Hostname: page-component-586b7cd67f-vdxz6 Total loading time: 0 Render date: 2024-11-23T21:09:08.625Z Has data issue: false hasContentIssue false
  • English
  • Français

Proline as an essential amino acid for the young pig

Published online by Cambridge University Press:  09 March 2007

Ronald O. Ball ,
James L. Atkinson  and
Henry S. Bayley
Ronald O. Ball
Affiliation:
Department of Nutrition, University of Guelph, Guelph, Ontario, Canada N1G 2 WI
James L. Atkinson
Affiliation:
Department of Nutrition, University of Guelph, Guelph, Ontario, Canada N1G 2 WI
Henry S. Bayley
Affiliation:
Department of Nutrition, University of Guelph, Guelph, Ontario, Canada N1G 2 WI
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 catabolism of L-[ l-14C]phenylalanine was used to indicate the effects of single amino acid supplementation of an inadequate protein diet (200 g crude protein (nitrogen x 6.25)/kg) on the utilization of dietary amino acids in pigs of 2.5 kg body-weight reared on an adequate protein diet (240 g crude protein/kg) containing skim milk and a mixture of free amino acids.

2. The oxidation of phenylalanine was decreased by the addition of proline or arginine to the inadequate protein diet but not by the addition of threonine, methionine, lysine or a mixture of essential amino acids, indicating that proline and arginine were limiting the utilization of dietary amino acids in the inadequate protein diet.

3. Dietary proline concentrations of 13.9 and 14.2 g/kg minimized phenylalanine oxidation in diets containing 200 or 260 g protein/kg. This indicates a dietary proline requirement of 14 g/kg.

4. Increasing the dietary arginine concentration in a diet containing 240 g protein/kg showed that an arginine concentration of 5.1 g/kg minimized phenylalanine oxidation. However, increasing the arginine concentration in a diet containing 200 g protein/kg increased phenylalanine oxidation, suggesting an amino acid imbalance involving arginine at this lower level of protein.

Type
Papers on General Nutrition
Information
British Journal of Nutrition , Volume 55 , Issue 3 , May 1986 , pp. 659 - 668
Copyright
Copyright © The Nutrition Society 1986

References

REFERENCES

Adams, E. & Frank, L. (1980). Annual Review of Biochemistry 49, 1005–1061.CrossRefGoogle Scholar
Agricultural Research Council (1981). The Nutrient Requirements of pigs. Slough: Commonwealth Agricultural Bureaux.Google Scholar
Atkinson, J. L. (1977). Substrate utilization and fasting metabolism during postnatal development of the pig. PhD Thesis, University of Guelph.Google Scholar
Aumaitre, A. & Duee, P. H. (1974). Annales de Zootechnie 23, 231–236.CrossRefGoogle Scholar
Austic, R. E. (1973). Journal of Nutrition 103, 999–1007.CrossRefGoogle Scholar
Austic, R. E. (1976). Federation Proceedings 35, 1914–1916.Google Scholar
Baker, D. H. (1977). In Advances in Nutritional Research, vol. 1, pp. 299–335 [Draper, H. H. editor]. New York: Plenum Publishing Corporation.CrossRefGoogle Scholar
Ball, R. O. & Bayley, H. S. (1984). Journal of Nutrition 114, 1741–1746.CrossRefGoogle Scholar
Ball, R. O. & Bayley, H. S. (1986). British Journal of Nutrition 55, 651–658.CrossRefGoogle Scholar
Bengtsson, S. G. (1971). Journal of Animal Science 32, 879–882.CrossRefGoogle Scholar
Bengtsson, S. G. (1972). Acta Veterinaria Scandinavica 13, 7–13.Google Scholar
Bengtsson, S. G. & Hakkarainen, R. V. J. (1975). Journal of Animal Science 41, 106–112.CrossRefGoogle Scholar
Bhargava, K. K., Shen, T. F., Bird, H. R. & Sunde, M. L. (1971). Poultry Science 50, 726–731.CrossRefGoogle Scholar
Braude, R., Keal, H. D. & Newport, M. J. (1977). British Journal of Nutrition 37, 187–194.CrossRefGoogle Scholar
Cuperlovic, M. (1967). Acta Veterinaria Scandinavica 8, 217–227.CrossRefGoogle Scholar
Easter, R. A. & Baker, D. H. (1977). Journal of Animal Science 45, 108–112.CrossRefGoogle Scholar
Elliot, R. F., Vander Noot, G. W., Gilbreath, R. L. & Fisher, H. (1971). Journal of Animal Science 32, 1128–1137.CrossRefGoogle Scholar
Graber, G., Allen, N. K. & Scott, H. M. (1970). Poultry Science 49, 692–697.CrossRefGoogle Scholar
Graber, G. & Baker, D. H. (1971). Proceedings of the Society for Experimental Biology and Medicine 138, 585–588.CrossRefGoogle Scholar
Graber, G. & Baker, D. H. (1973). Poultry Science 52, 892–896.CrossRefGoogle Scholar
Greene, D. E., Scott, H. M. & Johnson, B. C. (1962). Poultry Science 41, 116–120.CrossRefGoogle Scholar
Harper, A. E., Benevenga, N. J. & Wohlhueter, R. M. (1970). Physiological Reviews 50, 428–558.CrossRefGoogle Scholar
Hays, V. W., Speer, V. C., Hartman, P. A. & Catron, D. V. (1959). Journal of Nutrition 69, 179–184.CrossRefGoogle Scholar
Kim, K. I. & Bayley, H. S. (1983). British Journal of Nutrition 50, 383–390.CrossRefGoogle Scholar
Kim, K. I., Elliot, J. I. & Bayley, H. S. (1983 a). British Journal of Nutrition 50, 391–399.CrossRefGoogle Scholar
Kim, K. I., McMillan, I. & Bayley, H. S. (1983 b). British Journal of Nutrition 50, 369–382.CrossRefGoogle Scholar
Leibholz, J. (1982). Australian Journal of Agricultural Research 33, 165–170.CrossRefGoogle Scholar
Meister, A. (1965). Biochemistry of the Amino Acids, vol. 1. New York: Academic Press.Google Scholar
National Research Council (1979). Nutrient Requirements of Swine, 8th ed. Washington, DC: National Academy of Sciences.Google Scholar
Rossell, V. L. & Zimmerman, D. R. (1984). Journal of Animal Science 59, 135–140.CrossRefGoogle Scholar
Southern, L. L. & Baker, D. H. (1982). Journal of Animal Science 55, 857–866.CrossRefGoogle Scholar
Southern, L. L. & Baker, D. H. (1983). Journal of Animal Science 57, 402–412.CrossRefGoogle Scholar
Steel, R. D. G. & Torrie, J. H. (1960). Principles and Procedures of Statistics with Special Reference to the Biological Sciences. New York: McGraw-Hill Book Co. Inc.Google Scholar
Sugahara, M. & Ariyoshi, S. (1967). Agricultural and Biological Chemistry 31, 106–110.CrossRefGoogle Scholar
Swatland, H. J. (1984). Structure and Development in Meat Animals. Englewood Cliffs, New Jersey: Prentice Hall Inc.Google Scholar
Tate, M. (1974). Studies on the utilization of amino acids by the neonatal pig. PhD Thesis, University of Aberdeen.Google Scholar
Wilson, R. H. & Leibholz, J. (1981). British Journal of Nutrition 45, 301–319.CrossRefGoogle Scholar