The effect of long-term storage of fish meals on the response of chickens to the amino acid supplementation of diets containing such meals
| Autor: | Iain MacArthur Moodie, Jacobus P. H. Wessels |
|---|---|
| Rok vydání: | 1975 |
| Předmět: |
Male
Time Factors Animal feed Nitrogen Cystine Biology chemistry.chemical_compound Fish meal Food Preservation Fish Products Animals Food science Amino Acids Meal Nutrition and Dietetics Methionine Ethoxyquin digestive oral and skin physiology Factorial experiment Fish products Animal Feed chemistry Food Fortified Dietary Proteins Agronomy and Crop Science Chickens Fish Flour Food Science Biotechnology |
| Zdroj: | Journal of the science of food and agriculture. 26(5) |
| ISSN: | 0022-5142 |
| Popis: | In three experiments fish meals of different origin and treatment were given to chickens in short-term feeding trials after varying storage periods. Diets were supplemented with amino acids in these experiments, most of which were of factorial design, in such a way that the first limiting amino acids of the meals could be established. The body moisture content of three or four groups of chickens per treatment served as criterion of nitrogen (N) retention by the chickens. In the first experiment consisting of two trials, a pilchard meal stored for over 70 weeks and an anchovy meal stored for 74 weeks were both shown to have methionine as first limiting amino acid but only whenthe former was stabilised with ethoxyquin and the latter was not. Several of the trials in the second experiment involved fish meals stored under nitrogen. Such meals have not been used in similar experiments before. L-lysine hydrochloride supplementation of diets which contained full (i.e. with solubles added) fish meals depressed N retention, as did L-isoleucine when added at a high level (0.5%). This effect of lysine was also demonstrated when used in a diet which contained a commercial pilchard full meal which had been stored for about 6 months. On the other hand, lysine was shown to be the first limiting amino acid of a fish meal to which solubles had not been added. When the stabilised full meal used in Experiment II had been in storage for 108 weeks a positive reponse in chicken N retention to methionine supplementation of diets containing this meal occurred (Trial IId). In subsequent trials with these ageing stabilised meals cystine and/or methionine supplementation and later particularly supplementation with glycine led to better N retention by chickens. Unstabilised stored meals seem to have a sulphur-containing amino acid as first limiting. In most instances where comparison was possible diets containing stabilised fish meals gave greater chicken body N retention than those containing similar unstabilised meal. |
| Databáze: | OpenAIRE |
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