- Email: [email protected]
The Nutritive Value of Herring Meals
250
H. M. BISSETT AND H. L. A. TARR
Biely, J., B. E. March and H. L. A. Tarr, 1952b. The effect of drying temperature on the folic acid content of herring meal. Science 116: 249-250. Bissett, H. M., and H. L. A. Tarr, 1954. The nutritive value of herring meals. 2. Availability of essential amino acids. Poultry Sci. 33: 250-254. Clandinin, D. R., 1949. The effects of methods of processing on the nutritive value of herring meals. Poultry Sci. 28: 128-133.
Ingvaldsen, T., 1929. Fish meals. Part I. The effect of the high temperature employed for drying, on the nitrogen partition of fish meals. Can. Chem. Metall. 13:97-99.
The Nutritive Value of Herring Meals 2. EFFECT OF HEAT ON AVAILABILITY OF ESSENTIAL AMINO ACIDS H. M. BISSETT AND H. L. A. TARR Pacific Fisheries Experimental Station, Vancouver, British Columbia, Canada (Received for publication June 22, 1953)
T
HE effect of heat on the biological value of different proteins has been investigated from time to time, and although causes of some of the observed effects are known, explanation of others is still lacking. Riesen et al. (1947) showed that a moderate heating of soybean meal actually improved its nutritive value for chicks, and presented evidence which suggested that this improvement was due largely, but not entirely, to destruction of a trypsin inhibitor. It is evident from more recent work that the desirable effect of moderate heat treatment of raw soybean meal is due only partly to the activity of the trypsin inhibitor which this meal contains, and that other as yet incompletely understood effects are also involved (Almquist and Merrit, 1952;
Balloun et al., 1953; Hill et al, 1953). Prolonged heating of raw soybean meal seriously impairs its nutritive value for chicks and is accompanied by decreased availability of the essential amino acids arginine, lysine and tryptophane as judged by comparative microbiological assays of chemical and enzyme hydrolysates (Riesen et al., 1947). This is due, presumably, at least in part to Maillard reactions. The effect of heat on the nutritive value of fish meals has not been investigated as extensively as with soybean meals. Clandinin (1949) found that commercially scorched herring meal possessed a very low biological value for chicks, and that this was accompanied by a decreased availability of all essential amino acids.
Downloaded from http://ps.oxfordjournals.org/ at University of Arizona on February 5, 2015
Harrison, J. S. M., 1950. Machine for "scorching" fish meal. Fish. Res. Bd. Can., Prog. Rep. Pacific, 85: 86-87. Hill, C. H., R. Borchers, C. W. Ackerson and F. F. Mussell, 1953. Lack of effect of amino acids on growth retardation due to unheated soybeans. Arch. Biochem. Biophys. 43: 286-288.
Lassen, S., E. K. Bacon and H. J. Dunn, 1951. Fish reduction process. Relation of yields and quality of products to freshness of raw material. Ind. Eng. Chem. 43: 2082-2087. Maynard, L. A., and A. V. Tunison, 1932. Influence of drying temperature upon digestibility and biological value of fish proteins. Ind. Eng. Chem. 24: 1168-1171. Riesen, W. H., D. R. Clandinin, C. A. Elyehjeni and W. W. Cravens, 1947. Liberation of essential amino acids from raw, properly heated, and overheated soybean oil meal. J. Biol. Chem. 167: 143-150. Tarr, H. L. A., B. A. Southcott and H. M. Bissett, 1950. The nutritive value of fish meal and condensed fish solubles. Fish. Res. Bd. Can., Prog. Rep. Pacific, 85: 83-85. Tarr, H. L. A., B. A. Southcott, H. M. Bissett, J. Biely and B. E. March, 1951. Ibid. II. Effect of heat on herring meal. Fish. Res. Bd. Can., Prog. Rep. Pacific, 87: 42-46.
HEAT AND AVAILABILITY OF AMINO ACIDS IN HERRING MEAL
251
Downloaded from http://ps.oxfordjournals.org/ at University of Arizona on February 5, 2015
meals prepared during the 1950-51 season are given in Table 1. These meals were not all prepared from identical raw material. The comparative results between the amino acid analysis values obtained by chemical and enzyme hydrolysis are assumed to indicate biological availability (Riesen el al., 1947; Clandinin, 1949). From Table 1 it appears that as far as the total arginine, lysine and methionine content was concerned, there was no important difference between the various meals, the whole raw fish and the presscake. However, the availability, as indicated by enzyme digestion, was definitely higher in the raw flesh and the presscake. The distribution of all eleven amino acids as indicated by both chemical and enzyme hydrolysis was very similar in all the herring meals except those which had been heated at 159° for 180 minutes. In these last named meals enzyme hydrolysis inacids. dicated that the availability of all the MATERIAXS AND RESULTS essential amino acids had decreased very The sources and methods of preparation markedly. It is of interest that previous of the herring meals used were given in the work (Tarr et al., 1954) showed that the preceding paper (Tarr et al., 1954), and, biological value of the 180 minute heated for comparative purposes, the same des- meal (No. 14 produced in February 1951), ignating numbers have been used in the as judged by chick growth studies, was present paper. Samples of whole herring much lower than that of the similarly and of herring presscake were taken from heated November 1950 meal (No. 10). In about 50 lb. lots of the respective mate- the present study it will be observed that rials after they had been blended in a the availability of tryptophane in the 180 silent cutter. Chemical hydrolysis of the minute heated February 1951 meal (No. herring materials was carried out as de- 14) was one sixth, and that of lysine, scribed by Stokes et al. (1945), and enzyme methionine, threonine and valine about hydrolysis by Clandinin's (1949), pro- one half, that of the similarly heated Nocedure. Arginine was determined using vember 1950 meal (No. 10). The amino Lactobacillus casei in the medium of Dunn acids which were inactivated are those et al. (1949), and methionine by the which are usually involved most readily method of Henderson and Snell (1948) em- in Maillard reactions. One of us has shown ploying Streptococcus fecalis R. The pro- recently that free ribose is the single most cedures of Stokes et al. (1945) and of important factor in occasioning Maillard Gunness et al. (1946) were employed for browning in heated fish muscle (Tarr, 1953a and b), and it was thought that, the other 9 amino acids. since Feburary herring meals contain a The results obtained with a series of Tarr et al. (1954) found that heating low temperature dried herring meals at 159° for 30 or 60 minutes did not impair their nutritive value, but, when the rations were suitably supplemented with all known vitamins of the " B " complex, the heated meals were usually of higher nutritive value than those not subjected to heat treatment. Heating low temperature dried meals for 180 minutes impaired their biological value for chicks very markedly, and also effected a decrease in all the essential amino acids. Commercial flame drying at a temperature which could not be exceeded because of fire danger did not appreciably affect the nutritive value as compared with ordinary commercial flame drying. The present experiments were undertaken to determine the effect of heating herring meals on their content in available essential amino
November 1950 materials Whole herring (2.69% nitrogen) Herring press cake (5.28% nitrogen Low temperature dried meal N o . 7 (11.5% nitrogen) Low temperature dried meal heated 30 min. a t lSSPC. (No. 8) (11.9% nitrogen) Low temperature dried meal heated 60 min. a t 159°C. (No. 9) (12.0% nitrogen) Low temperature dried meal heated 180 min. a t 159°C. (No. 10) (12.5% nitrogen) Normal commercial flame dried m e a l ( N o . 1) (11.5% nitrogen) February 1951 materials Low temperature dried (No. 12) - (11.4% nitrogen) Low temperature dried meal heated 6 0 ' a t 159°C. (No. 13) (12.1% nitrogen) Low temperature dried meal heated 180' a t 159°C. (No. 14) (12.2% nitrogen) Normal commercial meal (No. 4) (11.7% nitrogen)
6.5
6.1
4.3
4.9
4.8
2.3
5.5
4.2
7.0
2.2
5.0
7.0
6.3
6.4
6.2
6.5
6.1
6.6
7.1
7.1
6.6
2.1
2.1
2.2
2.2
2.2
2.2
2.5
2.6
2.8
1.0
0.2
1.1
0.9
0.8
0.2
1.7
1.9
1.8
EnAcid zyme
EnAcid zyme
6.7
Histidine
Arginine
4.6
4.6
4.9
4.9
4.6
4.4
5.6
4.3
4.9
4.4
0.8
3.8
4.5
3.9
.9
3.5
3.5
4.1
EnAcid zyem
Isoleucine
5.9
6.9
7.7
7.0
8.9
7.0
7.7
7.4
7.6
5.6
0.7
5.2
6.0
7.8
0.8
5.8
6.6
8.0
EnAcid zyme
Leucine
4.1 3.9 3.8 3.4 3.9 3.5 3.9 3.6 3.3
3.8 4.2 2.6 2.5 2.8 0.9 2.8 1.8 1.9 0.5 2.3
3.5 3.6 3.1 3.0 3.4 2.6 2.2 2.8 2.6 2.1 2.4
9.1
7.7 7.9 8.1 1.1 9.5 10.0 9.2 0.5 12.0
11.8 10.8 11.2 10.5 10.4 12.6 11.9 9.1 12.2
4.8
0.13
3.6
4.2
2.5
0.26
2.1
2.3
2.4
EnAcid zyme
12.0
EnAcid zyme
Threonine
11.8
Enzyme
Methionine
12.9
Acid
Lysine
Tyrosine
4.8
5.1
5.3
5.0
5.6
5.5
5.2
5.4
5.3
3.7
0.25
3.3
4.1
4.2
0.4
3.6
3.8
3.5
3.3
3.0
3.0
2.4
2.6
2.6
2.6
2.6
2.8
3.6
0.3
2.5
3.4
2.8
0.4
3.0
3.1
3.1
EnEnAcid zyme Alkali zyme
Valine
TABLE 1.—The effect of heat on the availability of the essential amino acids in November 1950 and February 1951 herring meals {gms. of amino acid per 16 gms. of nitrogen)
d from http://ps.oxfordjournals.org/ at University of Arizona on February 5, 2015 1.6
0.03
0.6 0.62
1.5
1.7
0.60 . 0.63
1.7
0.18 0.7
0.6
2.1
1.9
0.65 0.75
2.0
1.5
EnAlkali zyme
Tryptophane
3.6
3.6
3.8
4.3
3.6
3.9
3.6
3.8
3.7
Acid
3.6
0.35
2.7
3.3
3.3
0.35
3.2
3.4
3.3
Enzyme
Phenylalanine
>
W
> a
w
X
C/l
HEAT AND AVAILABILITY OP AMINO ACIDS IN HERRING MEAL
253
TABLE 2.—The total pentose and deoxypentosenucleic acid content of herring meals produced at different seasons Herring meal
No.f 7 11 2 3 12 4
Description November 1950 low temperature November 1951 low temperature November 1951 commercial January 1951 low temperature* February 1950 commercial February 1951 low temperature February 1951 commercial
Total pentose (mg./gm.)
Deoxypentosenucleic acid (mg./gm.)
20.0] 16.31 2 1 . 5 |>18.7 17.Oj 25.51 24.0W5.8 27.8J
10.51 10.9 13.3 11.6 11.5 17.4 21.7 19.1 18.3
This meal was actually produced from December 28 herring, but the meals were not ground and available. f These numbers refer to the herring meals described in Table 1 of the preceding paper (Tarr et al., 1954).
TABLE 3.—Effect
These results are very suggestive, but final proof that the deoxypentose or pentose of herring meals is liberated on extensive heating and combines with amino groups in Maillard reactions requires further experimentation. In a second experiment the available arginine, lysine, and methionine were determined in five different herring meals which had been prepared from the same load of herring. The results (Table 3) indicated that there was no difference in the availability of these amino acids in the low temperature dried, the unextracted or hexane extracted normal flame dried commercial meals, or the overheated flame dried meals. With the exception of the air flow dried material, all these meals were flame dried under commercial condi-
of method of preparation and heating on the available arginine, lysine and methionine in herring meals prepared from identical raw material in late December 1951 Lys ne
Air flow dried meal (11.1% nitrogen) Normal commercial flame dried meal, hexane extracted (12.0% nitrogen) Normal commercial flame dried meal (11.8% nitrogen) Overheated flame dried meal (12.3% nitrogen) Overheated flame dried meal (12.1% nitrogen)*
Arginine
Methionine
Acid
Enzyme
Acid
Enzyme
Acid
Enzyme
10.8
9.0
7.4
6.3
2.7
2.7
11.3
9.1
7.3
6.0
2.7
2.8
10.9
9.3
7.2
6.8
2.5
2.9
10.4
9.3
7.3
6.7
2.5
2.8
10.6
9.3
7.8
6.7
2.8
2.8
* This meal was identical with the preceding meal except that further heating occurred after sacking, a portion of the material undergoing combustion.
Downloaded from http://ps.oxfordjournals.org/ at University of Arizona on February 5, 2015
considerable proportion of practically mature milts, deoxypentose or pentose might be responsible for the above inactivation. The deoxypentosenucleic acid content of three November, one late December and of three February meals was determined by the colorimetric procedure of Seibert (1940) using the extraction procedure described by Schneider (1945). The total pentose content was also determined using a hot trichloracetic acid extract and the Mejbaum reaction (Hamoir, 1951). The results (Table 2) showed that both the total pentose, which probably includes a small amount of the deoxypentose, and deoxypentosenucleic acid were considerably higher in the meals produced in February than in those produced in November or late December.
254
NEWS AND NOTES
tions, in contrast to the overheated meals described in Table 1 which were heated under laboratory conditions. SUMMARY
REFERENCES Almquist, H. J., and J. B. Merrit, 1952. Effect of raw soybean meal on growth of the chick. Proc. Soc. Exp. Biol. Med. 79: 277-279. Balloun, S. L., E. L. Johnson and L. K. Arnold, 1953. Laboratory estimation of the nutritive value of soybean oil meals. Poultry Sci. 32: 517531. Clandinin, D. R., 1949. The effects of methods of processing on the nutritive value of herring meals. Poultry Sci. 28: 128-133. Dunn, M. S., M. N. Camien, R. B. Malin, E. A.
NEWS AND NOTES (Continued from page 241) PENB NOTES The Poultry and Egg National Board elected the following officers at the annual meeting in Chicago in January: President—R. Hill, Lincoln, Nebraska; First Vice-President—L. Hubbard, Lancaster, Pennsylvania; Second Vice-President—H. Beyers, Salt
Lake City, Utah; Secretary—L. A. Wilhelm, Lafayette, Indiana; and Treasurer—O. W. Olson, Chicago, Illinois. Kathryn Bele Niles, Director of Home Economics for the Poultry and Egg National Board, was presented with a lifetime honorary membership in
[Continued on page 272)
Downloaded from http://ps.oxfordjournals.org/ at University of Arizona on February 5, 2015
The availability of essential amino acids in herring meal, as judged by comparative microbiological assays of chemical and enzymic hydrolysates, was not altered by the normal flame drying commercial procedure, nor by heating air flow dried meal at 159°C. for 30 or 60 minutes in a rotating drum. Heating for 180 minutes under these conditions impaired the availability of all the essential amino acids, but, with tryptophane, methionine, lysine, threonine and valine, more markedly in the case of February than November meals. Since the deoxypentosenucleic acid and total pentose content of the February meals was greater than that of the November meals it was suggested that Maillard reactions between liberated pentose sugars and amino acids may have been responsible for the observed differences.
Murphy and P. J. Reiner, 1949. Percentages of twelve amino acids in blood, carcass, heart, kidney, liver, muscle and skin of eight animals. Univ. of California, Publications in Physiol. 8: 293-326. Gunness, M., I. M. Dwyer and J. L. Stokes, 1946. Microbiological methods for the determination of amino acids. III. Extension of the uniform assay method to include tyrosine. J. Biol. Chem. 163: 159-168. Hamoir, G., 1951. Fish tropomyosin and fish nucleotropomyosin. Biochem. J. 48: 146-151. Henderson, L. M., and E. E. Snell, 1948. A uniform medium for determination of amino acids with various microorganisms. J. Biol. Chem. 172: 1529. Hill, C. H., R. Borchers, C. W. Ackerson and F. F. Mussehl, 1953. Lack of effect of amino acids on the growth retardation due to unheated soybeans. Arch. Biochem. Biophys. 43: 286-288. Riesen, W. H., D. R. Clandinin, C. A. Elvehjem and W. W. Cravens, 1947. Liberation of essential amino acids from raw, properly heated, and overheated soybean oil meal. J. Biol. Chem. 167: 143-150. Schneider, W. C , 1945. Phosphorus compounds in animal tissues. I. Extraction and estimation of deoxypentose nucleic acid and of pentose nucleic acid. J. Biol. Chem. 161: 293-303. Seibert, F. B., 1940. Removal of the impurities, nucleic acid and polysaccharide, from tuberculin protein. J. Biol. Chem. 133: 593-604. Stokes, J. L., M. Gunness, I. M. Dwyer and M. C. Caswell, 1945. Microbiological methods for the determination of amino acids. II. A uniform assay for the ten essential amino acids. J. Biol. Cbem. 160: 35-49. Tarr, H. L. A., 1953a. Ribose and the Maillard reaction in fish muscle. Nature, 171: 344-345. Tarr, H. L. A., 1953b. Post mortem liberation of ribose in fish skeletal muscle. Federation Proc. 12: 279. Tarr, H. L. A., J. Biely and B. E. March, 1954. The nutritive value of herring meals. 1. The effect of heat. Poultry Sci. 33: 242-250.
H. M. BISSETT AND H. L. A. TARR
Biely, J., B. E. March and H. L. A. Tarr, 1952b. The effect of drying temperature on the folic acid content of herring meal. Science 116: 249-250. Bissett, H. M., and H. L. A. Tarr, 1954. The nutritive value of herring meals. 2. Availability of essential amino acids. Poultry Sci. 33: 250-254. Clandinin, D. R., 1949. The effects of methods of processing on the nutritive value of herring meals. Poultry Sci. 28: 128-133.
Ingvaldsen, T., 1929. Fish meals. Part I. The effect of the high temperature employed for drying, on the nitrogen partition of fish meals. Can. Chem. Metall. 13:97-99.
The Nutritive Value of Herring Meals 2. EFFECT OF HEAT ON AVAILABILITY OF ESSENTIAL AMINO ACIDS H. M. BISSETT AND H. L. A. TARR Pacific Fisheries Experimental Station, Vancouver, British Columbia, Canada (Received for publication June 22, 1953)
T
HE effect of heat on the biological value of different proteins has been investigated from time to time, and although causes of some of the observed effects are known, explanation of others is still lacking. Riesen et al. (1947) showed that a moderate heating of soybean meal actually improved its nutritive value for chicks, and presented evidence which suggested that this improvement was due largely, but not entirely, to destruction of a trypsin inhibitor. It is evident from more recent work that the desirable effect of moderate heat treatment of raw soybean meal is due only partly to the activity of the trypsin inhibitor which this meal contains, and that other as yet incompletely understood effects are also involved (Almquist and Merrit, 1952;
Balloun et al., 1953; Hill et al, 1953). Prolonged heating of raw soybean meal seriously impairs its nutritive value for chicks and is accompanied by decreased availability of the essential amino acids arginine, lysine and tryptophane as judged by comparative microbiological assays of chemical and enzyme hydrolysates (Riesen et al., 1947). This is due, presumably, at least in part to Maillard reactions. The effect of heat on the nutritive value of fish meals has not been investigated as extensively as with soybean meals. Clandinin (1949) found that commercially scorched herring meal possessed a very low biological value for chicks, and that this was accompanied by a decreased availability of all essential amino acids.
Downloaded from http://ps.oxfordjournals.org/ at University of Arizona on February 5, 2015
Harrison, J. S. M., 1950. Machine for "scorching" fish meal. Fish. Res. Bd. Can., Prog. Rep. Pacific, 85: 86-87. Hill, C. H., R. Borchers, C. W. Ackerson and F. F. Mussell, 1953. Lack of effect of amino acids on growth retardation due to unheated soybeans. Arch. Biochem. Biophys. 43: 286-288.
Lassen, S., E. K. Bacon and H. J. Dunn, 1951. Fish reduction process. Relation of yields and quality of products to freshness of raw material. Ind. Eng. Chem. 43: 2082-2087. Maynard, L. A., and A. V. Tunison, 1932. Influence of drying temperature upon digestibility and biological value of fish proteins. Ind. Eng. Chem. 24: 1168-1171. Riesen, W. H., D. R. Clandinin, C. A. Elyehjeni and W. W. Cravens, 1947. Liberation of essential amino acids from raw, properly heated, and overheated soybean oil meal. J. Biol. Chem. 167: 143-150. Tarr, H. L. A., B. A. Southcott and H. M. Bissett, 1950. The nutritive value of fish meal and condensed fish solubles. Fish. Res. Bd. Can., Prog. Rep. Pacific, 85: 83-85. Tarr, H. L. A., B. A. Southcott, H. M. Bissett, J. Biely and B. E. March, 1951. Ibid. II. Effect of heat on herring meal. Fish. Res. Bd. Can., Prog. Rep. Pacific, 87: 42-46.
HEAT AND AVAILABILITY OF AMINO ACIDS IN HERRING MEAL
251
Downloaded from http://ps.oxfordjournals.org/ at University of Arizona on February 5, 2015
meals prepared during the 1950-51 season are given in Table 1. These meals were not all prepared from identical raw material. The comparative results between the amino acid analysis values obtained by chemical and enzyme hydrolysis are assumed to indicate biological availability (Riesen el al., 1947; Clandinin, 1949). From Table 1 it appears that as far as the total arginine, lysine and methionine content was concerned, there was no important difference between the various meals, the whole raw fish and the presscake. However, the availability, as indicated by enzyme digestion, was definitely higher in the raw flesh and the presscake. The distribution of all eleven amino acids as indicated by both chemical and enzyme hydrolysis was very similar in all the herring meals except those which had been heated at 159° for 180 minutes. In these last named meals enzyme hydrolysis inacids. dicated that the availability of all the MATERIAXS AND RESULTS essential amino acids had decreased very The sources and methods of preparation markedly. It is of interest that previous of the herring meals used were given in the work (Tarr et al., 1954) showed that the preceding paper (Tarr et al., 1954), and, biological value of the 180 minute heated for comparative purposes, the same des- meal (No. 14 produced in February 1951), ignating numbers have been used in the as judged by chick growth studies, was present paper. Samples of whole herring much lower than that of the similarly and of herring presscake were taken from heated November 1950 meal (No. 10). In about 50 lb. lots of the respective mate- the present study it will be observed that rials after they had been blended in a the availability of tryptophane in the 180 silent cutter. Chemical hydrolysis of the minute heated February 1951 meal (No. herring materials was carried out as de- 14) was one sixth, and that of lysine, scribed by Stokes et al. (1945), and enzyme methionine, threonine and valine about hydrolysis by Clandinin's (1949), pro- one half, that of the similarly heated Nocedure. Arginine was determined using vember 1950 meal (No. 10). The amino Lactobacillus casei in the medium of Dunn acids which were inactivated are those et al. (1949), and methionine by the which are usually involved most readily method of Henderson and Snell (1948) em- in Maillard reactions. One of us has shown ploying Streptococcus fecalis R. The pro- recently that free ribose is the single most cedures of Stokes et al. (1945) and of important factor in occasioning Maillard Gunness et al. (1946) were employed for browning in heated fish muscle (Tarr, 1953a and b), and it was thought that, the other 9 amino acids. since Feburary herring meals contain a The results obtained with a series of Tarr et al. (1954) found that heating low temperature dried herring meals at 159° for 30 or 60 minutes did not impair their nutritive value, but, when the rations were suitably supplemented with all known vitamins of the " B " complex, the heated meals were usually of higher nutritive value than those not subjected to heat treatment. Heating low temperature dried meals for 180 minutes impaired their biological value for chicks very markedly, and also effected a decrease in all the essential amino acids. Commercial flame drying at a temperature which could not be exceeded because of fire danger did not appreciably affect the nutritive value as compared with ordinary commercial flame drying. The present experiments were undertaken to determine the effect of heating herring meals on their content in available essential amino
November 1950 materials Whole herring (2.69% nitrogen) Herring press cake (5.28% nitrogen Low temperature dried meal N o . 7 (11.5% nitrogen) Low temperature dried meal heated 30 min. a t lSSPC. (No. 8) (11.9% nitrogen) Low temperature dried meal heated 60 min. a t 159°C. (No. 9) (12.0% nitrogen) Low temperature dried meal heated 180 min. a t 159°C. (No. 10) (12.5% nitrogen) Normal commercial flame dried m e a l ( N o . 1) (11.5% nitrogen) February 1951 materials Low temperature dried (No. 12) - (11.4% nitrogen) Low temperature dried meal heated 6 0 ' a t 159°C. (No. 13) (12.1% nitrogen) Low temperature dried meal heated 180' a t 159°C. (No. 14) (12.2% nitrogen) Normal commercial meal (No. 4) (11.7% nitrogen)
6.5
6.1
4.3
4.9
4.8
2.3
5.5
4.2
7.0
2.2
5.0
7.0
6.3
6.4
6.2
6.5
6.1
6.6
7.1
7.1
6.6
2.1
2.1
2.2
2.2
2.2
2.2
2.5
2.6
2.8
1.0
0.2
1.1
0.9
0.8
0.2
1.7
1.9
1.8
EnAcid zyme
EnAcid zyme
6.7
Histidine
Arginine
4.6
4.6
4.9
4.9
4.6
4.4
5.6
4.3
4.9
4.4
0.8
3.8
4.5
3.9
.9
3.5
3.5
4.1
EnAcid zyem
Isoleucine
5.9
6.9
7.7
7.0
8.9
7.0
7.7
7.4
7.6
5.6
0.7
5.2
6.0
7.8
0.8
5.8
6.6
8.0
EnAcid zyme
Leucine
4.1 3.9 3.8 3.4 3.9 3.5 3.9 3.6 3.3
3.8 4.2 2.6 2.5 2.8 0.9 2.8 1.8 1.9 0.5 2.3
3.5 3.6 3.1 3.0 3.4 2.6 2.2 2.8 2.6 2.1 2.4
9.1
7.7 7.9 8.1 1.1 9.5 10.0 9.2 0.5 12.0
11.8 10.8 11.2 10.5 10.4 12.6 11.9 9.1 12.2
4.8
0.13
3.6
4.2
2.5
0.26
2.1
2.3
2.4
EnAcid zyme
12.0
EnAcid zyme
Threonine
11.8
Enzyme
Methionine
12.9
Acid
Lysine
Tyrosine
4.8
5.1
5.3
5.0
5.6
5.5
5.2
5.4
5.3
3.7
0.25
3.3
4.1
4.2
0.4
3.6
3.8
3.5
3.3
3.0
3.0
2.4
2.6
2.6
2.6
2.6
2.8
3.6
0.3
2.5
3.4
2.8
0.4
3.0
3.1
3.1
EnEnAcid zyme Alkali zyme
Valine
TABLE 1.—The effect of heat on the availability of the essential amino acids in November 1950 and February 1951 herring meals {gms. of amino acid per 16 gms. of nitrogen)
d from http://ps.oxfordjournals.org/ at University of Arizona on February 5, 2015 1.6
0.03
0.6 0.62
1.5
1.7
0.60 . 0.63
1.7
0.18 0.7
0.6
2.1
1.9
0.65 0.75
2.0
1.5
EnAlkali zyme
Tryptophane
3.6
3.6
3.8
4.3
3.6
3.9
3.6
3.8
3.7
Acid
3.6
0.35
2.7
3.3
3.3
0.35
3.2
3.4
3.3
Enzyme
Phenylalanine
>
W
> a
w
X
C/l
HEAT AND AVAILABILITY OP AMINO ACIDS IN HERRING MEAL
253
TABLE 2.—The total pentose and deoxypentosenucleic acid content of herring meals produced at different seasons Herring meal
No.f 7 11 2 3 12 4
Description November 1950 low temperature November 1951 low temperature November 1951 commercial January 1951 low temperature* February 1950 commercial February 1951 low temperature February 1951 commercial
Total pentose (mg./gm.)
Deoxypentosenucleic acid (mg./gm.)
20.0] 16.31 2 1 . 5 |>18.7 17.Oj 25.51 24.0W5.8 27.8J
10.51 10.9 13.3 11.6 11.5 17.4 21.7 19.1 18.3
This meal was actually produced from December 28 herring, but the meals were not ground and available. f These numbers refer to the herring meals described in Table 1 of the preceding paper (Tarr et al., 1954).
TABLE 3.—Effect
These results are very suggestive, but final proof that the deoxypentose or pentose of herring meals is liberated on extensive heating and combines with amino groups in Maillard reactions requires further experimentation. In a second experiment the available arginine, lysine, and methionine were determined in five different herring meals which had been prepared from the same load of herring. The results (Table 3) indicated that there was no difference in the availability of these amino acids in the low temperature dried, the unextracted or hexane extracted normal flame dried commercial meals, or the overheated flame dried meals. With the exception of the air flow dried material, all these meals were flame dried under commercial condi-
of method of preparation and heating on the available arginine, lysine and methionine in herring meals prepared from identical raw material in late December 1951 Lys ne
Air flow dried meal (11.1% nitrogen) Normal commercial flame dried meal, hexane extracted (12.0% nitrogen) Normal commercial flame dried meal (11.8% nitrogen) Overheated flame dried meal (12.3% nitrogen) Overheated flame dried meal (12.1% nitrogen)*
Arginine
Methionine
Acid
Enzyme
Acid
Enzyme
Acid
Enzyme
10.8
9.0
7.4
6.3
2.7
2.7
11.3
9.1
7.3
6.0
2.7
2.8
10.9
9.3
7.2
6.8
2.5
2.9
10.4
9.3
7.3
6.7
2.5
2.8
10.6
9.3
7.8
6.7
2.8
2.8
* This meal was identical with the preceding meal except that further heating occurred after sacking, a portion of the material undergoing combustion.
Downloaded from http://ps.oxfordjournals.org/ at University of Arizona on February 5, 2015
considerable proportion of practically mature milts, deoxypentose or pentose might be responsible for the above inactivation. The deoxypentosenucleic acid content of three November, one late December and of three February meals was determined by the colorimetric procedure of Seibert (1940) using the extraction procedure described by Schneider (1945). The total pentose content was also determined using a hot trichloracetic acid extract and the Mejbaum reaction (Hamoir, 1951). The results (Table 2) showed that both the total pentose, which probably includes a small amount of the deoxypentose, and deoxypentosenucleic acid were considerably higher in the meals produced in February than in those produced in November or late December.
254
NEWS AND NOTES
tions, in contrast to the overheated meals described in Table 1 which were heated under laboratory conditions. SUMMARY
REFERENCES Almquist, H. J., and J. B. Merrit, 1952. Effect of raw soybean meal on growth of the chick. Proc. Soc. Exp. Biol. Med. 79: 277-279. Balloun, S. L., E. L. Johnson and L. K. Arnold, 1953. Laboratory estimation of the nutritive value of soybean oil meals. Poultry Sci. 32: 517531. Clandinin, D. R., 1949. The effects of methods of processing on the nutritive value of herring meals. Poultry Sci. 28: 128-133. Dunn, M. S., M. N. Camien, R. B. Malin, E. A.
NEWS AND NOTES (Continued from page 241) PENB NOTES The Poultry and Egg National Board elected the following officers at the annual meeting in Chicago in January: President—R. Hill, Lincoln, Nebraska; First Vice-President—L. Hubbard, Lancaster, Pennsylvania; Second Vice-President—H. Beyers, Salt
Lake City, Utah; Secretary—L. A. Wilhelm, Lafayette, Indiana; and Treasurer—O. W. Olson, Chicago, Illinois. Kathryn Bele Niles, Director of Home Economics for the Poultry and Egg National Board, was presented with a lifetime honorary membership in
[Continued on page 272)
Downloaded from http://ps.oxfordjournals.org/ at University of Arizona on February 5, 2015
The availability of essential amino acids in herring meal, as judged by comparative microbiological assays of chemical and enzymic hydrolysates, was not altered by the normal flame drying commercial procedure, nor by heating air flow dried meal at 159°C. for 30 or 60 minutes in a rotating drum. Heating for 180 minutes under these conditions impaired the availability of all the essential amino acids, but, with tryptophane, methionine, lysine, threonine and valine, more markedly in the case of February than November meals. Since the deoxypentosenucleic acid and total pentose content of the February meals was greater than that of the November meals it was suggested that Maillard reactions between liberated pentose sugars and amino acids may have been responsible for the observed differences.
Murphy and P. J. Reiner, 1949. Percentages of twelve amino acids in blood, carcass, heart, kidney, liver, muscle and skin of eight animals. Univ. of California, Publications in Physiol. 8: 293-326. Gunness, M., I. M. Dwyer and J. L. Stokes, 1946. Microbiological methods for the determination of amino acids. III. Extension of the uniform assay method to include tyrosine. J. Biol. Chem. 163: 159-168. Hamoir, G., 1951. Fish tropomyosin and fish nucleotropomyosin. Biochem. J. 48: 146-151. Henderson, L. M., and E. E. Snell, 1948. A uniform medium for determination of amino acids with various microorganisms. J. Biol. Chem. 172: 1529. Hill, C. H., R. Borchers, C. W. Ackerson and F. F. Mussehl, 1953. Lack of effect of amino acids on the growth retardation due to unheated soybeans. Arch. Biochem. Biophys. 43: 286-288. Riesen, W. H., D. R. Clandinin, C. A. Elvehjem and W. W. Cravens, 1947. Liberation of essential amino acids from raw, properly heated, and overheated soybean oil meal. J. Biol. Chem. 167: 143-150. Schneider, W. C , 1945. Phosphorus compounds in animal tissues. I. Extraction and estimation of deoxypentose nucleic acid and of pentose nucleic acid. J. Biol. Chem. 161: 293-303. Seibert, F. B., 1940. Removal of the impurities, nucleic acid and polysaccharide, from tuberculin protein. J. Biol. Chem. 133: 593-604. Stokes, J. L., M. Gunness, I. M. Dwyer and M. C. Caswell, 1945. Microbiological methods for the determination of amino acids. II. A uniform assay for the ten essential amino acids. J. Biol. Cbem. 160: 35-49. Tarr, H. L. A., 1953a. Ribose and the Maillard reaction in fish muscle. Nature, 171: 344-345. Tarr, H. L. A., 1953b. Post mortem liberation of ribose in fish skeletal muscle. Federation Proc. 12: 279. Tarr, H. L. A., J. Biely and B. E. March, 1954. The nutritive value of herring meals. 1. The effect of heat. Poultry Sci. 33: 242-250.