ANFS251 Lecture Notes - Lecture 10: Trypsin Inhibitor, Cereal, Soybean

• School: University of Delaware
• Department: Animal and Food Sciences
• Course: ANFS251
• Professor: Lesa Griffiths

Document Summary

Ability to digest various protein sources varies. Proteins associated with feathers and hooves are slowly digested. Soybean meal protein is almost completely converted into amino acids and thus has a higher value. Plant protein sources can contain various inhibitors that affect protein utilization. Soybean trypsin inhibitor: heat breaks down this inhibitor heat treating. Nutritive value of protein sources: relative biological value (bv) Portion of amino acids that are retained by animal. If more is retained, then the bv increases: amino acids readily absorbed in anterior portion of si. Balance of amino acids being absorbed affects biological value of protein source. Protein synthesis is reduced if balance of proteins needed isn"t given, thus animal performance decreases, and bv decreases: proportions of available amino acids present in protein source, esp essential amino acids, affect its bv. Other measures of protein adequacy: protein efficiency ratio (per) To obtain an ideal balance of amino acids at most econ price.