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Effect of heat treatment of fishmeal on ruminal degradation, protein solubility and methionine sulphoxide content

Published online by Cambridge University Press:  05 November 2021

X.B. Chen ,
J. L. Demiraj ,
P.W.D. Scislowski  and
A. Aksnes
X.B. Chen
Affiliation:
Rowett Research Institute, Bucksburn, Aberdeen AB2 9SB, United Kingdom
J. L. Demiraj
Affiliation:
Rowett Research Institute, Bucksburn, Aberdeen AB2 9SB, United Kingdom
P.W.D. Scislowski
Affiliation:
Rowett Research Institute, Bucksburn, Aberdeen AB2 9SB, United Kingdom
A. Aksnes
Affiliation:
Rowett Research Institute, Bucksburn, Aberdeen AB2 9SB, United Kingdom
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Extract

One of the factors that determines the nutritive value of fishmeal as a protein concentrate for ruminants is its ruminal degradability, which varies with processing methods. It is possible that this variation could be related to the chemical modification of the amino acids/protein or to the change in protein solubility during the industrial processing. The objective of this work was to examine the effect of heat treatment of fishmeal on its ruminal degradability, protein solubility and the oxidation state of methionine.

Type
Techniques
Information
Proceedings of the British Society of Animal Science , Volume 1996 , March 1996 , pp. 230
Copyright
Copyright © The British Society of Animal Science 1996

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