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Availability to pigs of amino acids in cereal grains

4. Factors influencing the availability of amino acids and energy in grains

Published online by Cambridge University Press:  09 March 2007

M. R. Taverner  and
D. J. Farrell
M. R. Taverner
Affiliation:
Department of Biochemistry and Nutrition, University of New England, Armidale, NSW 2351, Australia
D. J. Farrell
Affiliation:
Department of Biochemistry and Nutrition, University of New England, Armidale, NSW 2351, Australia
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Abstract

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1. Protein digestibility and lysine availability were determined in a range of grain samples using an in vitro digestibility assay calibrated with ileal digestibility values.

2. Mean(± SE) values predicted for nitrogen digestibility were 0·92±0·011 in wheat and 0·88±0·021 in barley, and the predicted lysine availability in wheat was 0·86±0·021.

3. Chemical and physical characteristics of the grains were determined and those most closely associated with protein digestibility for wheat were the contents of hemicellulose, neutral-detergent fibre, the bulk density, and to a lesser extent, N and acid-detergent fibre contents. These relationships were used to determine prediction equations for the available lysine content of wheat.

Type
Papers on General Nutrition
Information
British Journal of Nutrition , Volume 46 , Issue 1 , July 1981 , pp. 181 - 192
Copyright
Copyright © The Nutrition Society 1981

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