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Changes in Composition of Crude Egg Protein Preparations when Kept Under Refrigeration for Several Years1
208
RESEARCH NOTES
CHANGES IN COMPOSITION OF CRUDE EGG PROTEIN PREPARATIONS WHEN KEPT UNDER REFRIGERATION FOR SEVERAL YEARS 1 ROBERT JOHN EVANS, J. A. DAVIDSON AND DORIS H. BAUER
Departments of Agricultural Chemistry and Poultry Husbandry, Michigan State College, East Lansing, Michigan (Received for publication September 17f 1953)
One-gram samples of protein preparation were hydrolyzed by autoclaving with 20 ml. of 20 percent hydrochloric acid for 6 hours. The hydrolyzates were assayed for the amino acids with Leuconostoc mesenteroides P-60 using the medium of Lyman et al. (1946) for methionine and cystine and that of Sauberlich and Baumann (1946) for lysine. The protein preparations were hydrolyzed and assayed first in February 1949 1 Published with the approval of the Director of the Michigan Agricultural Experiment Station as Journal Article No. 1533.
which was about 8 months after they were prepared. In July 1952 (41 months after the first assay) the protein preparations were again hydrolyzed and assayed for lysine, methionine, and cystine. During the time between preparation and the two series of assays the preparations were kept in a refrigerator in tightly stoppered bottles. No apparent browning took place in this time. TABLE 1.—Changes in amino acid content of isolated crude egg protein preparations on standing Time stored Mo.
Amino acid in preparation Percent White Yolk Whole egg percent percent percent
49
3.74 3.43
2.25 2.27
3.04 2.88
Cystine
8 49
2.66 2.07
1.94 1.54
2.32 1.82
Lysine
8 49
6.46 5.22
7.51 6.84
6.96 5.99
Methionine
loss
from whole
5.3
The results of the two sets of assays are given in Table 1. Little change in methionine concentration occurred in the 41 months between the two sets of assays. There was a 14.0 percent decrease in the lysine concentration and a 21.6 percent decrease of cystine in the egg proteins. The losses occurred from both the dried white and the crude yolk proteins. Cause of the decreased lysine and cystine content of the protein preparations is not known. It could be caused by a sugaramino group reaction, because the white preparation probably contained about 7 percent carbohydrate and the yolk prep-
Downloaded from http://ps.oxfordjournals.org/ at Northern Arizona University on May 28, 2015
As part of an experiment to study the effect of a methionine and lysine deficient diet on the amino acid composition of eggs, crude white and yolk proteins were separated from the eggs (Evans, Davidson and Butts, 1950). The white protein was nothing more than the dried egg whites and contained an average of 80.0 percent crude protein (NX6.25). Yolk protein preparations were made by separating the yolk of the hard boiled egg from the white and extracting the broken up yolk first with cold ethanol in a beaker with decantation and then in the Goldfisch extractor first with ethanol and then with diethyl ether. The ether was removed by heating the material in a beaker on the steam bath. The yolk protein preparations contained on the average 85.5 percent crude protein (NX6.25). Nitrogen was determined by the Kjeldahl-Wilforth-Gunning method (A.O.A.C, 1950).
209
RESEARCH NOTES
REFERENCES Association Official Agricultural Chemists, 1950. Official and tentative methods of analysis, 7th Ed. 13. Evans, R. J., J. A. Davidson and H. A. Butts,
1950. The amino acid content of fresh and stored shell eggs. III. Methionine, cystine, and lysine contents of eggs from hens fed diets differing in percentage of these amino acids. Poultry Sci. 29: 104-108. Evans, R. J., and J. McGinnis, 1948. Cystine and methionine metabolism by chicks receiving raw or autoclaved soybean oil meal. J. Nutrition, 35:477-488. Henry, K. M., S. K. Ron, C. H. Lea and J. C. D. White, 1948. Deterioration on storage of dried skim milk. V. Microbiological assay of "essential" amino-acids. J. Dairy Research, 15: 359-363. Lyman, C. M., O. Moseley, S. Wood and F. Hale, 1946. Note on the use of hydrogen peroxidetreated peptone in media for the microbiological determination of amino acids. Arch. Biochem. 10: 427-431. Romanoff, A. L., and A. J. Romanoff, 1949. The Avian Egg. John Wiley and Sons, Inc., New York, N. Y. Sauberlich, H. E., and C. A. Baumann, 1946. The effect of dietary protein upon amino acid excretion by rats and mice. J. Biol. Chem. 166: 417428.
THE EFFECTS OF INJECTED PENICILLIN ON EGG FORMATION AND BLOOD CALCIUM* PAUL D. STURKIE AND DONALD POLIN Laboratory of Avian Physiology, Rutgers University, New Brunswick (Received for publication November 9, 1953)
Antibiotics added to the diet of chickens tend to improve the utilization of calcium and phosphorus (Lindblad et at., 1952) and increase the percentage of bone ash (Ross and Yacowitz, 1952). Slinger et al. (1953) reported that the addition of penicillin to certain diets for turkeys decreased egg weight slightly but not significantly. They did not determine what part of the egg was influenced most. Gabuten and Shaffner (1953) reported that penicillin fed at the level of 15 and 30
parts per million to chickens for two or more weeks increases specific gravity of egg, shell breaking-strength and blood calcium. If acetylcholine and ephedrine are injected when an egg is in the oviduct, certain components of the subsequentlylaid eggs are changed, (Sturkie Weiss and Ringer, 1954). This report concerns the effects of penicillin injected during the period of egg formation on components of the egg and blood calcium.
* Paper of the Journal Series, New Jersey Agriculture Experiment Station, Rutgers University, the State University of New Jersey, New Brunswick, Department of Poultry Husbandry.
White Leghorn laying hens received within an eight-hour period two intramuscular injections of procaine penicillin
PROCEDURE
Downloaded from http://ps.oxfordjournals.org/ at Northern Arizona University on May 28, 2015
aration about 6 percent with half present as glucose if we use the values given by Romanoff and Romanoff (1949) and calculate on a moisture and fat free basis. The conditions of moisture and temperature were not, however, favorable for such a reaction. Henry et al. (1948) observed a 23 percent decrease of lysine in stored dried milk, but only a 9 percent decrease in cystine compared to an 8 percent loss of methionine, showing the loss pattern to be different. However, the ratios are about the same as were observed by Evans and McGinnis (1948) for lysine, cystine, and methionine losses from drastically autoclaved soybean oil meal.
RESEARCH NOTES
CHANGES IN COMPOSITION OF CRUDE EGG PROTEIN PREPARATIONS WHEN KEPT UNDER REFRIGERATION FOR SEVERAL YEARS 1 ROBERT JOHN EVANS, J. A. DAVIDSON AND DORIS H. BAUER
Departments of Agricultural Chemistry and Poultry Husbandry, Michigan State College, East Lansing, Michigan (Received for publication September 17f 1953)
One-gram samples of protein preparation were hydrolyzed by autoclaving with 20 ml. of 20 percent hydrochloric acid for 6 hours. The hydrolyzates were assayed for the amino acids with Leuconostoc mesenteroides P-60 using the medium of Lyman et al. (1946) for methionine and cystine and that of Sauberlich and Baumann (1946) for lysine. The protein preparations were hydrolyzed and assayed first in February 1949 1 Published with the approval of the Director of the Michigan Agricultural Experiment Station as Journal Article No. 1533.
which was about 8 months after they were prepared. In July 1952 (41 months after the first assay) the protein preparations were again hydrolyzed and assayed for lysine, methionine, and cystine. During the time between preparation and the two series of assays the preparations were kept in a refrigerator in tightly stoppered bottles. No apparent browning took place in this time. TABLE 1.—Changes in amino acid content of isolated crude egg protein preparations on standing Time stored Mo.
Amino acid in preparation Percent White Yolk Whole egg percent percent percent
49
3.74 3.43
2.25 2.27
3.04 2.88
Cystine
8 49
2.66 2.07
1.94 1.54
2.32 1.82
Lysine
8 49
6.46 5.22
7.51 6.84
6.96 5.99
Methionine
loss
from whole
5.3
The results of the two sets of assays are given in Table 1. Little change in methionine concentration occurred in the 41 months between the two sets of assays. There was a 14.0 percent decrease in the lysine concentration and a 21.6 percent decrease of cystine in the egg proteins. The losses occurred from both the dried white and the crude yolk proteins. Cause of the decreased lysine and cystine content of the protein preparations is not known. It could be caused by a sugaramino group reaction, because the white preparation probably contained about 7 percent carbohydrate and the yolk prep-
Downloaded from http://ps.oxfordjournals.org/ at Northern Arizona University on May 28, 2015
As part of an experiment to study the effect of a methionine and lysine deficient diet on the amino acid composition of eggs, crude white and yolk proteins were separated from the eggs (Evans, Davidson and Butts, 1950). The white protein was nothing more than the dried egg whites and contained an average of 80.0 percent crude protein (NX6.25). Yolk protein preparations were made by separating the yolk of the hard boiled egg from the white and extracting the broken up yolk first with cold ethanol in a beaker with decantation and then in the Goldfisch extractor first with ethanol and then with diethyl ether. The ether was removed by heating the material in a beaker on the steam bath. The yolk protein preparations contained on the average 85.5 percent crude protein (NX6.25). Nitrogen was determined by the Kjeldahl-Wilforth-Gunning method (A.O.A.C, 1950).
209
RESEARCH NOTES
REFERENCES Association Official Agricultural Chemists, 1950. Official and tentative methods of analysis, 7th Ed. 13. Evans, R. J., J. A. Davidson and H. A. Butts,
1950. The amino acid content of fresh and stored shell eggs. III. Methionine, cystine, and lysine contents of eggs from hens fed diets differing in percentage of these amino acids. Poultry Sci. 29: 104-108. Evans, R. J., and J. McGinnis, 1948. Cystine and methionine metabolism by chicks receiving raw or autoclaved soybean oil meal. J. Nutrition, 35:477-488. Henry, K. M., S. K. Ron, C. H. Lea and J. C. D. White, 1948. Deterioration on storage of dried skim milk. V. Microbiological assay of "essential" amino-acids. J. Dairy Research, 15: 359-363. Lyman, C. M., O. Moseley, S. Wood and F. Hale, 1946. Note on the use of hydrogen peroxidetreated peptone in media for the microbiological determination of amino acids. Arch. Biochem. 10: 427-431. Romanoff, A. L., and A. J. Romanoff, 1949. The Avian Egg. John Wiley and Sons, Inc., New York, N. Y. Sauberlich, H. E., and C. A. Baumann, 1946. The effect of dietary protein upon amino acid excretion by rats and mice. J. Biol. Chem. 166: 417428.
THE EFFECTS OF INJECTED PENICILLIN ON EGG FORMATION AND BLOOD CALCIUM* PAUL D. STURKIE AND DONALD POLIN Laboratory of Avian Physiology, Rutgers University, New Brunswick (Received for publication November 9, 1953)
Antibiotics added to the diet of chickens tend to improve the utilization of calcium and phosphorus (Lindblad et at., 1952) and increase the percentage of bone ash (Ross and Yacowitz, 1952). Slinger et al. (1953) reported that the addition of penicillin to certain diets for turkeys decreased egg weight slightly but not significantly. They did not determine what part of the egg was influenced most. Gabuten and Shaffner (1953) reported that penicillin fed at the level of 15 and 30
parts per million to chickens for two or more weeks increases specific gravity of egg, shell breaking-strength and blood calcium. If acetylcholine and ephedrine are injected when an egg is in the oviduct, certain components of the subsequentlylaid eggs are changed, (Sturkie Weiss and Ringer, 1954). This report concerns the effects of penicillin injected during the period of egg formation on components of the egg and blood calcium.
* Paper of the Journal Series, New Jersey Agriculture Experiment Station, Rutgers University, the State University of New Jersey, New Brunswick, Department of Poultry Husbandry.
White Leghorn laying hens received within an eight-hour period two intramuscular injections of procaine penicillin
PROCEDURE
Downloaded from http://ps.oxfordjournals.org/ at Northern Arizona University on May 28, 2015
aration about 6 percent with half present as glucose if we use the values given by Romanoff and Romanoff (1949) and calculate on a moisture and fat free basis. The conditions of moisture and temperature were not, however, favorable for such a reaction. Henry et al. (1948) observed a 23 percent decrease of lysine in stored dried milk, but only a 9 percent decrease in cystine compared to an 8 percent loss of methionine, showing the loss pattern to be different. However, the ratios are about the same as were observed by Evans and McGinnis (1948) for lysine, cystine, and methionine losses from drastically autoclaved soybean oil meal.