Protein quality determination in monogastric animals, we can determine which protein is better in case of monogastric animals, Sri Venkateswara veterinary university, Animal nutrition, Vishnu Vardhan Reddy
Rdp,udn and kinetics, Rumen undegradable protein, Rumen degradable protein and their kinetics, Sri Venkateswara veterinary university, Animal nutrition, Vishnu Vardhan Reddy
Rdp,udn and kinetics, Rumen undegradable protein, Rumen degradable protein and their kinetics, Sri Venkateswara veterinary university, Animal nutrition, Vishnu Vardhan Reddy
EVALUATION OF FEED FOR ENERGY FOR RUMINANTS AND NON-RUMINANTS
Dr. Abhishek Sharma
Evaluation of feeds is concerned with the assessment of the quantities in which nutrients are supplied by feeds as well as the assessment of the quantities in which they are required by different classes of farm animals.
The major organic nutrients i.e. energy and protein are required by animals as materials for the construction of body tissues, the synthesis of milk and eggs and for work production. A unifying feature of these diverse functions is that they all involve a transfer of energy from chemical energy to heat energy (when nutrients are oxidized) or when chemical energy is converted from one form to another (when body fat is synthesized from carbohydrate). The ability of a feed to supply energy is therefore of great importance in determining its nutritive value
EVALUATION OF FEED FOR ENERGY
FORM OF ENERGY-
The original source of energy, the sun, or solar energy is stored in plants in the form of carbohydrates, lipids and protein through photosynthesis. This stored chemical energy becomes available to man and animals.
Definition of Energy-
Energy is defined as the capacity to do work. As we know, heat is measurement in some units know as calories.
According to the first law of thermodynamics all forms of energy can be quantitatively converted into heat energy. It is convenient to express heat energy in the body as heat units.
Basic Terms
Calorie (cal): A calorie is the amount of heat required to raise the temperature of one gram of water to 10C ( from 14.5°C to 15.5°C).
*1 Cal= 4.184 Joule
* 1 joule = 0.239 calories
Kilo calorie (Kcal): A kilo calorie is the heat required to raise temperature of 1 kg of water by 1°C. A kilo calorie is equal to 1000 calories.
Mega calorie (Mcal): A mega calorie is equivalent to 1000 Kcal or Therm. But Mcal is the preferred term.
British Thermal Unit (BTU): A BTU is the amount of heat required to raise 1 lb of water by 1°F. One kilo calorie approximately equals 4 BTU.
1 Kilo Calories= 4 BTU
1 Kilo Calories = 4.184 KJ
1 KJ = 0.239 KCal
Method for measuring the value of any feed is to determine the amount of digestible nutrients that is supplied to the animals following systems are used.
Gross energy (GE)
Digestible energy (DE)
Metabolizable energy (ME)
Net energy (NE)
Total digestible nutrient (TDN)
Starch equivalent (SE)
Scandinavian feed unit
Physiological fuel value (PFV)
Nutritive ratio (NR)
Different methods to calculateEnergy requirement for maintenance, growth, pregnancy, and lactation in ruminants
Sri Venkateswara veterinary university, Animal nutrition, Vishnu Vardhan Reddy
The objective of a defined feeding management program is to supply a range of balanced diets that satisfy the nutrient requirements at all stages of development & that optimize efficiency and profitability without compromising bird welfare or the environment.
Application of digestibility values in poultry and bioassay and analytical procedures using poultry
Sri Venkateswara veterinary university
Animal nutrition
Vishnu Vardhan Reddy
this presentation is in two sections, 1st one is about protein quality estimation and 2nd is about novel protein sources.
hope it would be helpful for u guys...
EVALUATION OF FEED FOR ENERGY FOR RUMINANTS AND NON-RUMINANTS
Dr. Abhishek Sharma
Evaluation of feeds is concerned with the assessment of the quantities in which nutrients are supplied by feeds as well as the assessment of the quantities in which they are required by different classes of farm animals.
The major organic nutrients i.e. energy and protein are required by animals as materials for the construction of body tissues, the synthesis of milk and eggs and for work production. A unifying feature of these diverse functions is that they all involve a transfer of energy from chemical energy to heat energy (when nutrients are oxidized) or when chemical energy is converted from one form to another (when body fat is synthesized from carbohydrate). The ability of a feed to supply energy is therefore of great importance in determining its nutritive value
EVALUATION OF FEED FOR ENERGY
FORM OF ENERGY-
The original source of energy, the sun, or solar energy is stored in plants in the form of carbohydrates, lipids and protein through photosynthesis. This stored chemical energy becomes available to man and animals.
Definition of Energy-
Energy is defined as the capacity to do work. As we know, heat is measurement in some units know as calories.
According to the first law of thermodynamics all forms of energy can be quantitatively converted into heat energy. It is convenient to express heat energy in the body as heat units.
Basic Terms
Calorie (cal): A calorie is the amount of heat required to raise the temperature of one gram of water to 10C ( from 14.5°C to 15.5°C).
*1 Cal= 4.184 Joule
* 1 joule = 0.239 calories
Kilo calorie (Kcal): A kilo calorie is the heat required to raise temperature of 1 kg of water by 1°C. A kilo calorie is equal to 1000 calories.
Mega calorie (Mcal): A mega calorie is equivalent to 1000 Kcal or Therm. But Mcal is the preferred term.
British Thermal Unit (BTU): A BTU is the amount of heat required to raise 1 lb of water by 1°F. One kilo calorie approximately equals 4 BTU.
1 Kilo Calories= 4 BTU
1 Kilo Calories = 4.184 KJ
1 KJ = 0.239 KCal
Method for measuring the value of any feed is to determine the amount of digestible nutrients that is supplied to the animals following systems are used.
Gross energy (GE)
Digestible energy (DE)
Metabolizable energy (ME)
Net energy (NE)
Total digestible nutrient (TDN)
Starch equivalent (SE)
Scandinavian feed unit
Physiological fuel value (PFV)
Nutritive ratio (NR)
Different methods to calculateEnergy requirement for maintenance, growth, pregnancy, and lactation in ruminants
Sri Venkateswara veterinary university, Animal nutrition, Vishnu Vardhan Reddy
The objective of a defined feeding management program is to supply a range of balanced diets that satisfy the nutrient requirements at all stages of development & that optimize efficiency and profitability without compromising bird welfare or the environment.
Application of digestibility values in poultry and bioassay and analytical procedures using poultry
Sri Venkateswara veterinary university
Animal nutrition
Vishnu Vardhan Reddy
this presentation is in two sections, 1st one is about protein quality estimation and 2nd is about novel protein sources.
hope it would be helpful for u guys...
Commonly used conveying systems in feed mills and different types of conveying systems using in feed industries
Sri Venkateswara veterinary university
Animal nutrition
Vishnu Vardhan Reddy
La Meccanica Srl di Reffo was established in 1961 in Cittadella, Padua (Italy) and it is leader in the production of technologically advanced machines with high quality standards. For over 50 years, the company has been operating in the animal feed, fertilizer and bio-energy fields, producing complete lines for pellet: pellet mills, counterflow or horizontal coolers, crumblers, hammer mills, vibrating sifters, fat coating system machines, mixers and expanders. It also produces dies, rolls and spare parts for all the main brands of pellet mills.
Milling and Grain journalist Roger Gilbert reports on the predictions made by Mr Harm Klein, from Tebodin Netherlands BV an international operating consultancy and engineering firm.
The appropriate feed processing technology and a proper set of feed processing equipment will offer you assured feed products. Thus feed milling technology plays quite a very important role in feed production. It ensures the benign and steady development of the feed industry. Technology also provides a technique guarantee for converting animal nutrition research into high quality feed products and makes a great contribution to improving feeding efficiency and the value of feedstuffs. Feed pellets, as a kind of palatable and nutritious feed, enjoy wide popularity in feeding poultry, livestock and aquatic animals. At present, more than half of the world’s feedstuff is processed by pelleting technology.
La Meccanica propone soluzioni per il trattamento idrotermico e garantisce la massima qualità tecnologica dei propri impianti.
Scopri di più sulle nostre Tecniche di Sanificazione dei mangimi con trattamento idrotermico nel articolo pubblicato su Tecnica Molitoria
Role of fungi and it’s tolerance limits and measures to check them in stored products, Vishnu Vardhan Reddy.P
College of Veterinary Science, Tirupati
Sri Venkateswara Veterinary University, safe limits of mycotoxins,
Nutritional properties of proteins by KGKIRTIGAUTAM11
Nutritional Properties of Proteins
Protein digestibility
The quality of a protein is related mainly to its essential amino acid composition and digestibility. Animal proteins are better quality than plant proteins. Proteins of major cereals and legumes are often deficient in at least one of the essential amino acids. While proteins of cereals, such as rice, wheat, barley and maize are very low in lysine & rich in methionine, those of legumes and oilseeds are deficient in methionine and rich or adequate in lysine.
• The process of digestion is defined as the ‘process by which macromolecules in food are broken down into their component small molecule subunits’.
• Protein digestion takes place in two different phases:
¤ In the stomach
¤ In the small intestine
• Both of these phases of digestion are based on several types of enzymes that are called proteinases and proteases
Several factors affect digestibility of proteins
Protein conformation: The structural state of a protein influences its hydrolysis by proteases. Native proteins are generally less completely hydrolyzed than partially denatured ones.
Antinutritional factors: Most plant protein isolates & concentrates contain trysin & chymotrypsin inhibitors & lectins. These inhibitors impair complete hydrolysis of legume & oilseed protein by pancreatic proteases. Lectins, which are glycoproteins, bind to intestinal mucosa cells & interfere with absorption of amino acids.
Binding: Interaction of proteins with polysaccharides and dietary fibre also reduces the rate and completeness of hydrolysis.
Processing: Proteins undergo several alterations involving lysyl residues when exposed to high temperature and alkaline pH. Such alterations reduce their digestibility, reaction of reducing sugars with α amino group also decrease digestibility of lysine
Project Report / Pre-feasibility report for 20 Cattle which contains SWOT analysis, Key challenges along with solutions and Economic feasibility of the dairy farm
Introduction and principle of glc, hplc
columns of hplc
columns of glc
detectors of glc
detectors of hplc
chromatography
classification of chromatography
gas liquid chromatography
high performance liquid chromatography
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
Macroeconomics- Movie Location
This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
Acetabularia Information For Class 9 .docxvaibhavrinwa19
Acetabularia acetabulum is a single-celled green alga that in its vegetative state is morphologically differentiated into a basal rhizoid and an axially elongated stalk, which bears whorls of branching hairs. The single diploid nucleus resides in the rhizoid.
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
Dear Dr. Kornbluth and Mr. Gorenberg,
The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
Postsecondary education is a unique opportunity for students to learn and have their ideas and beliefs challenged. However, universities receiving hundreds of millions of federal funds annually have denied
students that opportunity and have been hijacked to become venues for the promotion of terrorism, antisemitic harassment and intimidation, unlawful encampments, and in some cases, assaults and riots.
The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
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Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
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Overview on Edible Vaccine: Pros & Cons with Mechanism
Protein quality determination in monogastric animals
1. Protein quality
determination in
monogastric animals
Vishnu Vardhan Reddy.P
TVM/2015-029
Department of Animal nutrition
College of Veterinary Science, Tirupati
Sri Venkateswara Veterinary University
2. Protein quality estimation in monogastric
animals
• Protein is mainly required in monogastric animals for building of body
tissue and for maintenance.
• Unlike ruminants all essential amino acids should come from food.
• To meet the protein requirements of the animals usually depend on
the digestible protein quantity of the feed but digestible protein
figures are not entirely satisfactory measures of the value of a protein
to an animal.
3. • Because the efficiency with which the absorbed protein is used differs
considerably from one source to another as the feed contain different
sources of protein.
• In order to allow for such differences, methods for evaluating proteins,
such as
• The protein efficiency ratio (PER),
• The net protein retention (NPR) and
• The gross protein value (GPV),
• Which are based on the growth response of experimental animals to the
protein under consideration, have been devised.
4. Protein efficiency ratio
• This is defined as follows:
PER =
gain in body weight (g)
protein consumed (g)
The rat is the usual experimental animal.
5. Net protein retention
• This is calculated as follows:
NPR =
weight gain of TPG − weight loss of NPG
weight of protein consumed
where TPG = group given the test protein and
NPG = group of protein-free diet.
6. Gross protein value
• The live weight gains of chicks receiving a basal diet containing 80 g crude
protein/kg are compared with those of chicks receiving the basal diet plus 30
g/kg of a test protein, and of yet others receiving the basal diet plus 30 g/kg of
casein.
• The extra live weight gain per unit of supplementary test protein stated as a
proportion of the extra live weight gain per unit of supplementary casein is the
GPV of the test protein, i.e.:
GPV = A/A°
• where A = g increased weight gain/g test protein and A° = g increased weight
gain/g casein.
7. Nitrogen balance
• Live weight gains may not be related to protein stored, and a more
accurate evaluation of a protein may be obtained by using the results
of nitrogen balance experiments. In such experiments, the nitrogen
consumed in the food is measured, together with that voided in the
faeces, urine and any other nitrogen-containing products such as
milk, wool and eggs.
• When the nitrogen intake is equal to the output, the animal is said to
be in nitrogen equilibrium.
8. Balance trials are susceptible to several sources of error:
• Inadequate adaptation of experimental animals to the diet and the
environment;
• Collection and weighing of faeces and urine;
• Storage of faeces and urine;
• Preparation and sampling of faeces and urine for chemical analysis.
9. Biological value
• This is a direct measure of the proportion of the food protein that can be utilised
by the animal for synthesising body tissues and compounds, and may be defined
as the proportion of the absorbed nitrogen that is retained by the body.
• A balance trial is conducted in which nitrogen intake and urinary and faecal
excretions of nitrogen are measured, along with the endogenous fractions in
these two materials. The biological value is then calculated as follows:
BV =
N intake − (faecal N − MFN) − (urinary N − EUN)
N intake − (faecal N − MFN)
where MFN = metabolic (endogenous) faecal nitrogen and EUN = endogenous
urinary nitrogen.
11. • The biological value of a food protein therefore depends upon the
number and kinds of amino acids present in the molecule: the closer
the amino acid composition of the food protein approaches that of
the body protein, the higher will be its biological value.
• The product of BV and digestibility is termed the net protein
utilisation (NPU) and is the proportion of the nitrogen intake
retained by the animal.
12. • Biological values are for the combined functions of maintenance, meaning the
replacement of existing proteins, and growth (i.e. the formation of new tissues).
Biological values for maintenance alone may be calculated from balance data.
• A linear relationship exists between nitrogen intake and balance below
equilibrium, which may be represented by the following equation:
y = bx – a
where y = N balance, x = N absorbed, a = N loss at zero intake and b = nitrogen
balance index.
• i.e. that fraction of the absorbed nitrogen retained by the body and is equal to
the BV for maintenance.
13. Biological values of the protein in various foods for
maintenance and growth for the growing pig
14. Chemical score
• In this concept, it is considered that the quality of a protein is decided
by the amino acid that is in greatest deficit when compared with a
standard. The standard generally used has been egg protein, but
many workers now use a defined amino acid mixture, the FAO
Recommended Reference Amino Acid Pattern.
• The content of each of the essential amino acids of a protein is
expressed as a proportion of that in the standard (the standard
pattern ratio) and the lowest proportion taken as the score.
15. Calculation of chemical score
• In wheat protein, for example, the essential amino acid in greatest
deficit is lysine. The contents of lysine in egg and wheat proteins are
72 g/kg and 27 g/kg, respectively, and the chemical score for wheat
protein is therefore 27/72 = 0.37.
• They are useful for grouping proteins but suffer a serious
disadvantage in that no account is taken of the deficiencies of acids
other than that in greatest deficit.
16. The essential amino acid index (EAAI)
• This is the geometric mean of the egg, or standard pattern, ratios of the
essential amino acids.
• It has the advantage of predicting the effect of supplementation in
combinations of proteins. On the other hand, it has the disadvantage that
proteins of very different amino acid composition may have the same or a
very similar index.
• Both the chemical score and the essential amino acid index are based upon
gross amino acid composition.
17. Biological assay of available amino acids
• The available amino acid content of a food protein may be assayed by
measuring the live weight gain, food conversion efficiency or
nitrogen retention of animals given the intact protein as a
supplement to a diet deficient in the particular amino acid under
investigation and the response to the test material is compared with
the response to supplements of pure amino acids.
18. • The method has been used successfully for lysine, methionine and
cystine.
• But, in addition to the usual disadvantages associated with biological
methods – time, technical expertise and supply of suitable animals –
there is the major problem of constructing diets deficient in specific
amino acids but adequate in other respects.
19. Microbiological assay of essential amino acids
• Certain microorganisms have amino acid requirements similar to
those of higher animals and have been used for the evaluation of
food proteins.
• The methods are based on measuring the growth of the
microorganisms in culture media that include the protein under test.
• Best results have been obtained with Streptococcus zymogenes
and Tetrahymena pyriformis.
20. • The former is used after an acid or enzymic predigestion of the food
protein; estimates of the availability of lysine and methionine have
agreed well with chick assays.
• T. pyriformis has intrinsic proteolytic activity and is used, for soluble
proteins, without predigestion.
• An improved method, using predigestion with the enzyme pronase
and measuring response in terms of the tetrahymanol content of the
culture medium, has given results for available lysine, methionine
and tryptophan that correlate well with those of biological assays.
21. Chemical methods
• The most widely used method is that for FDNB-reactive lysine, which was
originally proposed by K J Carpenter.
• Practically the only source of utilizable lysine in foods is that which has the
epsilon-amino group free to react with various chemical reagents.
• The protein under test is allowed to react under alkaline conditions with
fluoro-2,4-dinitrobenzene (FDNB) to give DNP-lysine, the concentration of
which can be measured colorometrically.
22. • In practice, the method has been found to agree well with biological
procedures for evaluating proteins as supplements to diets, such as those
containing high proportions of cereals, in which lysine is limiting.
• The correlation has also been good with diets based largely on animal
protein.
• With vegetable protein and diets containing high levels of carbohydrate,
the method is not so satisfactory, the results being too low owing to
destruction of the coloured lysine derivative during acid hydrolysis.
23. Dye-binding methods
• These have been used widely for estimating protein in such foods as
cereals and milk. The methods are rapid and give reproducible results, and
attempts have been made to use them for measuring total basic amino
acids and reactive lysine. The latter requires blocking of the epsilon-amino
group to prevent reaction with the dye.
• Orange G has been used, along with 2,4,6-trinitrobenzene sulphonic acid
and propionic anhydride as blocking agents, and has proved effective for
estimating the lysine content of cereals. It is less effective for fish and meat
meals.
24. Interpretation of amino acid assays
Several factors may be responsible for a lack of agreement between
estimates of protein quality based on amino acid content and those made in
animal experiments:
• Even small changes in the concentration of one or more amino acids may
increase the amounts of others required to maintain growth rates.
• Certain acids, such as tryptophan and histidine, may be toxic, at
concentrations far greater than normally occur in food proteins.
25. • Antagonisms may exist between specific acids, which prejudice their utilisation.
Thus, the addition of as little as 20 g/kg of leucine to a diet deficient in isoleucine
may have deleterious effects on performance, and the arginine requirement of
the rat may be increased by giving higher levels of lysine.
• Antinutritional factors (ANF) are frequently present in foods used primarily as
protein sources. Chief among these are enzyme inhibitors, lectins, polyphenols
and certain non-protein amino acids. All are capable of lowering the absorption
and/or the utilisation of amino acids by the animal but are not taken into account
in evaluations of protein sources based on amino acid content.
26. • There is considerable evidence that growing animals, such as young
rats and chicks, do not fulfil their growth potential if the dietary
nitrogen is entirely in the form of essential amino acids. Additional
nitrogen is required and is best supplied as a mixture of non-essential
amino acids; glutamate, alanine and ammonium citrate are also
effective sources. Allowance must be made for these factors when a
protein source is being evaluated on the basis of its content of one or
more essential amino acids.