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Evaluation of Animal Protein Concentrates From Their Available Lysine Content
FERTILITY, HATCHABILITY AND PRODUCTION
tion and egg quality in chickens. Poultry Sci. 44: 413-424. Ross, E., and J. E. Alicata, 1959. The effect of piperazine citrate on egg production. Poultry Sci. 38: 230-231. Snedecor, G. W., 1956. Statistical Methods, 5th Ed., Iowa State College Press, Ames, Iowa. Smith, S. B., J. P. Delaplane and W. H. Wiley, 1952. The effect on production and hatchability of feeding pullets sulfaquinoxaline at the 0.033 percent level. Poultry Sci. 3 1 : 679-680. Stiles, P. G., 1962. The effect of furazolidone on egg production, egg quality, fertility, and hatchability under commercial farm conditions. Poultry Sci. 4 1 : 1336-1338.
Evaluation of Animal Protein Concentrates From Their Available Lysine Content A.
ANWAR
Animal Production Department, Faculty of Agriculture, Ain-Shams University, Cairo, Egypt (Received for publication April 5, 1966)
INTRODUCTION
T
HE estimation of available lysine value (ALV) using fluoro 2,4-dinitrobenzene (FDNB) was described by Carpenter and Ellinger (19SS) based on the work of Sangar (1945) on the free amino groups of insulin. For the prediction of nutritive value of fish and meat meals from laboratory methods, the available lysine value method was found by Anwar (1962) to have very close correlation coefficients of 0.972 and 0.949, significant at < 0.001 level of probability with their gross protein value for the two meals, respectively. The available lysine value method was then, criticised by Carpenter (1960) on the grounds that other substances caused the value to be higher than should be. This author suggested modifications that claim to eliminate those interferring substances, thus rendering the method more precise for the determination of available lysine. Accordingly, it was logical to try the
modified method as a grading test of nutritive value for protein concentrates of animal origin to clarify whether or not, these modifications cause any significant accuracy in the prediction of gross protem value. EXPERIMENTAL Twenty samples of fish and meat meals, 10 of each, were subjected to the estimation of available lysine value by both the old and the new techniques of Carpenter and Ellinger (1955) and Carpenter (1960), respectively. Gross protein values of the two kinds of meals tested were determined by the simplified technique of Anwar (1961) as calculated by the new method (Anwar, 1960). RESULTS AND DISCUSSION Results given in Table 1 showed that, for fish meals, gross protein value ranged from 78 to 120, while for meat meals it ranged from 60 to 89. The two ranges were
Downloaded from http://ps.oxfordjournals.org/ at University of Saskatchewan Library on June 20, 2015
tally- and naturally-infected poultry. Poultry Sci. 36: 495-510. Francis, D. W., and C. S. Shaffner, 1956. An investigation of the morphological changes in young chickens and the reproductive performance of adult chickens fed furazolidone or nitrofurazone. Poultry Sci. 35: 1371-1381. Ott, W. H., S. Kuna, C. C. Porter, A. C. Cuckler and D. E. Fogg, 1956. Biological studies on nicarbazin, a new anticoccidial agent. Poultry Sci. 35: 1355-1367. Peardon, D. L., W. O. Haberman, J. E. Marr, F. W. Garland, Jr. and H. L. Wilcke, 1965. The effects of piperazine, phenothiazine and di-Nbutyltin dilaurate combinations on egg produc-
309
310
A. ANWAR
TABLE 1.—Gross protein and available lysine values of fish and meat meals Fish Meals Sam-
M e a t Meals
Available Lysine
No. G.P.V. 78 85 91 96 104 109 113 116 119 120
AV.
103
New Method
G.P.V.
3.5 3.9 4.5 5.3 5.7 6.1 6.5 6.3 6.7 6.6
2.6 3.0 3.4 4.5 4.9 5.0 5.4 5.3 5.8 6.1
60 66 71 75 78 80 83 86 86 89
5.5
4.6
Old Method
New Method
2.6 2.8 3.1 3.5 3.7 3.9 4.2 4.0 4.3 4.1
2.1 2.3 2.7 3.0 3.1 3.3 3.8 3.5 4.0 3.7 3.2
reasonably wide and the figures were clearly distributed within. The available lysine value as determined by the old method ranged from 3.5 to 6.6 with the average of 5.5, and from 2.6 to 4.1 with the average of 3.6 for the samples of fish and meat meals, respectively. On the application of the new technique the available lysine content of the same samples ranged from 2.6 to 6.1 with the average of 4.6 and from 2.1 to 4.0 with the average of 3.2 for the two kinds of meals, respectively. In all cases the new technique gave lower results than the previous one. For the comparison between the old and new techniques of available lysine in the prediction of nutritive value of fish and meat meals, correlation coefficients of 0.986 and 0.968 were respectively obtained between their gross protein and available lysine values as determined by the old technique. When the new values of available lysine were tried with the same gross protein value of the two kinds of meals in view, the correlation coefficients of 0.934 and 0.952 were respectively obtained. It seemed from the results obtained that the old technique, despite its inaccuracy in the determination of available lysine content of animal protein concentrates, succeeded to a better degree of efficiency in the estimation of their gross protein value. It might,
SUMMARY
Twenty samples of fish and meat meals; 10 of each, were subjected to the estimation of available lysine value by the method of Carpenter and Ellinger (1955). The available lysine content were then estimated in the same meals by the modified technique of Carpenter (1960). It was hoped to find out which of the two techniques might give better estimation of nutritive value of animal protein concentrates as evaluated by their gross protein value. The old technique gave the correlation coefficients of 0.986 and 0.968 with the gross protein value of fish and meat tested, while the modified technique gave the correlation coefficients of 0.934 and 0.952, with the same gross protein value of the meals in view. It seemed that the old technique gave better estimation of gross protein value for both fish and meat meals. REFERENCES Anwar, A., 1960. A new method for calculating the gross value of proteins. Poultry Sci. 39: 1406-1408. Anwar, A., 1961. A simplified technique for the determination of gross protein value. Poultry Sci. 40: 1014-1015. Anwar, A., 1962. Estimation of gross protein value. 1. In proteins of animal origin. Poultry Sci. 4 1 : 937-938. Carpenter, K. J., and G. H. Ellinger, 19SS. The estimation of "available lysine" in protein concentrates. Biochem. J. 6 1 : XI. Carpenter, K. J. 1960. The estimation of the available lysine in animal-protein concentrates. Biochem. J. 77 : 604-610. Sanger, F., 1945. The free amino groups of insulin. Biochem. J. 39: 507-509.
Downloaded from http://ps.oxfordjournals.org/ at University of Saskatchewan Library on June 20, 2015
1 2 3 4 5 6 7 8 9 10
Available Lysine
Old Method
therefore, be concluded that fluoro-2-4dinitrobenzene as a dye absorption test could be used for grading protein quality of animal protein concentrates without special reference to their available lysine content.
tion and egg quality in chickens. Poultry Sci. 44: 413-424. Ross, E., and J. E. Alicata, 1959. The effect of piperazine citrate on egg production. Poultry Sci. 38: 230-231. Snedecor, G. W., 1956. Statistical Methods, 5th Ed., Iowa State College Press, Ames, Iowa. Smith, S. B., J. P. Delaplane and W. H. Wiley, 1952. The effect on production and hatchability of feeding pullets sulfaquinoxaline at the 0.033 percent level. Poultry Sci. 3 1 : 679-680. Stiles, P. G., 1962. The effect of furazolidone on egg production, egg quality, fertility, and hatchability under commercial farm conditions. Poultry Sci. 4 1 : 1336-1338.
Evaluation of Animal Protein Concentrates From Their Available Lysine Content A.
ANWAR
Animal Production Department, Faculty of Agriculture, Ain-Shams University, Cairo, Egypt (Received for publication April 5, 1966)
INTRODUCTION
T
HE estimation of available lysine value (ALV) using fluoro 2,4-dinitrobenzene (FDNB) was described by Carpenter and Ellinger (19SS) based on the work of Sangar (1945) on the free amino groups of insulin. For the prediction of nutritive value of fish and meat meals from laboratory methods, the available lysine value method was found by Anwar (1962) to have very close correlation coefficients of 0.972 and 0.949, significant at < 0.001 level of probability with their gross protein value for the two meals, respectively. The available lysine value method was then, criticised by Carpenter (1960) on the grounds that other substances caused the value to be higher than should be. This author suggested modifications that claim to eliminate those interferring substances, thus rendering the method more precise for the determination of available lysine. Accordingly, it was logical to try the
modified method as a grading test of nutritive value for protein concentrates of animal origin to clarify whether or not, these modifications cause any significant accuracy in the prediction of gross protem value. EXPERIMENTAL Twenty samples of fish and meat meals, 10 of each, were subjected to the estimation of available lysine value by both the old and the new techniques of Carpenter and Ellinger (1955) and Carpenter (1960), respectively. Gross protein values of the two kinds of meals tested were determined by the simplified technique of Anwar (1961) as calculated by the new method (Anwar, 1960). RESULTS AND DISCUSSION Results given in Table 1 showed that, for fish meals, gross protein value ranged from 78 to 120, while for meat meals it ranged from 60 to 89. The two ranges were
Downloaded from http://ps.oxfordjournals.org/ at University of Saskatchewan Library on June 20, 2015
tally- and naturally-infected poultry. Poultry Sci. 36: 495-510. Francis, D. W., and C. S. Shaffner, 1956. An investigation of the morphological changes in young chickens and the reproductive performance of adult chickens fed furazolidone or nitrofurazone. Poultry Sci. 35: 1371-1381. Ott, W. H., S. Kuna, C. C. Porter, A. C. Cuckler and D. E. Fogg, 1956. Biological studies on nicarbazin, a new anticoccidial agent. Poultry Sci. 35: 1355-1367. Peardon, D. L., W. O. Haberman, J. E. Marr, F. W. Garland, Jr. and H. L. Wilcke, 1965. The effects of piperazine, phenothiazine and di-Nbutyltin dilaurate combinations on egg produc-
309
310
A. ANWAR
TABLE 1.—Gross protein and available lysine values of fish and meat meals Fish Meals Sam-
M e a t Meals
Available Lysine
No. G.P.V. 78 85 91 96 104 109 113 116 119 120
AV.
103
New Method
G.P.V.
3.5 3.9 4.5 5.3 5.7 6.1 6.5 6.3 6.7 6.6
2.6 3.0 3.4 4.5 4.9 5.0 5.4 5.3 5.8 6.1
60 66 71 75 78 80 83 86 86 89
5.5
4.6
Old Method
New Method
2.6 2.8 3.1 3.5 3.7 3.9 4.2 4.0 4.3 4.1
2.1 2.3 2.7 3.0 3.1 3.3 3.8 3.5 4.0 3.7 3.2
reasonably wide and the figures were clearly distributed within. The available lysine value as determined by the old method ranged from 3.5 to 6.6 with the average of 5.5, and from 2.6 to 4.1 with the average of 3.6 for the samples of fish and meat meals, respectively. On the application of the new technique the available lysine content of the same samples ranged from 2.6 to 6.1 with the average of 4.6 and from 2.1 to 4.0 with the average of 3.2 for the two kinds of meals, respectively. In all cases the new technique gave lower results than the previous one. For the comparison between the old and new techniques of available lysine in the prediction of nutritive value of fish and meat meals, correlation coefficients of 0.986 and 0.968 were respectively obtained between their gross protein and available lysine values as determined by the old technique. When the new values of available lysine were tried with the same gross protein value of the two kinds of meals in view, the correlation coefficients of 0.934 and 0.952 were respectively obtained. It seemed from the results obtained that the old technique, despite its inaccuracy in the determination of available lysine content of animal protein concentrates, succeeded to a better degree of efficiency in the estimation of their gross protein value. It might,
SUMMARY
Twenty samples of fish and meat meals; 10 of each, were subjected to the estimation of available lysine value by the method of Carpenter and Ellinger (1955). The available lysine content were then estimated in the same meals by the modified technique of Carpenter (1960). It was hoped to find out which of the two techniques might give better estimation of nutritive value of animal protein concentrates as evaluated by their gross protein value. The old technique gave the correlation coefficients of 0.986 and 0.968 with the gross protein value of fish and meat tested, while the modified technique gave the correlation coefficients of 0.934 and 0.952, with the same gross protein value of the meals in view. It seemed that the old technique gave better estimation of gross protein value for both fish and meat meals. REFERENCES Anwar, A., 1960. A new method for calculating the gross value of proteins. Poultry Sci. 39: 1406-1408. Anwar, A., 1961. A simplified technique for the determination of gross protein value. Poultry Sci. 40: 1014-1015. Anwar, A., 1962. Estimation of gross protein value. 1. In proteins of animal origin. Poultry Sci. 4 1 : 937-938. Carpenter, K. J., and G. H. Ellinger, 19SS. The estimation of "available lysine" in protein concentrates. Biochem. J. 6 1 : XI. Carpenter, K. J. 1960. The estimation of the available lysine in animal-protein concentrates. Biochem. J. 77 : 604-610. Sanger, F., 1945. The free amino groups of insulin. Biochem. J. 39: 507-509.
Downloaded from http://ps.oxfordjournals.org/ at University of Saskatchewan Library on June 20, 2015
1 2 3 4 5 6 7 8 9 10
Available Lysine
Old Method
therefore, be concluded that fluoro-2-4dinitrobenzene as a dye absorption test could be used for grading protein quality of animal protein concentrates without special reference to their available lysine content.