Methionine Fortification Research Articles

126 Pre- and post-partum supplementation of molasses/urea, with or without methionine fortification, to enhance growth and physiology of Bos indicus-influenced primiparous cows and their offspring

Abstract A 2-yr study evaluated the effects of molasses/urea supplementation during pre- and early postpartum, with or without methionine fortification, on growth and physiology of primiparous cows and their offspring. On d 0 of each yr, 36 cows were stratified by BW and BCS (396 ± 54 kg; 5.67 ± 0.66) and randomly assigned to 1 of 12 bahiagrass pastures (3 cows and 1.2 ha/pasture). Treatments were randomly assigned to pastures (4 pastures/treatment) and consisted of no supplementation (NOSUP), 1 kg/d of molasses/urea (MOL; DM basis), or 1 kg/d of MOL + 18 g/d of methionine hydroxy analog (MOLMET; Alimet, Novus, St. Charles, MO). Supplementation began 56 d before parturition (d 0) and ended when all cows within each pasture had calved (d 74). Calves were early weaned on d 147. On d 154, 24 calves (8 calves/treatment) were transferred to individual drylot pens, and offered ad libitum stargrass hay plus soybean hulls-based concentrate DM (75% TDN; 22% CP) at 3% of BW for 47 d. On d 160, calves were vaccinated against bovine viral diarrhea virus-1 (BVDV-1) and parainfluenza-3 (PI-3). Data were analyzed using the MIXED procedures of SAS. Cow BCS at calving was greater (P ≤ 0.05) for MOL and MOLMET vs. NOSUP but the overall percentage of pregnant cows did not differ among treatments (P = 0.82). Calf ADG from birth to drylot exit did not differ (P = 0.83) between MOL and MOLMET but was least (P ≤ 0.04) for NOSUPP calves. Seroconversion to BVDV-1 and PI-3 viruses were greater (P ≤ 0.05) for MOL and MOLMET vs. NOSUP calves. Hence, cow supplementation of molasses/urea during pre- and early postpartum improved cow prepartum BCS, and calf growth and humoral immunity. Methionine fortification of supplements did not impact cow and calf performance.

Maternal supplement type and methionine hydroxy analogue fortification effects on performance of BOS indicus-influenced beef cows and their offspring

This study evaluated the effects of different maternal supplement type and supplement fortification with methionine hydroxy analogue (MHA) on pre- and postpartum physiological responses of Bos indicus-influenced beef cows and preweaning growth of their calves. On d 0, 160 multiparous Brangus beef cows were stratified by body weight and body condition score (BCS) and randomly allocated into 1 of 16 bahiagrass pastures (10 cows and 8 ha/pasture). Pastures were randomly assigned to treatments in a 2 × 2 factorial arrangement distributed in a complete randomized design with four replicates (4 pastures/treatment). Treatments consisted of (dry matter basis): 0.35 kg/cow/wk of trace mineral and vitamin supplement (MIN) or MIN mixed into 7.5 kg/cow/wk of sugarcane molasses-based supplement (MOL), with or without MHA fortification (105 g/cow/wk; MFP, Novus International Inc., Romance, AR), and were provided from d 0 to 70 (47 ± 2.7 d prepartum until 23 ± 2.7 d postpartum). The respective weekly supplement amount assigned to each treatment was divided by 2 and offered every Monday and Thursday. On d 70, all cow-calf pairs were combined into 1 of 8 groups and managed similarly until calf weaning on d 295. Cows were exposed to natural breeding from d 104 to 189. Effects of supplement type × methionine fortification were not detected for any variable analyzed in the study, except for supplement disappearance, which was reduced at greater magnitude when MHA was added into MIN vs. MOL supplements. Plasma concentrations of glucose increased on d 70 whereas plasma non-esterified fatty acids decreased on d 70 for MOL vs. MIN cows. Cows offered MOL supplementation maintained BCS from d 0 to 70, whereas MIN cows lost BCS from d 0 to 70, leading to greater BCS at the start of the breeding season for MOL vs. MIN cows. Reproductive performance did not differ between MOL and MIN cows, except for calving date which occurred 8 d sooner for MOL vs. MIN cows. Pre-weaning calf body weight increased for calves born from MOL vs. MIN cows. Except for plasma glucose concentrations on d 70, supplement fortification with MHA did not impact any cow and calf variables analyzed herein, regardless of supplement type. Therefore, pre- and post-partum maternal supplementation of energy and protein, but not methionine hydroxy analogue, enhanced maternal physiological response and BCS at calving and start of the breeding season, and offspring pre-weaning growth compared to no energy and protein supplementation.

163 Effects of pre- and post-partum supplementation of molasses/urea with or without methionine fortification on growth performance of primiparous cows and their offspring

Abstract The present study evaluated the performance of calves born from primiparous cows offered pre- and post-partum supplementation of sugarcane molasses/urea added or not with DL-methionine hydroxyl analog. On d 0 (~56 d before calving), 36 Brangus heifers were stratified by BW and BCS (345 ± 4.7 kg; 2 yr of age), and randomly allocated into 1 of 12 bahiagrass pastures (3 heifers and 1.2 ha/pasture). Treatments were randomly assigned to pastures (4 pastures/ treatment) and consisted of no supplementation (NOSUP) or supplementation of molasses/urea (7.2 kg DM/heifer/ wk; 75% TDN, 20% CP; DM basis) with (MOL+) or without (MOL-) fortification with 105 g/heifer/wk of methionine (Alimet, Novus International Inc., Romance, AR) from d 0 until all heifers within each pasture calved. Total weekly amount of molasses/urea (and methionine for MOL+ heifers) was divided by 2 and offered on Tuesdays and Wednesdays. After all cows calved, all pairs were fed 12.7 kg/cow/wk of molasses/urea (DM basis) and grazed a single bahiagrass pasture until calf early-weaning (d 147). Calves received a soybean hull-based supplement at 3.5% of BW (DM basis) and ad libitum stargrass hay from d 154 to 201. Calving date and cow BCS on d 44 did not differ between MOL+ and MOL- (P ≥ 0.50), but both groups calved at greater BCS than NOSUP cows (P ≤ 0.008). However, cow BCS on d 147 and pregnancy percentage on d 288 did not differ among treatments (P ≥ 0.27). Calf birth BW did not differ among treatments (P ≥ 0.21), but ADG from birth to d 201 was greater for MOL+ and MOL- vs. NOSUP calves (P ≤ 0.05). Therefore, pre- and post-partum supplementation of sugarcane molasses/urea improved cow BCS at calving and calf postnatal growth compared with no supplementation. Supplemental methionine did not further enhance cow and calf growth performance

English

This study was conducted to evaluate the growth performance, dressing percent and carcass composition, organ weights and cost-return analysis of broiler chickens fed methionine-fortified blood meal as replacement for fish meal. Two hundred and ten day-old hybro broiler chicks were allotted to 21 floor pens with 10 birds per pen. Seven experimental diets were formulated for starter and finisher phases respectively.  Diets 1 (positive control) and 2 (negative control) contained 3% fish meal and 3% blood meal respectively. Diets 3 to 7 contained 3% blood meal each with 0.1, 0.2, 0.3, 0.4 and 0.5% methionine fortifications, respectively. Each diet was fed as mash to birds in 3 pens in completely randomized design. Results of growth performance showed no significant (p>0.05) differences in average daily feed intake, average daily weight gain and feed conversion ratio but mortality revealed significant (p<0.05) difference. Final body weight and dressing percentage were not affected by the treatment (p>0.05). Significant (p<0.05) differences were observed in the moisture, crude protein, ether extract, ash and nitrogen free extract contents for breast and thigh muscles. Cost-return analysis revealed significant (p<0.05) differences in total variable cost, total revenue, gross margin and returns on investment. In conclusion, 3% blood meal with up to 0.5% methionine fortification can favourably replace 3% fish meal as an animal protein source for broilers.   Key words: Methionine-fortified blood meal, fish meal, growth performance, carcass characteristics, broilers.

Total Replacement of Fishmeal by Soybean Meal with or Without Methionine Fortification in the Diets of Nile Tilapia, Oreochromis niloticus

Total Replacement of Fishmeal by Soybean Meal with or Without Methionine Fortification in the Diets of Nile Tilapia, Oreochromis niloticus

Soy and experimental cancer: animal studies.

Studies are reviewed that report consumption of soy protein diets inhibits the growth of various tumors in rats. The inhibitory effect has been attributed to the phytoestrogens (genistein and diadzein) or protein kinase inhibitor in soy protein products. Recent studies indicate that additional factors in soy protein products may also contribute to the inhibition of tumorigenesis, namely the deficiency of the essential amino acid methionine. Metastatic growth to the lungs of a primary rhabdomyosarcoma tumor was inhibited by feeding a soy protein diet. The effect was reversed by methionine fortification of the diet. Carcinogen-induced mammary tumor development was inhibited during the promotional phase in rats fed soy protein isolate diet and reversed with a methionine-supplemented diet. Additional studies demonstrated that after excision of the primary mammary tumor, growth of additional tumors was inhibited when the diet was changed from casein to soy protein isolate. Histopathologic evaluation of the mammary tumors revealed more benign fibroadenomas and lower-grade adenocarcinomas in the soy protein group. Before carcinogen administration (at 7 weeks of age), ornithine decarboxylase activity and polyamine concentrations in the rat mammary epithelium were significantly lower in the soy protein group. These data suggest an inhibitory effect on mammary epithelial growth in the soy-protein-fed group.

DEVELOPMENT of KINETIC MODELS FOR METHIONINE DEGRADATION IN FORTIFIED SOYBEAN MODEL SYSTEMS

Successful methionine fortification of soy protein may enhance its nutritional value. Methionine, however, is highly sensitive to processing conditions, hence the need for kinetic studies to optimize its retention. Kinetic models describing the effect of major compositional and processing parameters, such as moisture, protein and initial methionine content as well as temperature were developed in this investigation. Methionine degradation in these soy protein-containing systems appeared to follow a pseudo-first order reaction. Mathematical models clearly showed that all the parameters studied had a significant effect on the rate of methionine degradation. Statistical analysis of the kinetic data indicated that empirical equations can accurately describe methionine degradation as a function of the aforementioned parameters.

Effects of Lysine and Methionine Fortification on Dough and Bread Characteristics

ABSTRACTWheat flour from the Hermosillo Hard Red Spring cultivar in Sonora, Mexico was fortified with various levels of lysine and methionine. The effects of added amino acids on the rheological properties were measured by the Brabender Farinograph and the Chopin Alveograph. Nutritional characteristics were measured by Protein Efficiency Ratio (PER). Dough development and stability times were not significantly different between control and fortified flours. Water absorption and Alveograph results indicated differences between samples. PERs were significantly improved by fortification. Overall bread acceptability was not significantly different from unfortified samples.

Methionine fortification of a soy protein formula fed to infants

Data from study of nine normal full-term infants fed a soy isolate-based formula unsupplemented with methionine were compared with similar data from study of 10 similar infants fed the same formula supplemented with l-methionine and with data from previous studies of larger groups of infants receiving various other feedings. Food intake, growth, and serum chemical values were studied from 8 through 111 days of age. In addition, nitrogen balance studies were carried out. Statistically significant differences were as follows: lesser weight gain per 100 kcal by infants fed the unsupplemented soy isolate-based formula than by infants fed milk-based or other soy isolate-based formulas; lesser serum concentrations of albumin at age 28 days by infants fed the unsupplemented soy isolate-based formula than by breast-fed infants; greater serum concentrations of urea nitrogen by infants receiving the unsupplemented soy isolate-based formula than by those receiving the same formula supplemented with l-methionine. A number of other differences was noted but were not statistically significant. The results suggest that normal infants fed a formula providing 2.25 g/100 kcal of a soy protein isolate not fortified with methionine performed less well during the first 6 weeks of life than did breast-fed infants and infants fed milk-based formulas or other soy isolate-based formulas fortified with methionine. The limiting nutrient appears to have been methionine.

SENSORY, NUTRITIONAL AND STORAGE PROPERTIES OF COWPEA POWDERS PROCESSED TO REDUCE BEANY FLAVOR

ABSTRACTAcidified water soaking of cowpeas followed by blanching reduced the beany flavor of drum‐dried cowpea powders. A taste panel preferred the low‐beany cowpea powders in a porridge‐like baby food formula but not in bread where the reduction in beaniness was less apparent or in moin‐moin, an African traditional dish, where beany flavor is desirable. The amino acid compositions and available lysine contents of the low‐beany powders did not differ appreciably from those of raw cowpeas or from powder not reduced in beaniness. Biological value, as measured by the PER test, was not decreased in powders lowered in beaniness and was enhanced by methionine fortification. Storage stability of low‐beany powders evaluated in the baby food formula was excellent for at least 16 wk at 30°C.

EFFECT OF METHIONINE AND N—ACETYLMETHIONINE FORTIFICATION ON THE FLAVOR OF SOY BREAD AND SOY MILK

ABSTRACTThe effect of methionine fortification on the flavor of soy‐containing foods was investigated. A sensory panel was used to establish the detection threshold levels of methionine, recrystallized methionine and N—acetylmethionine in both the crust and the interior crumb of a fortified soy bread. Methionine was detectable at 0.10% addition in the bread crust and 0.20% in the interior crumb. Recrystallization of the methionine was not effective in reducing the flavors due to methionine addition. The N‐acetylmethionine detection threshold levels were 3–7 times higher than methionine, and neutralization of the N‐acetylmethionine allowed even higher levels of incorporation. Soy milk was used to evaluate the influence of methionine level and heat treatment on flavor development. Increasing the heating temperature or fortification level decreased the time required to produce detectable flavor differences. Gas chromatography and mass spectrometry were used to identify methional in a heated fortified soy milk.

The nutritive value of field beans (Vicia fabaL.) for laying hens1

Synopsis In experiments carried out in three successive years an assessment has been made of the feeding value of field beans (Vicia faba L.) as a protein supplement in laying rations. When 15% beans were fed in a cereal‐based diet without methionine fortification, egg production was depressed significantly below that attainable with a diet containing fish meal as a protein supplement. When 0.1 % DL‐methionine was added to the diet, production was raised significantly to a level which in most cases was not significantly different from that supported by the fish meal diet. Whether or not methionine was added to the diets, the inclusion of bean meal at levels of 25 to 33% gave rise to lower egg production than did a level of 15%. Culling losses during the experiments tended to be higher on the bean diets. It is concluded that field beans supplemented with methionine can be a useful source of dietary protein for laying hens but the rate of inclusion should not exceed 15% until more is known of factors which cause lowered production at higher levels.