True ileal digestibility of amino acids in meat and bone meal for the growing pig—application of a routine rat digestibility assay

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