Hostname: page-component-7479d7b7d-t6hkb Total loading time: 0 Render date: 2024-07-13T06:59:40.780Z Has data issue: false hasContentIssue false
  • English
  • Français

The value of hydrocarbon-grown yeast as a source of protein for growing pigs

Published online by Cambridge University Press:  09 March 2007

R. S. Barber ,
R. Braude ,
K. G. Mitchell  and
A. W. Myres
R. S. Barber
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9 AT
R. Braude
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9 AT
K. G. Mitchell
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9 AT
A. W. Myres
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9 AT
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. The yeast grown on normal paraffins (British Petroleum Proteins Ltd, London) contained 62% crude protein and, except for lower content of methionine, its amino acid composition was similar to that of white fish meal.

2. The value to growing pigs of yeast + methionine as a protein supplement to diets based on barley and fine wheat offal was compared with that of white fish meal. The two protein supplements supplied the same amount of total nitrogen and were compared at a ‘standard’ level, commonly used in practice, and at a ‘low’ level. Two experiments were conducted: a feeding trial covering the live-weight range from 20 to 90 kg, and a metabolic trial (20–60 kg live weight) in which N retention and digestibility were measured.

3. There was a small but significant difference in favour of the yeast treatment for growth rate and feed conversion ratio, but there were no consistent differences in the linear measurements of the carcasses due to protein source.

4. In the metabolic trial there was no significant difference in performance, N retention, apparent N digestibility or linear carcass measurements and no consistent difference in tissue components, between the diets supplemented with yeast or fish meal.

5. In pigs given the ‘low’-protein diets, performance and most of the other variables measured were significantly poorer than in those given the ‘standard’ protein diets, irrespective of whether yeast or fish meal was the source of supplementary protein.

6. It is concluded that yeast (+ methionine) may be closely equated with high-quality fish meal as a protein supplement in diets for growing pigs. The small differences found are discussed in relation to possible differences in availability of amino acids and energy values in the diets.

Type
Research Article
Information
British Journal of Nutrition , Volume 25 , Issue 2 , March 1971 , pp. 285 - 294
Copyright
Copyright © The Nutrition Society 1971

References

Braude, R. & Mitchell, K. G. (1951). Agriculture, Lond. 57, 501.Google Scholar
Braude, R. & Mitchell, K. G. (1964). J. Anim. Techns Ass. 15, 71.Google Scholar
Buck, S. F., Harrington, G. & Johnson, R. F. (1962). Anim. Prod. 4, 25.Google Scholar
Cuthbertson, A. & Pomeroy, R. W. ( 1962). J. agric. Sci., Camb. 59, 207.CrossRefGoogle Scholar
McAllan, A. B. & Smith, R. H. (1969). Br. J. Nutr. 23, 671.CrossRefGoogle Scholar
Moore, S. (1963). J. biol. Chem. 238, 235.CrossRefGoogle Scholar
Moore, S., Spackman, D. E. & Stein, W. H. (1958). Analyt. Chem. 30, 1185.CrossRefGoogle Scholar
Shacklady, C. A. (1969 a). New Scient. 43, no. 668, p. 5.Google Scholar
Shacklady, C. A. (1969 b). Proc. Nutr. Soc. 28, 91.CrossRefGoogle Scholar
Spackman, D. H., Stein, W. H. & Moore, S. (1958). Analyt. Chem. 30, 1190.CrossRefGoogle Scholar
van der Wal, P., Shacklady, C. A. & van Weerden, E. J. (1969). Proc. int. Congr. Nutr. VIII. Prague p. V-3.Google Scholar