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Protein quality of feeding-stuffs

7.* Collaborative studies on the microbiological assay of available amino acids

Published online by Cambridge University Press:  09 March 2007

A. W. Boyne ,
J. E. Ford ,
D. Hewitt  and
D. H. Shrimpton
A. W. Boyne
Affiliation:
The Rowett Research Institute, Bucksburn, Aberdeen AB2 9SB
J. E. Ford
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9AT
D. Hewitt
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9AT
D. H. Shrimpton
Affiliation:
Unifeeds International Limited, Unilever House, London EC4P 4BQ
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Abstract

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1. Twenty-two samples of high-protein feeding-stuffs, sixteen of them fish meals, were used in a collaborative study of the precision and the limits of discrimination of the Streptococcus zymogenes assay procedure, as applied to the estimation of available methionine, tryptophan and isoleucine contents.

2. All the participating laboratories ranked the test samples in much the same sequence with respect to content for all three amino acids. There were apparently systematic differences between laboratories which impaired the precision of some of the estimates, and these were greatly reduced by including a common reference sample in the tests as an auxiliary standard.

3. Values for available methionine content for eleven test samples were highly correlated (r 0.86) and quantitatively similar to those obtained for chick growth assays, but those for available tryptophan content were markedly lower and were probably in error.

Type
Papers on General Nutrition
Information
British Journal of Nutrition , Volume 34 , Issue 1 , July 1975 , pp. 153 - 162
Copyright
Copyright © The Nutrition Society 1975

References

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