- Email: [email protected]
Nutrient Composition of Peanut Meal
2005 Poultry Science Association, Inc.
Nutrient Composition of Peanut Meal A. Batal,* N. Dale,* and M. Cafe´† *Department of Poultry Science, Poultry Science Building, University of Georgia, Athens, Georgia 30602-2772; and †Department of Animal Science, School of Veterinary, University of Goia´s, Goiaˆnia, Brazil 74001-970
SUMMARY Solvent-extracted peanut meal is receiving increased attention as a feed ingredient for poultry. Due to limited availability, levels of inclusion in US broiler diets are generally from 3 to 4%. Because the origin of nutrient values for peanut meal reported in standard tables of nutrient composition is unclear, a study was undertaken to document the nutrient composition of peanut meal samples currently available to the poultry industry. Seventeen samples of peanut meal were obtained during 2003 from commercial sources in the southeastern United States. Each sample was analyzed for proximate composition, TMEn, and mineral composition. Seven representative samples were analyzed for total and available amino acid contents. All values were adjusted to a 90% dry matter basis, this being representative of the meals evaluated in this study. Although considerable variation was noted between sources, a reasonable consistency was observed among samples from each of the 5 suppliers, presumably reflecting modest differences in processing procedure. Nitrogen-corrected metabolizable energy ranged from 2,273 to 3,009 kcal/kg with a mean of 2,664 kcal/kg, whereas CP ranged from 40.1 to 50.9% with a mean of 45.6%. Mean values for fat, fiber, and ash were 2.5, 8.3, and 5.0%, respectively. Total concentration and percentage availability, respectively, of several critical amino acids were: lysine, 1.54% (85); methionine, 0.52% (87); cystine, 0.64% (78); threonine, 1.17% (81); and arginine, 5.04% (90). Average levels of calcium, phosphorus, sodium, and potassium were 0.08, 0.57, 0.01, and 1.22%, respectively. The variation observed among samples strongly indicates that confirmatory analyses should be conducted prior to use of samples from a new supplier. Key words: nitrogen-corrected true metabolizable energy, amino acid digestibility, peanut meal, crude protein 2005 J. Appl. Poult. Res. 14:254–257
DESCRIPTION OF PROBLEM Peanut meal is the high-protein solid residue obtained from the extraction of oil from whole or broken peanuts. Peanuts not suitable for human consumption are obtained from 2 product streams: farmer stock refers to peanuts arriving at the oil extraction facility still in the shells, and oil stock is shelled peanuts not 1
acceptable for human food products. Such peanuts may be discolored, shriveled, or simply broken. The very high oil content of peanuts (35 to 40%) necessitates removal of part of the oil from the seed (prepressing) prior to solvent extraction. In addition, small amounts of hull are frequently added to peanut meals to provide the texture needed for efficient oil extraction. Prepress solvent peanut meal is the type that
To whom correspondence should be addressed: [email protected].
Downloaded from http://japr.oxfordjournals.org/ at D H Hill Library - Acquis S on March 18, 2015
Primary Audience: Nutritionists, Researchers, Quality Control Personnel
BATAL ET AL.: COMPOSITION OF PEANUT MEAL
255
TABLE 1. Proximate composition and TMEn of peanut meal (90% DM basis) Sample
TMEn1
CP
Crude fat
46.8 48.2 47.9 46.0 40.1 45.6 44.9 44.0 42.7 41.0 44.5 45.7 46.4 46.5 49.4 50.9 45.3 45.6 ± 2.8 40.1 – 50.9
2.58 1.50 1.43 2.46 5.97 1.99 2.78 1.79 2.57 5.35 2.37 1.82 1.02 5.41 0.80 0.68 1.49 2.47 ± 2.47 0.68 – 5.97
(kcal/kg) 2761 2765 2716 2627 2677 2838 2621 2386 2502 2654 2710 3009 2273 2842 2644 2629 2638 2,664 ± 171 2,273 – 3,009
Ash
5.77 6.89 6.88 11.00 10.80 9.25 7.80 12.60 10.50 10.50 7.27 6.87 8.53 6.21 6.73 6.56 6.98 8.30 ± 2.05 5.77 – 12.60
4.92 5.13 5.03 4.85 5.31 4.82 4.65 4.84 4.82 5.30 5.05 5.09 4.49 7.01 4.31 4.44 5.20 5.02 ± 0.59 4.31 – 7.01
(%)
1
Determined with 10 conventional Single Comb White Leghorn roosters per sample. The average ± SD of 17 peanut meal samples. 3 The low and high values observed in 17 peanut meal samples. 2
has become increasingly available to the feed industry. In contrast to soybean meal, peanut meal is low in lysine but is an excellent source of arginine [1]. Zhang and Parsons [2] demonstrated that overheating of peanut meal reduces amino acid availability (especially lysine), which can be quantified using the protein solubility in KOH assay. Because standard tables of nutrient composition [1, 3, 4] do not specify the number or origin of samples contributing to values contained therein, the nutrient composition of peanut meals currently available to the poultry industry is inadequately documented. It was the purpose of this study to evaluate a representative sampling of peanut meals for those parameters of most interest to poultry industry nutritionists.
MATERIALS AND METHODS Seventeen commercially produced, prepress, solvent-extracted peanut meals were obtained from 5 suppliers during 2003. Each sample was evaluated for proximate composition [5], TMEn [6, 7, 8], and mineral composition [9]. Seven samples from 4 suppliers were evaluated for amino acid composition and availability [10, 11]. The data were analyzed using the general linear models procedures of SAS [12] to determine the minimum, maximum, and standard deviations of the samples. Correlation and regression analyses were also applied with the general linear model procedure of SAS [12] to determine the chemical components that best predicted the TMEn of peanut meal.
TABLE 2. Prediction equations for TMEn of peanut meal based on 1, 2, or 3 variables (90% DM basis) Variables (n) 1 2 3 1
Variable1
Prediction equation
R2
CV (%)
Fiber Fiber, fat Fiber, fat, ash
TMEn = 3007 – 41.1 (fiber) TMEn = 2985 + 42.0 (fat) – 52.1 (fiber) TMEn = 2728 + 27.5 (fat) – 45.7 (fiber) + 49.5 (ash)
0.25 0.39 0.40
5.75 5.36 5.51
Variable(s) that lead to prediction equations with the highest R2 values were selected.
Downloaded from http://japr.oxfordjournals.org/ at D H Hill Library - Acquis S on March 18, 2015
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 Average2 Low High3
Crude fiber
JAPR: Research Report
256
TABLE 3. Total and digestible amino acid composition (%) of peanut meal (90% DM basis) Average1 Amino acid
4.96 1.17 1.71 8.36 1.96 1.76 0.64 1.87 0.52 1.54 2.89 1.64 2.27 1.10 1.54 5.04 0.45
± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ±
0.39 0.08 0.19 0.73 0.18 0.13 0.07 0.13 0.04 0.12 0.21 0.18 0.20 0.09 0.12 0.38 0.03
High2
Digestibility3
Concentration
Digestibility3
Concentration
Digestibility3
± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ±
4.23 1.05 1.49 6.96 1.72 1.52 0.51 1.65 0.45 1.39 2.55 1.46 1.96 0.97 1.36 4.49 0.39
86.2 76.0 77.8 89.0 84.8 79.5 69.0 82.8 80.1 83.6 85.6 88.6 89.3 84.1 79.8 83.7 92.1
5.30 1.26 2.07 9.08 2.29 1.89 0.71 2.00 0.56 1.68 3.13 1.88 2.48 1.19 1.67 5.39 0.50
91.1 83.7 86.8 93.4 94.5 88.0 83.6 89.6 89.9 90.0 91.5 92.8 94.2 90.0 86.9 94.1 94.3
89.6 81.0 83.7 92.2 88.3 85.6 78.3 87.2 86.7 87.9 89.6 91.7 93.1 87.9 84.6 89.8 93.1
1.7 2.8 3.0 1.6 3.0 3.0 4.7 2.3 3.2 2.3 2.1 1.5 1.7 1.9 2.7 3.5 0.7
The average ± SD amino acid level observed in 7 peanut meal samples. The low and high amino acids levels observed in 7 peanut meal samples. 3 Determined with 5 cecectomized Single Comb White Leghorn roosters per sample. 1 2
RESULTS AND DISCUSSION Proximate composition and TMEn of all samples are presented in Table 1. For consistency, all values have been adjusted to a 90% DM basis. Crude protein values were found to range between 40.1 to 50.9% with an average of 45.6%. This was markedly lower than the CP value of 50.7% reported by the NRC [1]. However, it must be noted that the average CP content was influenced by several values between 40 and 41% from a single supplier, whereas another source had consistently higher values. Substantial differences in fat and fiber were noted among samples, whereas ash was
relatively constant. In contrast to the lower values for CP, samples evaluated in this study had a substantially higher TMEn than reported by the NRC [1] (2,664 vs. 2,408 kcal/kg at 90% DM). Most standard published tables of nutrient composition [1, 3] underestimate the energy value of peanut meal by as much as 25%. Equations to estimate TMEn on the basis of proximate composition were developed based on 1, 2, or 3 variables (Table 2). The best single indicator of TMEn was fiber (R2 = 0.25). The inclusion of a second or third variable (fat or fat and ash) improved the accuracy of the TMEn prediction equation (R2 = 0.39 and 0.40, respectively). However, the relatively low R2 ob-
TABLE 4. Mineral composition of peanut meal (90% DM basis) Item
Phosphorus
Potassium
Calcium
Magnesium
Average1 Low to high2
0.57 ± 0.06 0.48 – 0.65
1.22 ± 0.12 1.00 – 1.44
0.08 ± 0.02 0.05 – 0.11
0.31 ± 0.04 0.25 – 0.38
Item
Sodium
Iron
Aluminum
Copper
Zinc
Manganese
Average1 Low to high2
117 ± 54 51 – 247
542 ± 465.4 150 – 1787
423 ± 348 165 – 1571
12 ± 2 9 – 16
56 ± 6 46 – 67
33 ± 5 26 – 42
(%)
(ppm)
Average ± SD of 17 peanut meal samples. The low and high mineral levels observed in 17 peanut meal samples.
1 2
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Aspartic acid Threonine Serine Glutamic acid Proline Alanine Cysteine Valine Methionine Isoleucine Leucine Tyrosine Phenylalanine Histidine Lysine Arginine Tryptophan
Concentration
Low2
BATAL ET AL.: COMPOSITION OF PEANUT MEAL
of calcium found in current samples was approximately half that reported by NRC [1]. Extremely wide ranges in composition were noted for iron and aluminum. No effort was made to quantify degree of processing of peanut meals, as this ingredient does not require the degree of heating needed with soybean meal to destroy antinutritional factors. For peanut meal, it is presumed the principal criterion is solvent recovery. None of the samples tested in this study were noticeably darker than any of the others, suggesting that overprocessing is not a serious problem at the present time. No attempt was made to determine the aflatoxin in the test samples, as commonly encountered levels would not be expected to affect parameters included in this study.
CONCLUSIONS AND APPLICATIONS 1. Currently available peanut meal generally has lower CP than reported by the NRC, although considerable variation was noted among suppliers. 2. The digestibility of amino acids in currently available peanut meal is very similar to that reported by the NRC. 3. The TMEn value of currently available peanut meal is higher (2,664 kcal/kg) than reported by the NRC.
REFERENCES AND NOTES 1. National Research Council. 1994. Nutrient Requirements of Poultry. 9th rev. ed. Natl. Acad. Press, Washington, DC. 2. Zhang , Y., and C. M. Parsons. 1996. Effects of overprocessing on the nutritional quality of peanut meal. Poult. Sci. 75:514–518. 3. Dale, N., and A. Batal. 2003. Ingredient analysis table: 2003– 2004 edition. Feedstuffs 75(38):16–17. 4. Rostagno, H. S. 2000. Tabelas Brasileiras Para Aves e Suinos-Composicao de Alimentos e Exigencias Nutricionais. Imprensa Universitaria, Vicosa, Brazil. 5. Association of Official Analytical Chemists. 1980. Official Methods of Analysis. 13th ed. Assoc. Off. Anal. Chem., Washington, DC. 6. Sibbald, I. R. 1976. A bioassay for true metabolizable energy of feedingstuffs. Poult. Sci. 55:303–308. 7. Dale, N. M., and H. L. Fuller. 1984. Correlation of protein content of feedstuffs with the magnitude of nitrogen correction in true metabolizable energy determinations. Poult. Sci. 63:1008–1012. 8. AgriServices Laboratory, Univ. of Georgia, Athens, GA.
9. Maxfield, R., and B. Mindak. 1985. EPA Method study 27. Method 200.7. EPA-600/85/05. National Technical Information Service, Springfield, VA. 10. Experiment Station Chemical Laboratories, Univ. of Missouri, Columbia, MO. Determination of amino acids was conducted using an HPLC procedure with a Beckman 6300 analyzer (Beckman Coulter, Inc., Fullerton, CA) with an ion exchange column. 11. Parsons, C. M., F. Castanon, and Y. Hen. 1997. Protein and amino acid quality of meat and bone meal. Poult. Sci. 76:361–368. 12. SAS Institute Inc., 1990. SAS STAT User’s Guide. Release 6.08. SAS Institute Inc., Cary, NC. 13. Green, S., S. L. Bertrand, M. J. C. Duron, and R. Maillard. 1987. Digestibilities of amino acids in soyabean, sunflower and groundnut meals, determined with intact and caecectomized cockerels. Br. Poult. Sci. 28:643–652.
Acknowledgments This study was supported by a grant from the Georgia Commodity Commission on Peanuts, Tifton, GA.
Downloaded from http://japr.oxfordjournals.org/ at D H Hill Library - Acquis S on March 18, 2015
tained for all the prediction equations suggest a limited benefit of these prediction equations. In spite of the somewhat lower CP content in the current set of samples, levels of critical amino acids were remarkably similar to those reported by the NRC [1]. The average, low, and high amino acid concentrations are presented in Table 3. Very good agreement was noted among the average amino acid availabilities of the 7 samples assayed in this study and those reported by the NRC [1] and Green et al. [13]. The average and range of mineral contents of peanut meals is presented in Table 4. Very good agreement with the NRC [1] was noted for phosphorus and potassium, whereas average values for most other minerals were generally in reasonable agreement. By contrast, the level
257
Nutrient Composition of Peanut Meal A. Batal,* N. Dale,* and M. Cafe´† *Department of Poultry Science, Poultry Science Building, University of Georgia, Athens, Georgia 30602-2772; and †Department of Animal Science, School of Veterinary, University of Goia´s, Goiaˆnia, Brazil 74001-970
SUMMARY Solvent-extracted peanut meal is receiving increased attention as a feed ingredient for poultry. Due to limited availability, levels of inclusion in US broiler diets are generally from 3 to 4%. Because the origin of nutrient values for peanut meal reported in standard tables of nutrient composition is unclear, a study was undertaken to document the nutrient composition of peanut meal samples currently available to the poultry industry. Seventeen samples of peanut meal were obtained during 2003 from commercial sources in the southeastern United States. Each sample was analyzed for proximate composition, TMEn, and mineral composition. Seven representative samples were analyzed for total and available amino acid contents. All values were adjusted to a 90% dry matter basis, this being representative of the meals evaluated in this study. Although considerable variation was noted between sources, a reasonable consistency was observed among samples from each of the 5 suppliers, presumably reflecting modest differences in processing procedure. Nitrogen-corrected metabolizable energy ranged from 2,273 to 3,009 kcal/kg with a mean of 2,664 kcal/kg, whereas CP ranged from 40.1 to 50.9% with a mean of 45.6%. Mean values for fat, fiber, and ash were 2.5, 8.3, and 5.0%, respectively. Total concentration and percentage availability, respectively, of several critical amino acids were: lysine, 1.54% (85); methionine, 0.52% (87); cystine, 0.64% (78); threonine, 1.17% (81); and arginine, 5.04% (90). Average levels of calcium, phosphorus, sodium, and potassium were 0.08, 0.57, 0.01, and 1.22%, respectively. The variation observed among samples strongly indicates that confirmatory analyses should be conducted prior to use of samples from a new supplier. Key words: nitrogen-corrected true metabolizable energy, amino acid digestibility, peanut meal, crude protein 2005 J. Appl. Poult. Res. 14:254–257
DESCRIPTION OF PROBLEM Peanut meal is the high-protein solid residue obtained from the extraction of oil from whole or broken peanuts. Peanuts not suitable for human consumption are obtained from 2 product streams: farmer stock refers to peanuts arriving at the oil extraction facility still in the shells, and oil stock is shelled peanuts not 1
acceptable for human food products. Such peanuts may be discolored, shriveled, or simply broken. The very high oil content of peanuts (35 to 40%) necessitates removal of part of the oil from the seed (prepressing) prior to solvent extraction. In addition, small amounts of hull are frequently added to peanut meals to provide the texture needed for efficient oil extraction. Prepress solvent peanut meal is the type that
To whom correspondence should be addressed: [email protected].
Downloaded from http://japr.oxfordjournals.org/ at D H Hill Library - Acquis S on March 18, 2015
Primary Audience: Nutritionists, Researchers, Quality Control Personnel
BATAL ET AL.: COMPOSITION OF PEANUT MEAL
255
TABLE 1. Proximate composition and TMEn of peanut meal (90% DM basis) Sample
TMEn1
CP
Crude fat
46.8 48.2 47.9 46.0 40.1 45.6 44.9 44.0 42.7 41.0 44.5 45.7 46.4 46.5 49.4 50.9 45.3 45.6 ± 2.8 40.1 – 50.9
2.58 1.50 1.43 2.46 5.97 1.99 2.78 1.79 2.57 5.35 2.37 1.82 1.02 5.41 0.80 0.68 1.49 2.47 ± 2.47 0.68 – 5.97
(kcal/kg) 2761 2765 2716 2627 2677 2838 2621 2386 2502 2654 2710 3009 2273 2842 2644 2629 2638 2,664 ± 171 2,273 – 3,009
Ash
5.77 6.89 6.88 11.00 10.80 9.25 7.80 12.60 10.50 10.50 7.27 6.87 8.53 6.21 6.73 6.56 6.98 8.30 ± 2.05 5.77 – 12.60
4.92 5.13 5.03 4.85 5.31 4.82 4.65 4.84 4.82 5.30 5.05 5.09 4.49 7.01 4.31 4.44 5.20 5.02 ± 0.59 4.31 – 7.01
(%)
1
Determined with 10 conventional Single Comb White Leghorn roosters per sample. The average ± SD of 17 peanut meal samples. 3 The low and high values observed in 17 peanut meal samples. 2
has become increasingly available to the feed industry. In contrast to soybean meal, peanut meal is low in lysine but is an excellent source of arginine [1]. Zhang and Parsons [2] demonstrated that overheating of peanut meal reduces amino acid availability (especially lysine), which can be quantified using the protein solubility in KOH assay. Because standard tables of nutrient composition [1, 3, 4] do not specify the number or origin of samples contributing to values contained therein, the nutrient composition of peanut meals currently available to the poultry industry is inadequately documented. It was the purpose of this study to evaluate a representative sampling of peanut meals for those parameters of most interest to poultry industry nutritionists.
MATERIALS AND METHODS Seventeen commercially produced, prepress, solvent-extracted peanut meals were obtained from 5 suppliers during 2003. Each sample was evaluated for proximate composition [5], TMEn [6, 7, 8], and mineral composition [9]. Seven samples from 4 suppliers were evaluated for amino acid composition and availability [10, 11]. The data were analyzed using the general linear models procedures of SAS [12] to determine the minimum, maximum, and standard deviations of the samples. Correlation and regression analyses were also applied with the general linear model procedure of SAS [12] to determine the chemical components that best predicted the TMEn of peanut meal.
TABLE 2. Prediction equations for TMEn of peanut meal based on 1, 2, or 3 variables (90% DM basis) Variables (n) 1 2 3 1
Variable1
Prediction equation
R2
CV (%)
Fiber Fiber, fat Fiber, fat, ash
TMEn = 3007 – 41.1 (fiber) TMEn = 2985 + 42.0 (fat) – 52.1 (fiber) TMEn = 2728 + 27.5 (fat) – 45.7 (fiber) + 49.5 (ash)
0.25 0.39 0.40
5.75 5.36 5.51
Variable(s) that lead to prediction equations with the highest R2 values were selected.
Downloaded from http://japr.oxfordjournals.org/ at D H Hill Library - Acquis S on March 18, 2015
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 Average2 Low High3
Crude fiber
JAPR: Research Report
256
TABLE 3. Total and digestible amino acid composition (%) of peanut meal (90% DM basis) Average1 Amino acid
4.96 1.17 1.71 8.36 1.96 1.76 0.64 1.87 0.52 1.54 2.89 1.64 2.27 1.10 1.54 5.04 0.45
± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ±
0.39 0.08 0.19 0.73 0.18 0.13 0.07 0.13 0.04 0.12 0.21 0.18 0.20 0.09 0.12 0.38 0.03
High2
Digestibility3
Concentration
Digestibility3
Concentration
Digestibility3
± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ±
4.23 1.05 1.49 6.96 1.72 1.52 0.51 1.65 0.45 1.39 2.55 1.46 1.96 0.97 1.36 4.49 0.39
86.2 76.0 77.8 89.0 84.8 79.5 69.0 82.8 80.1 83.6 85.6 88.6 89.3 84.1 79.8 83.7 92.1
5.30 1.26 2.07 9.08 2.29 1.89 0.71 2.00 0.56 1.68 3.13 1.88 2.48 1.19 1.67 5.39 0.50
91.1 83.7 86.8 93.4 94.5 88.0 83.6 89.6 89.9 90.0 91.5 92.8 94.2 90.0 86.9 94.1 94.3
89.6 81.0 83.7 92.2 88.3 85.6 78.3 87.2 86.7 87.9 89.6 91.7 93.1 87.9 84.6 89.8 93.1
1.7 2.8 3.0 1.6 3.0 3.0 4.7 2.3 3.2 2.3 2.1 1.5 1.7 1.9 2.7 3.5 0.7
The average ± SD amino acid level observed in 7 peanut meal samples. The low and high amino acids levels observed in 7 peanut meal samples. 3 Determined with 5 cecectomized Single Comb White Leghorn roosters per sample. 1 2
RESULTS AND DISCUSSION Proximate composition and TMEn of all samples are presented in Table 1. For consistency, all values have been adjusted to a 90% DM basis. Crude protein values were found to range between 40.1 to 50.9% with an average of 45.6%. This was markedly lower than the CP value of 50.7% reported by the NRC [1]. However, it must be noted that the average CP content was influenced by several values between 40 and 41% from a single supplier, whereas another source had consistently higher values. Substantial differences in fat and fiber were noted among samples, whereas ash was
relatively constant. In contrast to the lower values for CP, samples evaluated in this study had a substantially higher TMEn than reported by the NRC [1] (2,664 vs. 2,408 kcal/kg at 90% DM). Most standard published tables of nutrient composition [1, 3] underestimate the energy value of peanut meal by as much as 25%. Equations to estimate TMEn on the basis of proximate composition were developed based on 1, 2, or 3 variables (Table 2). The best single indicator of TMEn was fiber (R2 = 0.25). The inclusion of a second or third variable (fat or fat and ash) improved the accuracy of the TMEn prediction equation (R2 = 0.39 and 0.40, respectively). However, the relatively low R2 ob-
TABLE 4. Mineral composition of peanut meal (90% DM basis) Item
Phosphorus
Potassium
Calcium
Magnesium
Average1 Low to high2
0.57 ± 0.06 0.48 – 0.65
1.22 ± 0.12 1.00 – 1.44
0.08 ± 0.02 0.05 – 0.11
0.31 ± 0.04 0.25 – 0.38
Item
Sodium
Iron
Aluminum
Copper
Zinc
Manganese
Average1 Low to high2
117 ± 54 51 – 247
542 ± 465.4 150 – 1787
423 ± 348 165 – 1571
12 ± 2 9 – 16
56 ± 6 46 – 67
33 ± 5 26 – 42
(%)
(ppm)
Average ± SD of 17 peanut meal samples. The low and high mineral levels observed in 17 peanut meal samples.
1 2
Downloaded from http://japr.oxfordjournals.org/ at D H Hill Library - Acquis S on March 18, 2015
Aspartic acid Threonine Serine Glutamic acid Proline Alanine Cysteine Valine Methionine Isoleucine Leucine Tyrosine Phenylalanine Histidine Lysine Arginine Tryptophan
Concentration
Low2
BATAL ET AL.: COMPOSITION OF PEANUT MEAL
of calcium found in current samples was approximately half that reported by NRC [1]. Extremely wide ranges in composition were noted for iron and aluminum. No effort was made to quantify degree of processing of peanut meals, as this ingredient does not require the degree of heating needed with soybean meal to destroy antinutritional factors. For peanut meal, it is presumed the principal criterion is solvent recovery. None of the samples tested in this study were noticeably darker than any of the others, suggesting that overprocessing is not a serious problem at the present time. No attempt was made to determine the aflatoxin in the test samples, as commonly encountered levels would not be expected to affect parameters included in this study.
CONCLUSIONS AND APPLICATIONS 1. Currently available peanut meal generally has lower CP than reported by the NRC, although considerable variation was noted among suppliers. 2. The digestibility of amino acids in currently available peanut meal is very similar to that reported by the NRC. 3. The TMEn value of currently available peanut meal is higher (2,664 kcal/kg) than reported by the NRC.
REFERENCES AND NOTES 1. National Research Council. 1994. Nutrient Requirements of Poultry. 9th rev. ed. Natl. Acad. Press, Washington, DC. 2. Zhang , Y., and C. M. Parsons. 1996. Effects of overprocessing on the nutritional quality of peanut meal. Poult. Sci. 75:514–518. 3. Dale, N., and A. Batal. 2003. Ingredient analysis table: 2003– 2004 edition. Feedstuffs 75(38):16–17. 4. Rostagno, H. S. 2000. Tabelas Brasileiras Para Aves e Suinos-Composicao de Alimentos e Exigencias Nutricionais. Imprensa Universitaria, Vicosa, Brazil. 5. Association of Official Analytical Chemists. 1980. Official Methods of Analysis. 13th ed. Assoc. Off. Anal. Chem., Washington, DC. 6. Sibbald, I. R. 1976. A bioassay for true metabolizable energy of feedingstuffs. Poult. Sci. 55:303–308. 7. Dale, N. M., and H. L. Fuller. 1984. Correlation of protein content of feedstuffs with the magnitude of nitrogen correction in true metabolizable energy determinations. Poult. Sci. 63:1008–1012. 8. AgriServices Laboratory, Univ. of Georgia, Athens, GA.
9. Maxfield, R., and B. Mindak. 1985. EPA Method study 27. Method 200.7. EPA-600/85/05. National Technical Information Service, Springfield, VA. 10. Experiment Station Chemical Laboratories, Univ. of Missouri, Columbia, MO. Determination of amino acids was conducted using an HPLC procedure with a Beckman 6300 analyzer (Beckman Coulter, Inc., Fullerton, CA) with an ion exchange column. 11. Parsons, C. M., F. Castanon, and Y. Hen. 1997. Protein and amino acid quality of meat and bone meal. Poult. Sci. 76:361–368. 12. SAS Institute Inc., 1990. SAS STAT User’s Guide. Release 6.08. SAS Institute Inc., Cary, NC. 13. Green, S., S. L. Bertrand, M. J. C. Duron, and R. Maillard. 1987. Digestibilities of amino acids in soyabean, sunflower and groundnut meals, determined with intact and caecectomized cockerels. Br. Poult. Sci. 28:643–652.
Acknowledgments This study was supported by a grant from the Georgia Commodity Commission on Peanuts, Tifton, GA.
Downloaded from http://japr.oxfordjournals.org/ at D H Hill Library - Acquis S on March 18, 2015
tained for all the prediction equations suggest a limited benefit of these prediction equations. In spite of the somewhat lower CP content in the current set of samples, levels of critical amino acids were remarkably similar to those reported by the NRC [1]. The average, low, and high amino acid concentrations are presented in Table 3. Very good agreement was noted among the average amino acid availabilities of the 7 samples assayed in this study and those reported by the NRC [1] and Green et al. [13]. The average and range of mineral contents of peanut meals is presented in Table 4. Very good agreement with the NRC [1] was noted for phosphorus and potassium, whereas average values for most other minerals were generally in reasonable agreement. By contrast, the level
257