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Effect of supplementing with methionine, cysteine and derivatives of thiazolidine‐4‐carboxylic acid on the nutritive value of Herring‐meal protein
Author(s) -
Njaa L. R.
Publication year - 1961
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740121106
Subject(s) - methionine , cystine , cysteine , amino acid , chemistry , herring , food science , thiazolidine , meal , biochemistry , glycine , limiting , biology , enzyme , fishery , fish <actinopterygii> , mechanical engineering , engineering
The nutritive value of herring‐meal protein was improved by supplementation with methionine, cysteine and derivatives of thiazolidine‐4‐carboxylic acid. The effects with graded amounts of methionine were greater than would be expected from the contents of methionine and cystine in herring‐meal and from the requirement of the young rat for these amino‐acids. Methionine supplementation also improved the nutritive value of an acetone‐dried meal prepared from herring fillets. The results are explained primarily by the fact that methionine + cystine is the first limiting factor in herring protein. Destruction of amino‐acids during meal production seems to be small, although some destruction of the S ‐amino‐acids cannot be completely excluded.