Abstract
AbstractThe method of assessing protein quality by means of the chemical estimation of available lysine by the Carpenter8 procedure has been used as a routine test in this laboratory. A wide variety of materials, such as meat‐and‐bone meal, fish meal and other products of the type used in compounding animal feed stuffs, has been examined and an attempt made to determine whether or not an average available lysine figure would be adequate for each class of material. Although the spread of results was very wide, the averages calculated could be applied to about 50% of the samples in each class; a table is given listing the average lysine content of the mixed proteins in the types of material examined.As neither the protein levels nor the condition of the fat found in the materials could be directly related to the available lysine level, it was concluded that the quality of the protein in the final product in each class is dependent both on the mode of the preparation and the selection of the raw material.
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