The effect of the plane of nutrition on the optimum dietary amino acid pattern for growing pigs

Wang, T. C.; Fuller, M. F.

doi:10.1017/s0003356100004554

Cited by 57 publications

(36 citation statements)

References 11 publications

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“…Because of the low methionine content (0.74-0.86 g/16 g N), the value of the lupin protein is limited by sulphur-containing amino acids, regardless if the sum of both amino acids was compared with egg protein, or with the "ideal" protein for pigs (Table 4). In comparison with the "ideal" protein for pigs (Wang and Fuller, 1990), the essential amino acid index (EAAI pig ) was high and exceeded 80 in all samples. No significant differences were found in digestibility and PER of the seed protein among the varieties (Table 5).…”

Section: Resultsmentioning

confidence: 78%

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The chemical composition and nutritive value of low-alkaloid varieties of white lupin 2. Oligosaccharides, phytates, fatty acids and biological value of protein

Zduńczyk

Juśkiewicz²,

Flis³

et al. 1996

J. Anim. Feed Sci.

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The oligosaccharide content, fatty acid and amino acid compositions, protein digestibility and growth efficiency were determined in three low-alkaloid varieties of white lupin from the 1993 and 1994 harvest (Wat and Hetman) and the 1992 and 1993 harvest (Bardo). The a-galactoside content was relatively low (7.1-8.6% DM). Phytates constituted 0.7 to 0.9% of Wat and Bardo seeds, and from 1.2 to 1.6% of Hetman seeds. Saturated fatty acids comprised 13-18% of total fatty acids, monounsaturated fatty acids 51-57%, and polyunsaturated fatty acids, 27-35%. The lysine content was relatively low (4.70-5.25 g/16 g N), while the limiting amino acid was methionine. The chemical score (CS) calculated for methionine and cystine ranged from 35 to 45% as related to egg protein and 35 to 41 % in relation to the ideal protein for pigs. The true digestibility coefficient (TD, 83-86%) and the protein efficiency ratio (PER) for seeds supplemented with methionine (1.99-2.19) did not differ significantly. The obtained results do not, however, point to intervarietal differences in oligosac charide content and protein and fat quality. However, significant variability in the characteristics was found, depending on the year of harvest.

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Section: Resultsmentioning

confidence: 78%

“…Protein quality was determined using the essential amino acid index according to Oser (EAAI), with egg protein composition as the standard. An additional index was calculated (EAAI pig ), in which the standard was the ideal protein for pigs developed by Wang and Fuller (1990).…”

Section: Methodsmentioning

confidence: 99%

The chemical composition and nutritive value of low-alkaloid varieties of white lupin 2. Oligosaccharides, phytates, fatty acids and biological value of protein

Zduńczyk

Juśkiewicz²,

Flis³

et al. 1996

J. Anim. Feed Sci.

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“…As relações treonina digestível:lisina digestível estimadas neste estudo, de 67% para melhor resultado de CA e de 65% para máximo ganho de peso, foram semelhantes às de 67 e 66%, respectivamente, recomendada por Rostagno et al (2000) e Wang & Fuller (1990) e superiores à de 63% proposta por Rhodimet (1993). Constata-se que o nível de treonina para se obter a melhor eficiência de utilização do alimento pelo suíno é maior que aquele necessário para maximizar o ganho de peso, o que está consistente com os resultados obtidos por Rosell & Zimmerman (1985) e Defa et al (1999).…”

Section: Nível De Treonina Digestível (%)unclassified

Exigências de treonina digestível para leitoas mantidas em ambiente termoneutro dos 15 aos 30 kg

et al. 2007

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Este estudo foi conduzido com o objetivo de avaliar as exigências de treonina digestível em rações para leitoas no período de 15 aos 30 kg, mantidas em ambiente termoneutro. Setenta leitoas, mestiças, com peso inicial de 15,1 ± 0,4 kg, foram distribuídas em delineamento experimental de blocos ao acaso, com cinco tratamentos (níveis de treonina digestível), sete repetições e dois animais por unidade experimental. Os tratamentos corresponderam aos níveis de 0,54; 0,58; 0,61; 0,65 e 0,69% de treonina digestível. Os níveis de treonina digestível da ração aumentaram o ganho de peso diário de forma quadrática até o nível de 0,61% e a conversão alimentar até o nível de 0,62%. As deposições de proteína e gordura na carcaça dos animais também se elevaram de forma quadrática, atingindo valor máximo no nível de 0,61%. Constatou-se efeito linear dos tratamentos sobre os pesos absoluto e relativo do intestino. O nível calculado de 0,62% de treonina digestível, correspondente a uma relação com a lisina digestível de 67% e a um consumo diário de 7,11 g, proporcionou melhor desempenho de leitoas mantidas em ambiente termoneutro dos 15 aos 30 kg.

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“…The amino acid composition of protein was determined using a Czech A A AT 339M amino acid analyzer. The essential amino acid index was computed according to Oser, using our own modification (Flis, 1993) in which we replace the amino acid composition of egg protein with the composition of the "ideal" protein for pigs (Wang and Fuller, 1990). The modified essential amino acid index computed this way is denoted M EAAI, and the limiting amino acid is denoted as M CS.…”

Section: Chemical Analysismentioning

confidence: 99%

Effect of variety and dehulling on nutritional value of white lupin seeds for growing pigs

Flis¹,

Sobótka²,

Zduńczyk³

1997

J. Anim. Feed Sci.

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The nutritional value of three Polish varieties of white lupin: whole seeds of an older variety, Wat, a newer variety, Hetman, as well as whole or dehulled seeds of the newest variety, Bardo, was determined in a 36-day growth experiment (Experiment 1) on 25 barrows (30-56 kg BW). Twenty per cent whole seeds or 16.5% dehulled seeds were added to the diet at the expense of the soyabean oilmeal which was decreased from 19% in the control diet to 6-9% in the experimental diets.In comparison with the control group, daily weight gains and feed utilization were significantly poorer in the pigs fed the diet containing Wat seeds (0.106% alkaloids in DM), while performance of pigs fed Hetman or Bardo lupin (0.035% and 0.052% alkaloids, respectively) was only insignificantly worse. In pigs fed dehulled seeds, fattening performance was the same as in the control group.In the second experiment (2), nutrients digestibility of the three lupin varieties and dehulled Bardo lupin seeds was determined by difference method. No significant differences in the digestibility of crude protein, crude fibre or N-free extractives were found among the evaluated varieties. Digestibility of energy was the greatest in Hetman seeds. Dehulling the seeds increased digestibility of energy from 80.8 to 86.4% (P<0.01). Dehulled seeds contained more metabolizable energy (16.0 vs. 14.1 MJ/kg) and digestible protein (371 vs. 295 g/kg), while less crude fibre (42 vs. 129 g/kg) than whole seeds.

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The effect of the plane of nutrition on the optimum dietary amino acid pattern for growing pigs

Cited by 57 publications

References 11 publications

The chemical composition and nutritive value of low-alkaloid varieties of white lupin 2. Oligosaccharides, phytates, fatty acids and biological value of protein

The chemical composition and nutritive value of low-alkaloid varieties of white lupin 2. Oligosaccharides, phytates, fatty acids and biological value of protein

Exigências de treonina digestível para leitoas mantidas em ambiente termoneutro dos 15 aos 30 kg

Effect of variety and dehulling on nutritional value of white lupin seeds for growing pigs

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