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The Hydrolysis and Amino Acid Assay of Alfalfa, and the Methionine Range in 100 Selections 1
Author(s) -
Singleton V. L.,
Mertz E. T.,
Davis R. L.
Publication year - 1952
Publication title -
agronomy journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.752
H-Index - 131
eISSN - 1435-0645
pISSN - 0002-1962
DOI - 10.2134/agronj1952.00021962004400070002x
Subject(s) - chemist , library science , chemistry , computer science , organic chemistry
REI'IOUS workers ( 10, 11) have used microbiological P a s s a y methods which were designed for analysis of relativedy pure proteins, and not adapted specifically to the assay of alfalfa. In the present paper, improvements in hydrolysis and adaptation of published microbiological assay methods for analysis of alfalfa are reported. Earlier assays (11) and feeding trials ( 5 , 7) indicate that methionine is the first limiting essential amino acid in alfalfa. In order to select strains useful for breeding an alfalfa with high methionine content, the methionine content:; of 100 alfalfa selections of different genetic backgrounds were determined. In addition, alfalfa, alfalfa seed, and Ladino clover were analyzed for all of the commonly recogni;:ed amino acids. The values obtained using our improved methods are presented.