Amino acid requirements of the growing meat rabbit 1. The amino acid composition of rabbit whole-body tissue — a theoretical estimate of ideal amino acid balance

ABSTRACTWhole-body amino acid composition was determined in six male and six female 53-day-old New Zealand White rabbits. There were no significant sex differences in whole-body amino acid compositition except for arginine and glycine where whole-body concentrations (g/16 g N) were significantly lower in the females (P < 0·05). Overall mean whole-body essential amino acid levels (relative to lysine = 100 units) were methionine = 20; cystine = 41; histidine = 50; phenylalanine = 65; tyrosine = 50; threonine = 64; leucine = 112; isoleucine = 51; valine = 62; arginine = 109. The lysine concentration of rabbit whole-body tissue was 6·12 g/16 g N. There was close agreement between rabbit whole-body amino acid composition and corresponding published values for the rat and pig, although the rabbit whole-body cystine was high and methionine concentration low compared with the rat or pig. The rabbit whole-body amino acid pattern can be regarded as approximating an ideal balance of dietary amino acids and as such indicates discrepancies in current recommendations on the essential amino acid requirements for growth in the meat rabbit.

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The amino acid requirements of pigs for maintenance and for growth

Proceedings of the British Society of Animal Production (1972) ◽

10.1017/s0308229600034966 ◽

1987 ◽

Vol 1987 ◽

pp. 60-60 ◽

Cited By ~ 2

Author(s):

M.F. Fuller ◽

R. McWilliam ◽

T.C. Wang

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Whole Body ◽

Optimal Balance ◽

Growing Pig ◽

Amino Acid Requirements ◽

Direct Experiment ◽

Better Than

The optimal balance of amino acids in the diet of the growing pig was estimated by ARC (1981) on the basis of a number of disparate studies augmented by data on the amino acid composition of the whole body on the premise that the amino acids incorporated into accreted body proteins are the major determinant of requirements and that this pattern is not distorted by inequalities in the utilisation of individual amino acids. In an accompanying paper (Wang & Fuller, paper no. 91) an optimal pattern was derived by direct experiment which was shown to be utilised better than that described by ARC (1981). That pattern, however, which related to one particular rate of nitrogen input and the particular rate of protein accretion which that input supported, includes two components, a requirement for maintenance and a requirement for protein accretion. There is clear evidence from studies with rats and chicks that the optimal pattern of amino acids for maintenance and growth are quite different and so the optimal pattern for any particular rate of growth will depend on the relative contributions of the two components. The purpose of this experiment was to estimate both.

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Amino acid composition of whole body tissue of Atlantic halibut (Hippoglossus hippoglossus), yellowtail flounder (Pleuronectes ferruginea) and Japanese flounder (Paralichthys olivaceus)

Aquaculture ◽

10.1016/s0044-8486(00)00322-7 ◽

2000 ◽

Vol 187 (3-4) ◽

pp. 367-373 ◽

Cited By ~ 62

Author(s):

Jeong-Dae Kim ◽

Santosh P Lall

Keyword(s):

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Paralichthys Olivaceus ◽

Japanese Flounder ◽

Body Tissue ◽

Whole Body ◽

Atlantic Halibut ◽

Hippoglossus Hippoglossus ◽

Yellowtail Flounder

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Amino Acid Composition of Kilishi - Nigerian (Beef Jerky) Meat

Sustainable Food Production ◽

10.18052/www.scipress.com/sfp.8.1 ◽

2020 ◽

Vol 8 ◽

pp. 1-16

Author(s):

Emmanuel Ilesanmi Adeyeye ◽

Olatunde Abass Oseni ◽

Kayode Olugbenga Popoola ◽

Yusuff Ayinde Gbolagade ◽

Abioye Rauf Olatoye ◽

...

Keyword(s):

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Essential Amino Acid ◽

Dry Weight ◽

Beef Jerky ◽

Corrected Score ◽

Amino Acid Requirements ◽

Limiting Amino Acid ◽

Better Than

The article reports the amino acid composition of Nigerian beef jerky meat called Kilishi. Kilishi is consumed dry, hence determination was on dry weight basis. Sample was purchased in Ado-Ekiti, Nigeria. Amino acid values were highest for non-essential amino acid in Glu (14.3 g100g-1) whereas from essential amino acid it was Lys (8.69 g100g-1). Other high value amino acids were (in g100g-1): Asp (8.85), Leu (7.68), Arg (6.02), Ile (4.08), Trp (1.02), Cys (1.18) and His (2.40). P-PER1,2,3 values were superior at values of 2.52 – 2.70. EAAI1 (soybean standard) was 1.23 and EAAI2 (egg standard) was 94.5 with corresponding BV of 91.3. Lys/Trp was very high at 8.55 and Met/Trp was 2.38. Values of TNEAA was 52.1 g100g-1 (57.7%) and TEAA was 38.2 g100g-1(42.3%). In the egg score comparison Ser (0.461) was the limiting amino acid (LAA) with protein corrected digestibility value of 0.338; in provisional EAA scoring pattern, LAA was Val (0.882) and corrected version was 0.742; in pre-school children requirement, LAA was Trp (0.927) and corrected value of 0.780. Variation percentage values between the scores/corrected scores were virtually 12.2% per parameter compared. Correlation values between each score standard/corrected score values were significantly different at r=0.01 with values of 0.9997 – 0.99999. Estimates of amino acid requirements at ages 10 – 12 years (mg kg-1 day-1) showed kilishi to be better than the standards at 74.9% - 453%. Results showed that kiishi is protein-condensed.

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