Abstract
Comparative Study of Amino Acid Profile of Urea Plus Methionine Supplemented and Fermented Sorghum Beer Residue with that of other Protein Standards
Highlights
In Nigeria today, more than 50% of the country’s poultry farms have closed down and another 30% forced to reduce their production capacity because of shortage of feed (Esonu el at., 2001)
Soya bean and groundnut cakes have been used as protein supplements in poultry diets but their high cost has engineered the need to look for locally available and cheap sources of feed ingredients those that do not attract competition between humans and livestock and for which Pousgha et al ., 2007 suggested traditional Sorghum beer residue
Sorghum beer residue was supplemented with urea and methionine and fermented for 4-days and its amino acids composition compared with those of Food and Agricultural Organization (FAO) protein standard and Animal Feed standard
Summary
In Nigeria today, more than 50% of the country’s poultry farms have closed down and another 30% forced to reduce their production capacity because of shortage of feed (Esonu el at., 2001). There are twenty different types of amino acids, eleven of which are essential in poultry nutrition because they are not manufactured by the animal’s body. These include Lysine, Leucine, Isoleucine, Methionine Phenylalanine, Threonine, Tryptophan , valine, Arginine, Histidine and Glycine (Anhwange et al, 2004). Sorghum beer residue was supplemented with urea and methionine and fermented for 4-days and its amino acids composition compared with those of FAO protein standard and Animal Feed standard
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