Animal Husbandry

Bioavailability of nutrients for animals: amino acids, by Clarence B. Ammerman, David P. Baker, Austin J. Lewis

By Clarence B. Ammerman, David P. Baker, Austin J. Lewis

This useful publication presents an important details essential to formulate diets with acceptable quantities of amino acids, minerals, and supplements. the standards that impact how good animals receive those serious foodstuff and strategies for identifying bioavailability are reviewed during this accomplished textual content. moreover, information from either ruminants and nonruminants are integrated in addition to tested estimates of bioavailability for specific feed stuffs and feed supplementations.

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Statistical tests in Table III support the visual assessments. 001). Thus, a condition for statistical validity (linearity holding near the zero level of the independent variable) is not met. This is a situation Liver Cu ppm 350 • sulfate o lysine 300 o o 250 200 150 100 o 50 E

It would have the same appearance as that in Table Va, except that there would be another line under Type I SS for the cubic term. The cubic term should be tested first, then the quadratic term. Statistical significance of either of these terms indicates nonlinearity. Table I. 90 Error Table II. 31 Error 29 statistical Evaluation of Bioavailability Assays Table III. 019 Table IVa. 0180 30 Ramon C. Littell, Austin J. Lewis, and Pamela R. Henry Table IVb. V. 0970696E-6 31 Statistical Evaluation of Bioavailability Assays Table Va.

45:193. Florida Agricultural Experiment Station Journal Series No. R-04363. 33 This Page Intentionally Left Blank AMINO ACID BIOAVAILABILITY Austin J. Lewis Department of Animal Science University of Nebraska Lincoln, Nebraska Henry S. Bay ley Department of Nutritional Sciences University of Guelph Guelph, Ontario I. INTRODUCTION The amino acid composition of a feedstuff or a diet can be determined by chemical procedures, usually acid hydrolysis followed by ion-exchange chromatography with colorimetric or fluorimetric detection of the amino acids.

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