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2020, vol. 47, iss. 2, pp. 131-137
By-products of the oil industry as sources of amino acids in feed
aInstitute for Food Technology, Novi Sad
bUniversity of Novi Sad, Faculty of Technology

emailzorica.tomicic@fins.uns.ac.rs
Project:
Ministry of Education, Science and Technological Development, Republic of Serbia (Institution: Institute for Food Technology, Novi Sad) (MESTD - 451-03-68/2020-14/200222)

Keywords: amino acids; soybean meal; soybean cake; sunflower meal
Abstract
A global increase in the demand for livestock products suggests that there will be a consequent rise in demand for feed, not only of cereals but of other feeds and particularly proteins. In the present study, oil industry by-products such as soybean meal, soybean cake and sunflower meal were analysed as sources of amino acids in animal nutrition. From among oilseed byproducts, the soybean meal content the most of crude protein up to 44% and the best of amino acid composition, while content of crude cellulose (about 6%) is lower in comparison to other oilseed meals. The results showed that the total amino acids in the examined samples ranged from 31.87 to 41.01%, and the total essential and nonessential amino acids varied from 13.41 to 17.38% and from 18.46 to 23.76%, respectively. Generally, the protein contained in soybean meal and cake was rich in essential amino acids. However, because of the lowest amino acid score, methionine was considered as a limiting amino acid in both soybean by-products. On the other hand, soya's meal contained higher level of lysine than other protein-based vegetable alternative to soya like sunflower meals examined in this study. Glutamic acid, aspartic acid, leucine and valine were the most abundant amino acids in all tested by-products of the oil industry. Therefore, partial substitution of protein sources in feeds with proteins from the oil industry by-products may improve feed quality.
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About

article language: English
document type: Original Paper
DOI: 10.5937/ffr47-28435
received: 16/09/2020
revised: 02/11/2020
accepted: 25/11/2020
published online: 26/11/2020
published in SCIndeks: 19/01/2021
peer review method: single-blind
Creative Commons License 4.0

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