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Availability to pigs of amino acids in cereal grains

2. Apparent and true ileal availability

Published online by Cambridge University Press:  09 March 2007

M. R. Taverner ,
I. D. Hume  and
D. J. Farrell
M. R. Taverner
Affiliation:
Department of Biochemistry and Nutrition, University of New England, Armidale, NSW 2351, Australia
I. D. Hume
Affiliation:
Department of Biochemistry and Nutrition, University of New England, Armidale, NSW 2351, Australia
D. J. Farrell
Affiliation:
Department of Biochemistry and Nutrition, University of New England, Armidale, NSW 2351, Australia
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Abstract

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1. Pigs prepared with re-entrant ileal cannulas were used to determine the ileal availability of amino acids in nine cereal grains including five wheats, sorghum (Sorghum vulgare Pers.), maize, barley and Triticale.

2. The average true availability of amino acids in these grains was 0·88 but there were consistent differences in availability among amino acids. Generally, lysine and threonine were among the least available amino acids while glutamic acid and arginine were among the most available amino acids in cereal protein.

3. There was as much variation in amino acid availability within a grain species (wheat) as among the other grains.

Information

Type
Papers on General Nutrition
Information
British Journal of Nutrition , Volume 46 , Issue 1 , July 1981 , pp. 159 - 171
Copyright
Copyright © The Nutrition Society 1981

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