• Korean Journal of Poultry Science
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• v.20 no.4
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• pp.189-196
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• 1993

True amino acid availability (TAAA) and true metabolizable energy(TME) values of 8 protein feedstuffs were determined by feeding three roosters exactly 30g of each protein feedstuff after 36h of fasting. From each rooster excreta were collected for 36 h. TAAA were significantly(P<0.01) different among protein feedstuffs. TAAA was highest in fish meal(96.1%), followed by corn gluten(91.2%), rapeseed meal(88.8%), soybean meal(88.7%), meat meal(87.2%), canola meal(86.1%), cottonseeed meal(82.6%) and feather meal(82.5%). Available Iysine values obtained by TAAA method were highly correlated(P<0.01) with those obtained by chick bioassay(CBA) and FDNB method. TME was highest in corn gluten(4,011kcal/kg, as fed basis), followed by fish meal(3,906), feather meal(3,098), soybean meal(3,007), meat and bone meal(2,631), canola meal(2,326), cottonseed meal(2,246) and rapeseed meal(2,120).

• Asian-Australasian Journal of Animal Sciences
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• v.11 no.5
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• pp.620-633
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• 1998

Methods developed for measuring digestibility and availability of amino acids in feedstuffs used in pig nutrition are reviewed. Digestibility is a proportion of an amino acid in a feed that is absorbed from the digestive tract and should be determined from the difference between the amount of amino acid consumed and passing the distal ileum. Techniques for ileal digesta sampling including various types of cannulas: a re-entrant, T-piece, IPV, IPVC and ileaorectal anastomosis are described and comparisons amongst these methods are presented. Other methodologies like mobile bag technique, in vitro assays and mathematical prediction method are also described. Significance and methodologies for measurement of endogenous nitrogen and amino acids losses at the distal ileum and their effect on the apparent and true nitrogen and amino acid digestibilities in feeds are discussed. Factors influencing the apparent and true amino acid digestibilities such as dry matter intake, protein, fibre and antinutritive compounds content in the diet are discussed. Amino acid bioavailability -the proportion of the total amino acid digested and absorbed in a form utilized in metabolism - measured by the growth assay may differ from its ileal digestibility. Chemical methods for determination of available lysine content in heat treated feeds are evaluated.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.4
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• pp.567-573
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• 2008

This experiment examined the effect of dietary spray-dried bovine colostrum on intestinal histology and organ weights in early-weaned pigs. In a randomised complete block design, twelve 14-day-old weaner pigs were offered a diet containing either 5% spray-dried bovine colostrum or no colostrum (control). Diets were formulated to contain 14.8 MJ/kg DE, 1.26% available lysine and to meet or exceed requirements for other nutrients. Piglets were offered the diets for a period of 14 days. No effect of diet on growth rate or feed intake was observed (p>0.10). Small intestine weight was reduced by 12% in piglets consuming dietary bovine colostrum (p< 0.05). Villous height and crypt depth were increased and decreased, respectively, in the proximal jejunum, mid jejunum and distal ileum of pigs consuming dietary bovine colostrum (p<0.05). Mid-jejunal lamina propria $CD4^+$ and $CD8^+$ T lymphocyte density was increased by 28 and 37%, respectively, in piglets consuming dietary bovine colostrum (p<0.05). Diet did not affect thickness of tunica muscularis externa or tunica submucosa (p>0.10). Collectively, these results suggest a positive effect of dietary bovine colostrum on intestinal morphology and immune status in early-weaned pigs.

• International Journal of Industrial Entomology and Biomaterials
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• v.10 no.1
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• pp.25-33
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• 2005

Recently a cDNA clone of apoLp-III from Hyphantria cunea was isolated and subjected to computational analysis to compare with other available sequences. Multiple sequence alignments were carried out using the amino acid sequences of apoLp-III from six insects. It was found that the H. cunea apoLp-III has relatively high sequence identities to Spodoptera litura ($69.5\%$), Manduca sexta ($66.8\%$), Galleria mellonella ($65.1\%$), Bombyx mori N4 ($54.3\%$) but less identity to Locusta migratoria ($18.3\%$). The amino acid composition was compared with other insects using EXPASY tools; it shows that alanine (Ala), glutamine (Gln), leucine (Leu) and lysine (Lys) are the major amino acid components of apoLp-III in H. cunea as well as other lepidopterans. Homology modeling performed using PSI-BLAST (PDB template M. sexta) reveals that the apoLp-III molecules consist of five, long amphipathic alpha helical bundles with short loops connecting the helices and shows homology with other insects. Phylogenetic analysis shows that the orthopteran apoLp-III represented by locust was most distantly related to the lepidopteran insects.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.3
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• pp.345-353
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• 1996

Addition of 0.5, 1.0 and 2.0g of succinic anhydride to 2g of sesame protein concentrates succinylated 44.9, 70.0and 83.1% of the available amino groups, respectively. Considerable amount of phytate were removed in all sesame protein concetrates and the highest reduction was obtained by addition of 2.0g of succinic anhydride. Among the minerals investigated, high amount of calcium and magnesium were presented in defatted sesame flour. In the case of calcium, magnesium and iron, the contents were decreased as the degree of succinylation was increased. Most amino acid content of sesame protein concentrates was not changed by succinylation but lysine was slightly decreased. Result of color measurement showed that the higher degree of succinylation, the higher values of L and B were founded.

• Korean Journal of Food Science and Technology
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• v.2 no.2
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• pp.1-7
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• 1970

1) A process was described for the preparation of drum-dried weaning food containing about 20% protein and based on a blend of sweet potato, full-fat soy flour, minerals, vitamins and methionine. 2) The protein efficiency ratio of this product was 2.63 as compared to 3.30 for the blend containing corn starch in place of sweet potato. This is attributed to the partial destruction of available lysine in the presence of sweet potato during the drum-drying process. 3) Overall nutritive value of the weaning food was comparable to milk food and control food based on corn starch and soy flour in terms of feed efficiency, body composition and protein retention.

• Microbiology and Biotechnology Letters
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• v.19 no.5
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• pp.509-513
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• 1991

Two Phytase-producing bacteria isolated from the fermented soybean and corn meals, Enterobacter cloacae and Bacillus lichenifomis, were used to investigate the degradation of phytic acid and changes of some nutrient contents in fermented soybean and corn meals. The pH in fermented soybean meal with E, cloacae was rapidly dropped after 48 hours, but the pH in fermented corn meal was declined gradually for 5 days. The degradation of phytic declined acid were optimized at $35^{\circ}C$.pH 8.0 for 5 days and at $30^{\circ}C$, pH 7.0 for 5 days fermented with E. cloacae and B. iichenifomis, respectively. Riboflavin and vitamin $B_{12}$ contents were greatly increased after the fermentation with these two bacteria, and also available lysine, methionine and tryptophan contents were greatly increased.

• Preventive Nutrition and Food Science
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• v.19 no.4
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• pp.327-332
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• 2014

The purpose of the current study was to determine the effects of the introduction of polysaccharide chains onto the molecular surface of buckwheat proteins on buckwheat protein surface functionality. The whole buckwheat protein fraction (WBP) was prepared using 50 mM phosphate buffer (pH 7.5) containing 0.5 M NaCl and covalently linked with 6 kDa, 17.5 kDa, 40 kDa, 70 kDa, or 200 kDa dextran by Maillard-type glycation through controlled dry-heating at $60^{\circ}C$ and 79% relative humidity for two weeks. Conjugation with 40 kDa dextran improved the water solubility and emulsifying properties of WBP without causing a serious loss of available lysine; 84.9% of the free amino groups were conserved. In addition, we found that the introduction of dextran chains onto the molecular surfaces of WBP attenuated the antigenicity of WBP.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.5
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• pp.361-367
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• 1984

In previous paper(Lee et al., 1984), preparation formula and processing conditions of the fish meat (mackerel) paste using dielectric heating were described, that included the proper shape and size of product and the conditions of dielectric heating, hot air dehydration, and heating with electric heater to yield the minimum expansion and case hardening during heating and to controll the final rater activity of 0.86 to 0.83 accompanying with a complete reduction of viable cells and good texture. In present study, changes in VBN, pH, total plate count, water activity, texture, the loss of available lysine, color indexes, TBA value, and the content of TI were determined to assess the quality stability and shelf-life of the product during the storage for 35 days at $5^{\circ}C\;and\;25^{\circ}C$, respectively. And the effect of vacuum sealing and hot water treatment before storage on the storage stability of product was also mentioned. As the product was vacuum packed in K-flex film bag, heat treated in boiling water for 6 minutes, and stored, water activity was maintained 0.86 to 0.84 for 35 days regardless of storage temperature, and the increase of total plate count was negligible in case of $5^{\circ}C$ storage while tended to gain slightly after 25 days at $25^{\circ}C$ storage. Changes in VBN was also minimum with an increase of 1.5 mg/100g at $5^{\circ}C$ and 7.0mg/100g at $25^{\circ}C$, but in case of unpacked sample, it was 24.5mg/100g at $5^{\circ}C$ and 42.4 mg/100g at $25^{\circ}C$ even after 7 days. In textural property hardness tended to increase after 28 days and folding test score was down to A or B from AA grade. The loss of available lysine was $7.5\%\;at\;5^{\circ}C$ and $17.0\%\;at\;25^{\circ}C$ but brown color was not deeply developed as the color index score indicated. TBA value was not increased at $5^{\circ}C$ while it tended to increase rapidly after 30 days at $25^{\circ}C$. Changes in TI content was not obvious except that it showed a tendency of increase at the end of storage as well as in the change of lysine and TBA value. It is concluded from the results that the quality of the product, pasteurized and water activity controlled by dielectric heating, and vacuum packed in K-flex film would be stable for more than 35 days at $5^{\circ}C$ and at least 25 days even at room temperature.

• Preventive Nutrition and Food Science
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• v.7 no.3
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• pp.287-292
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• 2002

The effect of cooking methods on in vivo and in vivo indices of the protein quality of hagfish meat were investigated. In vivo protein digestibilities of cooked meats (81.3~83.5 %) were not significant different (p<0.05) from those of van meat (82.9%), with the exception of steamed (11$0^{\circ}C$, 15 min) meat (86.3 %). Convection oven cooking (22$0^{\circ}C$, IS min) resulted in a higher trypsin indigestible substrate (TIS, 49.2 mg/g solid) compared with that of raw meat (38.9 mg/g solid). free amino acid content of raw meat was decreased after boiling (10$0^{\circ}C$, 10min). Both convection oven and microwave cooking (2,450 MHz, 3 min) decreased available lysine from 4.9g/16g N to 3.8~4.1g/16g N. In vivo apparent protein digestibilites (AD) of hagfish meat were similar fur raw (92.4%) and cooked meats, but were somewhat lower than ANRC (Animal Nutrition Research Council) casein (945%). The PERs (3.7~4.1) and NPRs (3.7~4.9) of cooked meats were significantly higher (p<0.05) than those of raw meat (PER 3.3, NPR 3.6 and ANRC casein (PER 2.5, NPR 2.6), despite their lower in vivo protein digestibilities. These results demonstrate that cooking at optimal conditions resulted in remarkably positive effects on in vivo and in vivo protein qualities of hagfish meats. Therefore, steamed hagfish meat is an excellent source of high quality protein from seafood products.