Proteins and Amino Acids, Quality

Question 1

refers to the availability of amino acids that the protein supplies, and digestibility considers how the protein is best utilized.

Answer 1

protein quality

Question 2

Animals do not have a protein requirement, rather they have an?

Answer 2

amino acid requirement

Question 3

The basic function of dietary protein is to supply adequate amounts of required?

Answer 3

amino acids

Question 4

are the essential amino acids that interrupt protein synthesis due to its limited amount and the great demand for them.

Answer 4

Limiting amino acids

Question 5

The two most common limiting amino acids in animals fed corn- and soy-based commercial diets in the US are?

Answer 5

lysine and methionine.

Question 6

The digestibility of protein can be defined as the fraction of the protein ingested that is ? by the animals —that is, not excreted in feces

Answer 6

absorbed

Question 7

The digestibility of protein can be defined as the fraction of the protein ingested that is absorbed by the animal—that is, not?

Answer 7

excreted in feces

Question 8

can therefore be calculated by measuring dietary protein input and fecal output

Answer 8

Digestibility

Question 9

are a favored technique for measuring the availability of amino acids.

Answer 9

Digestibility assays

Question 10

Most common and published values on the digestibility of protein and amino acids in monogastric animals are based on?

Answer 10

fecal or excreta analysis

Question 11

are not always accurate because the microbes in the hindgut affect the results.

Answer 11

Fecal-based digestibility measurements

Question 12

Digestibility can be divided into?

Answer 12

fecal and ileal

Question 13

are done through fecal collection and analysis

Answer 13

Fecal digestibility assays

Question 14

are done through digesta collection at the ileal junction

Answer 14

ileal digestibility assays

Question 15

is simply the rate at which amino acids are absorbed and become available for protein synthesis.

Answer 15

Bioavailability of amino acids

Question 16

This type of protein are more balanced with essential amino acids and nonessential amino acids.

Answer 16

Animal proteins

Question 17

can have antinutritional factors (e.g., trypsin inhibitor) that can affect protein digestibility and availability of amino acids.

Answer 17

Plant proteins

Question 18

can disrupt antinutritional factors like trypsin inhibitor in soybean meal.

Answer 18

Feed processing methods

Question 19

makes amino acids unavailable due to a complex reaction with sugars.

Answer 19

overheating

Question 20

This could interfer with the metabolism of another amino acid, making them unavailable (e.g., lysine and arginine) can precipitate amino acid imbalance.

Answer 20

excesses of one amino acid

Question 21

Protein quality can be assessed by ? using live animals or chemical assay.

Answer 21

bioassays

Question 22

This is a measure of the proportion of absorbed protein from a feed that becomes incorporated into the proteins of the animal’s body.

Answer 22

Biological Value (BV)

Question 23

It determines how readily the digested protein can be used in protein synthesis in the animal

Answer 23

Biological Value (BV)

Question 24

assumes protein is the only source of nitrogen and measures the proportion of nitrogen absorbed by the body that is then excreted (fecal and urine).

Answer 24

Biological Value (BV)

Question 25

must have been incorporated into the proteins of the animal’s body.

Answer 25

remainder

Question 26

A ratio of nitrogen incorporated into the body over nitrogen absorbed gives a measure of protein/

Answer 26

“usability” or BV

Question 27

measures the percent of absorbed protein retained in the body.

Answer 27

Biological value (BV)

Question 28

determines the ratio of amino acid converted to proteins in the body to the ratio of amino acids supplied in the diet.

Answer 28

Net Protein Utilization (NPU)

Question 29

indicating 100% utilization of dietary nitrogen as protein

Answer 29

value of 1 (or 100)

Question 30

indicated that none of the nitrogen supplied was converted to protein.

Answer 30

value of 0

Question 31

This food protein has a high value of 1 (or 100)

Answer 31

Egg

Question 32

was the first method adopted for routine assessment of the protein quality of food.

Answer 32

Protein Efficiency Ratio (PER)

Question 33

R is based on the weight gain of a test animal divided by its intake of a particular food protein during the test period

Answer 33

Protein Efficiency Ratio (PER)

Question 34

amino acid score is done through laboratory analysis of amino acid profiles using?

Answer 34

high-pressure liquid chromatography

Question 35

high-pressure liquid chromatography results are compared to a?

Answer 35

standard protein

Question 36

high-pressure liquid chromatography results are compared to a standard (or reference) protein such as egg protein (albumen) and given a?

Answer 36

score

Question 37

they do not give any information on palatability, digestibility, or availability.

Answer 37

amino acid score