Amino acids in animal nutrition by J. P. F. D'Mello

By J. P. F. D'Mello

*Fully up to date from first version
*Includes a much wider diversity of animals
*Covers either farm and better half animals

Amino acid metabolism and foodstuff of cattle is still an energetic zone of analysis. despite the fact that, because the book of the 1st variation, as Amino Acids in Farm Animal Nutrition (1994), there's now a necessity take into consideration advances within the amino acid meals of a much broader diversity of animals, together with better half animals. during this new version, the editor has retained chapters supplying energy to the 1st model, whereas introducing authors with new principles and imaginative and prescient, in addition to chapters on different animals, equivalent to cats and canine. The ebook is thematically based and contains chapters of an introductory and normal nature with purposes to quite a lot of animal species, views, and incorporated species-related sections, together with pigs, bird, ruminants and different animals

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Example text

Using a similar flow-injection analysis, Lavagnini et al. (1993) determined lysine concentrations in feed hydrolysates and Chen et al. (1996) analysed supplemented lysine in fish food. Vrbova et al. (1992) described an enzyme electrode specific for L-lysine which enabled its determination in wheat extracts. A fluorimetric assay of lysine in feed hydrolysate following reaction with L-lysine oxidase was described by Hikuma et al. (1991) which showed a high degree of concordance with IEC for compound feeds, fish meal and soy.

7% in a second test. Supplemented or free amino acids and taurine Virtually all compound feeds are now supplemented with amino acids and determination of this additive is an important quality assurance tool in the feed industry. 1 M hydrochloric acid. Mason et al. (1980a) described similar extraction conditions but with the addition of thiodiglycol as stabilizer for methionine and protein precipitation in the extract prior to chromatography. Virtually identical extraction conditions were incorporated in the official EU method for the determination of supplemented amino acids as a result of the Commission Directive (1998).

Determination of amino acids (excluding tryptophan, cysteine, and methionine). Industria Alimentara 31, 891–895. Carisano, A. (1993) Digestion of proteins in food by using a microwave oven. II. Determination of tryptophan. Industria Alimentara 32, 346–348. J. (1960) The estimation of available lysine in animal protein foods. Biochemical Journal 77, 604–610. L. and Schelstraete, M. (1989) The estimation of ‘available lysine’ in human foods by three chemical procedures. Plant Foods for Human Nutrition 39, 12–135.

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