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$il\VOLVEMENT OF RETII\OIC ACID II{ - MSpace at the University of ...$

AIA ARG ASP cYs GLU GLT r{rs II,E tEu LYS ¡[ET PI{E PRO SER TTIR TRT TTR VAL LTST FOR OF ABBREVTATTONS THE AMINO .{CIDS Alanine Arginine Aspartic acid Cystine Glutanic acid Glycine HistÍdine l- SOl.eUC r-ne teuc ine Lysine Methionine Phenylalanine froJ-l.ne Serine Threoníne Tryptophan lyrosine Valine
I}iTRODUCTION The nutritive value of a proteÍn is not only determined by.its amino acld composition but also by the avaÍlability of the individual amino aclds of the protein to the nonogastric animal . For more accurate and econor.rícal fornul-ation of dietary amino aci.d levels in relatj-on to requirements, available instead of total aroi.no acid 1eve1s from specific protein sources and from energy feeds that also supply protein, should be taken into account. The term availability has been defined by de Lhelenaere et a1 . (L967) as that portion of amino acids present in a protein whích is used for grovrth, development and maintenance of an ani.mal insofa¡: as it is dependent on the digestlbility of the protein, the presence of enzyrae inhibítors and enzyme-res i stånt peptide linkages, and rate of release of amino acids in the intestLnal tract. Amino acid availability defined as such may be determined according to the faecal ana- l1,sis method, which neasures the a¡rounts of ingested anrino acids excreted in the faeces. The faecal analysÍs method was developed by Kuiken and Lyman in 1948 and hâs since gained general acceptance in nutritional research. However, ín recent years, this method has been often criticized because of possible microbÍal alterations of undigested and unabsorbed nitrogeneous residues in the large intestine I
Page 1 and 2: FACTOBS AFFECTING AMINO ACID AVAILA
Page 3 and 4: ÐEDTCATED TO T,IY DAUGHTER, MARGRT
Page 5 and 6: RESIILTS. Study 4a. Study 4b. Analy
Page 7 and 8: ABSTRACT The apparent ileal and fae
Page 9 and 10: irnprove the protein retention of b
Page 11 and 12: Table 1. 2. 3. 4. 5. 6. 8. o 10. 11
Page 13 and 14: Table 26. 27. 28. 29. 30. 3L. 32. 3
Page 15 and 16: Table 49. 50. t1 52. 53. 51+. 55. 5
Page 17 and 18: LTST OF FTGT'RES Figure Page 1. Tlr
Page 19 and 20: Appendix Table 9. t0. 11. 12. t3. 1
Page 21: Appendlx lable 26. 27. 28. Anal-yse
Page 25 and 26: REI/Ï:],1I OF lHE LITEF.A.TURJ The
Page 27 and 28: avâilable indi-spensable a¡ij-no
Page 29 and 30: PART I. Cereal grain composition an
Page 31 and 32: the proportion of each protein frac
Page 33 and 34: TABrE 3. CEREAL CO]'TPONENTS AM]NO
Page 35 and 36: TABLE 4. A,rrNo AcrDs (ø) Es se nt
Page 37 and 38: Lysylprolyl and arginyl pro1y1 lín
Page 39 and 40: e concentrated in the germ part of
Page 41 and 42: degraded to ammonia and short-chain
Page 43 and 44: DAPA is an amino acid that is onÌy
Page 45 and 46: minimal differences between the 1ev
Page 47 and 48: difference was found. betr¡¡een t
Page 49 and 50: into the bL ood . .{minc acid avail
Page 51 and 52: into the colon directly under norma
Page 53 and 54: during different time int,erval_s f
Page 55 and 56: ì.',ril;en (I952) Cet:rr:ineC the
Page 57 and 58: protein wheat was abrased at interv
Page 59 and 60: obtain a aore conrplete seperation
Page 61 and 62: Â basic diet (Giovannettj_ et âI
Page 63 and 64: TABLE 7. Fornulation of diets for s
Page 65 and 66: flarqes lçhen the se are fl-attene
Page 67 and 68: and the flow of digesta was often c
Page 69 and 70: FICURE 2. Experinentål deslgn anc
Page 71 and 72: for the levels of endogenous nutrie
Page 73 and 74:
TABLE 8. Fornul-ation of test diets
Page 75 and 76:
TABLE 9. The experimental- design a
Page 77 and 78:
Ðata from pig nuraber 6 for peri.o
Page 79 and 80:
finely ground and cracked whole whe
Page 81 and 82:
pelleting. The E+S+l: diet v;as not
Page 83 and 84:
Studv Lb. Fine15' ground wheat was
Page 85 and 86:
?-:SÌ-ILTS Stud" t_ Ì.ith the e>:
Page 87 and 88:
TÂB¡E 13. The anino åcld and nlt
Page 89 and 90:
TÀBL¡ t4. Ì:eans ênd ståndård
Page 91 and 92:
TABLE l-5.\ Meansl and standard err
Page 93 and 94:
67.7 and' 6c.L',a ror the high and
Page 95 and 96:
TABLE r8. The effect of dietary fib
Page 97 and 98:
TABL'E 19. Proxinatçr -acid and ne
Page 99 and 100:
TABIE 20. Anino acid composition of
Page 101 and 102:
TABLE 21, Comoarisonsl ôf the indl
Page 103 and 104:
pooling of the 3 individual 8-hour
Page 105 and 106:
also in several significant pig x l
Page 107 and 108:
e'l ateci back to i,he total dr¡,,
Page 109 and 110:
P.Ê;C anci SER. ?he net disappeai'
Page 111 and 112:
dj-íferences were significan-t for
Page 113 and 114:
jictar-r' arino ac il arc i:itt c-=
Page 115 and 116:
!tI-i,) Z¿ fndividual dai ly niti"
Page 117 and 118:
¡¡¿¡ for E+ISP. Therefor:e, 'uh
Page 119 and 120:
TAÐLì 3I. lY"frg?l anounts of nit
Page 121 and 122:
TAlltE 32 Proximate, acÍd and neu.
Page 123 and 124:
TAEIE 33 Amj-no acid coinposition o
Page 125 and 126:
faecal analysis method. The ileal a
Page 127 and 128:
TABLE 35. Metabolic ilea1 and in st
Page 129 and 130:
ÎABLE 36. Particle size distributi
Page 131 and 132:
TABIE 37. Apparent ilea1 and faecal
Page 133 and 134:
TABLE 38. Comparisons -9f appgy,eqt
Page 135 and 136:
113 TABLE 39. Conparisons of the.,m
Page 137 and 138:
TABLE '+0. ApparÊnt rleal and faec
Page 139 and 140:
A l_imited amount of comparative da
Page 141 and 142:
th.e caecal- cannula. Fhil_l:pson (
Page 143 and 144:
ia111. Cisalpeâranc.r in the ia:"
Page 145 and 146:
ff the ¡3r"rinin. cfql"^h cni---i
Page 147 and 148:
TABT,E ,+3. the dlstribution of par
Page 149 and 150:
1 a,l avallabi.Iities cf the essent
Page 151 and 152:
T¡,BLE ,+4. Leve1s of amino acids,
Page 153 and 154:
pêr iCC ãrens cí irj,' :âtter i
Page 155 and 156:
'ìi+.:^ e aï'ô t -l .i ^+ ^ lhre
Page 157 and 158:
TÂBLE 45. Amlno acld, total, nltro
Page 159 and 160:
TABTE tÌ6. Anino acid composltionl
Page 161 and 162:
TABLE ,+7. Appqlel! ileal anlno aci
Page 163 and 164:
TABI,E l+9. App+Iel!-iLeal arnlno a
Page 165 and 166:
tne in-r, erpreiat ion of resu_lis
Page 167 and 168:
the calculations and postulations m
Page 169 and 170:
T¡.BLE 50. Estination of the daily
Page 171 and 172:
i,'as used es a Ì-eference subsran
Page 173 and 174:
:1a.ior' ¡oz'ti o:'r of 1::Ci.-est
Page 175 and 176:
+'-5 frâ¡.in_- ,^a 5É^1"êi¡_.-
Page 177 and 178:
hÌould expect underestination of n
Page 179 and 180:
from the epitheli-al cells into the
Page 181 and 182:
such and to detei'nine factors affe
Page 183 and 184:
STUÐÏ L. The result s obtained fr
Page 185 and 186:
(îab1e 5I). Lysine, GLT and ALA ar
Page 187 and 188:
TABLE 52. Comparisons of ileal and
Page 189 and 190:
L67 ileaI or faecal collection, wer
Page 191 and 192:
ÎAELE 54. The recover]trof anino a
Page 193 and 194:
I7L ¡ìletabolic ileal a¡nino aci
Page 195 and 196:
1n:i;ii',:..1- -"::irc acÍd ¡'.-;
Page 197 and 198:
GLY Ier.els were elso found to be r
Page 199 and 200:
TALLE 55. It'tç -a_pparent ileal a
Page 201 and 202:
in determining true amino acid avai
Page 203 and 204:
181 are actually absorbed by the an
Page 205 and 206:
for E+ISP+LYS than for E+lSp (Table
Page 207 and 208:
STUDT ] The amino acid cornposition
Page 209 and 210:
L87 proteÍn krheat variety in rela
Page 211 and 212:
fror,r the rats fed the high protei
Page 213 and 214:
protein content of e cereel grain (
Page 215 and 216:
the high enC lov¡ protein wheet so
Page 217 and 218:
T'ABLE 59' comparison of faecal ant
Page 219 and 220:
SUI.4MARY The apparent ileal and fa
Page 221 and 222:
grinding. Those amino acids, associ
Page 223 and 224:
to the relative large numbers of ly
Page 225 and 226:
descending order) were present in r
Page 227 and 228:
BÏELÏOGRAPHT AbransÀ-G.0., I{. E
Page 229 and 230:
,1È¡¡c, I¡ lOÁ, iff ect of car
Page 231 and 232:
Fauconneau, G. and lI.C. IIichel .
Page 233 and 234:
iìugli, i.I. and S. Ì_oore. L972.
Page 235 and 236:
ì-cLaugh1an, "'.;:., S. Yenkat Êa
Page 237 and 238:
ã".irç, Pâ!.Î,lê ri ¡i.iJ., T
Page 239 and 240:
' 2l-6 Snook, J.T. 1965, Jffect of
Page 241 and 242:
APPENDIÏ TABLE 1, Analysís,of var
Page 243 and 244:
¡lPPlllDrx r¡nll 3. Thc Índlvidu
Page 245 and 246:
.]\PPÛNDIX TABLIJ 5. ]'he i ndivid
Page 247 and 248:
APPENDIX TABI,E 7, Mean squares for
Page 249 and 250:
APPENDfX TABLE 9. The lnalir¡ídua
Page 251 and 252:
APPEND* 'ABLE 11' Ti:ir;f,Tîiîì"
Page 253 and 254:
APPIi'iDi:i TAEL¡ 1l . PER,ÏOD PT
Page 255 and 256:
AppJNDïï. TAËLI 15 lríean squar
Page 257 and 258:
AP-)lliDlll TAllLf l?. 'ihe in{tivi
Page 259 and 260:
APPDNDI"( 1Âlj],Ë 19 The indtvidu
Page 261 and 262:
' 238 APPENDTX ÎABLE 21. Tbe indlv
Page 263 and 264:
APPLNDII T^ÐLit 23. The individual
Page 265 and 266:
APPENDIX TABLE 25. PIG NUMBER LOCAT
Page 267 and 268:
APPENDIÏ TABLE 27. Tle indivídual
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