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Vegetable Oils in Rations for Laying Hens*
977
RESEARCH NOTES TABLE 1.-—Requirement of the chick for the essential amino acids in comparison with the levels stated by the NRC Amino acid 1. 2. 3. 4. 5. 6. 7. 8.
1 2 3 4
In In In In
the the the the
NRC %diet
0.50 1.23 0.175 0.58 1.66 0.41 0.60 1 0.20 2
1.00 0.90 0.20 0.60 1.40 0.15 0.80 0.45 0.35 0.90 0.70 0.60 0.80 1.20
•—
0.59 3 0.80* 0.84 0.96 1.16 15.00
—
absence of L-cystine. presence of 0.40% L-cystine. presence of 0.70% L-tyrosine. presence of 0.44% L-phenylalanine.
experimental group. Both the growth of the chicks and their feed consumption were recorded daily. All experiments were of 5 to 7 days' duration.
REFERENCES Fisher, H., 1956. The L-phenylalanine requirement of the chick. Arch. Biochem. Biophys. 60:108-114. Glista, W. A., 1951. The amino acid requirement of the chick: method and application to some of the amino acids. Doctoral thesis, University of Illinois, Urbana, Illinois. National Academy of Sciences—National Research Council, Publication 301, Nutrient Requirements for Poultry (1954). Price, W. A., Jr., M. W. Taylor and W. C. Russell, 1953. The retention of essential amino acids by the growing chick. J. Nutr. 51: 413-422.
VEGETABLE OILS IN RATIONS FOR LAYING HENS* ROBERT JOHN EVANS, SELMA L. BANDEMER AND J. A. DAVIDSON Departments of Agricultural Chemistry and Poultry Husbandry, Michigan State University of Agriculture and Applied Science, East Lansing, Michigan (Received for publication April 8, 1958)
* Published with the approval of the Director of the Michigan Agricultural Experiment Station as Journal Article No. 2239. Supported in part by a grant from the National Cottonseed Products Assciation, Inc., Research and Education Division. Crude cottonseed oil was furnished by the Buckeye Cotton Oil Company. Crude peanut, sesame, safflower, tung, rice, and cottonseed oils were furnished by Dr. Aaron M. Altschul of the Southern Utilization Research Branch of the U.S.D.A. Crude linseed, soybean, expelled corn, and extracted corn oils were furnished by Dr. J. C. Cowan of the Northern Utilization Research Branch of the U.S.D.A.
Hens fed rations containing crude cottonseed oil produce eggs that develop viscous pink whites and large salmon colored yolks after six months or more of cold storage (Sherwood, 1928). Lorenz and Almquist (1934) observed that crude kapok oil, the seeds of cheeseweed (buttonweed or mallow), and other plants of the family Malvacea also caused "pinkwhite" storage discoloration in eggs when fed to laying hens, but that coconut, peanut, sesame, linseed, and soybean oils did
Downloaded from http://ps.oxfordjournals.org/ at University of North Dakota on May 30, 2015
9. 10. 11. 12. 13. 14.
Glycine L-lysine L-tryptophan L-threonine L-leucine L-histidine DL-methionine DL-methionine L-cystine L-phenylalanine L-tyrosine L-isoleucine L-valine L-arginine L-glutamic acid
Requirement %diet
The requirement for each amino acid, as found in these assays, in the order in which they were carried out, together with the NRC recommended levels, are presented in Table 1. The results of these experiments demonstrate a higher requirement for L-histidine and a lower requirement for glycine, DLmethionine and L-phenylalanine than those recommended by NRC (1954). The L-phenylalanine requirement confirms the value reported by Fisher (1956).
978
RESEARCH NOTES TABLE 1.—Discoloration in stored eggs produced by hens fed crude vegetable oils Crude oil Cottonseed Sesame Safflower Tung Peanut Rice bran Cottonseed Linseed Soybean Expelled corn Extracted corn Cottonseed
Discoloration Very pink whites, large salmon-colored yolks None None None None None Very pink whites, large salmon-colored yolks None None None None Pink whites, large salmon-
from the other group had pink whites and large salmon colored yolks. No discoloration was observed in eggs from hens fed any of the other crude oils. Cottonseed oil was the only one of the vegetable oils fed to laying hens that caused discoloration in stored eggs. The discoloration observed by Thompson (1934) when he fed peanut, soybean, and linseed meals could not have been caused by residual oils in the meals. The report of Lorenz and Almquist (1934) that peanut, sesame, linseed, and soybean oils did not cause discoloration was confirmed, and safflower, tung, rice bran, expelled corn, and extracted corn oils were also observed to be without effect on egg discoloration. REFERENCES Lorenz, F. W., and H. J. Almquist, 1934. Effect of Malvaceous seeds on stored-egg quality. Ind. Eng. Chem. 26: 1311-1313. Sherwood, R. M., 1928. The effect of various rations on the storage quality of eggs. Texas Agr. Expt. Sta. Bull. 376: 5-12. Thompson, R. B., 1934. Effect on egg quality of five different vegetable proteins. Oklahoma Agr. Expt. Sta. Ann. Rept. 1932-34: 117-118.
Downloaded from http://ps.oxfordjournals.org/ at University of North Dakota on May 30, 2015
not. Thompson (1934) observed color changes in stored eggs from hens fed cottonseed, peanut, soybean, or linseed meals. Because of the increasing use of fats and oils in high energy poultry rations and the scarcity of information on the production of "pink-white" eggs by feeding oils other than cottonseed to laying hens, it was decided to study a number of the more common crude vegetable oils. Each group consisted of twelve S.C. White Leghorn pullets housed in laying cages and fed rations containing 2.5 percent of a crude oil. The basal ration to which the oil was added consisted of ground corn 34.5 percent, ground oats 20.0 percent, wheat bran 15.0 percent, flour middlings 10.0 percent, dehydrated alfalfa 3.0 percent, meat scraps 3.0 percent, dried milk 2.0 percent, fish meal 2.5 percent, soybean oil meal 2.5 percent, ground oyster shell flour 5.0 percent, steamed bone meal 1.5 percent, salt 0.6 percent, and fish oil (2,0OOA and 400D) 0.4 percent. No eggs were saved for the first two weeks after a supplement was added to the ration. Eggs were then saved for about four weeks or until the mixed ration was used up. Enough ration was prepared to feed each group of hens for about six weeks. Eggs were then stored at 0°C. for from 9 to 12 months. At the conclusion of the storage period each egg was broken out into a Petri dish and observed for pink white and salmon yolk discoloration. The results are presented in Table 1. Crude cottonseed oil was fed to three different groups of pullets. Stored eggs from two of these groups had very pink whites and large salmon colored yolks, and those
RESEARCH NOTES TABLE 1.-—Requirement of the chick for the essential amino acids in comparison with the levels stated by the NRC Amino acid 1. 2. 3. 4. 5. 6. 7. 8.
1 2 3 4
In In In In
the the the the
NRC %diet
0.50 1.23 0.175 0.58 1.66 0.41 0.60 1 0.20 2
1.00 0.90 0.20 0.60 1.40 0.15 0.80 0.45 0.35 0.90 0.70 0.60 0.80 1.20
•—
0.59 3 0.80* 0.84 0.96 1.16 15.00
—
absence of L-cystine. presence of 0.40% L-cystine. presence of 0.70% L-tyrosine. presence of 0.44% L-phenylalanine.
experimental group. Both the growth of the chicks and their feed consumption were recorded daily. All experiments were of 5 to 7 days' duration.
REFERENCES Fisher, H., 1956. The L-phenylalanine requirement of the chick. Arch. Biochem. Biophys. 60:108-114. Glista, W. A., 1951. The amino acid requirement of the chick: method and application to some of the amino acids. Doctoral thesis, University of Illinois, Urbana, Illinois. National Academy of Sciences—National Research Council, Publication 301, Nutrient Requirements for Poultry (1954). Price, W. A., Jr., M. W. Taylor and W. C. Russell, 1953. The retention of essential amino acids by the growing chick. J. Nutr. 51: 413-422.
VEGETABLE OILS IN RATIONS FOR LAYING HENS* ROBERT JOHN EVANS, SELMA L. BANDEMER AND J. A. DAVIDSON Departments of Agricultural Chemistry and Poultry Husbandry, Michigan State University of Agriculture and Applied Science, East Lansing, Michigan (Received for publication April 8, 1958)
* Published with the approval of the Director of the Michigan Agricultural Experiment Station as Journal Article No. 2239. Supported in part by a grant from the National Cottonseed Products Assciation, Inc., Research and Education Division. Crude cottonseed oil was furnished by the Buckeye Cotton Oil Company. Crude peanut, sesame, safflower, tung, rice, and cottonseed oils were furnished by Dr. Aaron M. Altschul of the Southern Utilization Research Branch of the U.S.D.A. Crude linseed, soybean, expelled corn, and extracted corn oils were furnished by Dr. J. C. Cowan of the Northern Utilization Research Branch of the U.S.D.A.
Hens fed rations containing crude cottonseed oil produce eggs that develop viscous pink whites and large salmon colored yolks after six months or more of cold storage (Sherwood, 1928). Lorenz and Almquist (1934) observed that crude kapok oil, the seeds of cheeseweed (buttonweed or mallow), and other plants of the family Malvacea also caused "pinkwhite" storage discoloration in eggs when fed to laying hens, but that coconut, peanut, sesame, linseed, and soybean oils did
Downloaded from http://ps.oxfordjournals.org/ at University of North Dakota on May 30, 2015
9. 10. 11. 12. 13. 14.
Glycine L-lysine L-tryptophan L-threonine L-leucine L-histidine DL-methionine DL-methionine L-cystine L-phenylalanine L-tyrosine L-isoleucine L-valine L-arginine L-glutamic acid
Requirement %diet
The requirement for each amino acid, as found in these assays, in the order in which they were carried out, together with the NRC recommended levels, are presented in Table 1. The results of these experiments demonstrate a higher requirement for L-histidine and a lower requirement for glycine, DLmethionine and L-phenylalanine than those recommended by NRC (1954). The L-phenylalanine requirement confirms the value reported by Fisher (1956).
978
RESEARCH NOTES TABLE 1.—Discoloration in stored eggs produced by hens fed crude vegetable oils Crude oil Cottonseed Sesame Safflower Tung Peanut Rice bran Cottonseed Linseed Soybean Expelled corn Extracted corn Cottonseed
Discoloration Very pink whites, large salmon-colored yolks None None None None None Very pink whites, large salmon-colored yolks None None None None Pink whites, large salmon-
from the other group had pink whites and large salmon colored yolks. No discoloration was observed in eggs from hens fed any of the other crude oils. Cottonseed oil was the only one of the vegetable oils fed to laying hens that caused discoloration in stored eggs. The discoloration observed by Thompson (1934) when he fed peanut, soybean, and linseed meals could not have been caused by residual oils in the meals. The report of Lorenz and Almquist (1934) that peanut, sesame, linseed, and soybean oils did not cause discoloration was confirmed, and safflower, tung, rice bran, expelled corn, and extracted corn oils were also observed to be without effect on egg discoloration. REFERENCES Lorenz, F. W., and H. J. Almquist, 1934. Effect of Malvaceous seeds on stored-egg quality. Ind. Eng. Chem. 26: 1311-1313. Sherwood, R. M., 1928. The effect of various rations on the storage quality of eggs. Texas Agr. Expt. Sta. Bull. 376: 5-12. Thompson, R. B., 1934. Effect on egg quality of five different vegetable proteins. Oklahoma Agr. Expt. Sta. Ann. Rept. 1932-34: 117-118.
Downloaded from http://ps.oxfordjournals.org/ at University of North Dakota on May 30, 2015
not. Thompson (1934) observed color changes in stored eggs from hens fed cottonseed, peanut, soybean, or linseed meals. Because of the increasing use of fats and oils in high energy poultry rations and the scarcity of information on the production of "pink-white" eggs by feeding oils other than cottonseed to laying hens, it was decided to study a number of the more common crude vegetable oils. Each group consisted of twelve S.C. White Leghorn pullets housed in laying cages and fed rations containing 2.5 percent of a crude oil. The basal ration to which the oil was added consisted of ground corn 34.5 percent, ground oats 20.0 percent, wheat bran 15.0 percent, flour middlings 10.0 percent, dehydrated alfalfa 3.0 percent, meat scraps 3.0 percent, dried milk 2.0 percent, fish meal 2.5 percent, soybean oil meal 2.5 percent, ground oyster shell flour 5.0 percent, steamed bone meal 1.5 percent, salt 0.6 percent, and fish oil (2,0OOA and 400D) 0.4 percent. No eggs were saved for the first two weeks after a supplement was added to the ration. Eggs were then saved for about four weeks or until the mixed ration was used up. Enough ration was prepared to feed each group of hens for about six weeks. Eggs were then stored at 0°C. for from 9 to 12 months. At the conclusion of the storage period each egg was broken out into a Petri dish and observed for pink white and salmon yolk discoloration. The results are presented in Table 1. Crude cottonseed oil was fed to three different groups of pullets. Stored eggs from two of these groups had very pink whites and large salmon colored yolks, and those