The nutritional value of new high-lysine barley varieties determined with rats and young pigs

1996 ◽  
Vol 76 (3) ◽  
pp. 443-450 ◽  
Author(s):  
Bjørn O. Eggum ◽  
Vince M. Gabert ◽  
Henry Jørgensen ◽  
Grete Brunsgaard ◽  
Jens Jensen
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Nutritional Value ◽  
Nutritive Value ◽  
High Lysine ◽  
The Third ◽  
Young Pigs ◽  
Parent Variety ◽  
Indispensable Amino Acids ◽  
True Protein

Three experiments were conducted to evaluate the nutritive value of four new high-lysine barley mutants, their parent variety Sultan and the high-lysine variety Lysimax. The problem of low yield, frequently encountered in previous studies with high-lysine barley, was overcome for Lysimax in this study; cv. Lysimax yielded 4% more than cv. Sultan. The highest lysine levels: 4.87, 4.75 and 3.96 g 16 g−1 N occurred in cv. Lysimax and Risø mutants (RM) 609 and 1405 compared with 3.48, 3.43 and 3.55 g 16 g−1 N in cv. Sultan and RM 1242 and 1385, respectively. Compared with cv. Sultan, the glutamic acid levels in RM 1405 and 609 and cv. Lysimax were 7.2, 25.8 and 31.3% lower, respectively. Likewise, the proline levels in RM 1405 and 609 and cv. Lysimax were 10.3, 32.2 and 37.9% lower, respectively. In the first experiment, with rats, the barleys were the sole protein sources in the diets. In the second experiment, with young pigs, only cv. Lysimax and RM 1405 were used (700 g kg−1 diet) in two starter diets. In the third experiment, the diets fed to the pigs in the second experiment were diluted with an N-free mixture and fed to rats. In the first experiment, biological values (BV) of cv. Lysimax and RM 609 (89.0% and 91.0%, respectively) were significantly greater than that of cv. Sultan (73.9%). Compared with Sultan true protein digestiblities (TD) and energy digestibility (ED) were slightly lower (P < 0.05), at most 3.6 and 4.2 percentage units, in RM 609, 1385 and 1405 and cv. Lysimax, respectively. In the second experiment with young pigs, the apparent BV of the Lysimax diet (84.1%) was higher (P < 0.05) than that of the RM 1405 diet (77.4%). The ED was 2.1 percentage units lower (P < 0.05) for the Lysimax diet than for the RM 1405 diet. In the third experiment with rats, the BV for the Lysimax diet was higher (P < 0.05) than for the RM 1405 diets, TD and ED were similar (P > 0.05). It is concluded that the development of high-lysine barley varieties is beneficial for meeting the requirements of indispensable amino acids for monogastric animals. Moreover, N excretion into the environment is substantially reduced due to a reduction in the prolamin protein fraction which is rich in glutamic acid and proline. Key words: Rats, pigs, barley, amino acids, digestibility

Effect of micronization on energy, starch and amino acid digestibility in hulless barley for young pigs

1998 ◽  
Vol 78 (1) ◽  
pp. 81-87 ◽  
Author(s):  
S. X. Huang ◽  
W. C. Sauer ◽  
M. Pickard ◽  
S. Li ◽  
R. T. Hardin
Keyword(s):  
Amino Acids ◽  
Body Weight ◽  
Small Intestine ◽  
Amino Acid ◽  
Soybean Meal ◽  
Corn Starch ◽  
Energy Utilization ◽  
Hulless Barley ◽  
Young Pigs ◽  
Indispensable Amino Acids

Studies were carried out to determine the effect of micronization on energy, starch and amino acid digestibilities in hulless barley. Six pigs (Canabrid × Camborough) were weaned at 21 d of age and fitted with a simple T-cannula at the distal ileum on days 23 or 24. The pigs were fed one of three diets with major constituents of hulless barley and soybean meal (HB + SBM), micronized hulless barley and soybean meal (MHB + SBM) and corn starch and soybean meal (C + SBM) according to a repeated Latin square design. The pigs were fed three times daily, equal amounts at 8-h intervals. The diets were supplied at a rate of 5% (wt/wt) of body weight. The average body weight of the pigs was 9.3 kg at start and 15.9 kg at the conclusion of the experiment at 58 d of age. Faeces were collected for 48 h on days 6 and 7 and ileal digesta for 24 h on days 8 and 9. Chromic oxide was used as digestibility marker. The apparent ileal amino acid digestibilities in HB and MHB were determined by the difference method. The apparent ileal digestibilities of the indispensable amino acids were higher in MHB than in HB and ranged from 5.3 to 10.0 percentage units. Of the indispensable amino acids, the differences were significant (P < 0.05) for arginine, histidine, isoleucine, phenylalanine and valine. Micronization of HB improved (P < 0.05) the ileal digestibility of starch from 79.0 to 97.3%. Micronization resulted in an increase in the digestion of energy in the small intestine and a decrease in microbial fermentation of energy in the large intestine. This shift in the disappearance of energy from the large to the small intestine should also result in an improvement in the efficiency of energy utilization. These studies show a positive effect of micronization on the digestibilities of energy and amino acids in young pigs fed HB. Key words: Micronization, barley, digestibility, pigs

The influence of formic acid and formaldehyde additives and type of harvesting machine on the utilization of nitrogen in lucerne silages: 2. Changes in amino-acid composition during ensiling and their influence on nutritive value

1978 ◽  
Vol 91 (3) ◽  
pp. 717-725 ◽  
Author(s):  
T. N. Barry ◽  
D. N. Mundell ◽  
R. J. Wilkins ◽  
D. E. Beever
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Formic Acid ◽  
Glutamic Acid ◽  
Amino Acid Composition ◽  
Aspartic Acid ◽  
Nutritive Value ◽  
Formaldehyde Treatment ◽  
Amino Acid Degradation ◽  
Voluntary Intake

SummaryLucerne was made into ten silages using either a flail or a precision-chop harvester with application of formaldehyde or a range of rates of formic acid during harvesting. Amino-acid analyses were done on the silages and on samples taken from the herbage at ensiling.In excess of 70% of aspartic acid, serine, glutamic acid, tyrosine, threonine, lysine, histidine and arginine were destroyed in untreated silages when a flail harvester was used and in excess of 50% when a precision-chop harvester was used. Glycine, leucine, iso-leucine, valine and methionine showed little change, with net losses or increases of up to 10%, whilst proline, cystine + cysteine and phenylalanine were intermediate between these two categories. Net synthesis of alanine and α and γ amino-butyric acids occurred in the untreated silages. Increasing rates of formic acid addition, and the use of the precision-chop harvester, reduced the loss of the amino acids which were extensively degraded in the untreated silages and minimized the increases in alanine and α and γ amino-butyric acids. Formaldehyde treatment also reduced amino-acid degradation, apart from apparently high losses of lysine, histidine and tyrosine. It was concluded, however, that these losses arose through problems of estimation in formaldehyde-treated silages following HCl hydrolysis.It is suggested that the most probable precursors for alanine and α and γ aminobutyric acids were respectively aspartic acid, threonine and glutamic acid. Voluntary intake and the utilization of silage nitrogen by young sheep were related to the net changes in amino acids involved in decarboxylation reactions, the best measures of this being the interconversions involving the formation of alanine and α and γ aminobutyric acids. Deamination reactions appeared to be of much less importance in limiting silage nutritive value than those involving decarboxylation.

scholarly journals Using sheep selection to improve the nutritional value of lambmeat

2022 ◽  
Vol 354 (11-12) ◽  
pp. 63-67
Author(s):  
A. Ch. Gagloev ◽  
A. N. Negreeva ◽  
F. A. Musaev
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Nutritional Value ◽  
Essential Amino Acids ◽  
Economic Experiment ◽  
Lower Water Content ◽  
Significant Superiority ◽  
Selection Of ◽  
Meat Type

Relevance. The article provides a justification for the use of sheep selection taking into account the intra-breed type of Prekos ewes in purebred breeding and crossing with producers of semi-fine wool breeds Romney-Marsh and Kuibyshevskaya to improve the biological usefulness of meat in offspring.Methods: scientific and economic experiment in the use of different selection options, taking into account the productive type of sheep of the Precos breed.Results. The article presents the results of a study on the influence of the selection of sheep on the composition of lambmeat, increasing the usefulness and quality of meat and, thus, the efficiency of its production. It was found that the content of water in the meat of crossbred animalswas lower compared to purebred Precos. There is a lower water content in the meat of rams obtained from sheep of the Precos meat-wool type, both in purebred and crossbred animals. In terms of the protein content in meat, there is an advantage in rams with purebred breeding and crossing compared to meat obtained from the wool-meat type of queens. In the hip bran of purebred animals and crossbreeds with the Kuibyshev breed, this superiority was 1.1% (Р > 0.95), and in the lumbar bran of Romney-Marsh crossbreeds, this difference was 1.6% (Р > 0.95). Mutton from the offspring of the sheep of meat-wool type is characterized by a significantly high content of the essential amino acids threanine, lysine, leucine, phenylanin and isoleucine in comparison with meat from the offspring of the wool-meat type of sheep. A significant superiority was also established in the content of interchangeable amino acids — oxyproline, serine, tyrosine, proline, glycine, aspartic and glutamic acid, cystine and analin.

scholarly journals Nutritional value of a transgenic high-lysine, high-oil corn for young pigs

1998 ◽  
pp. 116-121
Author(s):  
P R O'Quinn ◽  
D A Knabe ◽  
J C Woodworth ◽  
T T Lohrmann ◽  
Jim L Nelssen ◽  
...  
Keyword(s):  
Nutritional Value ◽  
High Lysine ◽  
Young Pigs ◽  
High Oil Corn

Nutritive value of mustard cake derived from seeds of different genetic make up for growing chicks

1978 ◽  
Vol 91 (3) ◽  
pp. 543-550 ◽  
Author(s):  
V. K. Cilly ◽  
G. N. Lodhi ◽  
J. S. Ichhponani
Keyword(s):  
Amino Acids ◽  
Crude Protein ◽  
Nutritive Value ◽  
Energy Content ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Metabolizable Energy ◽  
Crude Fibre ◽  
Groundnut Cake ◽  
True Protein

SummaryCakes derived from Taramira (Eruca sativa), Raya (Brassica juncea), Toria (B. campestris var. toria) and yellow and brown sarson (B. campestris var. sarson) were evaluated for their contents of crude protein, true protein, essential amino acids, available carbohydrate and tannins. Feeding trials were also conducted to compare the suitability of these cakes with groundnut cake for broilers and White Leghorn chicks up to 4 weeks of age.The crude protein content of Taramira cake was 33% whereas all the other cakes contained 37–38%. True protein accounted for 80–83% of crude protein in all the varieties and albumin and globulin constitutes the bulk of protein. The critical amino acid content of all the brassica seed proteins was found to be higher than that of other vegetable proteins although varietal differences were observed with respect to a few essential amino acids. The hulls accounted for 19% of whole Brassica seed and their removal raised the concentration of protein from 39 to 46% and reduced the crude fibre content from 15 to 6% in the defatted meal. Tannin content was higher in Taramira (1·74%) than in all other varieties (1·0–1·4%) and the major quantity of it was localized in the endosperm. The average metabolizable energy content of all the mustard cakes was 9·62 and 8·75 MJ/kg for meat-type and egg-type chicks, respectively. The nutritive value of Taramira cake was poorer than that of other Brassica cakes or groundnut cake for supporting growth rate of chicks of either breed.

scholarly journals Contents of Amino Acids in Grains of Different Bread Wheat Genotypes

2013 ◽  
Vol 14 (3) ◽  
pp. 431 ◽  
Author(s):  
Desimir Knežević ◽  
Dijana Mihajlović ◽  
Danijela Kondić
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Bread Wheat ◽  
Free Amino Acids ◽  
Free Amino ◽  
Nutritional Value ◽  
Essential Amino Acids ◽  
Wheat Genotype ◽  
Wheat Grains ◽  
Wheat Genotypes

This paper analyzes 10 different genotypes of the bread wheat by method of chromatography to identify the presence of free amino acids. The contents of the identified amino acids have been determined by spectrophotometric method. The results of the qualitative analysis showed the great deal of variability in the amino acid composition for each of the examined genotypes. Quantitative analysis of the free amino acids in the grains indicated their high content (over the 100 mg ml-1) in wheat genotypes San Pastore, Becker, Lihnida and Ana Morava, while their lowermost content was in the genotypes Uras (73 mg ml-1) and Jawa (75 mg ml-1). By using chromatography in the examined wheat grains have been determined that the most present amino acids were glutamic acid, glycine, sarcosine, valine, norvaline and tryptophan. The most present of all examined amino acids was glutamic acid, which was identified in nine examined wheat genotypes. The highest content of glumatic acid was found in wheat genotype Uras (6,52 mg ml-1). Among the essential amino acids has been found the highest content of norvalin (2,56 mg ml-1) and valin (2,32 mg ml-1). The wheat grains of the genotypes Becker, San Pastore and Ana Morava had the largest number of the determined essential amino acids (five), indicating their high nutritional value.

Nutritional value of a genetically improved high-lysine, high-oil corn for young pigs.

2000 ◽  
Vol 78 (8) ◽  
pp. 2144 ◽  
Author(s):  
P R O'Quinn ◽  
J L Nelssen ◽  
R D Goodband ◽  
D A Knabe ◽  
J C Woodworth ◽  
...  
Keyword(s):  
Nutritional Value ◽  
High Lysine ◽  
Young Pigs ◽  
Genetically Improved ◽  
High Oil Corn

CHEMICAL COMPOSITION AND NUTRITIVE VALUE OF BUCKWHEAT CULTIVARS FOR LABORATORY RATS

1983 ◽  
Vol 63 (4) ◽  
pp. 949-956 ◽  
Author(s):  
P. A. THACKER ◽  
D. M. ANDERSON ◽  
J. P. BOWLAND
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Crude Protein ◽  
Nutritive Value ◽  
Basal Diet ◽  
Tartary Buckwheat ◽  
Common Buckwheat ◽  
Feed Conversion ◽  
Laboratory Rats ◽  
Indispensable Amino Acids

Experiments were conducted to determine the nutritive value of selected buckwheats in comparison with common buckwheat or tartary buckwheat. A 21-day, growth trial was conducted in which 42 Spraque-Dawley rats (initial weight 57 g) were randomly assigned to one of seven dietary treatments. Experimental diets contained the buckwheat cultivars, Mancan, Tempest and Tokyo, two unselected forms of common buckwheat (common and CM 169), tartary buckwheat or a casein control. Diets were formulated to supply 10% crude protein by dilution of the test protein with varying levels of a basal diet. An additional 36 rats were utilized in digestibility studies. There was little difference in chemical composition, mineral content, level of indispensable amino acids or digestibility coefficients between selected and unselected varieties of common buckwheat, while tartary buckwheat had lower levels of crude protein, lower indispensable amino acids, higher acid detergent fiber levels and lower apparent digestibility coefficients for dry matter, crude protein and energy. Weight gain and feed conversion efficiency were significantly (P < 0.05) improved for rats fed the selected varieties of buckwheat in comparison with those fed the common or tartary buckwheat. The overall results suggest that the selected cultivars of common buckwheat will support improved animal performance. Key words: Buckwheat, rats, nutritive value, digestibility

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