Abstract
ABSTRACTIn addition to the digestibility studies reported in the previous paper (Gabaudan et al. 1980), amino acid analyses were conducted on the protein feed ingredients and test diets utilizing these ingredients. Triplicate samples were hydrolyzed and analyzed on a Beckman 120C model amino acid analyzer. Results are shown in Tables 1, 2 and 3. As with the digestibility studies, no significant differences in amino acid profiles were found between acidic or neutralized fish protein hydrolysate. The profiles of brine shrimp and krill show significant differences in essential amino acids only with oven drying. Lysine, in particular, is decreased. Although preparatory hydrolysis could interfere with detection of processing damage, these data do correlate with the digestibility data.
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