Protien Quality and Requirements Flashcards
For protein sauce to have high nutritional value, what must it contain name? Two things?
It must contain a spectrum of amino acids that closely match the requirements to which the animal is fed and amino acid must be highly digestible. The product of the protein digestibility coefficient and the biological value is termed net protein utilisation.
What are the three major reasons to assess the nutritional value of protein sources?
One. To predict the amount of feed protein or mixture protein that is required for animal growth and production.
Two. To rank the protein sources according to their availability to provide essential amino acids.
Three. To detect the consequences of processing methods and storage.
Refresher name all nine essential acids and which three cannot be synthesised
Histadine
Isoleucine
Leucine
Lysine
Methionine
PHENYLALANINE
THREONINE
Tryptophan
Valine
The three that cannot be synthesised a lysine methionine and threonine
What is meant by the term biological value?
A measure of the efficiency of nitrogen use by tissues, biological value is the fraction of absorbed nitrogen retained in tissues or products
What are the two factors of protein utilisation?
Efficiency of digestion and absorption of the protein which depends on the type of protein and type of feed processing
Efficiency of absorbed amino acid use for target protein deposition (meat, wool, milk)
What is net protein utilisation?
The proportion of nitrogen intake that is retained for example the product of biological value and digestibility
What is net protein value of a feed?
This term is used to compare protein concentrations and the percentage of crude protein and net protein utilisation (NPU) measured with diets containing 10% protein.
What are the two sources of protein for ruminant host?
Microbial protein, which has high biological value
Undergrad dietary protein (UDP) which is escape/bypass protein
What four things of feed protein degradation in the room and depend on?
1.Protease activity
2.chemical cross-linking
3.protein solubility (feed particle size, density, heat, amount of lignin)
4.residence time (level of feed intake, physical characteristics of feed, and ambient temperature)
How do you control feed protein degrade ability? 3 things
Heat, reduces solubility and reacts with sugars
Formaldehyde treating
Oil coating
What are the two protein principles for ruminants?
1.maximise rumen microbial productivity
2.provide additional nutrients to meet animals requirements
