Masters Theses

Date of Award

12-1984

Degree Type

Thesis

Degree Name

Master of Science

Major

Animal Science

Major Professor

John P. Hitchcock

Committee Members

Kelly R. Robbins, J.B. McLaren

Abstract

Three experiments were conducted utilizing 498 Hubbard x White Mountain 8 day-old chicks, 162 in experiments 1 and 3 and 165 in experiment 2. One other experiment was conducted utilizing 42 cross bred pigs allotted by weight within litter replicate. The objectives of these experiments were to evaluate the effect of method of incorporation of the test protein, blood meal, on growth response to supplemental lysine; to determine the effect of heat treatment on lysine bioavailability from two sources, either purified spray-dried whole beef blood (BBM) or a commercially obtained vat dried beef-pork blood meal (BPBM) using the slope-ratio technique; and finally to test the validity of using the chick as a biological model for young pigs. Chicks were allotted by weight to one of 9, 11, or 9 dietary treatments in experiments 1-3. Diets contained 45% of the chicks or pigs requirement for lysine (0.43% and 0.36%, respectively), served as control diets. In experiment 1, experimental diets were supplemented with 0.10% or 0.20% lysine as L-lysine-HCl or from spray-dried whole beef blood that had undergone no further processing plus the addition of excess amino acids to simulate the amino acid pattern of the blood meal. The experimental diets in experiment 2 were supplemented at graded levels with L-lysine*HCl or at graded isonitrogenous levels with spray-dried whole beef blood that had been treated in one of four ways: (1) untreated blood meal was included in the diet with no further processing; (2) blood meal A was mixed with 5% dextrose and 40% water, then dried at 60°C for 28 hours; (3) blood meal B was mixed with 5% dextrose and 20% water, then dried at 100°C for 14 hours; (4) blood meal C was mixed with 10% dextrose and 20% water and then autoclaved at 13.78 bars and 122°C for 20 minutes. Diets in experiment 3 were supplemented with graded levels of L-lysine-HCl or a mixture of commercial beef-pork blood meal that had received the same treatments as blood meals B and C above, with an untreated sample used as a control. In experiment 4, diets were supplemented with L-lysine-HCl, untreated beef-pork blood meal and beef-pork blood meal C. Body weight and feed consumption were recorded for all four experiments. Blood plasma samples and aliquots of diets in experiment 4 were collected for total lysine analysis.

Results from experiment 1 indicated that crystalline lysine always supported more growth, and graded additions of 0.10% and 0.20% lysine from either source regardless of amino acid pattern resulted in linear responses in gain, feed intake, and gain feed ratio. The percent bioavailable lysine from BBM was 11.3 ± 1.08% for young poultry.

Results from experiment 2 indicated linear increases in gain, feed intake, and gain feed ratio with graded levels of supplementation. There were differences in these parameters among treatments of blood meal, indicating that the treatment of blood meal significantly reduced the percent bioavailable lysine in blood meal B (P<.05) and C (P<.001). The percent bioavailable lysine of BBM, BBM-A, BBM-B and BBM-C were 9.08 ± 0.65, 8.16 ± 0.68, 7.49 ± 0.07 and 3.88 ± 0.87%, respectively.

Performance data from experiment 3 exhibited the same trends in gain, feed intake, and gain feed ratio as in experiment 2. Heat treatment had a significant effect on the blood meal samples, reducing the percent bioavailable lysine in BPBM-B and BPBM-C (P<.001). How ever, BPBM-B was not significantly different from BPBM-C (P>.4). The percent bioavailable lysine contained in BPBM, BPBM-B and BPBM-C were 8.57 ± 0.25, 5.98 ± 0.33 and 5.66 ± 0.39%, respectively.

Pigs from experiment 4 exhibited linear increases in gain and gain feed ratios. Feed intake of pigs fed beef-pork blood meal C was lower than for all other test groups, indicating lysine bioavailability was significantly reduced under reducing conditions at elevated temperatures (P<.001). The lysine bioavailability of untreated beef-pork blood meal and beef-pork blood meal C was 9.89 ± 0.73% and 0.50 ± 0.55%. Data from this experiment suggested that the chick may not be a good biological model for the pig when low quality proteins are utilized as the test protein. The plasma lysine values for each treatment were not significantly different.

Multi-enzyme, pepsin digestibility and a rapid dye-binding procedure were performed. The blood meal samples were also analyzed for mineral composition and total lysine. These factors were used as independent variables and regressed on the dependent variable, bio available lysine, to obtain prediction equations. The best model with a R2 value of 0.99 for BBM contained pepsin digestibility and multienzyme values; the best single variable model for BPBM included pepsin digestibility values, which also had a R2 value of 0.99.

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