THE EFFECTS OF HYDROUS AND ANHYDROUS AMMONIA TREATMENTS ON THE NUTRITIVE VALUE OF LOW GLUCOSINOLATE-TYPE RAPESEED MEAL (CANOLA MEAL) FOR CHICKS

1982 ◽  
Vol 62 (3) ◽  
pp. 915-918
Author(s):  
Y. K. GOH ◽  
A. SHIRES ◽  
A. R. ROBBLEE ◽  
D. R. CLANDININ
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Key Words ◽  
Nutritive Value ◽  
Rapeseed Meal ◽  
Canola Meal ◽  
Lysine Content ◽  
Feeding Value ◽  
Available Lysine ◽  
Amino Acid Contents

The effects of sparging low glucosinolate-type rapeseed meal (Canola meal) with ammonia, in the absence or presence of steam, on its amino acid composition and feeding value for chicks were studied. Sparging treatments had no effects on the amino acid contents of the meals nor were thyroid size or the growth of chicks affected adversely when the variously treated meals were included in diets for chicks at the 20% level. Sparging with steam appeared to increase the available lysine content of the meal and improve its feeding value for chicks. Key words: Canola meal, ammoniation, sinapine, nutritive value, chicks

Protein composition and ruminal amino acid degradability of linseed meal

2000 ◽  
Vol 80 (4) ◽  
pp. 745-747
Author(s):  
A. F. Mustafa ◽  
D. A. Christensen ◽  
J. J. McKinnon
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Key Words ◽  
Acid Composition ◽  
Protein Composition ◽  
Essential Amino Acids ◽  
Canola Meal ◽  
Linseed Meal ◽  
Ruminal Degradability

A study was conducted to determine amino acid composition and ruminal degradability of linseed meal (LSM) relative to canola meal (CM). Linseed meal had higher (P < 0.05) arginine, isoleucine, and phenylalanine and less (P < 0.05) lysine than CM. Except for histidine, methionine, and threonine, ruminal escape values of essential amino acids were higher (P < 0.05) for LSM than CM. Key words: Linseed meal, amino acids, ruminal degradability

scholarly journals Mechanisms of heat damage in proteins

1975 ◽  
Vol 34 (2) ◽  
pp. 325-337 ◽  
Author(s):  
Shirley A. Varnish ◽  
K. J. Carpenter
Keyword(s):  
Heat Treatment ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Close Agreement ◽  
Total Amino Acid ◽  
Lysine Content ◽  
Chemical Analyses ◽  
Chick Growth ◽  
Amino Acid Availability ◽  
Amino Acid Contents

1. The preparation of a propionylated protein is described, and the effects of this treatment on amino acid composition and availability are compared with the effects of severe heat treatment (autoclaving) of a protein.2. Using chemical analyses, changes exceeding 5% for total tyrosine, histidine, methionine and cystine contents were found after propionylation of the protein. Autoclaving of the protein resulted in changes in total serine, lysine, methionine, cystine and tryptophan contents.3. Microbiological estimates of total amino acid contents were not in close agreement with the chemical estimates for the autoclaved protein.4. Fluorodinitrobenzene-reactive lysine content was reduced to almost zero by propionylation, and by almost 40% by autoclaving.5. Both propionylating and autoclaving protein reduced the amount of lysine available to the chick by about half. In contrast, the availabilities of methionine and tryptophan to the chick were unchanged by propionylation, but were reduced to 0.66 and 0.44 respectively, relative to the untreated protein, by autoclaving.6. Because of the difficulties of obtaining reliable absolute estimates of amino acid availability using chick growth assays, our interpretation of results is mainly based on relative values. The merits of microbiological microbiological estimates of amino acid availability are assessed.

scholarly journals The nutritive value of groundnut protein

1968 ◽  
Vol 22 (4) ◽  
pp. 589-600 ◽  
Author(s):  
A. A. Woodham ◽  
R. Dawson
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Trypsin Inhibitor ◽  
Nutritive Value ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Moist Heat ◽  
Dry Heat ◽  
Available Lysine

1. A laboratory-prepared groundnut flour defatted at room temperature (DGF) was subjected to dry heat or to pressure steaming under varying conditions of time and temperature, and its amino acid composition and nutritive value, the latter assessed by a chick growth test—the gross protein value (GPV) test, were compared with those of some commercial groundnut meals. Trypsin inhibitor activity, available lysine value (ALV) and ‘arachin’ and ‘conarachin’ content and, in some instances, GPV were estimated in the heated samples.2. The amino acid composition of the DGF and of commercial meals of high, medium and low GPV did not differ markedly, and the GPV of the DGF fell within the range of the three commercial samples.3. Both dry and moist heat under specified conditions lowered ALV in the DGF and in the ‘arachin’ fractions, but had little effect on the ALV of the ‘conarachin’ fraction.4. Moist, but not dry, heat rapidly removed trypsin inhibitor activity, and dry, but not moist, heat lowered GPV.5. Neither ‘conarachin’ content nor trypsin inhibitor activity correlated with GPV in a range of commercial groundnut meals.6. Dry heat (125. for 5 h) lowered nutritive value and ‘conarachin’ content but did not reduce the amount of total nitrogen soluble in sodium chloride solution.7. No trypsin-inhibiting activity was found in the testa (skins) but these did exhibit growth-depressant properties for chicks. This property was removed by mild moist heat treatment.8. ‘Arachin’ isolated from a commercial groundnut meal was valueless as a protein supplement for a cereal ration for chicks; ‘conarachin’ by itself, and mixed with arachin (1:3) was equivalent in GPV to the parent meal.9. A factor other than those considered here, and possibly unassociated with processing, is primarily responsible for the differences in growth-promoting qualities of the commercial groundnut meals used in this work.

scholarly journals Nutritive evaluation, metabolisable energy and digestible amino acid contents of different indigenous feedstuff for Nile tilapia (Oreochromis niloticus)

2020 ◽  
Author(s):  
F. Bibi ◽  
S. N. Qaisrani ◽  
M. Akhtar
Keyword(s):  
Amino Acid ◽  
Aspartic Acid ◽  
Nile Tilapia ◽  
Rapeseed Meal ◽  
Proximate Analysis ◽  
Canola Meal ◽  
Three Samples ◽  
Nile Tilapia Oreochromis Niloticus ◽  
Metabolisable Energy ◽  
Amino Acid Contents

Abstract Three trials were executed to examine the nutritive profile, metabolisable energy and digestible amino acid (AA) contents of four indigenous feed ingredients including wheat (W), wheat middling (WM), canola meal (CM) and rapeseed meal (RSM) in Nile tilapia. Three samples of each test ingredient were collected from three different locations of Multan (MUL) and Sukkar (SKR), of Pakistan. The collected three samples were pooled thereafter to make a homogenous/ representative sample of each test ingredient from a particular study site. Nutrients composition, AA and energy digestibility of these indigenous ingredients were evaluated by using laboratory analyses and fish studies. Proximate analysis indicated variations in some of the nutrients due to location (p < 0.05). Differences were also observed in some AA including arginine, lysine, serine, cysteine, glutamic and aspartic acids, histidine, valine and glycine contents of these ingredients (p < 0.05). Digestibility of leucine, glycine and glutamic acid was higher (p < 0.05) in RSM from MUL. Among W samples from MUL, AA digestibility for lysine, threonine, and aspartic acid was higher (p < 0.05). Crude protein, arginine, alanine, serine, and aspartic acid had higher digestibility (p < 0.05), whereas digestibility was lower (p < 0.05) for threonine, valine and tyrosine in RSM from MUL. Metaboliseable energy contents did not differ among W, WM, CM and RSM regarding their origin (p > 0.05). The results indicated that nutritional profiles and their digestibility indices vary with the location for Nile tilapia.

An assessment of the nutritive value of vegetable protein meals for growing pigs using Silcock available lysine values

1975 ◽  
Vol 15 (76) ◽  
pp. 626 ◽  
Author(s):  
MR Taverner ◽  
CJ Rayner
Keyword(s):  
Nutritive Value ◽  
Rapeseed Meal ◽  
Growing Pigs ◽  
Lysine Content ◽  
Food Conversion ◽  
Meat And Bone Meal ◽  
Average Growth ◽  
Thyroid Glands ◽  
Soyabean Meal ◽  
Available Lysine

The effects on the growth performance of pigs and the total and Silcock available lysine content of diets were studied when an equal amount of protein from rapeseed meal and soyabean meal, either expeller or solvent extracted, was included in diets based on wheat and meat and bone meal and fed in restricted amounts to 32 pigs from 20 to 45 kg liveweight. The total and available lysine content of the proteins and diets decreased in the order: solvent extracted soyabean meal, expeller extracted soyabean meal, expeller extracted rapeseed meal, solvent extracted rapeseed meal. The growth rates and food conversion ratios of pigs varied in the same order, and average growth rate and average food conversion were significantly correlated to both total lysine (r2 = 0.910, r2 = 0.918 respectively) and available lysine (r2 = 0.998, r2 = 0.998 respectively) in the diet. The weights of the thyroid glands of pigs fed either rapeseed meal were significantly greater than those of pigs fed the soyabean meals.'Pigs fed solvent extracted soyabean meal had more lean in their hams than pigs fed other supplements.

EFFECT OF VARIETY AND GROWING CONDITIONS ON THE PROTEIN AND AMINO ACID COMPOSITION OF RAPESEED

1963 ◽  
Vol 43 (1) ◽  
pp. 65-67 ◽  
Author(s):  
D. R. Clandinin ◽  
Louise Bayly
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Protein Content ◽  
Essential Amino Acids ◽  
Lysine Content ◽  
Amino Acid Distribution ◽  
Cent Level ◽  
Growing Conditions ◽  
Polish Variety

The protein content and the distribution of essential amino acids in the protein of six varieties or strains of rapeseed grown at three widely separated locations in Alberta, Beaverlodge, Edmonton and Lethbridge, were studied. Differences in protein content and amino acid distribution in the protein of the seed attributable to varietal or strain effects were noted. Turkish and Polish rapeseed were significantly lower in protein content than rapeseed of the Argentine variety. The Argentine variety and the two strains of Argentine-type studied were significantly lower in lysine than the Polish variety. Station differences in protein content approached significance at the 5 per cent level while location had a highly significant effect on the lysine content of the protein of the seed and significant effects on the histidine, arginine, phenylalanine and leucine content.

The Amino Acid Composition and Nutritive Value of Proteins

1960 ◽  
Vol 71 (4) ◽  
pp. 361-365 ◽  
Author(s):  
P. B. Rama Rao ◽  
V. Chalam Metta ◽  
H. W. Norton ◽  
B. Connor Johnson
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritive Value
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