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Supplemental Value of Certain Amino Acids for Lamb Protein and Nutritive Value of Protein in Different Cuts of Lamb

Bureau of Animal Industry, Animal Husbandry Division, U. S. Department of Agriculture, Beltsville, Maryland

Experiments were conducted with young male albino rats to determine:

(1) whether lamb protein is deficient in cystine, methionine, leucine, isoleucine, phenylalanine, tryptophan or valine at the 7.5% protein level; and

(2) the biological value of the protein in different cuts of lamb at 4 levels of intake.

The results of these experiments indicate that the protein from the entire carcass of lamb is deficient only in cystine or methionine. The addition of the same quantity of either amino acid to the diet was equally effective in promoting much more rapid growth and better utilization of the lamb protein.

When the protein in the leg, shoulder, and entire carcass of lamb was fed at the 7.5, 10.0, 12.5, and 15.0% levels of intake, it was found in one experiment, at the first three protein levels, that the protein in the entire carcass was superior in biological value to that in the leg. In a second experiment with another lot of lambs, when protein constituted 12.5 and 15.0% of the diets, practically the same biological values were obtained for the three cuts of lamb at each protein level.