The use of plasma free amino acids for predicting the limiting amino acid (s) in diets for chickens

Prieto, C. Allende; Aguilera, J. F.; Lachica, M.; Fernández‐Fígares, I.; Pérez, Luis; Nieto, R.; Ferrando, G.

doi:10.1016/0377-8401(94)90167-8

Cited by 11 publications

(5 citation statements)

References 18 publications

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“…Therefore, sulphur amino acids, in which legume proteins are known to be deücient, are usually found to be limiting. 23 The same does not occur when using supplemented diets22 and, interestingly, these authors also found lower plasma values of threonine and lysine in chickens fed methionine-supplemented soybeanbased diets as compared to non-supplemented diets. Also, similarly to our ündings, arginine and glycine concentrations tended to rise, while leucine and lysine dropped in chickens fed unspplemented diets based in lupin, soybean, üeld bean or pea as compared to casein fed birds.…”

Section: Free Plasma Amino Acidsmentioning

confidence: 79%

Organs relative weight and plasma amino acid concentrations in rats fed diets based on whole legume (faba bean, lupin, chickpea, defatted soybean) seed meals or their fractions

Rubio¹,

Grant²,

Daguid³

et al. 1999

J. Sci. Food Agric.

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Section: Free Plasma Amino Acidsmentioning

confidence: 79%

Organs relative weight and plasma amino acid concentrations in rats fed diets based on whole legume (faba bean, lupin, chickpea, defatted soybean) seed meals or their fractions

Rubio¹,

Grant²,

Daguid³

et al. 1999

J. Sci. Food Agric.

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“…(2005) where the addition of 2 g/kg D , L-methionine to a soybean meal-based diet significantly increased free methionine plasma concentrations but significantly decreased concentrations of lysine, threonine, valine and leucine plus 8 non-essential amino acids including glycine and serine. Concentrations of free amino acids in systemic plasma may be predictive of limiting amino acids in broiler diets ( Prieto et al., 1994 ). Interestingly, as shown in Table 10 , weight gain was negatively correlated with plasma concentrations of 5 amino acids: lysine, histidine, threonine, serine and valine.…”

Section: Discussionmentioning

confidence: 99%

Graded methionine dietary inclusions influence growth performance and apparent ileal amino acid digestibility coefficients and disappearance rates in broiler chickens

et al. 2022

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Graded quantities of 1.38, 2.76 and 4.14 g/kg L-methionine were included in a control diet formulated to contain 3.07 g/kg digestible methionine. Each of the 4 dietary treatments was offered to 6 replicate cages (initially 8 birds per cage) from 1 to 21 d post–hatch. The parameters assessed included growth performance, nutrient utilisation (apparent metabolisable energy [AME], AME:GE ratios, N retention, N-corrected apparent metabolisable energy [AMEn]), apparent digestibility coefficients and disappearance rates of amino acids in the distal ileum. They also included free amino concentrations in systemic plasma (brachial vein) at 20 d post–hatch and in hepatic tissue at 14 and 21 d post–hatch. Graded L-methionine inclusions quadratically influenced weight gain ( r = 0.688; P = 0.001) and FCR ( r = 0.780; P < 0.001). It may be deduced from the quadratic regressions that 3.43 g/kg L-methionine supported maximum weight gain of 1,036 g/kg and 3.50 g/kg L-methionine minimum FCR of 1.193, from 1 to 21 d post–hatch. The control diet contained specified levels of 3.07 g/kg digestible methionine and 13.0 g/kg digestible lysine. Thus, an inclusion of 3.465 g/kg L-methionine corresponded to a total of 6.535 g/kg methionine or a methionine-to-lysine ratio of 50.3, which is higher than standard recommendations. The implications of this and other outcomes of the present study are reported and discussed.

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“…Post‐prandial increase in plasma amino acid levels has been established and depends on the quantity and quality of dietary protein (Rerat et al., ). In the current study, tissue and blood samples were taken 4 h after feeding time (Prieto et al., ), so it is possible that the change in plasma amino acid profile reflected the long‐term amino acid utilization by peripheral tissues.…”

Section: Discussionmentioning

confidence: 99%

“…Plasma amino acid profile used for the calculation of chicken fed a protein‐free diet was taken from Prieto et al. ().…”

Section: Methodsmentioning

confidence: 99%

Changes in tissue free amino acid pools in growing chickens fed thermally treated vetch diets

Fernández‐Fígares

Nieto

Aguilera

et al. 2013

Animal Physiology Nutrition

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A three-day assay was developed to evaluate the effect of autoclaving on protein quality of vetch as an alternative to classical growth methods. Male chickens (n = 10/diet) were given approximately isonitrogenous diets based on raw or autoclaved vetch for 3 days. Samples of plasma, muscle and liver were obtained for free amino acid analysis. Heating vetch depressed growth (11.9 vs. 23.2 g/d; p < 0.05). Plasma methionine and histidine increased (0.05 < p < 0.06), while gluconeogenic amino acids tended to decrease (p < 0.10) after heating. Muscle free amino acids did not change except for a trend to increased methionine (p = 0.06) in birds fed autoclaved vetch. In liver, most essential amino acids, glycine, proline and tyrosine increased markedly with heated vetch diet. Correlations between plasma and muscle free amino acids were poor compared with those between plasma and liver free amino acids. Liver free amino acid pool was more sensitive than muscle or plasma pool to amino acid inflow modifications after vetch heating.

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The use of plasma free amino acids for predicting the limiting amino acid (s) in diets for chickens

Cited by 11 publications

References 18 publications

Organs relative weight and plasma amino acid concentrations in rats fed diets based on whole legume (faba bean, lupin, chickpea, defatted soybean) seed meals or their fractions

Organs relative weight and plasma amino acid concentrations in rats fed diets based on whole legume (faba bean, lupin, chickpea, defatted soybean) seed meals or their fractions

Graded methionine dietary inclusions influence growth performance and apparent ileal amino acid digestibility coefficients and disappearance rates in broiler chickens

Changes in tissue free amino acid pools in growing chickens fed thermally treated vetch diets

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