HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Berry, T. H. Articles by Norton, H. W. Search for Related Content PubMed Articles by Berry, T. H. Articles by Norton, H. W.

The Limiting Amino Acids in Soybean Protein

University of Illinois, Urbana

Abstract

The sequence in which the amino acids of soybean protein become limiting was investigated in a series of experiments. Calculations based on knowledge of the animal's requirements and the amino acid composition of the protein found methionine most limiting followed by lysine, and threonine, and this sequence was used as the basis for establishing the various treatments.

In 2 trials involving 66 pigs the belief that methionine was first-limiting was substantiated, but there was some indication that threonine was the second-limiting, rather than lysine.

Two trials utilizing 128 rats clearly indicated that the sequence of limiting amino acids in soybean protein was methionine, threonine, and lysine in that order. An attempt to determine the fourth-limiting amino acid(s) was not successful.

¹ Present address: Animal Science Department, University of Florida, Gainesville, Florida.

² Present address: American Meat Institute Foundation, 939 E. 57th Street, Chicago 37, Illinois.

This article has been cited by other articles:

				C. M. Peter and D. H. Baker Microbial Phytase Does Not Improve Protein-Amino Acid Utilization in Soybean Meal Fed to Young Chickens J. Nutr., June 1, 2001; 131(6): 1792 - 1797. [Abstract] [Full Text]