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Environmental Temperature and Dietary Lysine Effects on Free Amino Acids in Plasma
AGE AT ASSEMBLY, BEHAVIOR AND PRODUCTION McBride, G., 1958a. The relationship between aggressiveness and egg production in the domestic hen. Nature, 181: 858. McBride, G., 1958b. The relationship between aggressiveness, peck-order and some characters of selective significance in the domestic hen. Proc. Roy. Phys. Soc. Edin. 27: 56-60. McBride, G., 1960. Poultry husbandry and the peck order. Brit. Poultry Sci. 1: 65-68. McBride, G., 1962. Behavior and a theory of poultry husbandry. Proc. X l l t h World's Poultry Congress (Symposia): 102-105.
Sanctuary, W. C , 1932. A study of avian behavior to determine the nature and persistency of the order of dominance in the domestic fowl and to relate these to certain physiological reactions.
M. S. Thesis, Massachusetts State College, Amherst. Schjelderup-Ebbe, T., 1935. Social behavior of birds. Chap. X X In: Murchison's Handbook of Social Psychology, 947-972. Clark Univ. Press, Worcestor. Scott, J. P., and E. Fredericson, 1951. The causes of fighting in mice and rats. Physiol. Zool. 24: 273-309. Siegel, P. B., 1960. A method of evaluating aggressiveness in chickens. Poultry Sci. 39: 1046-1048. Snedecor, G. W., and W. G. Cochran, 1967. Statistical Methods, 6th Ed. Iowa State College Press, Ames. Tindell, D., and J. V. Craig, 1959. Effects of social competition on laying house performance in the chicken. Poultry Sci. 38: 95-105. Tindell, D., and J. V. Craig, 1960. Genetic variation in social aggressiveness and competition effects between sire families in small flocks of chickens. Poultry Sci. 39: 1318-1320.
Environmental Temperature and Dietary Lysine Effects on Free Amino Acids in Plasma J. D. MAY, 1 L. F. KUBENA, 1 F. N. REECE 2 AND J. W. DEATON 1 United States Department of Agriculture, A.R.S., State College, Mississippi 39762 (Received for publication February 25, 1972)
ABSTRACT Broiler chicks were reared to 5 weeks of age in environmental chambers maintained at 7.2°C. and 32.2°C. with dewpoints of 0° and 10°C, respectively. In 2 trials chicks were fed commercial broiler diets and in 3 trials they were fed diets supplying 60, 100 and 130 percent of the dietary lysine requirement. Free amino acids in plasma were measured. Chicks at 7.2°C. had reduced concentrations of alanine, arginine and tyrosine but had increased levels of cystine, ornithine and lysine, when compared to the values for chicks at 32.2°C. The increased plasma lysine could result from its relative difficulty of catabolism in comparison with the other amino acids. It is suggested that the high level of plasma lysine in chicks kept at 7.2°C. results in an increased breakdown of arginine to ornithine. POULTRY SCIENCE SI: 1937-1940, 1972
HRONIC exposure of animals to low environmental temperatures results in increased food consumption per unit of
C
1 Animal Science Research Division, Poultry Research Branch, South Central Poultry Research Laboratory, State College, Mississippi. 2 Agricultural Engineering Research Division, Farm Electrification Research Branch, South Central Poultry Research Laboratory, State College, Mississippi.
body weight. Many amino acids can be readily converted into carbohydrate and, therefore, they are a potential source of energy. The role of amino acids as an energy source is probably more important during cold weather. Klain et al. (1962) stimulated consumption of amino acid imbalanced diets by keepings rats at 7°C. and found that they grew as well as rats fed control diets and
Downloaded from http://ps.oxfordjournals.org/ at New York University on May 5, 2015
McBride, G., 1968. Behavioral measurement of social stress. In: Adaptation of Domestic Animals, ed. E.S.E. Hafez pp. 360-366. Lee and Febiger, Philadelphia.
1937
1938
J. D. MAY, L. F. KUBENA, F. N. REECE AND J. W. DEATON TABLE 1.—Composition and calculated analysis of diets Diets Ingredient
Corn, yellow Soybean meal, 4 9 % protein Fish meal, Menhaden Alfalfa meal, 17% protein Corn gluten meal Fat, animal Dical phos., 2 2 . 0 % C a — 1 8 . 5 % P Limestone Salt Lyamine, 5 0 % L-arginine Methionine hydroxy analog, 9 3 % Vitamin mineral premix Coccidiostat (Zoalene)
Calculated analysis: Energy level, Kcal./kg. Protein, % s Lysine, % Arginine, % Phenylalanine, % Tyrosine, % Valine, % 1 2
too
130
71.04 11.00 2.50
57.64 26.75 2.50 2.14
56.90 26.75 2.50 2.14
— 7.40
— 7.40
1.80 .76 .25 .24
1.80 .76 .25 .98
— .22
— .22
.25 .05
.25 .05
100.00
100.00
100.00
3259 20.0 .70 1.15 1.15 .70 1.01
3259 20.0 1.16 1.24 .96 .66 .98
3259 20.0 1.51 1.24 .96 .66 .98
—
11.00 1.00 1.69 .95 .25
— .13
.14 .25 .05
Expressed as percent of dietary lysine requirement. Exclusive of added lyamine and arginine.
maintained at 25°C. A later study (Klain and Winders, 1964) showed the inability of rats at 25° C. to metabolize excess amino acids to carbon dioxide as effectively as rats at 7°C. Khalil et al. (1968) found that chicks maintained at 11°C. increased weight gain and consumption of a low methionine diet compared to chicks maintained at 22° or 32°C.
3 Product number FM1452, Merck and Company. Trade names are used in this publication solely to provide specific information. Mention of a trade name does not constitute a guarantee of warranty by the U. S. Department of Agriculture and does not signify that the product is approved to the exclusion of other comparable products.
TABLE 2.—The effect of environmental temperature on the free amino acid levels in the plasma of 35-day-old broiler chicks Amino acid concentration (u grams per ml. plasma)
EXPERIMENTAL PROCEDURE
Experiments were conducted to determine the effect of environmental temperature and dietary lysine on the free amino acid levels in the plasma of broiler chicks. Broiler chicks were placed in two environmental chambers with 32.2°C. temperature and 10°C. dewpoint when they were 1 day old. The conditions in one chamber were changed to 7.2°C. with a 0°C. dewpoint after 1 day (Experiment 1) or after 9 days (Experiment 2). There were two trials in Experiment 1 and three trials in Experiment 2. The chambers were continuously lighted and chicks were permitted to huddle on shavings in groups of twenty or
7.2° C. Aspartic Acid Glutamic Acid Proline Glycine Alanine Valine Cystine Methionine Isoleucine Leucine Tyrosine Phenylalanine Ornithine T.vcinp
Histidine Arginine
8 . 5 ± 0.9 1 3 1 . 8 + 0.5 62.4+10.5 4 9 . 1 ± 2.1 43.4+ 3.8 38.3+ 5.3 29.6+ 3.1 11.9+ 0.6 18.7+ 2.1 3 7 . 9 ± 2.2 28.5+ 2.0 22.1+ 1.7 3 4 . 6 + 2.9 96 9+10 7 23.1+ 1.8 59.8+ 3.8
32.2° C. 12.2 + 2.3 32.2 + 3.7 64.4 ± 1 0 . 7 50.0 + 3.3 67.4*+ 3.8 34.6 + 5.2 21.8*+ 1.7 13.5 + 1.4 17.3 + 2.2 35.6 + 2.8 34.5 + 2.6 23.3 + 1.6 18.8*+ 1.0 65.2*+ 2.6 21.8 + 0.9 77.7*+ 4.0
1 Mean + standard error. Each mean is for four samples each prepared by pooling plasma from five chicks from each sex of two trials. * Significant difference (P<0.01).
Downloaded from http://ps.oxfordjournals.org/ at New York University on May 5, 2015
Total %
601
more chicks. Chicks in Experiment 1 were fed a commercial-type broiler ration. The composition and calculated analyses of the diets fed in Experiment 2 are given in Table 1. The diets were formulated to meet the requirements of growing chicks (Combs, 1970) except for lysine, which was adjusted to 60 percent of the requirement, 100 percent of the requirement, or supplemented with lyamine3 to furnish 130 percent of the dietary requirement of L-lysine. Plasma samples were prepared by pooling plasma from five chicks for Experiment 1 and from ten chicks for Experiment 2. The chicks were bled when 35 days old for each trial of Experiment 1 and when 23, 26
FREE AMINO ACIDS IN PLASMA
1939
TABLE 3.—Effect of environmental temperature and dietary lysine on free amino acid levels in the plasma of broiler chicks Amino Acid Concentration (ugrams per ml. plasma) 60
Dietary Lysine (percent of requirement) 130 60 100
7.2° C. 7.2° C. 7.2° C. 13.9+ 4 . 6 ' 12.4+ 0.8 14.0+ 2.1 3 2 . 1 + 1.6 30.4+ 4.0 3 1 . 9 + 1.6 8S.4+10.4 32.9+ 9.6 5 7 . 4 ± 6.3 45.7+ 2.2 43.2+ 2.7 4 6 . 3 + 0.3 57.3+ 6.6 50.9+ 2.5 57.1+ 3.5 38.3 + 12.3 32.8+ 4.6 3 7 . 1 + 5.7 26.9+ 6.1 3 0 . 7 + 2.0 4 2 . 0 + 1 1 . 5 14.3+ 1.9 10.8+ 0.8 10.4+ 0.8 22.5+ 8.8 16.6+ 2.4 19.3+ 0.7 55.4+ 7.8 3 2 . 8 + 3.1 3 2 . 7 ± 3.8 4 9 . 0 + 4.9 27.3+ 0.7 3 1 . 1 ± 5.9 3 1 . 7 + 2.0 2 2 . 4 + 0.1 2 4 . 7 + 0.4 13.3+ 0.4 23.4+ 4.9 2 4 . 3 + 4.0 2 3 . 8 + 0.1 114.0 + 14.9 193.1+22.2 2 9 . 2 + 2.8 21.0+ 3.7 23.8+ 3.6 66.1+ 3.9 4 1 . 1 + 4.1 3 7 . 4 ± 5.4
32.2° C. 11.6 + 2.3 32.0 + 3.6 86.8 + 6.8 45.3 + 1.2 71.6 + 6.9 25.9 + 1.5 30.1 + 1.5 15.2±0.6 14.1±0.5 47.2 + 1.0 58.3 + 1.4 28.9 + 0.9 9.1 + 0.1 13.9 + 0.6 32.8 + 3.1 64.6 + 4.1
32.2° C. 10.9 + 1 . 2 30.3 + 2 . 5 48.5 + 5 . 4 36.3 + 2 . 2 67.3 + 6 . 7 21.6 + 2 . 0 23.8 + 2 . 1 9.7 + 0 . 5 12.9 + 0 . 9 29.3 + 2 . 3 33.1* + 1.0 29.1 + 4 . 6 9.9 + 1 . 2 51.2* + 8.4 22.6 + 3 . 5 61.5*+4.3
130 32.2° 14.6+ 37.0+ 52.3+ 38.4+ 74.5+ 24.7+ 19.6+ 11.6+ 13.5+ 30.2+ 40.4+ 21.4+ 15.7+ 117.3 + 23.8+ 45.0+
C. 2.4 1.0 9.0 3.2 9.6 2.5 0.3 2.3 1.7 2.5 4.8 2.7 2.2 27.0 1.1 1.3
• Mean + standard error. Each mean is for three separate trials. ' Significantly different from corresponding mean for 7.2° C : 100 percent lysine treatment (P<.01).
and 27 days old for the three trials of Experiment 2. Plasma proteins were precipitated by the method described by Schraff and Wool (1964), and amino acid concentrations were determined with a Technicon amino acid analyzer. RESULTS AND DISCUSSION
The results of Experiment 1 are presented in Table 2. Chicks growing in the 7.2°C. environment had increased plasma concentrations of cystine, ornithine and lysine, but had decreased concentrations of alanine and arginine. In Experiment 2 (Table 3), chicks fed the 100 percent lysine diet and maintained in the 7.2°C. environment had increased concentrations of plasma lysine, but the concentrations of tyrosine and arginine were reduced. These differences were all highly significant (P < 0.01). In Experiment 1, the plasma tyrosine concentration was significantly less (P < 0.05) for chicks at 7.2°C. than for chicks
at 32.2°C. In Experiment. 2, cystine and ornithine were significantly increased and alanine was significantly depressed for chicks at 7.2°C. The most obvious changes in free amino acids in plasma were in the concentrations of cystine, lysine, ornithine and arginine. It is possible that the increase in lysine at the low temperature is due to its relative difficulty of catabolism in comparison with the other amino acids. The increased requirement for energy at the low temperature might necessitate a larger portion of the other amino acids being utilized to partially meet this requirement. This increase in plasma lysine concentration could cause the depression of plasma arginine. Austic and Nesheim (1970) found increases in kidney arginase activity within 4 days of feeding diets containing high levels of supplemental lysine. The increase in ornithine could result from increased degradation of arginine. In Experiment 2, increasing levels of dietary lysine resulted in increased ly-
Downloaded from http://ps.oxfordjournals.org/ at New York University on May 5, 2015
Aspartic Acid Glutamic Acid Proline Glycine Alanine Valine Cystine Methionine Isoleucine Leucine Tyrosine Phenylalanine Ornithine Lysine Histidine Arginine
100
1940
J. D. MAY, L. F. KUBENA, F. N. REECE AND J. W. DEATON
sine and ornithine and decreased arginine. Plasma ornithine increased with increasing dietary lysine level at each temperature. At both temperatures, proline, leucine and tyrosine appear to be increased for chicks fed the 60 percent lysine diet. The deficiency of lysine would be expected to limit protein synthesis. Also, the 60 percent lysine diet contained higher levels of phenylalanine and tyrosine.
Autoxidation of Crystallized and Crude Turkey Meat Myoglobin1 G. W. FEONING
Poultry Science Department, University of Nebraska, Lincoln, Nebraska 68503 (Received for publication February 28, 1972) ABSTRACT Crude and crystalline turkey meat myoglobins were studied with respect to autoxidation rate. The rate of oxidation of turkey meat myoglobin was faster than that previously reported on beef myoglobin. Crystalline turkey meat myoglobin exhibited a higher autoxidation rate than that found from crude turkey meat myoglobin. The results of this study indicate that myoglobin oxidation problems will be more pronounced in turkey meat than that previously observed in beef myoglobin. POULTRY SCIENCE 51: 1940-1943, 1972
INTRODUCTION
ETERIORATIVE color changes in red meats have been a concern for sometime. The brown discoloration resulting from oxidation of myoglobin or oxymyoglobin (Mb or Mb02) to form metmyoglobin (Met Mb) has been studied by numerous workers. Butler et al. (1953) reported that myoglobin oxidation was due to the presence of
D
1 Published with approval of the Director as paper No. 3343, Journal Series, Nebraska Agricultural Experiment Station, Lincoln. Research reported was conducted under Project No. 22-18.
bacteria. Snyder and Ayres (1961) studied the autoxidation rate in air for crystallized beef muscle myoglobin and the temperature dependence on the autoxidation. The rate constant for crystallized beef muscle myoglobin at pH 5.7 and 30°C. was 0.22 hrr 1 The data in Snyder and Ayres study showed that myoglobin is subject to an autoxidation not caused by bacteria. This largely disproved the earlier work of Butler et al. (1953). This of course does not preclude the involvement of bacteria in brown discolorations. Brown and Dolev (1963a) investigated autoxidation of beef and tuna oxymyoglo-
Downloaded from http://ps.oxfordjournals.org/ at New York University on May 5, 2015
REFERENCES Austic, R. E., and M. C. Nesheim, 1970. Role of kidney arginase in variations of the arginine requirement of chicks. J. Nutrition, 100: 855-867.
Combs, G. F., 1970. Feed ingredient composition and amino acid standards for broilers. Proc. Maryland Nutrition Conference pp. 81-89. Khalil, A. A., O. P. Thomas and G. F. Combs, 1968. Influence of body composition, methionine deficiency or toxicity and ambient temperature on feed intake in the chick. J. Nutrition, 96:337-341. Klain, G. J., D. A. Vaughan and L. N. Vaughan, 1962. Interrelationships of cold exposure and amino acid imbalances. J. Nutrition, 78: 359-363. Klain, G. J., and R. L. Winders, 1964. Metabolic studies of an amino acid imbalance in cold-exposed rats. J. Nutrition, 82 : 333-337. Schraff, R., and I. G. Wool, 1964. Concentration of amino acids in rat muscle and plasma. Nature, 202: 603-604.
Sanctuary, W. C , 1932. A study of avian behavior to determine the nature and persistency of the order of dominance in the domestic fowl and to relate these to certain physiological reactions.
M. S. Thesis, Massachusetts State College, Amherst. Schjelderup-Ebbe, T., 1935. Social behavior of birds. Chap. X X In: Murchison's Handbook of Social Psychology, 947-972. Clark Univ. Press, Worcestor. Scott, J. P., and E. Fredericson, 1951. The causes of fighting in mice and rats. Physiol. Zool. 24: 273-309. Siegel, P. B., 1960. A method of evaluating aggressiveness in chickens. Poultry Sci. 39: 1046-1048. Snedecor, G. W., and W. G. Cochran, 1967. Statistical Methods, 6th Ed. Iowa State College Press, Ames. Tindell, D., and J. V. Craig, 1959. Effects of social competition on laying house performance in the chicken. Poultry Sci. 38: 95-105. Tindell, D., and J. V. Craig, 1960. Genetic variation in social aggressiveness and competition effects between sire families in small flocks of chickens. Poultry Sci. 39: 1318-1320.
Environmental Temperature and Dietary Lysine Effects on Free Amino Acids in Plasma J. D. MAY, 1 L. F. KUBENA, 1 F. N. REECE 2 AND J. W. DEATON 1 United States Department of Agriculture, A.R.S., State College, Mississippi 39762 (Received for publication February 25, 1972)
ABSTRACT Broiler chicks were reared to 5 weeks of age in environmental chambers maintained at 7.2°C. and 32.2°C. with dewpoints of 0° and 10°C, respectively. In 2 trials chicks were fed commercial broiler diets and in 3 trials they were fed diets supplying 60, 100 and 130 percent of the dietary lysine requirement. Free amino acids in plasma were measured. Chicks at 7.2°C. had reduced concentrations of alanine, arginine and tyrosine but had increased levels of cystine, ornithine and lysine, when compared to the values for chicks at 32.2°C. The increased plasma lysine could result from its relative difficulty of catabolism in comparison with the other amino acids. It is suggested that the high level of plasma lysine in chicks kept at 7.2°C. results in an increased breakdown of arginine to ornithine. POULTRY SCIENCE SI: 1937-1940, 1972
HRONIC exposure of animals to low environmental temperatures results in increased food consumption per unit of
C
1 Animal Science Research Division, Poultry Research Branch, South Central Poultry Research Laboratory, State College, Mississippi. 2 Agricultural Engineering Research Division, Farm Electrification Research Branch, South Central Poultry Research Laboratory, State College, Mississippi.
body weight. Many amino acids can be readily converted into carbohydrate and, therefore, they are a potential source of energy. The role of amino acids as an energy source is probably more important during cold weather. Klain et al. (1962) stimulated consumption of amino acid imbalanced diets by keepings rats at 7°C. and found that they grew as well as rats fed control diets and
Downloaded from http://ps.oxfordjournals.org/ at New York University on May 5, 2015
McBride, G., 1968. Behavioral measurement of social stress. In: Adaptation of Domestic Animals, ed. E.S.E. Hafez pp. 360-366. Lee and Febiger, Philadelphia.
1937
1938
J. D. MAY, L. F. KUBENA, F. N. REECE AND J. W. DEATON TABLE 1.—Composition and calculated analysis of diets Diets Ingredient
Corn, yellow Soybean meal, 4 9 % protein Fish meal, Menhaden Alfalfa meal, 17% protein Corn gluten meal Fat, animal Dical phos., 2 2 . 0 % C a — 1 8 . 5 % P Limestone Salt Lyamine, 5 0 % L-arginine Methionine hydroxy analog, 9 3 % Vitamin mineral premix Coccidiostat (Zoalene)
Calculated analysis: Energy level, Kcal./kg. Protein, % s Lysine, % Arginine, % Phenylalanine, % Tyrosine, % Valine, % 1 2
too
130
71.04 11.00 2.50
57.64 26.75 2.50 2.14
56.90 26.75 2.50 2.14
— 7.40
— 7.40
1.80 .76 .25 .24
1.80 .76 .25 .98
— .22
— .22
.25 .05
.25 .05
100.00
100.00
100.00
3259 20.0 .70 1.15 1.15 .70 1.01
3259 20.0 1.16 1.24 .96 .66 .98
3259 20.0 1.51 1.24 .96 .66 .98
—
11.00 1.00 1.69 .95 .25
— .13
.14 .25 .05
Expressed as percent of dietary lysine requirement. Exclusive of added lyamine and arginine.
maintained at 25°C. A later study (Klain and Winders, 1964) showed the inability of rats at 25° C. to metabolize excess amino acids to carbon dioxide as effectively as rats at 7°C. Khalil et al. (1968) found that chicks maintained at 11°C. increased weight gain and consumption of a low methionine diet compared to chicks maintained at 22° or 32°C.
3 Product number FM1452, Merck and Company. Trade names are used in this publication solely to provide specific information. Mention of a trade name does not constitute a guarantee of warranty by the U. S. Department of Agriculture and does not signify that the product is approved to the exclusion of other comparable products.
TABLE 2.—The effect of environmental temperature on the free amino acid levels in the plasma of 35-day-old broiler chicks Amino acid concentration (u grams per ml. plasma)
EXPERIMENTAL PROCEDURE
Experiments were conducted to determine the effect of environmental temperature and dietary lysine on the free amino acid levels in the plasma of broiler chicks. Broiler chicks were placed in two environmental chambers with 32.2°C. temperature and 10°C. dewpoint when they were 1 day old. The conditions in one chamber were changed to 7.2°C. with a 0°C. dewpoint after 1 day (Experiment 1) or after 9 days (Experiment 2). There were two trials in Experiment 1 and three trials in Experiment 2. The chambers were continuously lighted and chicks were permitted to huddle on shavings in groups of twenty or
7.2° C. Aspartic Acid Glutamic Acid Proline Glycine Alanine Valine Cystine Methionine Isoleucine Leucine Tyrosine Phenylalanine Ornithine T.vcinp
Histidine Arginine
8 . 5 ± 0.9 1 3 1 . 8 + 0.5 62.4+10.5 4 9 . 1 ± 2.1 43.4+ 3.8 38.3+ 5.3 29.6+ 3.1 11.9+ 0.6 18.7+ 2.1 3 7 . 9 ± 2.2 28.5+ 2.0 22.1+ 1.7 3 4 . 6 + 2.9 96 9+10 7 23.1+ 1.8 59.8+ 3.8
32.2° C. 12.2 + 2.3 32.2 + 3.7 64.4 ± 1 0 . 7 50.0 + 3.3 67.4*+ 3.8 34.6 + 5.2 21.8*+ 1.7 13.5 + 1.4 17.3 + 2.2 35.6 + 2.8 34.5 + 2.6 23.3 + 1.6 18.8*+ 1.0 65.2*+ 2.6 21.8 + 0.9 77.7*+ 4.0
1 Mean + standard error. Each mean is for four samples each prepared by pooling plasma from five chicks from each sex of two trials. * Significant difference (P<0.01).
Downloaded from http://ps.oxfordjournals.org/ at New York University on May 5, 2015
Total %
601
more chicks. Chicks in Experiment 1 were fed a commercial-type broiler ration. The composition and calculated analyses of the diets fed in Experiment 2 are given in Table 1. The diets were formulated to meet the requirements of growing chicks (Combs, 1970) except for lysine, which was adjusted to 60 percent of the requirement, 100 percent of the requirement, or supplemented with lyamine3 to furnish 130 percent of the dietary requirement of L-lysine. Plasma samples were prepared by pooling plasma from five chicks for Experiment 1 and from ten chicks for Experiment 2. The chicks were bled when 35 days old for each trial of Experiment 1 and when 23, 26
FREE AMINO ACIDS IN PLASMA
1939
TABLE 3.—Effect of environmental temperature and dietary lysine on free amino acid levels in the plasma of broiler chicks Amino Acid Concentration (ugrams per ml. plasma) 60
Dietary Lysine (percent of requirement) 130 60 100
7.2° C. 7.2° C. 7.2° C. 13.9+ 4 . 6 ' 12.4+ 0.8 14.0+ 2.1 3 2 . 1 + 1.6 30.4+ 4.0 3 1 . 9 + 1.6 8S.4+10.4 32.9+ 9.6 5 7 . 4 ± 6.3 45.7+ 2.2 43.2+ 2.7 4 6 . 3 + 0.3 57.3+ 6.6 50.9+ 2.5 57.1+ 3.5 38.3 + 12.3 32.8+ 4.6 3 7 . 1 + 5.7 26.9+ 6.1 3 0 . 7 + 2.0 4 2 . 0 + 1 1 . 5 14.3+ 1.9 10.8+ 0.8 10.4+ 0.8 22.5+ 8.8 16.6+ 2.4 19.3+ 0.7 55.4+ 7.8 3 2 . 8 + 3.1 3 2 . 7 ± 3.8 4 9 . 0 + 4.9 27.3+ 0.7 3 1 . 1 ± 5.9 3 1 . 7 + 2.0 2 2 . 4 + 0.1 2 4 . 7 + 0.4 13.3+ 0.4 23.4+ 4.9 2 4 . 3 + 4.0 2 3 . 8 + 0.1 114.0 + 14.9 193.1+22.2 2 9 . 2 + 2.8 21.0+ 3.7 23.8+ 3.6 66.1+ 3.9 4 1 . 1 + 4.1 3 7 . 4 ± 5.4
32.2° C. 11.6 + 2.3 32.0 + 3.6 86.8 + 6.8 45.3 + 1.2 71.6 + 6.9 25.9 + 1.5 30.1 + 1.5 15.2±0.6 14.1±0.5 47.2 + 1.0 58.3 + 1.4 28.9 + 0.9 9.1 + 0.1 13.9 + 0.6 32.8 + 3.1 64.6 + 4.1
32.2° C. 10.9 + 1 . 2 30.3 + 2 . 5 48.5 + 5 . 4 36.3 + 2 . 2 67.3 + 6 . 7 21.6 + 2 . 0 23.8 + 2 . 1 9.7 + 0 . 5 12.9 + 0 . 9 29.3 + 2 . 3 33.1* + 1.0 29.1 + 4 . 6 9.9 + 1 . 2 51.2* + 8.4 22.6 + 3 . 5 61.5*+4.3
130 32.2° 14.6+ 37.0+ 52.3+ 38.4+ 74.5+ 24.7+ 19.6+ 11.6+ 13.5+ 30.2+ 40.4+ 21.4+ 15.7+ 117.3 + 23.8+ 45.0+
C. 2.4 1.0 9.0 3.2 9.6 2.5 0.3 2.3 1.7 2.5 4.8 2.7 2.2 27.0 1.1 1.3
• Mean + standard error. Each mean is for three separate trials. ' Significantly different from corresponding mean for 7.2° C : 100 percent lysine treatment (P<.01).
and 27 days old for the three trials of Experiment 2. Plasma proteins were precipitated by the method described by Schraff and Wool (1964), and amino acid concentrations were determined with a Technicon amino acid analyzer. RESULTS AND DISCUSSION
The results of Experiment 1 are presented in Table 2. Chicks growing in the 7.2°C. environment had increased plasma concentrations of cystine, ornithine and lysine, but had decreased concentrations of alanine and arginine. In Experiment 2 (Table 3), chicks fed the 100 percent lysine diet and maintained in the 7.2°C. environment had increased concentrations of plasma lysine, but the concentrations of tyrosine and arginine were reduced. These differences were all highly significant (P < 0.01). In Experiment 1, the plasma tyrosine concentration was significantly less (P < 0.05) for chicks at 7.2°C. than for chicks
at 32.2°C. In Experiment. 2, cystine and ornithine were significantly increased and alanine was significantly depressed for chicks at 7.2°C. The most obvious changes in free amino acids in plasma were in the concentrations of cystine, lysine, ornithine and arginine. It is possible that the increase in lysine at the low temperature is due to its relative difficulty of catabolism in comparison with the other amino acids. The increased requirement for energy at the low temperature might necessitate a larger portion of the other amino acids being utilized to partially meet this requirement. This increase in plasma lysine concentration could cause the depression of plasma arginine. Austic and Nesheim (1970) found increases in kidney arginase activity within 4 days of feeding diets containing high levels of supplemental lysine. The increase in ornithine could result from increased degradation of arginine. In Experiment 2, increasing levels of dietary lysine resulted in increased ly-
Downloaded from http://ps.oxfordjournals.org/ at New York University on May 5, 2015
Aspartic Acid Glutamic Acid Proline Glycine Alanine Valine Cystine Methionine Isoleucine Leucine Tyrosine Phenylalanine Ornithine Lysine Histidine Arginine
100
1940
J. D. MAY, L. F. KUBENA, F. N. REECE AND J. W. DEATON
sine and ornithine and decreased arginine. Plasma ornithine increased with increasing dietary lysine level at each temperature. At both temperatures, proline, leucine and tyrosine appear to be increased for chicks fed the 60 percent lysine diet. The deficiency of lysine would be expected to limit protein synthesis. Also, the 60 percent lysine diet contained higher levels of phenylalanine and tyrosine.
Autoxidation of Crystallized and Crude Turkey Meat Myoglobin1 G. W. FEONING
Poultry Science Department, University of Nebraska, Lincoln, Nebraska 68503 (Received for publication February 28, 1972) ABSTRACT Crude and crystalline turkey meat myoglobins were studied with respect to autoxidation rate. The rate of oxidation of turkey meat myoglobin was faster than that previously reported on beef myoglobin. Crystalline turkey meat myoglobin exhibited a higher autoxidation rate than that found from crude turkey meat myoglobin. The results of this study indicate that myoglobin oxidation problems will be more pronounced in turkey meat than that previously observed in beef myoglobin. POULTRY SCIENCE 51: 1940-1943, 1972
INTRODUCTION
ETERIORATIVE color changes in red meats have been a concern for sometime. The brown discoloration resulting from oxidation of myoglobin or oxymyoglobin (Mb or Mb02) to form metmyoglobin (Met Mb) has been studied by numerous workers. Butler et al. (1953) reported that myoglobin oxidation was due to the presence of
D
1 Published with approval of the Director as paper No. 3343, Journal Series, Nebraska Agricultural Experiment Station, Lincoln. Research reported was conducted under Project No. 22-18.
bacteria. Snyder and Ayres (1961) studied the autoxidation rate in air for crystallized beef muscle myoglobin and the temperature dependence on the autoxidation. The rate constant for crystallized beef muscle myoglobin at pH 5.7 and 30°C. was 0.22 hrr 1 The data in Snyder and Ayres study showed that myoglobin is subject to an autoxidation not caused by bacteria. This largely disproved the earlier work of Butler et al. (1953). This of course does not preclude the involvement of bacteria in brown discolorations. Brown and Dolev (1963a) investigated autoxidation of beef and tuna oxymyoglo-
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