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Net protein values for the growing chicken from carcass analysis with special reference to animal protein sources
Author(s) -
Summers J. D.,
Fisher Hans
Publication year - 1962
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.2740130909
Subject(s) - methionine , fish meal , soya bean , food science , gelatin , casein , menhaden , meal , meat and bone meal , biology , hydroxyproline , biological value , net protein utilization , glycine , fish <actinopterygii> , chemistry , protein efficiency ratio , amino acid , weight gain , biochemistry , body weight , fishery , endocrinology
The use of this laboratory's variation of the carcass N retention method was extended to a study of common protein sources (mostly animal protein) used in the laboratory or in commercial feeds for growing chickens. The following conclusions were made : (1) Whole egg protein and egg albumen were the best protein sources tested, although the NPV results were considerably lower than those reported for growing rats. (2) Crude casein was greatly improved by supplementation with arginine, glycine and methionine, but the NPV of the supplemented protein was still not as good as that of the isolated soya‐bean protein with added methionine. (3) Zein and gelatin gave NPV results of approximately 20 even though the birds lost weight. Supplementing gelatin with essential amino‐acids to simulate isolated soya‐bean protein with added methionine, doubled the NPV but it was still much lower than the values for the latter. (4) Menhaden fish meal approached the value obtained for the methionine‐supplemented isolated soya‐bean protein. Even a heat‐damaged sample was still superior to meat meal as a protein source. (5) The very low NPV results for four samples of meat meal from different sources could be attributed to their high collagen content as calculated from hydroxyproline determination.