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Evaluation of maize gluten meal as a protein source in egg production with and without supplements of L ‐lysine and DL ‐methionine
Author(s) -
Squance E.,
Jackson N.
Publication year - 1967
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.2740180907
Subject(s) - corn gluten meal , fish meal , gluten , food science , meal , methionine , lysine , yolk , biology , meat and bone meal , chemistry , amino acid , fish <actinopterygii> , biochemistry , fishery
Maize gluten meal has been examined as the sole source of supplementary protein in cereal‐based high energy diets for caged hens and compared with a high energy diet containing white fish meal. Three levels of maize gluten meal were fed, 8.25, 12.25 and 15.25%, with and without supplements of L ‐lysine HCl or L ‐lysine HCl and DL‐methionine to provide total crude protein of 12.9, 16.1 and 18.7% in the diets. Egg production on the unsupplemented maize gluten meal diets was lower than for the fish meal diet. The production data for the diets containing 8.25, 12.25 and 15.25% maize gluten meal showed a significant rise in production with each addition of protein. The addition of lysine to the maize gluten meal diets also caused a significant increase in production at each protein level. Methionine supplements did not improve the performance of the diets already supplemented with lysine. Improvements in food conversion efficiency were directly related to the effects of treatment on egg production. The white fish meal diet gave the best food conversion efficiency. The most economic of the maize gluten meal diets contained 12.25% maize gluten meal supplemented with lysine. Egg yolk colour was significantly improved by the addition of maize gluten meal to the diets but pigmented flesh was noted in the birds receiving these diets. For maximum egg colour a level of maize gluten meal well below 8% would seem adequate.