Ingredient classification according to the digestible amino acid profile: an exploratory analysis

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorFaria Filho, DE
dc.creatorTorres, KAA
dc.creatorCampos, DMB
dc.creatorVieira, BS
dc.creatorUrbano, T
dc.creatorRosa, PS
dc.creatorFerraudo, AS
dc.date2014-05-20T13:13:48Z
dc.date2014-05-20T13:13:48Z
dc.date2005-09-01
dc.date.accessioned2017-04-05T19:23:33Z
dc.date.available2017-04-05T19:23:33Z
dc.identifierRevista Brasileira de Ciência Avícola. Fundação APINCO de Ciência e Tecnologia Avícolas, v. 7, n. 3, p. 185-193, 2005.
dc.identifier1516-635X
dc.identifierhttp://hdl.handle.net/11449/1480
dc.identifier10.1590/S1516-635X2005000300009
dc.identifierS1516-635X2005000300009
dc.identifierS1516-635X2005000300009.pdf
dc.identifierhttp://dx.doi.org/10.1590/S1516-635X2005000300009
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/851515
dc.descriptionThis study aimed: 1) to classify ingredients according to the digestible amino acid (AA) profile; 2) to determine ingredients with AA profile closer to the ideal for broiler chickens; and 3) to compare digestible AA profiles from simulated diets with the ideal protein profile. The digestible AA levels of 30 ingredients were compiled from the literature and presented as percentages of lysine according to the ideal protein concept. Cluster and principal component analyses (exploratory analyses) were used to compose and describe groups of ingredients according to AA profiles. Four ingredient groups were identified by cluster analysis, and the classification of the ingredients within each of these groups was obtained from a principal component analysis, showing 11 classes of ingredients with similar digestible AA profiles. The ingredients with AA profiles closer to the ideal protein were meat and bone meal 45, fish meal 60 and wheat germ meal, all of them constituting Class 1; the ingredients from the other classes gradually diverged from the ideal protein. Soybean meal, which is the main protein source for poultry, showed good AA balance since it was included in Class 3. on the contrary, corn, which is the main energy source in poultry diets, was classified in Class 8. Dietary AA profiles were improved when corn and/or soybean meal were partially or totally replaced in the simulations by ingredients with better AA balance.
dc.languageeng
dc.publisherFundação APINCO de Ciência e Tecnologia Avícolas
dc.relationRevista Brasileira de Ciência Avícola
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectBroiler chicken
dc.subjectClusters analysis
dc.subjectIdeal protein
dc.subjectIngredients
dc.subjectPrincipal Component Analysis (PCA)
dc.titleIngredient classification according to the digestible amino acid profile: an exploratory analysis
dc.typeOtro


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