Apparent digestibility of dry matter, protein, and essential amino acid in marine feedstuffs for juvenile whiteleg shrimp Litopenaeus vannamei

SUMMARYEstimates were made of the dry matter (DM) yield and N content of cereal grains harvested from trial plots. They included 236 combinations of variety and treatment, with 13 varieties of winter wheat grown under six husbandry regimes, 14 varieties of spring barley under three husbandry regimes and ten varieties of winter barley under 11 husbandry regimes. The husbandry included timing and rate of fertilizer application, use of growth regulator and fungicide, and seed rate.For all three cereals, there were highly significant positive associations between grain N content (g/kg DM) and grain DM yield (t/ha) when individual varieties were grown under different conditions. The regression coefficients were: winter wheat 2·28, spring barley 0·74 and winter barley 1·06. When varieties were compared under constant husbandry, the association between N content and yield was negative; the regression coefficients were: winter wheat – 1·53, spring barley –1·14 and winter barley –1·21.The contents of lysine, threonine, isoleucine and valine were examined in 19 samples of winter wheat, 19 of spring barley and 21 of winter barley. Each cereal type included a comparison of varieties under one husbandry regime and a comparison of husbandry regimes in one variety.The amino acid composition of wheat protein changed little with either variety or treatment. In spring and winter barley, lysine concentration in grain protein (g/16 g N) decreased with increases in grain N which arose from additional fertilizer N. There were similar decreases in threonine, isoleucine and valine in winter barley, but varietal differences in grain N were not associated with significant changes in the amino acid composition of grain protein.The nutritive values of spring barley, winter barley and winter wheat were compared in digestion and N balance studies in growing pigs. A subset often samples was examined which included, for each cereal type, high- and low-protein varieties, each (except for spring barley) grown with high or low rates of applied fertilizer N.Apparent digestibility of dry matter measured at the terminal ileum was similar (0·67–0·70) in all three types of cereal but there was a tendency for the DM of high-protein varieties to be digested better than that of low-protein varieties. Over the whole digestive tract, the apparent digestibility of the DM of wheat was higher (0·83) than that of barley (0·75).The apparent digestion of the starch of all samples was virtually complete (0·98) by the end of the ileum; the remainder was digested in the large intestine.The apparent digestibility of N up to the terminal ileum was significantly higher for wheat than for barley, and significantly higher in high- than in low-protein varieties. Over the whole gastro-intestinal tract, the difference between the cereals was even larger; a greater proportion of wheat N than of barley N was digested in the large intestine.The rate of N fertilizer application did not significantly affect the apparent digestibility of any amino acid but there were significant differences amongst the cereal types in the apparent digestibility of seven amino acids. The amino acids in high-protein varieties were, on average, 6 % more digestible than those in low-protein varieties.When allowance was made for the endogenous flow of amino acids, some of the differences between cereals and between high- and low-protein varieties disappeared but some significant differences remained.The biological value (BV) of wheat protein (0·43) was significantly lower than that of barley protein (mean 0·57). When pigs were fed wheat as the sole protein source, the higher N content of wheat compensated for its lower BV. There were no significant differences in the rates of N retention between pigs fed on wheat or barley.

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Apparent energy, dry matter and amino acid digestibility of differently sourced soybean meal fed to Pacific white shrimp Litopenaeus vannamei

Aquaculture Research ◽

10.1111/are.14378 ◽

2019 ◽

Vol 51 (1) ◽

pp. 326-340

Author(s):

Harsha S. C. Galkanda‐Arachchige ◽

Jingping Guo ◽

Hans H. Stein ◽

Donald Allen Davis

Keyword(s):

Amino Acid ◽

Soybean Meal ◽

Litopenaeus Vannamei ◽

Dry Matter ◽

Pacific White Shrimp ◽

White Shrimp

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Apparent dry matter, energy, protein and amino acid digestibility of four soybean ingredients in white shrimp Litopenaeus vannamei juveniles

Aquaculture ◽

10.1016/j.aquaculture.2009.03.026 ◽

2009 ◽

Vol 292 (1-2) ◽

pp. 87-94 ◽

Cited By ~ 55

Author(s):

Lucia Elizabeth Cruz-Suárez ◽

Mireya Tapia-Salazar ◽

David Villarreal-Cavazos ◽

Julio Beltran-Rocha ◽

Martha G. Nieto-López ◽

...

Keyword(s):

Amino Acid ◽

Litopenaeus Vannamei ◽

Dry Matter ◽

White Shrimp ◽

Matter Energy

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The effect of heat treatment on ileal amino acid digestibility of growing broilers given vetch and bitter vetch meals

Animal Science ◽

10.1017/s1357729800013370 ◽

1995 ◽

Vol 60 (3) ◽

pp. 493-497 ◽

Cited By ~ 10

Author(s):

I. Fernández-Fígares ◽

L. Pérez ◽

R. Nieto ◽

J. F. Aguilera ◽

C. Prieto

Keyword(s):

Heat Treatment ◽

Amino Acid ◽

Crude Protein ◽

Dry Matter ◽

Live Weight ◽

Metabolizable Energy ◽

Apparent Digestibility ◽

Bitter Vetch ◽

Poultry Diets ◽

Ileal Content

AbstractForty-eight 4-week-old White Rock growing chickens (mean live weight 500 (s.e. 9·3) g) were given, by crop intubation, four isoencrgetic (13·1 M] metabolizable energy (ME) per kg dry matter (DM)) and isonitrogenous (120 g crude protein (CP) per kg DM) semisynthetic diets based on vetch (V) or bitter vetch (B) seeds, untreated or antoclaved at 120°C for 30 ruin (diets V, AV, B and AB, respectively). Autoclaving of the seeds caused some changes in amino acid (AA) composition but did not reduce the availability of A As, especially of lysine.The average apparent AA digestibility values derived from ileal content were 0·75, 0·85, 0·59 and 0·85 for diets V, AV, B and AB, respectively, corresponding to true absorption values of 0·90, 1·00, 0·74 and 0·97, respectively. Although the apparent digestibility values of several AAs were relatively low (methionine, isoleucine, tyrosine and cystine), most were higher than 0·70. Heat treatment resulted in a significant increase (P < 0·05) in the AA apparent digestibility of both seeds. It is concluded that heat treatment is useful for improvement of vetch and bitter vetch seeds for inclusion in poultry diets.

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Preliminary research on amino acid composition and nutritional value of clover proteins

Acta Agrobotanica ◽

10.5586/aa.1972.005 ◽

2015 ◽

Vol 25 (2) ◽

pp. 117-124 ◽

Cited By ~ 2

Author(s):

L. Kłyszejko-Stefanowicz ◽

Z. Polanowska ◽

W. Krajewska ◽

J. Radwański ◽

W. Maciejewska-Potapczyk

Keyword(s):

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Essential Amino Acid ◽

Dry Matter ◽

Nutritional Value ◽

Total Protein Content ◽

Preliminary Research ◽

Essential Amino Acid Index ◽

Acid Index

The amino acid composition and nutritional value of 5 clover varieties including 3 Polish ones ('Gloria', 'Hruszowska', 'Skrzeszowicka') and 2 of foreign origin ('Rotra' and 'Violetta') were investigated. No significant differences in the total protein content (19.2–20.0% of dry matter) as well as in qualitative amino acid composition were found among the clover varieties under examination. EAA index (Essential amino acid index) calculated according to Oser for 'Gloria' and 'Hruszowska' showed the highest nutritional value was – 40. The lowest value of EAA index was found for 'Violetta' cvar. – 32, intermediate values however for Rotra and Skrzeszowicka was 37 and 36.

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Apparent digestibility of dry matter, crude protein, and amino acids of six rendered by-products in juvenile Litopenaeus vannamei

Ciencias Marinas ◽

10.7773/cm.v40i3.2427 ◽

2014 ◽

Vol 40 (3) ◽

pp. 163-172 ◽

Cited By ~ 1

Author(s):

David Alonso Villarreal-Cavazos

Keyword(s):

Amino Acids ◽

Litopenaeus Vannamei ◽

Crude Protein ◽

Dry Matter ◽

Apparent Digestibility ◽

By Products

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Preliminary Study of Slaughter Value and Meat Characteristics of 18 Months Ostrich Reared in Hungary

Agriculture ◽

10.3390/agriculture11090885 ◽

2021 ◽

Vol 11 (9) ◽

pp. 885

Author(s):

Lili Dóra Brassó ◽

Vanessza Szabó ◽

István Komlósi ◽

Tünde Pusztahelyi ◽

Zsófia Várszegi

Keyword(s):

Amino Acid ◽

Acid Content ◽

Essential Amino Acid ◽

Dry Matter ◽

Amino Acid Content ◽

Fat Content ◽

Dry Matter Content ◽

Body Parts ◽

Lean Meat ◽

Significant Difference

The study aimed to evaluate the slaughter value and meat characteristics of ten ostrich females reared and slaughtered at the age of 18 months in Hungary. The ratio of selected body parts, the main organs and the lean meat parts were examined. The nutritive composition, the colour, the technological and organoleptic characteristics of five valuable meat parts (outside strip—M. flexor cruris lateralis, oyster—M. iliofemoralis externus, tip—M. femorotibialis medius, outside leg—M. gastrocnemius pars externa, medal—M. ambiens) and the amino acid, fatty acid and mineral composition of outside strip (M. flexor cruris lateralis) were also evaluated. The ratio of body parts and the main organs as the percentage of live weight, and the lean meat part as the percentage of carcass weight showed 16.74 ± 0.01%, 6.16 ± 0.01% and 57.29 ± 0.59%, respectively. The dry matter content of the examined valuable meat parts ranged between 24.89 ± 0.08 and 26.23 ± 0.13%, the protein ratio took on values between 18.40 ± 0.09 and 20.62 ± 0.16%, the fat content showed values between 2.36 ± 0.07 and 4.50 ± 1.09% and the hydroxyproline content ranged between 0.01 ± 0.001 and 0.08 ± 0.001%. The amino acid content of the outside strip showed a range between 0.15 and 3.33%. The ratio of SFA, MUFA and PUFA was 35.10 ± 0.53, 37.37 ± 1.52 and 27.54 ± 1.01. The n-6/n-3 ratio showed 3.91 ± 0.43 and the SFA/UFA ratio was 0.54 ± 0.02. Among the examined minerals, the content of Ca, K, Mg, Na and P was the highest in the meat. In the case of the colour, regarding L* value, we could reveal no significant difference between the examined meat parts. For a* and b* values, the outside leg had the lowest data of all. We could not reveal a significant difference between the pH values of the meat parts. Regarding technological parameters, meat differed only in thawing loss. The significantly lowest thawing loss could be detected in the outside leg (2.72 ± 0.01%) and in the medal (2.32 ± 0.01%). The results of the organoleptic evaluation showed that the outside strip and the tip had the best flavour and tenderness. In comparison with the younger birds (10–14 months of age) in the literature, the 18-month-old ostriches in our study showed similar or slightly lower slaughter weight, skin weight and head ratio, greater liver weight, lighter meat, lower protein and higher fat content, higher essential amino acid and lower non-essential amino acid content and higher SFA content in some cases. However, data on nutrition and population size were not always available. In comparison with other ratites (emu and rhea), ostrich meat has lower dry matter and protein, but higher fat, SFA, MUFA and PUFA content and lower n-6/n-3 ratio.

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Dietary intake of tryptophan tied emotion-related impulsivity in humans

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831/a000608 ◽

2019 ◽

pp. 1-8 ◽

Cited By ~ 1

Author(s):

Florian Javelle ◽

Descartes Li ◽

Philipp Zimmer ◽

Sheri L. Johnson

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Food Intake ◽

Essential Amino Acid ◽

Food Habits ◽

Psychological Disorder ◽

Serotonin Synthesis ◽

Amino Acid Tryptophan ◽

Pass Through ◽

Three Factor

Abstract. Emotion-related impulsivity, defined as the tendency to say or do things that one later regret during periods of heightened emotion, has been tied to a broad range of psychopathologies. Previous work has suggested that emotion-related impulsivity is tied to an impaired function of the serotonergic system. Central serotonin synthesis relies on the intake of the essential amino acid, tryptophan and its ability to pass through the blood brain barrier. Objective: The aim of this study was to determine the association between emotion-related impulsivity and tryptophan intake. Methods: Undergraduate participants (N = 25, 16 women, 9 men) completed a self-rated measure of impulsivity (Three Factor Impulsivity Index, TFI) and daily logs of their food intake and exercise. These data were coded using the software NutriNote to evaluate intakes of tryptophan, large neutral amino acids, vitamins B6/B12, and exercise. Results: Correlational analyses indicated that higher tryptophan intake was associated with significantly lower scores on two out of three subscales of the TFI, Pervasive Influence of Feelings scores r = –.502, p < . 010, and (lack-of) Follow-Through scores, r = –.407, p < . 050. Conclusion: Findings provide further evidence that emotion-related impulsivity is correlated to serotonergic indices, even when considering only food habits. It also suggests the need for more research on whether tryptophan supplements might be beneficial for impulsive persons suffering from a psychological disorder.

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