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The tryptophan content of some feedingstuffs for poultry
Author(s) -
McNab James M.,
Scougall Robert K.
Publication year - 1982
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.2740330806
Subject(s) - rapeseed , tryptophan , food science , meal , soya bean , chemistry , raw material , biochemistry , amino acid , organic chemistry
The tryptophan contents of a range of raw materials which are commonly included in poultry diets have been determined by a modification of a previously published procedure. It is based on the enzymic release of tryptophan from the protein source and its subsequent reaction with dimethylaminocinnamaldehyde. The values obtained for the animal protein sources, cereals and soya bean meal agree well with previously published data. However, the tryptophan contents of other vegetable proteins agree less well with values published elsewhere and that for rapeseed meal is considerably lower. The method is suitable for application in a quality control laboratory where one operator can process eight samples daily.