Standardized ileal digestibility of reactive lysine in distillers dried grains with solubles fed to growing pigs

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 2, 2009, Pages 535-539

  Pahm, Ameer A ^a   Pedersen, Carsten ^b   Stein, Hans H ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b Schothorst Feed Research BV   (Netherlands)

Author keywords

Amino acids; Digestible reactive Lys; Distillers dried grains with solubles; Pigs

Indexed keywords

ANIMALIA; SUIDAE;

LYSINE;

ANIMAL; ANIMAL FOOD; ARTICLE; CEREAL; CHEMISTRY; DIGESTION; GLYCATION; ILEUM; METABOLISM; PHYSIOLOGY; SWINE;

ANIMAL FEED; ANIMALS; CEREALS; DIGESTION; ILEUM; LYSINE; MAILLARD REACTION; SWINE;

EID: 59849114704     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf802047d     Document Type: Article

References (36)

1. Maillard, L. C. Action des acides aminés sur les sucres: formation des mélanoidines per voie méthodologique. C. R. Acad. Sci. 1912, 154, 66-68.
2. Erbersdobler, H. F.; Faist, V. Metabolic transit of Amadori products. Nahrung/Food 2001, 45, 177-181.
3. Hurrell, R. F.; Carpenter, K. J. The estimation of available lysine in foodstuffs after Maillard reactions. Prog. Food Nutr. Sci. 1981, 5, 159-176.
4. Moughan, P. J.; Smith, W. C. Determination and assessment of apparent ileal amino acid digestibility coefficients for the growing pig. N. Z. J. Agric. Res. 1985, 28, 365-370.
5. Batterham, E. S.; Andersen, L. M.; Braigent, D. R.; Darnell, R. E.; Taverner, M. R. A comparison of the availability and ileal digestibility of lysine in cottonseed and soya-bean meals for grower/finisher pigs. Br. J. Nutr. 1990, 64, 663-677.
6. Finot, P. A.; Magnenat, E. Metabolic transit of early and advanced Maillard products. Prog. Food Nutr. Sci. 1981, 5, 193-207.
7. Rutherfurd, S. M.; Moughan, P. J. Guanidination of lysine in selected dietary proteins. J. Agric. Food Chem. 1990, 38, 209-211.
8. Pahm, A. A.; Pedersen, C.; Stein, H. H. Application of the reactive lysine procedure to estimate lysine digestibility in distillers dried grains with solubles fed to growing pigs. J. Agric. Food Chem. 2008, 56, 9441-9446.
9. Pahm, A. A.; Pedersen, C.; Hoeler, D.; Stein, H. H. Factors affecting the variability in ileal amino acid digestibility in corn distillers dried grains with solubles fed to growing pigs. J. Anim. Sci. 2008, 86, 2180-2189.
10. NRC. Nutrient Requirements of Swine, 10th rev. ed.; National Academy Press: Washington, DC, 1998; pp 110-142.
11. Kimmel, J. R. Guanidination of proteins. Methods Enzymol. 1967, 11, 584-589.
12. Official Methods of Analysis of AOAC International, 17th ed.; Association of Official Analytical Chemists: Arlington, VA, 2000.
13. Stein, H. H.; Sève, B.; Fuller, M. F.; Moughan, P. J.; de Lange, C. F. M. Invited review: Amino acid bioavailability and digestibility in pig feed ingredients: terminology and application. J. Anim. Sci. 2007, 85, 172-180.
14. Adrian, J. Nutritional and physiological consequences of the Maillard reaction. World Rev. Nutr. Diet. 1974, 19, 72-120.
15. Bjarnason, J.; Carpenter, K. J. Mechanisms of heat damage in proteins 2. Chemical changes in pure proteins. Br. J. Nutr. 1970, 24, 313-329.
16. Carpenter, K. J.; Booth, V. H. Damage to lysine in food processing: Its measurement and its significance. Nutr. Abstr. Rev. 1973, 43, 423-451.
17. Friedman, M. Chemically reactive and unreactive lysine as an index of browning. Diabetes 1982, 31 (Suppl. 3), 5-14.
18. Carpenter, K. J. The estimation of available lysine in animal protein foods. Biochem. J. 1960, 77, 604-610.
19. Desrosiers, T.; Savoie, L.; Bergeron, G.; Parent, G. Estimation of lysine damage in heated whey proteins by furosine determination in conjunction with digestion cell technique. J. Agric. Food Chem. 1989, 37, 1385-1391.
20. Moughan, P. J.; Gall, M. P. J.; Rutherfurd, S. M. Absorption of lysine and deoxyketosyllysine in an early-Maillard browned casein by the growing pig. J. Agric. Food Chem. 1996, 44, 1520-1525.
21. Schneeman, B. O.; Richter, B. D.; Jacobs, L. R. Response to dietary wheat bran in the exocrine pancreas and intestine of rats. J. Nutr. 1982, 112, 238-286.
22. Schulze, H.; van Leeuwen, P.; Verstegen, M. W. A.; Huisman, J.; Souffrant, W. B.; Ahrens, F. Effect of level of dietary neutral detergent fiber on ileal apparent digestibility and ileal nitrogen losses in pigs. J. Anim. Sci. 1994, 72, 2362-2368.
23. Sherr, B.; Lee, C. M.; Jelesciewicz, C. Absorption and metabolism of lysine Maillard products in relation to the utilization of L-lysine. J. Agric. Food Chem. 1989, 37, 119-122.
24. Hansen, L. P.; Millington, R. J. Blockage of protein enzymatic digestion (carboxypeptidase-B) by heat-induced sugar-lysine reactions. J. Food Sci. 1979, 44, 1173-1177.
25. Boctor, A. M.; Harper, A. E. Measurement of available lysine in heated and unheated foodstuffs by chemical and biological methods. J. Nutr. 1968, 94, 289-296.
26. Valle-Riestra, J.; Barnes, R. H. Digestion of heat-damaged egg albumin by the rat. J. Nutr. 1970, 100, 873-882.
27. Kilara, A.; Sharkasi, T. W. Effects of temperature on food proteins and its implications on functional properties. CRC Crit. Rev. Food Sci. Nutr. 1986, 23, 323-395.
28. Rutherfurd, S. M.; Moughan, P. J. Application of a new method in determining digestible reactive lysine to variably heated protein sources. J. Agric. Food Chem. 1997, 45, 1582-1586.
29. Rutherfurd, S. M.; Moughan, P. J.; van Osch, L. Digestible reactive lysine in processed feedstuffs: application of a new bioassay. J. Agric. Food Chem. 1997, 45, 1189-1194.
30. Hurrell, R. F.; Carpenter, K. J.; Sinclair, W. J.; Otterburn, M. S.; Asquith, R. S. Mechanisms of heat damage in proteins. 7. The significance of lysine-containing isopeptides and of lanthionine in heated proteins. Br. J. Nutr. 1976, 35, 383-394.
31. Finot, A. P., Furniss, D. E. Metabolic transit and toxicity of Maillard reaction products In Proceedings of the NIH Conference on Maillard Reaction in Aging, Diabetes, Nutrition; NIH: Bethesda, MD, 1988; pp 343-358.
32. Erbersdobler, H. F. The biological significance of carbohydrate-lysine crosslinking during heat treatment of food proteins. Adv. Exp. Med. Biol. 1977, 86 B, 367-378.
33. Erbersdobler, H. F.; Brandt, A.; Scharrer, E.; von Wangenheim, B. Transport and metabolism studies with fructose amino acids. Prog. Food Nutr. Sci. 1981, 5, 257-263.
34. Batterham, E. S. Availability and utilization of amino acids for growing pigs. Nutr. Res. Rev. 1992, 5, 1-18.
35. Batterham, E. S. Availability of amino acids in feeds In Manipulating Pig Production IV. Proceedings of the Fourth Biennial Conference of the Australasian Pig Science Association; Batterham, E. S., Ed.; Werriber, Australia, 1993; pp 197-204.
36. Van Barneveld, R. J.; Batterham, E. S.; Norton, B. W. The effect of heat on amino acids for growing pigs 2. Utilization of ilealdigestible lysine from heat-treated field peas (Pisum sativum cultivar Dundale). Br. J. Nutr. 1994, 72, 243-256.