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Optimization of cattle by-products amino acid composition formula

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dc.contributor.authorZinina, O.
dc.contributor.authorMerenkova, S.
dc.contributor.authorRebezov, M.
dc.contributor.authorTazeddinova, D.
dc.contributor.authorYessimbekov, Z.
dc.contributor.authorVietoris, V.
dc.date.accessioned2019-10-09T09:10:23Z
dc.date.available2019-10-09T09:10:23Z
dc.date.issued2019
dc.descriptionArticleeng
dc.description.abstractThe aim of this research was to develop optimal formulations of by-product mixtures in terms of biological value using MS Excel Solver standard software application. The objects of study were underutilized cattle by-products as tripe, ears, lips, lungs, and heart. Physical and chemical studies were carried out to compile a database of the by-products used. As a result, the protein content was 14.3% in tripe, 24.6% in lips, 24.9% in ears, 15.2% in lungs, and 16.8% in heart (P < 0.05). The content of essential amino acids in various by-products, determined by highperformance liquid chromatography, did not have significant differences compared with the results obtained by other researchers. While conducting optimization of the by-product formulation, focused on the physiologically-based content of the essential amino acids in the ‛ideal’ protein according to the Food and Agriculture Organization of the United Nations and the World Health Organization (FAO/WHO). Essential amino acids index (EAAI) was chosen as the goal function. In the process of optimization, indicators such as chemical score, EAAI, biological value, and coefficient of amino acid score differences (CAASD) were calculated. Several variants of the formulations with high biological value were obtained as a result of the optimization. According to the results of the research it was found that more balanced ratio of the essential amino acids was in the following formulations: 1 – tripe (4.9%), ears (28.4%) and heart (66.7%) or 2 – ears (25.4%), lips (8.9%) and heart (65.7%). According to the results, the highest in vitro protein digestibility was in compositions number 1 and 2 (78.2% and 76.8%), which correlated with the calculated biological value. Thus, the use of computer modeling allowed obtaining the formulations of the by-products composition with the highest possible biological value by varying the content of the various by-products.eng
dc.identifier.issn1406-894X
dc.identifier.publicationAgronomy Research, 2019, vol. 17, no. 5, pp. 2127-2138eng
dc.identifier.urihttp://hdl.handle.net/10492/5421
dc.identifier.urihttps://doi.org/10.15159/ar.19.159
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) ; openAccess
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectbiological valueeng
dc.subjectamino acideng
dc.subjectoptimizationeng
dc.subjectby-producteng
dc.subjectarticleseng
dc.titleOptimization of cattle by-products amino acid composition formulaeng
dc.typeArticleeng

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2019, Vol. 17, No. 5