Effect of dietary essential amino acid profiles on egg production performance of Japanese quails during 19 to 30 weeks of age

This paper reports on amino acid profiles of the flesh of heterosexuals of porcellanids collected from the Atlantic Ocean at Orimedu beach in Ibeju-Lekki, Lagos, Nigeria. Results showed that high values of amino acids were observed in the heterosexual flesh of Neopetrolisthes maculatus (g 100g-1 protein): 17.7 – 17.8 (Glu), 9.90 – 10.0 (Asp), 8.70 – 9.07 (Arg), 7.23 – 7.94 (Leu) and 5.81 – 6.06 (Gly). Total essential amino acid values ranged from 45.2 – 46.2 g 100-1g. Predicted protein efficiency ratio was 3.82 – 4.14, the range of essential amino acid index was 86.9 – 89.9, the biological values ranged from 83.0 – 86.3. The Lys/Trp was 3.31-4.27. Serine was limiting amino acid (0.513 – 0.516) in the egg score comparison; under the essential amino acids scores, Lys (0.840) was limiting in female but Val (0.823) was limiting in the male; Lys (0.796 – 0.905) was limiting in both samples in the pre-school child amino acid requirements. It was observed that out of the twenty parameters determined, male flesh was more concentrated in 60% values than the female flesh and 40% better in female than male. Correlation coefficient result showed that significant differences existed in the amino acids composition at r = 0.01 of the N. maculatus samples.

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Second-limiting amino acid in corn-soybean meal based diets for Japanese quail

Research Society and Development ◽

10.33448/rsd-v9i9.7548 ◽

2020 ◽

Vol 9 (9) ◽

pp. e571997548

Author(s):

Danilo Teixeira Cavalcante ◽

Fernando Guilherme Perazzo Costa ◽

Edilson Paes Saraiva ◽

Patrícia Emília Naves Givisiez ◽

Danilo Vargas Gonçalves Vieira ◽

...

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Soybean Meal ◽

Feed Intake ◽

Essential Amino Acid ◽

Egg Yolk ◽

Egg Mass ◽

Feed Conversion ◽

Japanese Quails ◽

Limiting Amino Acid

The objective was to determine the second-limiting amino acid in diets based on corn-soybean meal for Japanese quails in the growth and laying stages. A total of 1,440 Japanese quails were used in three experiments in phases 1 to 21; 22 to 42 and 85 to 210 days of age, respectively. Each experiment contained eight treatments with six replications of ten birds. The experimental diets were based on corn-soybean meal. The levels of methionine + cysteine were adequate in all experimental diets, but there was variation in the attendance of another second essential amino acid. In experiments 1 and 2, quails that were fed diets with adequate levels of methionine + cysteine and lysine showed higher weight gain (g/bird) and better feed conversion (g/g). Feed intake (g/bird) was not influenced. In experiment 3, adequate levels of all amino acids promoted a lower feed intake (g/bird) and better feed conversion per egg mass (g/g) and per dozen eggs (g/dozen). Egg weight (g), weight (g) and shell thickness (mm) and specific gravity (g/cm3) were not affected. The diets that met the requirements of all amino acids promoted the laying of eggs with a greater weight of albumen (g) and lower weights of egg yolk (g). In conclusion, the second-limiting amino acid in plant diets for Japanese quails is lysine.

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PROFIL ASAM AMINO DENDENG GILING IKAN LELE DUMBO (Clarias gariepinus) DENGAN PENAMBAHAN KONSENTRASI ASAP CAIR YANG BERBEDA (Amino Acid Profiles of Dumbo Catfish (Clarias gariepinus) Jerked Meat Processed with Different Concentration of Liquid Smoke)

SAINTEK PERIKANAN Indonesian Journal of Fisheries Science and Technology ◽

10.14710/ijfst.14.2.136-140 ◽

2019 ◽

Vol 14 (2) ◽

pp. 136

Author(s):

Rizky Amalia Ramadayanti ◽

Fronthea Swastawati ◽

Slamet Suharto

Keyword(s):

Amino Acid ◽

Moisture Content ◽

Protein Content ◽

Essential Amino Acid ◽

Clarias Gariepinus ◽

Phenol Content ◽

Liquid Smoke ◽

Randomized Design ◽

Amino Acid Profiles ◽

Completely Randomized Design

Lele dumbo merupakan salah satu komoditas penting perikanan budidaya di Indonesia. Perkembangan pengolahan ikan sekarang lebih variatif seperti pengolahan menjadi dendeng. Penambahan asap cair pada proses pembuatan dendeng dapat meningkatkan keawetan dendeng serta memberikan karakteristik sensori. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan konsentrasi asap cair yang berbeda terhadap kualitas dendeng. Rancangan percobaan yang digunakan adalah RAL (Rancangan Acak Lengkap). Perlakuan meliputi penambahan asap cair 0% sebagai kontrol, 1%, 3%, dan 5%. Parameter uji yang diamati adalah profil asam amino, kadar air, kadar protein, kadar fenol serta uji hedonik (kenampakan, bau, rasa, dan tekstur). Hasil penelitian menunjukkan bahwa dendeng dengan penambahan asap cair tetap memiliki asam amino yang lengkap. Lisin dan leusin dominan pada asam amino esensial dengan nilai 39702,77 - 51736,24 mg/kg, serta pada asam amino non esensial asam glutamat mendominasi dengan nilai 59915,6 - 64478,57 mg/kg. Perbedaan konsentrasi asap cair pada dendeng giling ikan lele dumbo memberikan pengaruh yang nyata terhadap penurunan kadar air, kenaikan protein dan fenol serta hedonik dendeng. Semakin besar konsentrasi yang digunakan, dendeng tidak diterima oleh panelis (p < 0,05). Catfish is one of nutritionally important aquaculture species in Indonesia. Nowadays, the development of its processed method becomes more various such as the production of jerked meat. Addition of liquid smoke could increase shelf life of catfish and give sensory characteristics. This study aimed to determine the effect addition liquid smoke with different concentration on quality characteristics of jerked meat. The research method used Completely Randomized Design (CRD) with four treatments such as addition of 0% liquid smoke as control, 1%, 3%, and 5%. Parameters test observed are amino acid profiles, moisture content, protein content, and phenol content also hedonic test. Jerked meat processed with liquid smoke still have a complete amino acid . Lysine and leucine dominated on essential amino acid with range 39702,77 – 51736,24 mg/kg, while glutamic acid dominated on non essential amino acid with range 59915,6 – 64478,57 mg/kg. Meanwhile, addition of liquid smoke gave a significantly different to the moisture content, protein content, phenol content also appearance, odor, flavor, and texture of catfish jerked meat (p < 0,05).

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