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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
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Abstract

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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

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