The apparent ileal amino acid digestibility in 15 meat and bone samples was compared in growing broiler chickens and growing laboratory rat. The animals were given a diet containing meat and bone meal as the sole source of protein. All diets contained chromic oxide as the indigestible marker to calculate the digestibility estimates. Comparison of digestibility data shows that, for all dispensab...

For a dietary amino acid to be retained in tissue protein in an animal, the amino acid needs to be ingested by the animal and absorbed from the intestinal tract. While the absorption of amino acids is a concept that can easily be defined, it is difficult to measure. Instead, the digestibility of amino acids is measured. Digestibility is defined as the difference between the amount of a certain ...

Meat and bone meal is a valuable protein and mineral source in diets of production animals and contributes to the protein, energy and mineral component of diets. The aim of the present study was to more accurately characterise the apparent ileal amino acid digestibility of meat and bone meals produced in New Zealand and evaluate routine in vitro assays used in practise to measure meat and bone ...

 This study was carried out to investigate the apparent digestibility coefficients (ADCs) value of protein, amino acid and energy and body amino acid composition of rainbow trout fed solvent extracted soybean meal (SBM) and full-fat soybean meal (FFS) partly replacing fish meal (FM) in diets. Five iso nitrogenous (average 50.36% crude protein) and energetic (4294 kcal/kg total energy) diets wer...

 This study was carried out to investigate the apparent digestibility coefficients (ADCs) value of protein, amino acid and energy and body amino acid composition of rainbow trout fed solvent extracted soybean meal (SBM) and full-fat soybean meal (FFS) partly replacing fish meal (FM) in diets. Five iso nitrogenous (average 50.36% crude protein) and energetic (4294 kcal/kg total energy) ...

The optimum amino acid balance for broilers varies with ambient temperature. In particular, the optimum dietary arginine:lysine ratio increases at heat-stress temperatures, probably reflecting a reduced uptake of arginine from the digestive tract. Feed enzymes have generally improved amino acid digestibility but a standardised digestibility procedure is required before digestible amino acids wi...

amino acid (aa) content of six meat and bone meal (mbm) samples was determined by ion-exchange chromatography. true aa digestibility of amino acids were determined of using precise sibbald's feeding method. metionin and lucien, with averages of 0.35 and 2.29 percent, had the lowest and highest values among essential aa of mbm samples. average content of individual aa, sum of essential and ...

Human milk was collected from women in their 10th-14th weeks of lactation, and was analysed for amino acids. Corrections were made for losses of amino acids which were presumed to occur during acid hydrolysis, using a non-linear mathematical model that describes the simultaneous processes of amino acid yield and decay. The mean amino acid composition of the human milk was found to be similar to...