Effects on growth rate and utilisation of amino acids in weaner pigs fed diets containing whole proteins and free amino acids in combination with different energy sources

1998 ◽  
Vol 49 (1) ◽  
pp. 127 ◽  
Author(s):  
D. J. Farrell ◽  
D. I. Officer ◽  
E. S. Batterham
Keyword(s):  
Amino Acids ◽  
Growth Rate ◽  
Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Wheat Starch ◽  
Protein Source ◽  
Energy Sources ◽  
Nutrient Utilisation ◽  
Amino Acid Utilisation

This experiment was designed to determine the effects of 3 protein and 3 energy (carbohydrate) sources on the growth rate of weaner piglets and their eciency of nutrient utilisation. All 3 energy sources and 2 of the protein sources [casein plus free amino acids (casein), free amino acids alone (FAA)] were chosen because they were suitable for studies measuring amino acid utilisation. The third protein source, based predominantly on peptide protein, was a combination casein-fish meal-soyabean meal (CFS). The combinations of carbohydrates tested were sucrose alone, sucrose plus 150 g lactose/kg, and wheat starch plus 150 g sucrose plus 150 g lactose/kg. The experiment was a randomised complete block design based on a 33 factorial arrangement with 5 blocks and 9 pigs per block. Piglets given CFS as the protein source exhibited greater (P < 0·001) weight gain than those consuming casein or FAA (494 v. 415 and 345 g/day) and deposited protein more eciently (P < 0·001) (e.g. crude protein retention/ileal-digestible protein intake, 0·65 v. 0·56 and 0·49). The apparent digestibility of nitrogen (N) and amino acids was lower for the CFS-fed piglets (0·83 and 0·88) than for those given casein (0·92 and 0·95) or FAA (0·94 and 0·96). The daily weight gains of piglets given diets containing starch, sucrose, and lactose were 9-10% lower (P < 0·05) than those consuming either sucrose or sucrose plus lactose (391 v. 433 and 430 g/day). The energy sources, however, had no effect on ileal digestibility of amino acids or empty body composition. Neither casein nor FAA diets were found to be acceptable sources of amino acids for studies on amino acid utilisation. Sucrose and sucrose plus lactose were excellent energy sources for piglets. In contrast, wheat starch was found to be unsuitable for inclusion in synthetic weaner diets for piglets with a liveweight of 5-20 kg.

scholarly journals Comparison of growth performance and nutrient retention of weaner pigs given diets based on casein, free amino acids or conventional proteins

1997 ◽  
Vol 77 (5) ◽  
pp. 731-744 ◽  
Author(s):  
D.I Officer ◽  
E. S Batterham ◽  
D. J Farrell
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Growth Performance ◽  
Free Amino Acids ◽  
Free Amino ◽  
Protein Source ◽  
Casein Diet ◽  
Nutrient Deposition ◽  
Amino Acid Utilization ◽  
Multiple Protein

In two experiments the potential value of diets based on casein or free amino acids (FAA) for amino acid utilization experiments were examined. In Expt 1 the optimum dietary electrolyte balance (dEB) for a casein-based diet was estimated by supplemention with 10 or 20 g NaHCO3/kg, to produce diets containing 64, 183 or 302 mmol/kg. In addition, piglet growth performance and efficiency of nutrient deposition of piglets given the casein diets were compared with two multiple protein source diets; Supercreep, a commercial multiple protein source diet or CFS (casein-fish-soyabean-sugar) or a FAA-based diet. Expt 2 was designed to compare piglet response to FAA diet stored at - 15° with twice daily feeding, with FAA diet stored at ambient temperature (13–30°) and offered ad libitum. A CFS diet was used as a positive control and the experiment was conducted over the 10–20 kg growth phase. Expt 1 used forty-eight piglets weaned at 20–22 d of age and allocated to one of six treatments formulated to contain at least 0·84 g lysine/MJ digestible energy in a randomized block design. Piglets given the CFS and Supercreep diets produced superior growth rates (518, 491 g/d) to those given a FAA diet (353 g/d) or casein diet containing 0, 10 or 20 g NaHCO3/kg respectively (365,417,390 g/d) between 5 and 20 kg live weight. Piglets given the casein and FAA diets had higher amino acid digestibilities than those given the Supercreep and CFS diets.The increase in the dEB of the casein diet from 64 to 183 mmol/kg improved piglet growth performance between 5 and 20 kg by 14%. All piglets given casein diets had similar ileal and faecal digestibilities, empty-body compositions, nutrient deposition rates and retention ratios. The results of Expt 2 showed that there was no beneficial effect on piglet performance of storing the FAA diet at -15° and feeding twice daily. Based on the results of these two experiments, neither the casein (0, 10, 20 g NaHCO3/kg) nor FAA diets were suitable for estimating amino acid utilization by the piglet. There remain unidentified factors which limit the growth performance of piglets given the casein and FAA diets.

Biochemische Aspekte des Aminosäuren-Stoffwechsels bei Psoriasis vulgaris / Biochemical Aspects of Amino Acid Metabolism in Psoriasis vulgaris

1973 ◽  
Vol 28 (7-8) ◽  
pp. 449-451 ◽  
Author(s):  
G. Peter ◽  
H. Angst ◽  
U. Koch
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Amino Acid Metabolism ◽  
Acid Metabolism ◽  
Psoriasis Vulgaris ◽  
Normal Subjects ◽  
Pathological Process

Free and protein-bound amino acids in serum and scales were investigated. In serum the bound amino acids of psoriatics are significantly higher with exception of Pro, Met, Tyr and Phe in contrast to normal subjects. For free amino acids the differences between normal subjects and psoriatics found in serum and scales are not significant. Results are discussed in relation to the single amino acids and the biochemical correlations are outlined which takes the pathological process as a basis.

Liver extract and its free amino acids equally stimulate gastric acid secretion

1980 ◽  
Vol 239 (6) ◽  
pp. G493-G496 ◽  
Author(s):  
E. J. Feldman ◽  
M. I. Grossman
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Acid Secretion ◽  
Gastric Acid Secretion ◽  
Free Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Liver Extract ◽  
Amino Acid Mixture ◽  
Acid Mixture

Using intragastric titration in dogs with gastric fistulas, dose-response studies were carried out with liver extract and with a mixture of amino acids that matched the free amino acids found in liver extract. All solutions were adjusted to pH 7.0 and osmolality to 290 mosmol x kg-1. Doses are expressed as the sum of the concentrations of all free amino acids. At each dose studied (free amino acid concentration: 2.8, 5.6, 11, 23, and 45 mM), acid secretion in response to the free amino acid mixture was not significantly different from that of liver extract. The peak response to both liver extract and the free amino acid mixture occurred with the 23-mM dose and represented about 60% of the maximal response to histamine. The serum concentrations of gastrin after liver extract and the amino acid mixture were not significantly different. It is concluded that in dogs with gastric fistula, gastric acid secretion and release of gastrin were not significantly different in response to liver extract and to a mixture of amino acids that simulated the free amino acid content of liver extract.

Effect of Amino Acid Imbalance on Plasma and Tissue Free Amino Acids in the Rat

1968 ◽  
Vol 96 (3) ◽  
pp. 303-318 ◽  
Author(s):  
P. M.-B. Leung ◽  
Q. R. Rogers ◽  
A. E. Harper
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Amino Acid Imbalance

Free amino acids in extracts of cultured skin fibroblasts from patients with various amino acid metabolic disorders

2008 ◽  
Vol 7 (5) ◽  
pp. 421-425 ◽  
Author(s):  
Vivian E. Shih ◽  
Roseann Mandell ◽  
Harvey L. Levy ◽  
John W. Littlefield
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Metabolic Disorders ◽  
Skin Fibroblasts ◽  
Cultured Skin

scholarly journals Changes in flavor compounds of Aloididae aloidi during enzymatic hydrolysis

2021 ◽  
Vol 233 ◽  
pp. 02040
Author(s):  
Xuting Bai ◽  
Tao Li ◽  
Honglei Zhao ◽  
Xuepeng Li ◽  
Wenhui Zhu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Enzymatic Hydrolysis ◽  
Free Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Flavor Compounds ◽  
Peptide Analysis ◽  
Soluble Peptide ◽  
Maximum Value

Protamex was selected to prepare the hydrolysate. E-tongue, free amino acid combined with soluble peptide analysis were used to detect the flavor changes of Aloididae aloidi during enzymolysis. Degree of proteolysis increased with the prolongation of enzymolysis time, and reached the maximum value at 8 hours. The content of soluble peptide of hydrolysate increased firstly and then decreased in the later process. The E-tongue could effectively distinguish the taste difference of hydrolysates at different enzymolysis time, and the hydrolysate presented strong bitterness and astringency during the whole enzymolysis. The total amount of free amino acids in the hydrolysate increased gradually, and some sweet, umami and bitter amino acids increased in varying degrees during the process of enzymolysis.

scholarly journals Effect of Different Edaphic Crop Conditions on the Free Amino Acid Profile of PH-16 Dry Cacao Beans

Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1637
Author(s):  
Quintino Reis de Araujo ◽  
Guilherme Amorim Homem de Abreu Loureiro ◽  
Cid Edson Mendonça Póvoas ◽  
Douglas Steinmacher ◽  
Stephane Sacramento de Almeida ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Free Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Principal Component ◽  
Amino Acid Profile ◽  
Gamma Aminobutyric Acid ◽  
Significant Difference

Free amino acids in cacao beans are important precursors to the aroma and flavor of chocolate. In this research, we used inferential and explanatory statistical techniques to verify the effect of different edaphic crop conditions on the free amino acid profile of PH-16 dry cacao beans. The decreasing order of free amino acids in PH-16 dry cacao beans is leucine, phenylalanine, glutamic acid, alanine, asparagine, tyrosine, gamma-aminobutyric acid, valine, isoleucine, glutamine, lysine, aspartic acid, serine, tryptophan, threonine, glycine. With the exception of lysine, no other free amino acid showed a significant difference between means of different edaphic conditions under the ANOVA F-test. The hydrophobic free amino acids provided the largest contribution to the explained variance with 58.01% of the first dimension of the principal component analysis. Glutamic acid stands out in the second dimension with 13.09%. Due to the stability of the biochemical profile of free amino acids in this clonal variety, it is recommended that cacao producers consider the genotype as the primary source of variation in the quality of cacao beans and ultimately the chocolate to be produced.

Sign in / Sign up

Export Citation Format

Share Document