Variability in the total and reactive lysine content of soybean meal

Document Type

Conference Proceeding

Publication Date

2011

Conference Title

Thirteenth Biennial Conference of the Australasian Pig Science Association

Place of Publication

Adelaide

ISBN

978-0-9806880-1-6

ISSN

1324 9177

Keywords

pigs, swine

Disciplines

Animal Sciences | Meat Science

Abstract

During heat processing and prolonged storage of feedstuffs, the ε-amino group of lysine can react with other compounds, specifically reducing sugars, and form biologically unavailable lysine derivatives (eg. fructoselysine). This form of lysine is known to be unavailable for body protein deposition and is excreted largely in the form of urinary nitrogen even though this form of lysine can be absorbed through the small intestinal epithelium (van Barneveld et al., 1995). However, some of this unreactive lysine can revert to lysine through the process of acid hydrolysis during conventional amino acid analysis, which causes inaccuracy in the quantification of biologically available lysine content (Rutherfurd and Moughan, 2007). Only the lysine with a free ε-NH3 group is considered as biologically available lysine for body protein deposition (Rutherfurd and Moughan, 2007). Soybean meal is a common amino acid source in pig diets and there is a need to quantify the variation in total and reactive lysine content for the Australian pig industry to improve the precision of diet formulation, utilisation efficiency of amino acids and hence production efficiency of Australian pork per unit of nutrient fed. The hypothesis tested in this study was that reactive lysine can not be accurately predicted from total lysine content in soybean meal.

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