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Utilisation of free and protein‐bound methionine sulphoxide by the chicken
Author(s) -
Haaland Herborg,
Arnesen Elisabeth,
Njaa Leif R
Publication year - 1989
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.2740480106
Subject(s) - methionine , fish meal , cystine , fish <actinopterygii> , food science , hydrogen peroxide , chemistry , meal , biology , biochemistry , amino acid , cysteine , enzyme , fishery
The biological availability of free and protein‐bound methionine sulphoxide (MSO) was examined in nine growth experiments with chickens. The source of protein‐bound MSO was fish meals oxidised with hydrogen peroxide. Bound MSO in oxidised fish meals was equally well utilised by the chicken as was bound methionine in unoxidised fish meals when the meals were the sole protein sources in the diet. When used as supplements to a low‐methionine diet, oxidised fish meals were slightly less well utilised than L ‐methionine and unoxidised meals at the highest supplementation levels. At a low level there was no difference. Free L ‐MSO was less well utilised than free L ‐methionine when added to a soya bean meal diet and when used in purified diets. In the latter cystine was found to improve the utilisation of MSO. High levels of MSO were found in muscle extracts of chickens even when no MSO was present in their diet.