Hostname: page-component-cd9895bd7-gbm5v Total loading time: 0 Render date: 2024-12-24T03:25:29.806Z Has data issue: false hasContentIssue false
  • English
  • Français

The effect of heat on amino acids for growing pigs

3. The availability of lysine from heat-treated field peas (Pisum sativum cultivar Dundale) determined using the slope-ratio assay

Published online by Cambridge University Press:  09 March 2007

R. J. Van Barneveld ,
E. S. Batterham  and
B. W. Norton
R. J. Van Barneveld
Affiliation:
NSW Agriculture, Wollongbar Agricultural Institute, Wollongbar, New South Wales 2477, Australia
E. S. Batterham
Affiliation:
NSW Agriculture, Wollongbar Agricultural Institute, Wollongbar, New South Wales 2477, Australia
B. W. Norton
Affiliation:
Department of Agriculture, The University of Queensland, St Lucia, Queensland 4072, Australia
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The effect of heat on the availability of lysine in field peas (Pisum sativum cultivar Dundale) was determined using the slope–ratio assay with growing pigs. The field peas were heated to 110°, 135°, 150°, or 165° for 15 min using a forced-air dehydrator. Lysine availability was significantly depressed (P < 0.05) with the application of heat, even at mild temperatures of 110°. Lysine availability values of 0.96, 0.71, 0.77, 0.56, and 0.47 were determined for the raw peas and peas heated to 110°, 135°, 150° or 165° respectively. The effect of dietary protein level on the ileal digestibility of lysine in raw field peas was determined in a second experiment to estimate true ileal digestibility. Five diets were formulated to contain 85, 105, 125, 145 and 165 g protein/kg. Increasing dietary protein from 85 to 105 g/kg resulted in a significant increase in the estimate of apparent ileal digestibility from 0.84 to 0.93. Comparisons were then able to be drawn between the ileal digestibility, availability and utilization of lysine from raw and heat-treated field peas. The results indicate that unlike ileal digestibility values, estimates of lysine availability are sensitive to heat treatment and are a close reflection of lysine utilization in heated protein concentrates. Thus, lysine availability values would be more suitable for use in diet formulations than ileal digestibility estimates when dealing with heat-processed protein concentrates.

Keywords

HeatLysine availabilityField peasPigs
Type
Ileal digestion of heat-treated amino acids
Information
British Journal of Nutrition , Volume 72 , Issue 2 , August 1994 , pp. 257 - 275
Copyright
Copyright © The Nutrition Society 1994

References

REFERENCES

Agricultural Research Council (1981). The Nutrienr Requirements of Pigs. Slough: Commonwealth Agricultural Bureaux.Google Scholar
Batterham, E. S. (1980). Availability of lysine in protein concentrates for growing pigs. NSW Department of Agriculture Bulletin. Wollongbar: Agricultural Research Centre.Google Scholar
Batterham, E. S. (1992). Availability and utilization of amino acids for growing pigs. Nutrition Research Reviews 5, 1–18.CrossRefGoogle ScholarPubMed
Batterham, E. S., Andersen, L. M., Baigent, D. R. & Darnell, R. E. (1990). A comparison of the availability and ileal digestibility of lysine in cottonseed and soya-bean meals for grower/finisher pigs. British Journal of Nutrition 64, 663–611.CrossRefGoogle ScholarPubMed
Batterham, E. S., Andersen, L. M., Burnham, B. V. & Taylor, G. A. (1986 a). Effect of heat on the nutritional value of lupin (Lupinus angustifolius)-seed meal for growing pigs. British Journal of Nutrition 55, 169–171.CrossRefGoogle ScholarPubMed
Batterham, E. S., Darnell, R. E., Herbert, L. S. & Major, E. J. (1986 b). Effect of pressure and temperature on the availability of lysine in meat and bone meal as determined by slope-ratio assays with growing pigs, rats and chicks, and by chemical techniques. British Journal of Nutrition 55, 441–453.CrossRefGoogle ScholarPubMed
Batterham, E. S. & Murison, R. D. (1981). Utilization of free lysine by growing pigs. British Journal of Nutrition 46, 81–92.CrossRefGoogle ScholarPubMed
Batterham, E. S., Murison, R. D. & Andersen, L. M. (1984). Availability of lysine in vegetable protein concentrates as determined by the sloperatio assay with growing pigs and rats and by chemical techniques. British Journal of Nutrition 51, 85–99.CrossRefGoogle ScholarPubMed
Batterham, E. S., Murison, R. D. & Lewis, C. E. (1979). Availability of lysine in protein concentrates as determined by the slope-ratio assay with growing pigs and rats and by chemical techniques. British Journal of Nutrition 41, 383–391.CrossRefGoogle ScholarPubMed
Batterham, E. S., Murison, R. D. & Lowe, R. F. (1981). Availability of lysine in vegetable protein concentrates as determined by the slope-ratio assay with growing pigs and rats and by chemical techniques. British Journal of Nutrition 45, 401–410.CrossRefGoogle ScholarPubMed
Beech, S. A., Batterham, E. S. & Elliott, R. (1991). Utilization of ileal digestible amino acids by growing pigs:threonine. British Journal of Nutrition 65, 381–390.CrossRefGoogle ScholarPubMed
Boisen, S. & Fernandez, J. A. (1991). In vitro digestibility of nitrogen-A practical approach to the assessment of apparent ileal digestibility in mixtures and raw materials for pigs. In Manipulating Pig Production, vol. 3, p. 113[Batterham, E. S., editor]. Attwood: Australasian Pig Science Association.Google Scholar
Burlacu, G., Raja, G., Ionila, D., Moisa, D., Tascenco, V., Visan, I. & Stoica, I. (1973). Efficiency of the utilization of the energy of food in piglets after weaning. Journal of Agricultural Science, Cambridge 81, 295–302.CrossRefGoogle Scholar
Campbell, R. C. (1966). The chick assay of lysine. Biometries 22, 58–73.CrossRefGoogle ScholarPubMed
de Lange, C. F. M., Sauer, W. C. & Souffrant, W. (1989). The effect of protein status of the pig on the recovery and amino acid composition of endogenous protein in digesta collected from the distal ileum. Journal of Animal Science 61, 755–762.CrossRefGoogle Scholar
de Lange, C. F. M., Souffrant, W. B. & Sauer, W. C. (1990). Real ileal protein and amino acid digestibilities in feedstuffs for growing pigs as determined with the 15N-isotope dilution technique. Journal of Animal Science 68, 409–418.CrossRefGoogle ScholarPubMed
Eggum, B. O. (1973). A study of certain factors influencing protein digestibility in rats and pigs. PhD Thesis, Institute of Animal Science, Copenhagen.Google Scholar
Finney, D. J. (1964). Statistical Method in Biological Assay, 2nd ed. London: Griffin.Google Scholar
Hancock, J. D., Peo, E. R., Lewis, A. J. & Crenshaw, J. D. (1990). Effects of ethanol extraction and duration of heat-treatment of soybean flakes on the utilization of soybean protein by growing rats and pigs. Journal of Animal Science 68, 3233–3243.CrossRefGoogle ScholarPubMed
Hurrell, R. F. & Carpenter, K. J. (1974). Mechanisms of heat damage in proteins. 4. The reactive lysine content of heat-damaged material as measured in different ways. British Journal of Nutrition 32, 589–604.CrossRefGoogle ScholarPubMed
Hurrell, R. F. & Carpenter, K. J. (1975). The use of three dye-binding procedures for the assessment of heat-damage to food proteins. British Journal of Nutrition 33, 101–115.CrossRefGoogle ScholarPubMed
Hurrell, R. F., Carpenter, K. J., Sinclair, W. J., Otterburn, M. S. & Asquith, R. S. (1976). Mechanisms of heat damage in proteins. 7. The significance of lysine-containing isopeptides and of lanthionine in heated proteins. British Journal of Nutrition 35, 383–395.CrossRefGoogle ScholarPubMed
Jordan, J. W. & Brown, W. O. (1970). The retention of energy and protein in the baby pig fed on cow's milk. In Energy Metabolism of Farm Animals, pp. 161–164 [Schurch, A. and Wenk, C., editors]. Zurich: Juris, Druck and Verlag.Google Scholar
Sato, H., Kobayashi, T., Jones, R. W., Easter, R. A. (1987). Tryptophan availability of some feedstuffsdetermined by pig growth assay. Journal of Animal Science 64, 191–200.CrossRefGoogle ScholarPubMed
Sauer, W. C. & Ozimek, L. (1986). Digestibility of amino acids in swine: Results and their practical applications. A review Livestock Production Science 15, 367–388.CrossRefGoogle Scholar
Taverner, M. R., Hume, I. D. & Farrell, D. J. (1981). Availability to pigs of amino acids in cereal grains. 1.Endogenous levels of amino acids in ileal digesta and faeces of pigs given cereal diets. British Journal of Nutrition 46, 149–158.CrossRefGoogle ScholarPubMed
van Barneveld, R. J., Batterham, E. S. & Norton, B. W. (1994). The effect of heat on amino acids for growing pigs. 1. A comparison of apparent ileal and faecal digestibilities of amino acids in raw and heat-treated field peas ( Pisumsativum cultivar Dundale). British Journal of Nutrition 72, 221–241.CrossRefGoogle Scholar
van Barneveld, R. J., Batterham, E. S. & Norton, B. W. (1946). The effect of heat on amino acids for growing pigs. 2. Utilization of ileal digestible lysine from heat-treated field peas (Pisum sativum cultivar Dundale). British Journal of Nutrition 12, 243–256.Google Scholar
Vandergrift, W. L., Knabe, D. A., Tanksley, T. D. & Andersen, S. A. (1983). Digestibility of nutrients in raw and heated soyflakes for pigs. Journal of Animal Science 57, 1215–1224.CrossRefGoogle Scholar
Varnish, S. A. & Carpenter, K. J. (1975). Mechanisms of heat damage in proteins. 5. The nutritional values of heat-damaged and propionylated proteins as sources of lysine, methionine and tryptophan. British Journal of Nutrition 34, 325–337.CrossRefGoogle ScholarPubMed
Wettstein, A. & Wild, R. (1991). Developments in feed production technology. In Roche Symposium on Animal Nutrition and Health, pp. 89–108. Basel: Rhone Poulenc Animal Nutrition.Google Scholar
Wright, K. N. (1981). Soyabean meal processing and quality control. Journal of the American Oil Chemists Society 58, 294–300.CrossRefGoogle Scholar