Overheating a protein-rich feed can reduce the availability of lysine through formation of:
Correct answer: C. Maillard reaction products
- A. Bile acid conjugates
- B. Volatile fatty acids
- C. Maillard reaction products
- D. Rumen microbial nucleotides
Explanation
During excessive heating, reducing sugars react with amino groups in the Maillard reaction, making lysine less available for absorption. This is especially important when processing high-protein feeds or drying forage at excessive temperatures.
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About Animal Nutrition and Feeding
Covers carbohydrates, proteins, lipids, minerals, vitamins and water, along with digestion, absorption and energy metabolism in domestic animals. Questions involve feed evaluation, nutrient requirements, ration formulation, forage and concentrate feeds, deficiency disorders, and the differences between ruminant and monogastric nutrition.
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