Quantification of Maillard reaction products in animal feed

Thomas Hofmann,Thomas Henle,Anne Christin Engling,Olaf Steinhöfel,Siriwan Martens

doi:10.1007/s00217-019-03406-w

Thomas Hofmann, Thomas Henle + Show 3 more

Open Access

https://doi.org/10.1007/s00217-019-03406-w

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Abstract

Individual Maillard reaction products (MRPs), namely furosine, which is formed from Amadori product of lysine during acid hydrolysis, as well as N-ε-(carboxymethyl)lysine (CML), pyrraline and the arginine derivative MG-H1 (methylglyoxal-derived hydroimidazolone 1) were quantified in 78 samples of animal feed, belonging to 17 different feed types. The concentrations of the MRPs were dependent on the heat treatment during processing. Within similar feed types, significant differences in concentrations could be observed. MRPs can be suitable indicators to evaluate the impact of technological processing on the nutritional quality of animal feed.

Highlights

Heat treatment during processing is applied to preserve animal feed, and to improve the digestibility of feed components in general
To obtain an overview about the extent of the Maillard reaction and to draw conclusions concerning an impact of processing on the nutritional value, the Maillard reaction products (MRPs) N-ε-2-furoylmethyl-l-lysine, which is formed from Amadori product of lysine during acid hydrolysis, as well as N-ε-(carboxymethyl)lysine (CML), 2-amino-6-(2-formyl-5-hydroxymethyl-1-pyrrolyl)hexanoic acid and the arginine derivative N-δ(5-hydro-5-methyl-4-imidazolon-2-yl)-ornithine (MG-H1) were quantified in samples of animal feed for the first time
78 samples of 17 different feedstuffs from ten different precursor materials were analysed for CML, Methylglyoxalderived hydroimidazolone 1 (MG-H1), pyrraline and furosine

Summary

Introduction

Heat treatment during processing is applied to preserve animal feed, and to improve the digestibility of feed components in general. Among the chemical reactions occurring during heat treatment, the Maillard reaction ( referred to as “glycation”) between amino compounds and reducing carbohydrates is of outstanding importance [1]. With respect to animal feed, conclusions concerning the impact of the Maillard reaction on the final product are mainly based on parameters such as “reactive lysine” [2] or digestibility [3, 4]. There is merely a small amount of information available about the amount of individual glycation compounds in various animal feeds [5–7]. Our laboratory recently has found considerable variations in the amount of free MRPs in commercial milk, most probably due to the nutritional uptake of glycated proteins during feeding of cows [7].

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