Effect on feeding direction amino-acid composition of meat

  • L. Vinnikova Odessa National Academy of Food Technologies
  • V. Tsyhura Odessa National Academy of Food Technologies
Keywords: protein, muscle tissue, vertebral muscle, amino-acid composition, amino-acid score, biological value


The research studies the influence of direct feeding on amino-acid composition of pork. Biological value of protein is characterized by the rate of its amino-acid composition and its need in organism to synthesize the protein. Protein substances, which do not include at least one of the vital amino acids, contain them in very small quantities, cannot ensure normal activity of the organism, are classified as inferior. That is why while determination of meat nutrition value one must consider first of all in what measure the quantitative ratio of essential and nonessential amino acids, present in meat are close to optimal ratio, determined by international WHO organization and general correlation of essential and nonessential amino acids. In examples received from the researched groups of pigs the increase of nonessential amino-acids synthesis has been discovered. To estimate the biological value of meat the amino-acid score has been determined. The amino acid score of pork in the researched groups increased for lysine, sulfur-containing (methionine, cystine ), threonine, isoleucine, valine and aromatic amino-acids (aniline, tyrosine). In 100 g of muscle protein obtained from the carcasses of the control group of pigs contains 4.051 g of essential amino acids; in meat of carcasses the research group – 4.202 g, in meat of carcasses 2 of the research group – 4.505 g. Developed diets positively influenced the amino acid composition of pork. The ratio of essential amino acids to substitutes increases in the research groups, which shows that the content of connective tissue decreases, and the tenderness of meat improves.


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How to Cite
Vinnikova, L., & Tsyhura, V. (2017). Effect on feeding direction amino-acid composition of meat. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 19(75), 102-105. https://doi.org/10.15421/nvlvet7520