scholarly journals Bioefficacy of a mono-component protease in the diets of pigs and poultry: a meta-analysis of effect on ileal amino acid digestibility

2013 ◽  
Vol 2 ◽  
Author(s):  
Aaron J. Cowieson ◽  
Franz F. Roos
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Meta Analysis ◽  
Control Diet ◽  
Feed Ingredients ◽  
Ileal Digestibility ◽  
Bacterial Protease ◽  
Wide Range ◽  
Functional Patterns ◽  
The Mean

SummaryA meta-analysis of the effect of a mono-component bacterial protease (RONOZYME® ProAct) on the apparent ileal digestibility of amino acids in poultry and swine diets was conducted to examine functional patterns, mean effects and variability of response. A total of 25 independently-conducted experiments were included comprising a total of 804 datapoints. The mean response to protease was +3.74% (SE 1.1%, P < 0.001) and this ranged from +5.6% for Thr (SE 1.2%, P < 0.001) to +2.7% for Glu (SE 1.2%, P < 0.05). For the most economically critical amino acids (Lys, Cys, Met and Thr) the mean response was 4.5%. The effect of protease was independent of geography, animal species and diet composition (P > 0.05). However, the inherent digestibility of amino acids in the control diet as a single explanatory term explained around 47% of the variance (P < 0.001) in effect. When the inherent digestibility of amino acids in the control diet was less than 70% protease addition improved amino acid digestibility in 90% of cases with a mean improvement of around 10%. When the inherent digestibility of amino acids in the control diet was more than 90% there was a protease-mediated improvement in digestibility in only 60% of cases with a mean improvement of around 2%. It can be concluded that the inherent digestibility of amino acids in the diet without protease supplementation is the primary explanatory term for the efficacy of this exogenous protease, demonstrating that it is highly effective in improving the digestibility of amino acids across a wide range of feed ingredients. Benchmarking diets or feed ingredients as to their relative nutritional value would enhance the ability of nutritionists to determine the likely return on investment on use of bacterial proteases in their operation.

Oxidation and Hydrolysis Determination of Sulfur Amino Acids in Food and Feed Ingredients: Collaborative Study

1985 ◽  
Vol 68 (5) ◽  
pp. 826-829 ◽  
Author(s):  
John L Macdonald ◽  
Mark W Krueger ◽  
John H Keller
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Performic Acid ◽  
Cysteic Acid ◽  
Feed Ingredients ◽  
Methionine Sulfone ◽  
Coefficients Of Variation ◽  
Food And Feed ◽  
The Mean

Abstract Samples of 6 food and feed ingredients and a purified protein, plactoglobulin, were analyzed by 7 laboratories to determine the concentrations of cysteine as cysteic acid and methionine as methionine sulfone. Samples were oxidized by reaction with performic acid before hydrolysis with 6N HC1. The free amino acids were then separated and measured by ion-exchange chromatography on dedicated amino acid analyzers. Each laboratory was provided with a detailed method as well as sealed vials containing solutions of standards. For the determination of cysteine as cysteic acid, the coefficients of variation between laboratories for duplicate samples ranged from 7.13 to 10.8% for the 6 ingredients. For the determination of methionine as methionine sulfone, the coefficients of variation between laboratories for duplicate samples ranged from 1.18 to 12.8% for the 6 ingredients. Cysteine and methionine recoveries were determined by analysis of β-Iactoglobulin and were based on expected levels of each amino acid from amino acid sequence data. The mean recovery of cysteine was 95% with a range of 91-101%. The mean recovery of methionine was 101% with a range of 98-106%. This method has been adopted official first action.

Standardized ileal amino acid digestibility in wheat, barley, pea and flaxseed for broiler chickens

2011 ◽  
Vol 91 (1) ◽  
pp. 103-111 ◽  
Author(s):  
A. Bandegan ◽  
A. Golian ◽  
E. Kiarie ◽  
R. L. Payne ◽  
G. H. Crow ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Broiler Chickens ◽  
Sole Source ◽  
Broiler Chicks ◽  
Test Diet ◽  
Nutrient Excretion ◽  
Ileal Digestibility ◽  
Coefficients Of Variation ◽  
The Mean

Bandegan A., Golian, A., Kiarie E., Payne R. L., Crow G. H., Guenter W. and Nyachoti C. M. 2011. Standardized ileal amino acid digestibility in wheat, barley, pea and flaxseed for broiler chickens. Can. J. Anim. Sci. 91: 103–111. Experiments were conducted to estimate ileal amino acids (AA) digestibility in six wheat (exp. 1; 288 birds), seven barley (exp. 2; 252 birds), five pea (exp. 3; 240 birds) and five flaxseed (exp. 4; 216 birds) samples in male Ross broiler chicks. Wheat, barley and pea were the sole source of dietary AA in exps. 1, 2 and 3, whereas, for exp. 4, flaxseed and wheat (50:50 wt/wt) or wheat provided dietary AA. Chromic oxide was the indigestible marker. Birds were fed chick starter for the first 14 d; on day 15 each test diet was randomly assigned to six cages, each with six (exps. 2 and 4) or eight (exps. 1 and 3) birds. On day 21, birds were killed and digesta were sampled to determine the apparent ileal AA digestibility (AID). The standardized ileal digestibility (SID) values were calculated using ileal endogenous AA losses previously determined in our laboratory from birds fed N-free diet. The mean SID values for indispensable AA ranged from 83.7% (Lys) to 93.8% (Phe), 80.4% (Arg) to 90.9% (Phe), 86.0% (Met+Cys) to 94.2% (Arg) and 47.4% (Thr) to 66.7% (Met) for wheat, barley, peas and flaxseed samples, respectively. Overall, SID AA estimates for flaxseed had higher (> 13%) coefficients of variation (CV) compared with other ingredients (CV<6%). These SID AA data will help nutritionists to formulate broiler diets that more closely match the birds' requirements and minimize nutrient excretion.

scholarly journals Apparent and standardised ileal digestibility coefficients of amino acids in wheat, soybean meal and rapeseed meal for broilers

2021 ◽  
Vol 30 (2) ◽  
Author(s):  
Sini Perttilä ◽  
Taina Jalava ◽  
Marketta Rinne ◽  
Gabriel Da Silva Viana ◽  
Jarmo Valaja
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Soybean Meal ◽  
Broiler Chicken ◽  
Rapeseed Meal ◽  
Ileal Digestibility ◽  
Endogenous Amino Acids ◽  
The Mean ◽  
The Difference ◽  
Protein Free Diet

The apparent (AID) and(SID) ileal amino acid digestibilities in wheat, soybean meal, and rapeseed meal were determined with Ross 308 broiler chicken (n = 64) using the slaughter technique with chromium mordanted straw as an indigestible marker. The recovery of endogenous amino acids at the distal ileum was determined with a protein-free diet and it was used to calculate the SID digestibilities of the studied feed ingredients. The mean amino acid AID and SID were higher in soybean meal and wheat than in rapeseed meal (p<0.05). The mean amino acid flow measured from the ileum was the highest in rapeseed meal, intermediate in soybean meal, and the lowest in wheat (p<0.05). The main amino acids in the basal endogenous secretion were aspartic and glutamic acid and the lowest ones present were methionine and histidine (p<0.05). The difference between amino acid AID and SID values varied among ingredients and was higher in wheat than in soybean meal and rapeseed meal (p<0.05).

scholarly journals The Complementarity of Amino Acids in Cooked Pulse/Cereal Blends and Effects on DIAAS

Plants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 1999
Author(s):  
Fei Han ◽  
Paul James Moughan ◽  
Juntao Li ◽  
Natascha Stroebinger ◽  
Shaojie Pang
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Mung Bean ◽  
Protein Quality ◽  
Latin Square ◽  
Growing Pigs ◽  
Adzuki Bean ◽  
Ileal Digestibility ◽  
Indispensable Amino Acids ◽  
The Mean

The aim was to study the complementary effect between cereals and pulses on protein quality. The values for the digestible indispensable amino acid score (DIAAS) in cooked cereals and pulses, given alone, and blends of cooked cereals and pulses, were determined. True ileal digestibility (TID) values of amino acids for adult humans were obtained. It is difficult to determine ileal amino acid digestibility in humans directly, and for this reason, the growing pig is often used to obtain such values, as a preferred animal model. Seven growing pigs fitted with a T-cannula at the terminal ileum were allotted to a 7 × 6 incomplete Latin square with seven semi-synthetic diets (cooked mung bean, adzuki bean, millet, adlay, mung bean + millet, adzuki bean + adlay, and an N-free diet) and six 7-day periods. The mean TID values for crude protein differed significantly (p < 0.05), with millet having the highest digestibility (89.4%) and the adzuki bean/adlay mixture having the lowest (79.5%). For lysine, adzuki bean had the highest TID (90%) and millet had the lowest (70%). For the mean of all the amino acids, there was a significant (p < 0.05) effect of diet, with the TID ranging from 72.4% for the adzuki bean/adlay mixture to 89.9% for the adzuki beans. For the older child, adolescent, and adult, the DIAAS (%) was 93 for mung beans, 78 for adzuki beans, 22 for millet, 16 for adlay, and 66 for mung beans + millet, and 51 for adzuki beans + adlay. For mung beans, valine was first-limiting, and the SAA for adzuki beans, while lysine was first-limiting for the other foods. Chinese traditional diets, containing both cereals and pulses, are complementary for most, but not all of the indispensable amino acids.

scholarly journals Energy values and standardized ileal digestibility of amino acids in some feedstuffs for broilers

2019 ◽  
Vol 40 (6) ◽  
pp. 2651
Author(s):  
Felipe Santos Dalólio ◽  
Diego Ladeira Silva ◽  
Luiz Fernando Teixeira Albino ◽  
Ricardo Vianna Nunes ◽  
Valdir Ribeiro Junior ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Control Diet ◽  
Brown Rice ◽  
Metabolizable Energy ◽  
Experimental Unit ◽  
Ileal Digestibility ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Amino Acid Contents

The objective of this study was to determine the energy values, standardized ileal digestibility coefficients and digestible amino acid contents of parboiled brown rice bran (PBRB), protein sorghum meal (PSM) and bread waste meal (BWM) in broiler diets. In the first trial, 144 broiler chicks at 14 days of age were evaluated in a completely randomized design involving three feedstuffs + a control diet, with six replicates and six birds per experimental unit. The total excreta collection method was adopted to determine the energy values of the feedstuffs. In the second trial, 144 broilers at 24 days of age were used in a completely randomized design involving three feedstuffs + a protein-free diet, with six replicates and six birds per experimental unit. Ileal digesta was harvested to determine the standardized ileal digestibility coefficients and digestible amino acid contents of the feedstuffs. The nitrogen-corrected apparent metabolizable energy (AMEn) values of PBRB, PSM and BWM were 2638, 2799 and 3399 kcal.kg-1, respectively. The metabolizability coefficients of AMEn (CAMEn) of PBRB, PSM and BWM were 54.13, 57.35 and 86.66%, respectively. Bread waste meal had the highest CAMEn (p < 0.05) and standardized ileal digestibility of amino acids (p < 0.01), followed by PBRB and PSM. The main limiting digestible amino acids in PBRB, PSM and BWM were found at the following respective levels: methionine - 0.19, 0.33 and 0.24%; lysine - 0.40, 0.46 and 0.40%; threonine - 0.25, 0.50 and 0.45%; and valine - 0.44, 0.73 and 0.48%.

10 THE ROLE OF DIETARY L-SERINE IN THE REGULATION OF INTESTINAL MUCUS BARRIER DURING INFLAMMATION

2020 ◽  
Vol 26 (Supplement_1) ◽  
pp. S42-S42
Author(s):  
Kohei Sugihara ◽  
Nobuhiko Kamada
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Gut Microbiota ◽  
Control Diet ◽  
Bacterial Strains ◽  
Germ Free ◽  
Intestinal Mucus ◽  
Gnotobiotic Mice ◽  
Mucus Barrier

Abstract Background Recent accumulating evidence suggests that amino acids have crucial roles in the maintenance of intestinal homeostasis. In inflammatory bowel disease (IBD), amino acid metabolism is changed in both host and the gut microbiota. Among amino acids, L-serine plays a central role in several metabolic processes that are essential for the growth and survival of both mammalian and bacterial cells. However, the role of L-serine in intestinal homeostasis and IBD remains incompletely understood. In this study, we investigated the effect of dietary L-serine on intestinal inflammation in a murine model of colitis. Methods Specific pathogen-free (SPF) mice were fed either a control diet (amino acid-based diet) or an L-serine-deficient diet (SDD). Colitis was induced by the treatment of dextran sodium sulfate (DSS). The gut microbiome was analyzed by 16S rRNA sequencing. We also evaluate the effect of dietary L-serine in germ-free mice and gnotobiotic mice that were colonized by a consortium of non-mucolytic bacterial strains or the consortium plus mucolytic bacterial strains. Results We found that the SDD exacerbated experimental colitis in SPF mice. However, the severity of colitis in SDD-fed mice was comparable to control diet-fed mice in germ-free condition, suggesting that the gut microbiota is required for exacerbation of colitis caused by the restriction of dietary L-serine. The gut microbiome analysis revealed that dietary L-serine restriction fosters the blooms of a mucus-degrading bacterium Akkermansia muciniphila and adherent-invasive Escherichia coli in the inflamed gut. Consistent with the expansion of mucolytic bacteria, SDD-fed mice showed a loss of the intestinal mucus layer. Dysfunction of the mucus barrier resulted in increased intestinal permeability, thereby leading to bacterial translocation to the intestinal mucosa, which subsequently increased the severity of colitis. The increased intestinal permeability and subsequent bacterial translocation were observed in SDD-fed gnotobiotic mice that colonized by mucolytic bacteria. In contrast, dietary L-serine restriction did not alter intestinal barrier integrity in gnotobiotic mice that colonized only by non-mucolytic bacteria. Conclusion Our results suggest that dietary L-serine regulates the integrity of the intestinal mucus barrier during inflammation by limiting the expansion of mucus degrading bacteria.

PSVI-13 Amino Acid Supplementation During the Adaptation Period Did Not Affect the Standardized Ileal Digestibility of Amino Acids in Corn and Soybean Meal Fed to Pigs

2021 ◽  
Vol 99 (Supplement_1) ◽  
pp. 200-201
Author(s):  
Hyunjun Choi ◽  
Sun Jong You ◽  
Beob Gyun G Kim
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Soybean Meal ◽  
Latin Square ◽  
Sole Source ◽  
Adaptation Period ◽  
Amino Acid Supplementation ◽  
Ileal Digestibility ◽  
Indispensable Amino Acids ◽  
Dietary Treatments

Abstract The objective was to determine the influence of amino acid (AA) supplementation during the adaptation period on the ileal digestibility of crude protein and AA in corn and soybean meal (SBM). Six barrows with an initial body weight of 30.9 ± 2.6 kg fitted with a T-cannula in the distal ileum were assigned to a 6 × 6 Latin square design with 6 dietary treatments and 6 periods. Two experimental diets contained corn or SBM as the sole source of AA and an N-free diet was additionally prepared. For AA supplementation groups, an AA mixture consisted of Gly, Lys, Met, Thr, Trp, Ile, Val, His, and Phe was added to the corn diet and the N-free diet at the expense of cornstarch, and an AA mixture of Lys, Met, and Thr was added to the SBM diet. All diets contained 0.5% of chromic oxide. The 6 experimental diets were fed to the pigs for 4 and half days, and the 3 diets containing AA mixture were switched to the respective diets without AA mixture during the following 2 and half days. Ileal digesta were collected during the last 2 days. The addition of AA mixture during the adaptation period caused increased apparent ileal digestibility of Arg and Trp in corn (P &lt; 0.05), but did not affect that in SBM. The addition of AA mixture during the adaptation period caused increased apparent ileal digestibility of Pro and Gly regardless of feed ingredient (P &lt; 0.05), but did not affect that of other AA. All AA except Pro in corn and SBM were unaffected by the addition of AA mixture during the adaptation period. In conclusion, the addition of amino acid during the adaptation period does not affect the standardized ileal digestibility of indispensable amino acids in feed ingredients.

scholarly journals Apparent ileal digestibility of amino acids and metabolisable energy value in grains for broilers

2008 ◽  
Vol 14 (4) ◽  
pp. 325 ◽  
Author(s):  
S. PERTTILÄ ◽  
J. VALAJA ◽  
T. JALAVA
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Broiler Chickens ◽  
Crude Protein ◽  
Dry Matter ◽  
Nitrogen Excretion ◽  
Ileal Digestibility ◽  
Metabolisable Energy ◽  
Feed Protein ◽  
Digestible Amino Acids

Using ileal digestible amino acids in feed optimising will intensify feed protein utilizing and decrease nitrogen excretion to the environment. The study determined the apparent ileal digestibility (AID) coefficients of amino acids in barley, wheat, oats, triticale, maize, and dehulled oats in the diets of 180 Ross broiler chickens (aged 24–35 days). The birds were fed semi-purified diets that contained grain as the sole protein source and chromium-mordanted straw as an indigestible marker. The AID coefficients of the nutrients were assessed using the slaughter technique, and the apparent metabolisable energy (AME) was determined using total excreta collection. The ileal digestibility of the dry matter and organic matter were the highest in maize. The AME of maize was higher than that of other cereals. The ileal digestibility of crude protein was higher in wheat than that in barley, oats and dehulled oats. The AME of wheat was similar to that of barley and oats but lower than that of triticale and dehulled oats. The amino acid AID was highest in wheat (0.86) and triticale (0.85) and lowest in oats (0.79) and barley 0.77). The average amino acid AID was 0.81 in dehulled oats. The threonine AID was the same in all tested ingredients. The lysine, methionine, and cystine AID coefficients were 0.81, 0.79, and 0.71 respectively for barley; 0.86, 0.84, and 0.38 respectively for oats; 0.87, 0.86, and 0.53 respectively for dehulled oats; 0.84, 0.90, and 0.66 respectively for maize; 0.89, 0.88, and 0.77 respectively for triticale; and 0.87, 0.85, and 0.71 respectively for wheat. Results indicated that AME –values of domestic grains (barley, oats and wheat) are in the same level. Especially, low AME value of wheat needs further investigation.;

scholarly journals Analysis of Htra Gene from Zebrafish (Danio Rerio)

2015 ◽  
Vol 10 (2) ◽  
Author(s):  
M. Murwantoko ◽  
Chio Oka ◽  
Masashi Kawaichi
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Sequence ◽  
Danio Rerio ◽  
Serine Proteases ◽  
Catalytic Domain ◽  
Fruit Fly ◽  
Wide Range ◽  
Igf Binding ◽  
Bacterial Homolog

HtrA which is characterized by the combination of a trypsin-like catalytic domain with at least one C-terminalPDZ domain is a highly conserved family of serine proteases found in a wide range of organisms. However theidentified HtrA family numbers varies among spesies, for example the number of mammalian, Eschericia coli,fruit fly-HtrA family are 4, 3 and 1 gene respectively. One gene is predicted exist in zebrafish. Since no completeinformation available on zebrafish HtrA, in this paper zebrafish HtrA (zHtrA) gene was analyzed. The zHtrA isbelonged to HtrA1 member and predicted encodes 478 amino acids with a signal peptide, a IGF binding domain,a Kazal-type inhibitor domain in the up stream of HtrA-bacterial homolog. At the amino acid sequence the zHtrA1showed the 69%, 69%, 68%, 54% and 54% with the rat HtrA1, mouse HtrA1, human HtrA1, human HtrA3 andmouse HtrA4 respectively. The zHtrA1 is firstly expressed at 60 hpf and mainly in the vertebral rudiments in thetail region.

scholarly journals 129 Effect of Ronozyme® WX supplementation on apparent and true ileal amino acid digestibility coefficients in broiler chicks fed varying levels of rice bran

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 112-112
Author(s):  
Richard B Omidiwura ◽  
Adebisi F Agboola ◽  
Taiwo O Makinde ◽  
Grace O Oyebode
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Rice Bran ◽  
Block Design ◽  
Interactive Effect ◽  
Essential Amino Acids ◽  
Broiler Chicks ◽  
Ileal Digestibility ◽  
Randomized Complete Block Design ◽  
Regression Approach

Abstract An experiment was conducted to investigate the effect of rice bran (RB) and Ronozyme® WX on apparent and true ileal amino acid (AA) digestibility coefficients in broiler chicks using a regression approach. Two hundred and forty 21-day-old Abor Acre plus chicks were randomly allotted to six diets with varying levels of RB (100, 200 and 300 g/kg) without (0g/kg) or with Ronozyme® WX (25g/kg) supplementation in a 2x3 factorial arrangement using a randomized complete block design. Each treatment had 5 replicates with 8 birds each. The birds were fed for 5 days (d 22–26). On d 26, digesta was sampled from distal ileum. Data were analyzed using general linear model at α0.05. Lysine had the highest concentration among the essential amino acids (AAs) while the lowest concentration was observed for threonine. Rice bran at 10% for the essential amino acids with enzyme was significantly higher but compared with concentrations of RB at 10% and 20% without enzyme. There were no significant differences among the true ileal amino acid digestibility coefficients except lysine (10% RB) without enzyme (0.91) which was significantly higher than 20% RB with enzyme (0.84) but similar to other treatments. Rice bran with enzyme had a significant (P &lt; 0.05) interactive effect on the apparent ileal digestibility coefficients of arginine, histidine, isoleucine methionine and phenylalanine. When RB was supplemented with enzyme, a significant (P &lt; 0.05) interactive effect on true ileal digestibility coefficients of arginine and methionine was observed. Rice bran-enzyme interaction had no significant effect on the non-essential AAs. The slopes of the regression lines ranged from 0.77 (arginine) to 0.98 (phenylalanine). In conclusion, enzyme supplementation did not significantly influence the digestibility coefficients of AA in rice bran. However, the inclusion of 10% and 20% RB supplemented with Ronozyme® can help to improve the methionine content in rice bran.

Sign in / Sign up

Export Citation Format

Share Document