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Effect of Histidine and Methionine Supplementation on the Nutritional Quality of Commercially Prepared Fish Protein Concentrate in Rat Diets^1,2,

Departments of Dairy and Animal Husbandry, Michigan State University, East Lansing, Michigan 48823

The nutritive value of several commercially available fish protein concentrates (FPC) was studied. Diets containing isopropanol-extracted Atlantic herring cake (Clupea harengus) (IP-FPC-A) were superior to casein, isopropanol-extracted whole red hake (Urophycis chuss) (IP-FPC-BCF), 1,2-dichloroethane-extracted whole red hake (DCE-FPC) and ethanol-refluxed DCE-FPC (DCE-FPC-ETOH). The IP-FCP-A had a higher essential amino acid content than the other three FPC. When L-histidine (0.075%) was added to IP-FPC-A, DCE-FPC and DCE-FPC-ETOH, increased growth and feed intakes were noted (P < 0.05). No benefit was observed from increasing histidine above 0.075%. In a further experiment, 0.075% L-histidine and 0.20% L-methionine, alone or in combination were added to IP-FPC-A, DCE-FPC, and DCE-FPC-ETOH. Improved growth resulted with added histidine or methionine. Histidine plus methionine produced additive effects on growth. Amino acid supplementation resulted in parallel increases in growth and feed intake for all FPC. Thus, the difference of nutritional quality between the FPC could not be overcome by supplementation of histidine or methionine or both. Plasma total essential amino acid levels were markedly reduced in rats fed the supplemented FPC diets giving the highest growth response. Histidine and methionine were limiting in IP-FPC-A, DCE-FPC and DCE-FPC-ETOH despite their relative differences in nutritional quality.

² Journal Article no. 5057 from the Michigan Agricultural Experiment Station.

³ Department of Dairy.

⁴ Department of Animal Husbandry.

Manuscript received 2 June 1970.