The effect of heat on amino acids for growing pigs

Van Barneveld R.J., Batterham E.S. and Norton B.W. (1994) The effect of heat on amino acids for growing pigs. British Journal of Nutrition, 72 2: 243-256. doi:10.1079/BJN19940027


Author Van Barneveld R.J.
Batterham E.S.
Norton B.W.
Title The effect of heat on amino acids for growing pigs
Journal name British Journal of Nutrition
ISSN 14752662 00071145
Publication date 1994-01-01
Sub-type Article (original research)
DOI 10.1079/BJN19940027
Volume 72
Issue 2
Start page 243
End page 256
Total pages 14
Language eng
Subject 2701 Medicine (miscellaneous)
2916 Nutrition and Dietetics
Abstract Two growth experiments were conducted to determine the effect of heat on the utilization of ileal-digestible lysine from field peas (Pisum sativum cultivar Dundale) fed to growing pigs. Five lysine-deficient diets (0–36 g ileal-digestible lysine/MJ digestible energy (DE)) were formulated using raw field peas, and field peas heated to either 110°, 135°, 150°, or 165° for 15 min respectively in a forced-air dehydrator. Additional diets were formulated with supplements of free lysine to verify that lysine was limiting in the diets containing the raw peas, and peas heated to 150° or 165°. The growth performance and retention of ileal-digestible lysine by pigs given the diets was determined over the 20–45 kg growth phase. Heat had a significant quadratic effect (P > 0–01) on growth rate, with responses declining from 543 g/d with pigs given the raw peas, to 407 g/d for those given the peas heated to 165°. Similarly, crude protein deposition declined in a quadratic manner (P > 0 001) from 76 to 36 g/d for pigs fed on raw peas and peas heated to 165° respectively. Retention of ileal-digestible lysine was 0.85 in the pigs given the raw field peas and declined in a quadratic manner (P > 0.001) with the application of heat to 048 in those pigs given the peas heated to 165°. Pigs fed on field peas heated to 165° had increased (P > 0 05) liver weights. The results indicate that heat applied to protein concentrates, even at mild temperatures, renders lysine in a form that is apparently absorbed but inefficiently utilized by the growing pig. Consequently, ileal digestibility values for lysine in heat-processed meals are unsuitable for diet formulations.
Keyword Heal digestibility: Lysine utilization: Field peas: Pigs
Heat
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Unknown

Document type: Journal Article
Sub-type: Article (original research)
Collection: Scopus Import
 
Versions
Version Filter Type
Citation counts: Scopus Citation Count Cited 17 times in Scopus Article | Citations
Google Scholar Search Google Scholar
Created: Tue, 22 Aug 2017, 00:13:21 EST by System User