Can monosodium glutamate bacterial protein be used as a feed ingredient? Please share your opinions.
Can this feed ingredient be used? Please share your opinions! Monosodium glutamate bacterial protein.
For which animals is monosodium glutamate bacterial protein generally used more, and what is the usual inclusion rate? What advantages does it have compared with other proteins? Its AA composition is:
Aspartic acid, 4.19
Threonine, 1.84
Serine, 1.66
Glutamic acid, 9.75
Glycine, 1.82
Alanine, 4.04
Cystine, 0.36
Valine, 2.61
Methionine, 0.70
Isoleucine, 1.94
Leucine, 3.20
Tyrosine, 1.83
Phenylalanine, 2.20
Lysine, 1.57
Ammonia (not counted in total), 3.68
Histidine, 1.00
Arginine, 2.08
Proline, 1.50
Total, 42.30
[ This post was last edited by Zhou Yinsong on 2008-1-30 10:08 ]
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Bacterial protein can certainly be used. There are 2 common specifications. Protein 60% and protein 70%.
The 60% one is slightly worse than the 70% one in color and flavor. The 60% one looks blackish and has a slight fishy, off-odor.
Because bacterial protein is the residue left after fermentation of bacterial cells and substrate, its content of non-protein nitrogen means its digestibility is not very high. Its taste is not very good either.
It is recommended for poultry feed, especially layer feed. In principle, 5% in a complete feed is no problem, but you have to consider whether the layer feed will have a high fines content, so 2% may be the most suitable. At the same time, experience tells us that it should be able to reduce cost by more than 10 yuan.
As for pig feed, because pigs are picky, if you want to add it, it is recommended to add 5% in low-grade concentrated feed and not exceed 8%.
As for manufacturers, if you are in Northeast China, look for Hongmei MSG; if in Inner Mongolia, Beijing, Tianjin or Hebei, you can look for Meihua. Henan should be Lianhua MSG.
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The quality of these things is unstable, so it is better not to use them.
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Thank you! Practice is the standard for testing truth!
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If you are going to use it, the quality must pass the standard.
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I have not used it yet; the effect should be average.
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I have used this ingredient. Do not add too much; the effect is good.
Pig concentrated feed 5%.
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Aspartic acid 4.19
Threonine 1.84
Serine 1.66
Glutamic acid 9.75
Glycine 1.82
Alanine 4.04
Cystine 0.36
Valine 2.61
Methionine 0.70
Isoleucine 1.94
Leucine 3.20
Tyrosine 1.83
Phenylalanine 2.20
Lysine 1.57
Ammonia (not counted in total) 3.68
Histidine 1.00
Arginine 2.08
Proline 1.50
Total 42.30
Regarding monosodium glutamate bacterial protein, most people talk about its non-protein nitrogen problem. How exactly do you detect its non-protein nitrogen content? How can you tell its non-protein nitrogen content from this amino acid composition? (The question is rather basic, please excuse my ignorance.)
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What is the crude protein? Crude protein minus the total amino acid sum is the non-protein nitrogen, because ammonium sulfate is used during fermentation.
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The crude protein is 68%. Now I understand. Thank you, Dr. Wang. I have learned something new again! Thank you!
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There is indeed a palatability problem in pig feed! In poultry feed it is much less noticeable.
Aspartic acid, 4.19
Threonine, 1.84
Serine, 1.66
Glutamic acid, 9.75
Glycine, 1.82
Alanine, 4.04
Cystine, 0.36
Valine, 2.61
Methionine, 0.70
Isoleucine, 1.94
Leucine, 3.20
Tyrosine, 1.83
Phenylalanine, 2.20
Lysine, 1.57
Ammonia (not counted in total), 3.68
Histidine, 1.00
Arginine, 2.08
Proline, 1.50
Total, 42.30
[ This post was last edited by Zhou Yinsong on 2008-1-30 10:08 ]
--------------------------------------
Bacterial protein can certainly be used. There are 2 common specifications. Protein 60% and protein 70%.
The 60% one is slightly worse than the 70% one in color and flavor. The 60% one looks blackish and has a slight fishy, off-odor.
Because bacterial protein is the residue left after fermentation of bacterial cells and substrate, its content of non-protein nitrogen means its digestibility is not very high. Its taste is not very good either.
It is recommended for poultry feed, especially layer feed. In principle, 5% in a complete feed is no problem, but you have to consider whether the layer feed will have a high fines content, so 2% may be the most suitable. At the same time, experience tells us that it should be able to reduce cost by more than 10 yuan.
As for pig feed, because pigs are picky, if you want to add it, it is recommended to add 5% in low-grade concentrated feed and not exceed 8%.
As for manufacturers, if you are in Northeast China, look for Hongmei MSG; if in Inner Mongolia, Beijing, Tianjin or Hebei, you can look for Meihua. Henan should be Lianhua MSG.
--------------------------------------
The quality of these things is unstable, so it is better not to use them.
--------------------------------------
--------------------------------------
Thank you! Practice is the standard for testing truth!
--------------------------------------
If you are going to use it, the quality must pass the standard.
--------------------------------------
I have not used it yet; the effect should be average.
--------------------------------------
I have used this ingredient. Do not add too much; the effect is good.
Pig concentrated feed 5%.
--------------------------------------
Aspartic acid 4.19
Threonine 1.84
Serine 1.66
Glutamic acid 9.75
Glycine 1.82
Alanine 4.04
Cystine 0.36
Valine 2.61
Methionine 0.70
Isoleucine 1.94
Leucine 3.20
Tyrosine 1.83
Phenylalanine 2.20
Lysine 1.57
Ammonia (not counted in total) 3.68
Histidine 1.00
Arginine 2.08
Proline 1.50
Total 42.30
Regarding monosodium glutamate bacterial protein, most people talk about its non-protein nitrogen problem. How exactly do you detect its non-protein nitrogen content? How can you tell its non-protein nitrogen content from this amino acid composition? (The question is rather basic, please excuse my ignorance.)
--------------------------------------
What is the crude protein? Crude protein minus the total amino acid sum is the non-protein nitrogen, because ammonium sulfate is used during fermentation.
--------------------------------------
The crude protein is 68%. Now I understand. Thank you, Dr. Wang. I have learned something new again! Thank you!
--------------------------------------
There is indeed a palatability problem in pig feed! In poultry feed it is much less noticeable.